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Zhang T, Liu Y, Cao J, Jiang L, Wang P, Ren F, Yi H. Exploration of dynamic interaction between β-lactoglobulin and casein micelles during UHT milk process. Int J Biol Macromol 2024; 277:134367. [PMID: 39089562 DOI: 10.1016/j.ijbiomac.2024.134367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 07/11/2024] [Accepted: 07/29/2024] [Indexed: 08/04/2024]
Abstract
The protein aggregation induced by UHT treatment shortens the shelf life of UHT milk. However, the mechanism of β-Lg induced casein micelle aggregation remains unclear. Herein, the dynamic interaction between β-Lg and casein micelles during UHT processing was investigated by experimental techniques and molecular dynamics simulations. Results showed that β-Lg decreased the stability of casein micelles, increased their size and zeta potential. Raman and FTIR spectra analysis suggested that hydrogen and disulfide bonds facilitated their interaction. Cryo-TEM showed that the formation of the casein micelle/β-Lg complex involved rigid binding, flexible linking, and severe cross-linking aggregation during UHT processing. SAXS and MST demonstrated β-Lg bound to κ-casein on micelle surfaces with a dissociation constant (Kd) of 3.84 ± 1.14 μm. Molecular docking and dynamic simulations identified the interacting amino acid residues and clarified that electrostatic and van der Waals forces drove the interaction. UHT treatment increased hydrogen bonds and decreased total binding energy. The non-covalent binding promoted the formation of disulfide bonds between β-Lg and casein micelles under heat treatment. Ultimately, it was concluded that non-covalent interaction and disulfide bonding resulted in casein micelle/β-Lg aggregates. These findings provided scientific insights into protein aggregation in UHT milk.
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Affiliation(s)
- Tai Zhang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong Province, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China
| | - Yisuo Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong Province, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China
| | - Jiayuan Cao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong Province, China
| | - Lu Jiang
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong Province, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China.
| | - Huaxi Yi
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Shandong Province, China; Food Laboratory of Zhongyuan, Luohe 462300, Henan, China.
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2
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Wang Y, Guo M, Wu P, Fan K, Zhang W, Chen C, Ren F, Wang P, Luo J, Yu J. New insights into the destabilization of fat globules in ultra-instantaneous UHT milk induced by added plasmin: Molecular mechanisms and the effect of membrane structure on plasmin action. Colloids Surf B Biointerfaces 2024; 240:113987. [PMID: 38795586 DOI: 10.1016/j.colsurfb.2024.113987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/29/2024] [Accepted: 05/22/2024] [Indexed: 05/28/2024]
Abstract
Residual plasmin activity in whole ultra-instantaneous UHT (UI-UHT) milk causes rapid fat rise during storage, seriously affecting consumers' purchase intentions. In this work, the molecular mechanisms underlying fat destabilization in whole UI-UHT milk by added plasmin were investigated based on the hydrolysis behavior of interfacial proteins. By using SDS-PAGE and peptidomic analysis, we found that the hydrolysis of interfacial proteins by plasmin led to a decrease in the amount and coverage of interfacial proteins and an increase in zeta-potential value, causing the flocculation and coalescence of fat globules. Moreover, the hydrolysis pattern varied in different categories of interfacial proteins by plasmin. In total, 125 peptides in all samples were identified. Plasmin tended to hydrolyze most major milk fat globule membrane (MFGM) proteins into protein fragments (>10 kDa) rather than peptides (<10 kDa). In contrast, peptides derived from caseins were more preferentially identified within a relatively short incubation time. It was the co-hydrolysis of caseins and some major MFGM proteins as anchors that destroyed the stability of MFGM. Furthermore, studies on the effect of trilayer membrane structure remaining at the interface on the hydrolysis rate of major MFGM proteins by plasmin revealed that ADPH and BTN were very sensitive to plasmin action, while PAS 7 was very resistant to plasmin action. Overall, membrane structure reduced the susceptibility of some major MFGM proteins to plasmin and provided protective effects. Therefore, this study provided important insights into the hydrolysis behavior of interfacial proteins in whole UI-UHT milk induced by plasmin.
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Affiliation(s)
- Yi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Mengyuan Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - PeiPei Wu
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Weibo Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Chong Chen
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Jie Luo
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China.
| | - Jinghua Yu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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3
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Fan K, Wu P, Guo M, Wang Y, Cao Y, Wang P, Ren F, Luo J. Destabilization of ultra-instantaneous ultra-high-temperature sterilized milk stored at different temperatures. J Dairy Sci 2024; 107:5460-5472. [PMID: 38554824 DOI: 10.3168/jds.2024-24705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Accepted: 02/25/2024] [Indexed: 04/02/2024]
Abstract
Ultra-instantaneous UHT (UI-UHT, >155°C, <0.1 s) treated milk exhibits higher retention of active protein than regular UHT milk. However, UI-UHT products demonstrate increased susceptibility to destabilization during storage. This study aimed at monitoring the destabilizing process of UI-UHT milk across different storage temperatures and uncovering its potential mechanisms. Compared with regular UHT treatment, ultra-instantaneous treatment markedly accelerated the milk's destabilization process. Aged gel formation occurred after 45 d of storage at 25°C, whereas creaming and sedimentation were observed after 15 d at 37°C. To elucidate the instability mechanism, measurements of plasmin activity, protein hydrolysis levels, and proteomics of the aged gel were conducted. In UI-UHT milk, plasmin activity, and protein hydrolysis levels significantly increased during storage. Excessive protein hydrolysis at 37°C resulted in sedimentation, whereas moderate hydrolysis and an increase in protein particle size at 25°C resulted in aged gel formation. Proteomics analysis results indicated that the aged gel from UI-UHT milk contained intact caseins, major whey proteins, and their derived peptides. Furthermore, specific whey proteins including albumin, lactotransferrin, enterotoxin-binding glycoprotein PP20K, and MFGM proteins were identified in the gel. Additionally, MFGM proteins in UI-UHT milk experienced considerable hydrolysis during storage, contributing to fat instability. This study lays a theoretical foundation for optimizing UI-UHT milk storage conditions to enhance the quality of liquid milk products.
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Affiliation(s)
- Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China
| | - Peipei Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China
| | - Mengyuan Guo
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yi Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ye Cao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China.
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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4
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Zaitoun BJ, Amamcharla JK. The Influence of Sodium Hexametaphosphate Chain Length on the Physicochemical Properties of High-Milk Protein Dispersions. Foods 2024; 13:1383. [PMID: 38731755 PMCID: PMC11083474 DOI: 10.3390/foods13091383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 04/03/2024] [Accepted: 04/15/2024] [Indexed: 05/13/2024] Open
Abstract
Protein-protein and protein-mineral interactions can result in defects, such as sedimentation and age gelation, during the storage of high-protein beverages. It is well known that age gelation can be delayed by adding cyclic polyphosphates such as sodium hexametaphosphate (SHMP). This study aims to assess the influence of different phosphate chain lengths of SHMP on the physicochemical properties of high-protein dispersions. The effect of adding different SHMP concentrations at 0%, 0.15%, and 0.25% (w/w) before and after heating of 6%, 8%, and 10% (w/w) milk protein concentrate dispersions was studied. The phosphate chain lengths of SHMPs used in this study were 16.47, 13.31, and 9.88, and they were classified as long-, medium-, and short-chain SHMPs, respectively. Apparent viscosity, particle size, heat coagulation time (HCT), color, and turbidity were evaluated. It was observed that the addition of SHMP (0.15% and 0.25%) increased the apparent viscosity of MPC dispersions. However, the chain length and the concentration of the added SHMP had no significant (p > 0.05) effect on the apparent viscosity after heating the dispersions. The HCT of a dispersion containing 6%, 8%, and 10% protein with no SHMP added was 15.28, 15.61, and 11.35 min, respectively. The addition of SHMP at both levels (0.15% and 0.25%) significantly increased the HCT. Protein dispersions (6%, 8%, and 10%) containing 0.25% short-chain SHMP had the highest HCT at 19.29, 19.61, and 16.09 min, respectively. Therefore, the chain length and concentration of added SHMP significantly affected the HCT of unheated protein dispersion (p < 0.05).
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Affiliation(s)
- Baheeja J. Zaitoun
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan, KS 66506, USA;
| | - Jayendra K. Amamcharla
- Midwest Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA
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Wu P, Guo M, Wang P, Wang Y, Fan K, Zhou H, Qian W, Li H, Wang M, Wei X, Ren F, Luo J. Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels. Foods 2024; 13:1236. [PMID: 38672908 PMCID: PMC11049407 DOI: 10.3390/foods13081236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/03/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142-157 °C for 0.116-6 s, followed by storage at 4 °C, 25 °C, and 37 °C. The results of the physicochemical properties of milk showed that the particle sizes and plasmin activities of all milk samples increased during storage at 25 °C, but age gelation only occurred in three treated samples, 147 °C/6 s, 142 °C/6 s, and 142 °C/3 s, which all had lower plasmin activities. Furthermore, the properties of formed gels were further compared and analyzed by the measures of structure and intermolecular interaction. The results showed that the gel formed in the 147 °C/6 s-treated milk with a higher C* value had a denser network structure and higher gel strength, while the 142 °C/6 s-treated milk had the highest porosity. Furthermore, disulfide bonds were the largest contributor to the gel structure, and there were significant differences in disulfide bonds, hydrophobic interaction forces, hydrogen bonds, and electrostatic force among the gels. Our results showed that the occurrence of gel was not related to the thermal load, and the different direct UHT treatments produced different age gels in the milk.
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Affiliation(s)
- Peipei Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Mengyuan Guo
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Yi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Wentao Qian
- Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd., Beijing 101100, China; (W.Q.); (H.L.)
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Hongliang Li
- Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd., Beijing 101100, China; (W.Q.); (H.L.)
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Menghui Wang
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Xiaojun Wei
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
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de Souza AB, Stephani R, Tavares GM. Stability of milk proteins subjected to UHT treatments: challenges and future perspectives. Crit Rev Food Sci Nutr 2023:1-11. [PMID: 37632425 DOI: 10.1080/10408398.2023.2250865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/28/2023]
Abstract
Ultra-high temperature (UHT) treatments are of high economic relevance for food industries because they contribute to extending the shelf life of food products and facilitating their distribution. In the dairy segment, UHT treatments are applied to a wide range of products containing variable protein amounts. In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT-treated high-protein beverages. This review will discuss the two main strategies used by industries to increase the stability of milk proteins during and/or after UHT treatments: (i) addition of chelating agents and (ii) use of polysaccharides. Moreover, the challenges and opportunities associated with promising strategies to improve the stability of milk proteins during and/or after UHT treatments will be covered in this review. The information compiled will be useful to guide researchers and industries in developing more stable UHT dairy products in harmony with consumers' demands.
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Affiliation(s)
- Alisson Borges de Souza
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rodrigo Stephani
- Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, MG, Brazil
| | - Guilherme M Tavares
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
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Mejares CT, Chandrapala J, Huppertz T. Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk. Foods 2023; 12:foods12112260. [PMID: 37297505 DOI: 10.3390/foods12112260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023] Open
Abstract
Heat-induced interactions of calcium and protein in milk lead to undesirable changes in the milk, such as protein coagulation, which can be minimized through the addition of calcium-sequestering salts prior to heat treatment. Thus, the present study investigated the influence of 5 mM added trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) on the heat-induced (85 °C and 95 °C for 5 min) changes in physical, chemical, and structural properties of buffalo and bovine skim milk mixtures (0:100, 25:75, 50:50, 75:25, and 100:0). Significant changes in pH and calcium activity as a result of TSC or DSHP addition subsequently resulted in higher particle size and viscosity as well as non-sedimentable protein level. These changes are mostly observed during heat treatment at 95 °C and increased proportionally to the concentration of buffalo skim milk in the milk mixture. Significant changes were affected by TSC addition in the 75:25 buffalo:bovine milk blend and buffalo skim milk, but for other milk samples, TSC addition effected comparable changes with DSHP addition. Overall, the addition of TSC or DSHP before heat treatment of buffalo:bovine milk blends caused changes in milk properties that could reduce susceptibility of milk to coagulation.
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Affiliation(s)
- Carolyn T Mejares
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
- School of Technology, University of the Philippines Visayas, Miagao 5023, Iloilo, Philippines
| | - Jayani Chandrapala
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
| | - Thom Huppertz
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Food Quality and Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
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Pan Z, Ye A, Dave A, Fraser K, Singh H. pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk. J Dairy Sci 2023; 106:1626-1637. [PMID: 36543644 DOI: 10.3168/jds.2022-22637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/27/2022] [Indexed: 12/23/2022]
Abstract
Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk (SSM), including heat coagulation time, particle size, sedimentation, ionic calcium level, and changes in protein composition. Significant amounts of sediment were found in UHT-treated SSM at the natural pH (∼6.6) and pH 7.0, whereas lower amounts of sediment were observed at pH values of 6.7 to 6.9. The proteins in the sediment were mainly κ-casein (CN)-depleted casein micelles with low levels of whey proteins regardless of the pH. Both the pH and the ionic calcium level of the SSM at all pH values decreased after UHT treatment. The dissociation levels of κ-, β-, and αS2-CN increased with increasing pH of the SSM before and after heating. The protein content, ionic calcium level, and dissociation level of κ-CN were higher in the SSM than values reported previously in cow skim milk. These differences may contribute to the high amounts of sediment in the UHT-treated SSM at natural pH (∼6.6). Significantly higher levels of κ-, β-, and αS2-CN were detected in the serum phase after heating the SSM at pH 7.0, suggesting that less κ-CN was attached to the casein micelles and that more internal structures of the casein micelles may have been exposed during heating. This could, in turn, have destabilized the casein micelles, resulting in the formation of protein aggregates and high amounts of sediment after UHT treatment of the SSM at pH 7.0.
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Affiliation(s)
- Zheng Pan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Karl Fraser
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; AgResearch, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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Peptidomic Fingerprints of Stored UHT Milk Inoculated with Protease Extracts from Different Pseudomonas Strains Relative to aprX Expression and Visible Spoilage. DAIRY 2023. [DOI: 10.3390/dairy4010005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Lately, concern about the protease AprX produced by Pseudomonas has increased in the dairy industry due to its ability to survive UHT treatment and spoil UHT milk. Efficient prediction methods for UHT milk spoilage are currently lacking, mainly due to high diversity in proteolytic potential between Pseudomonas strains. The present study aimed to gain more insight into the variability between Pseudomonas strains regarding proteolytic potential by comparing their proteolytic capability with their aprX expression levels and differences in peptide formation. The variability in aprX expression levels in four Pseudomonas strains were related to physical stability, milk proteolysis and peptidomic cleavage patterns of milk proteins in a storage experiment of UHT milk inoculated with protease extracellular extracts and stored for 45 days at 20 °C. A positive relationship was observed between the relative expression of aprX and milk proteolysis during storage, with the strain Pseudomonas panacis DSM 18529 showing the highest level in both parameters. This strain was the only strain to show visual gelation, which occurred after 21 days. The peptide formation analysis showed a similar protein hydrolysis pattern between strains and high hydrolysis of αs1-caseins during long-term spoilage putatively due to the activity of AprX was observed.
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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11
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Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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13
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Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation. Foods 2022; 11:foods11101525. [PMID: 35627096 PMCID: PMC9140683 DOI: 10.3390/foods11101525] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/11/2022] [Accepted: 05/18/2022] [Indexed: 01/27/2023] Open
Abstract
Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been investigated previously. Liquid chromatography–mass spectrometry, based on multiple reaction monitoring (MRM), was used to absolutely quantify concentrations of furosine, N-ε-(carboxyethyl)lysine (CEL), N-ε-(carboxymethyl)lysine (CML), lanthionine (LAN) and lysinoalanine (LAL) in skim milk and sediment of UHT milk produced from raw milk with either small or large casein micelles. The results showed a higher molar proportion of the advanced stage Maillard reaction products CEL and CML in the sediment, compared to early stage Maillard reaction product furosine, whereas furosine was predominant in the skim milk. Both LAL and LAN increased during storage in the skim milk phase, however only LAL was identified in the sediment. The milk pool with large native casein micelles, known to have a higher percentage of sedimentation, contained higher proportions of furosine, CEL, CML and LAL in the sediment compared to milk with smaller native casein micelles. The study demonstrates the potential contribution of processing-induced protein-protein interactions to sedimentation in UHT milk during storage.
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Valdemiro Alves de Oliveira L, Rafael Kleemann C, Molognoni L, Daguer H, Barcellos Hoff R, Schwinden Prudencio E. A reference method to detect fresh cheeses adulteration with whey by LC-MS/MS. Food Res Int 2022; 156:111140. [DOI: 10.1016/j.foodres.2022.111140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 03/04/2022] [Accepted: 03/13/2022] [Indexed: 12/01/2022]
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15
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16
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17
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Anema SG. Layering of proteins in stored UHT milk samples. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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18
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Silva AFS, Godoy BB, Gonçalves IC, Martins LC, Rocha FR. Novel approach for screening milk based on fast and environmentally friendly determination of protein and fat. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Anema SG. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105136] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
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Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
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21
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Krishna TC, Najda A, Bains A, Tosif MM, Papliński R, Kapłan M, Chawla P. Influence of Ultra-Heat Treatment on Properties of Milk Proteins. Polymers (Basel) 2021; 13:polym13183164. [PMID: 34578063 PMCID: PMC8468757 DOI: 10.3390/polym13183164] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/07/2021] [Accepted: 09/16/2021] [Indexed: 11/16/2022] Open
Abstract
Milk can be considered one of the primary sources of nutrients for the mammalian neonate. Therefore, milk and milk-based products, such as infant formula, whey protein isolate, different varieties of cheese, and others are prepared to meet the nutritional requirements of the consumer. Due to its significant nutritional components and perishable nature, a variety of pathogenic microorganisms can grow and multiply quickly in milk. Therefore, various heat treatments can be employed for the improvement of the shelf life of milk. In comparison to pasteurized milk, due to excessive and severe heating, UHT milk has a more cooked flavor. During storage, changes in the physicochemical properties of milk can lead to off-flavors, undesirable browning, separation of fat, sediment formation, or gelation during the subsequent storage. Several important factors such as processing parameters, time-temperature abuse (storage condition), and packaging type also influence the quality characteristics and consumer acceptance of the milk; however, the influence of heat treatments on milk protein is inconstant. The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids. These UHT-induced protein alterations can change digestibility and the overall biological influence of the intake of these proteins. Therefore, this review is focused on the influence of UHT on the physicochemical and structural attributes of milk proteins during storage. There are many indications of milk proteins present in the UHT milk, and milk products are altered during processing and storage.
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Affiliation(s)
| | - Agnieszka Najda
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
- Correspondence: (A.N.); (P.C.)
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar, Punjab 144020, India;
| | - Mansuri M. Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; (T.C.K.); (M.M.T.)
| | - Rafał Papliński
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
| | - Magdalena Kapłan
- Department of Pomology, Nursery, and Enology, University of Life Sciences in Lublin, 20-033 Lublin, Poland;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; (T.C.K.); (M.M.T.)
- Correspondence: (A.N.); (P.C.)
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22
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23
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Contribution of casein micelle size and proteolysis on protein distribution and sediment formation in UHT milk during storage. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104980] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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24
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Yun SY, Imm JY. Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature. Molecules 2021; 26:molecules26082339. [PMID: 33920584 PMCID: PMC8072603 DOI: 10.3390/molecules26082339] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/16/2022] Open
Abstract
Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.
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Affiliation(s)
| | - Jee-Young Imm
- Correspondence: ; Tel.: +82-2-910-4772; Fax: +82-2-910-5249
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25
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Lund P, Nielsen SB, Nielsen CF, Ray CA, Lund MN. Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering. Food Chem 2021; 348:129145. [PMID: 33524693 DOI: 10.1016/j.foodchem.2021.129145] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 12/20/2020] [Accepted: 01/17/2021] [Indexed: 01/27/2023]
Abstract
Protein modifications in liquid infant formula (IF) have been widely studied, but distinguishing between heat- and storage-induced structural changes remains challenging. A generic liquid IF was subjected to direct or indirect UHT treatment and stored at 40 °C up to 180 days. Colour and pH were monitored and structural changes were characterised by dynamic light scattering, SDS-PAGE and centrifugal field-flow fractionation (FFF) coupled with multi-angle light scattering (MALS) and UV detectors to evaluate whether heat-induced differences would level out during storage. Both direct- and indirect UHT treatment led to structural changes, where the higher heat load of the indirect UHT treatment caused more pronounced changes. Indications were that storage-induced changes in pH, browning and non-reducible cross-links were not dependent on UHT treatment. However, FFF-MALS-UV analysis allowed characterisation of complex aggregates, where structural changes continued to be most pronounced in indirect UHT treated samples, and different storage-induced aggregation behaviour was observed.
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Affiliation(s)
- Pernille Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Søren Bang Nielsen
- Arla Foods Ingredients Group P/S - Discover R&D, Department of Technology and Functionality, Sønderupvej 26, 6920 Videbæk, Denmark
| | - Christian Fiil Nielsen
- Arla Foods Ingredients Group P/S - Milk Powder Innovation, Sønderhøj 10, 8260 Viby J, Denmark
| | - Colin A Ray
- Arla Foods Ingredients Group P/S - Discover R&D, Department of Technology and Functionality, Sønderupvej 26, 6920 Videbæk, Denmark
| | - Marianne N Lund
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen, Denmark.
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26
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Akkerman M, Johansen LB, Rauh V, Sørensen J, Larsen LB, Poulsen NA. Relationship between casein micelle size, protein composition and stability of UHT milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104856] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Lu J, Pickova J, Daniel G, Langton M. The role of key process steps on microstructural organisation of fat globules and lipid profiles in UHT milk processed in a pilot plant unit. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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28
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Neves LNDO, de Oliveira MAL. Effects of enzymatic lactose hydrolysis on thermal markers in lactose-free UHT milk. Journal of Food Science and Technology 2020; 57:3518-3524. [PMID: 32728298 DOI: 10.1007/s13197-020-04561-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/15/2020] [Accepted: 05/28/2020] [Indexed: 11/24/2022]
Abstract
Lactose-free products are more susceptible to chemical and physical modifications during heating and storage, due to the release of glucose and galactose during enzymatic processing, both more reactive than lactose. The present study demonstrates the effect of enzymatic lactose hydrolysis on 5-hydroxymethylfurfural (HMF), whey protein nitrogen index (WPNI) and lactulose used as thermal markers for UHT milk process monitoring. Six milk leading brands which provided regular and lactose-free UHT milk were selected, giving a total of 12 UHT milk samples analyzed in authentic duplicates. All lactose-free samples showed high levels of HMF index (42.15 µmol L-1, against 13.11 µmol L-1 for regular samples) and low lactulose contents (13.03 mg 100 mL-1, against 35.59 mg 100 mL-1 of regular ones). High variations in HMF (55-85%) and lactulose (42-91%) intra-brand analysis indicated that both markers are influenced by the lactose hydrolysis process. The paired t test indicated there was no difference among WPNI indexes of regular and lactose-free milks suggesting that this thermal marker is suitable to infer about heat damage in lactose-free dairy matrices.
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29
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Dos Santos Alves JP, da Mata Cerqueira UMF, Novaes CG, Barreto JA, Dos Santos Trindade J, Araújo SA, Bezerra MA. An alkaline dissolution-based method using tetramethylammonium hydroxide for metals determination in cow milk samples. Food Chem 2020; 334:127559. [PMID: 32711270 DOI: 10.1016/j.foodchem.2020.127559] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/24/2020] [Accepted: 07/09/2020] [Indexed: 01/11/2023]
Abstract
This study approaches the development of a method for the determination of Ca, Mg, Zn, and Fe in liquid and powdered cow milk. The method is based on sample dissolution assisted by ultrasound energy in tetramethylammonium hydroxide (TMAH) media and determination by flame atomic absorption spectrometry (FAAS). Central composite design (CCD) associated with response surface methodology and desirability function allowed the fast and efficient optimization of the variables involved in the performance of the dissolution. The developed dissolution method allowed Ca, Fe, Zn, and Mg determination in milk samples with adequate analytical characteristics for these determinations. Addition/recovery tests and analysis of a certified reference material of skimmed powdered milk (ERM-BD150) have shown that this method presents enough accuracy to carry out these analyses.
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Affiliation(s)
| | | | - Cleber Galvão Novaes
- Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Bahia, Brazil
| | - Jeferson Alves Barreto
- Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Bahia, Brazil
| | - Joabes Dos Santos Trindade
- Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Bahia, Brazil
| | - Sulene Alves Araújo
- Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Bahia, Brazil
| | - Marcos Almeida Bezerra
- Departamento de Ciências e Tecnologias, Universidade Estadual do Sudoeste da Bahia, Jequié, Bahia, Brazil.
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30
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Zhang D, Li S, Palmer J, Teh KH, Leow S, Flint S. The relationship between numbers of Pseudomonas bacteria in milk used to manufacture UHT milk and the effect on product quality. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104687] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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Rutigliano M, Rusco G, Picariello G, Bulgari O, Spadaccino G, Gagliardi R, Di Luccia A, Addeo F, la Gatta B. Protein aggregation mechanism in UHT milk: supramolecular evidences. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03474-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Neves LNDO, de Oliveira MAL. Determination of lactose and lactulose isomers in UHT milk by CZE-UV. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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The Effect of Calcium, Citrate, and Urea on the Stability of Ultra-High Temperature Treated Milk: A Full Factorial Designed Study. Foods 2019; 8:foods8090418. [PMID: 31533213 PMCID: PMC6770255 DOI: 10.3390/foods8090418] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/10/2019] [Accepted: 09/12/2019] [Indexed: 11/23/2022] Open
Abstract
The composition of raw milk is important for the stability of dairy products with a long shelf-life. Based on known historical changes in raw milk composition, the aim of this study was to get a better understanding of how possible future variations in milk composition may affect the stability of dairy products. The effects of elevated calcium, citrate, and urea levels on the stability of ultra-high temperature (UHT) treated milk stored for 52 weeks at 4, 20, 30, and 37 °C were investigated by a two-level full factorial designed study with fat separation, fat adhesion, sedimentation, color, pH, ethanol stability, and heat coagulation time as response variables. The results showed that elevated level of calcium lowered the pH, resulting in sedimentation and significantly decreased stability. Elevated level of citrate was associated with color, but the stability was not improved compared to the reference UHT milk. Elevated levels of urea or interaction terms had little effect on the stability of UHT milk. Storage conditions significantly affected the stability. In conclusion, to continue produce dairy products with high stability, the dairy industry should make sure the calcium content of raw milk is not too high and that storage of the final product is appropriate.
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34
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Karlsson MA, Langton M, Innings F, Malmgren B, Höjer A, Wikström M, Lundh Å. Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures. Heliyon 2019; 5:e02431. [PMID: 31538115 PMCID: PMC6745408 DOI: 10.1016/j.heliyon.2019.e02431] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 05/01/2019] [Accepted: 09/03/2019] [Indexed: 11/22/2022] Open
Abstract
In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability. In this study, the stability of UHT milk produced in an indirect system was evaluated by studying changes in taste, colour, fat separation, fat adhesion to the package, sedimentation, gelation, heat coagulation time, pH and ethanol stability during storage for up to one year at different temperatures. UHT milk stored at 4 and 20 °C had the longest shelf-life of 34-36 weeks, limited by sediment formation. Storage at 30 and 37 °C considerably decreased the shelf-life of UHT milk to 16-20 weeks, whereby changes in sediment formation, taste and colour were the limiting factors. Our results suggest that the changes observed at the different storage temperatures can be explained by different known mechanisms.
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Affiliation(s)
- Maria A. Karlsson
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Maud Langton
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Fredrik Innings
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Bozena Malmgren
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Annika Höjer
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Malin Wikström
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Åse Lundh
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
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35
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Effect of green tea catechins on physical stability and sensory quality of lactose-reduced UHT milk during storage for one year. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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36
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Li S, Ye A, Singh H. Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system. J Dairy Sci 2019; 102:7747-7759. [PMID: 31326173 DOI: 10.3168/jds.2019-16685] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Accepted: 05/23/2019] [Indexed: 11/19/2022]
Abstract
We determined seasonal variations in the composition and characteristics of bovine milk, as well as heat-induced changes in the physicochemical properties of the milk, in a typical seasonal-calving New Zealand herd over 2 full milking seasons. Fat, protein, and lactose contents varied consistently during the year in patterns similar to those of the lactation cycle. Seasonality also had significant effects on milk calcium, ionic calcium, fat globule size, buffering capacity, and ethanol stability, but not on casein micelle size. The ratio of casein to total protein did not vary significantly over the season, but late-season milk had the highest content of glycosylated κ-casein (G-κ-CN) and the lowest content of α-lactalbumin in both years. We observed significant between-year effects on protein, total calcium, ionic calcium, pH, and casein:total protein ratio, which might have resulted from different somatic cell counts in the 2 years. Compared with heating at 90°C for 6 min, UHT treatment (140°C for 5 s) induced greater dissociation of κ-casein, a similar extent of whey protein denaturation, a lower extent of whey protein-casein micelle association, and a larger increase in casein micelle size. Indeed, UHT treatment might have triggered significant dissociation of G-κ-CN, resulting in aggregation among the casein micelles and increased apparent mean casein micelle diameter. Seasonality had significant effects on the partitioning of G-κ-CN between the micelle and the serum phase, the extent of whey protein-casein micelle association under both heating conditions, and the casein micelle size of the UHT milk.
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Affiliation(s)
- Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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37
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Liu H, Grosvenor AJ, Li X, Wang XL, Ma Y, Clerens S, Dyer JM, Day L. Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage. J Food Sci 2019; 84:1737-1745. [PMID: 31225661 DOI: 10.1111/1750-3841.14663] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 04/29/2019] [Accepted: 04/29/2019] [Indexed: 11/30/2022]
Abstract
We investigated protein modifications that occur during short- and long-term storage of raw, pasteurized, and ultra-high-temperature processed (UHT) milks using RE-HPLC and redox proteomics. The RE-HPLC results show that casein dissociation and whey protein/κ-casein association occurred in both pasteurized and UHT milk. The extent of protein interactions was more pronounced in UHT milk after storage. The redox proteomics analyses show that primary structural level protein modifications were not correlated to processing type on the of day processing but did occur and increase during storage. Methionine oxidation was the most significant type of oxidative modification in all samples, particularly in the caseins. Methionine oxidation increased in the UHT-treated milk samples with longer storage times, especially in the micelle-phase proteins, likely due to the increasing exposure of these proteins as they migrated to the serum phase. Glycated and lactosylated early-stage Maillard reaction products were also found after heat treatment, particularly in UHT-treated milk, with the levels of these products maintained and generally increased with increasing storage time. PRACTICAL APPLICATION: Understanding changes in protein modification during heat processing and storage of liquid milk products may help develop a model to predict the quality and shelf-life stability of heat treated milk products.
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Affiliation(s)
- Haiyan Liu
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,New Hope Dairy Ltd., Chengdu, Sichuan, 610063, China
| | - Anita J Grosvenor
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand
| | - Xing Li
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand
| | - Xin-Lu Wang
- New Hope Dairy Ltd., Chengdu, Sichuan, 610063, China
| | - Ying Ma
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China
| | - Stefan Clerens
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand.,Biomolecular Interaction Centre, Univ. of Canterbury, Christchurch, New Zealand
| | - Jolon M Dyer
- Food & Bio-Based Products, AgResearch Lincoln Research Centre, Lincoln, Canterbury, New Zealand.,Biomolecular Interaction Centre, Univ. of Canterbury, Christchurch, New Zealand.,Riddet Inst., based at Massey Univ., Palmerston North, New Zealand.,Wine, Food & Molecular Biosciences, Lincoln Univ., Lincoln, Canterbury, New Zealand
| | - Li Day
- School of Chemical Engineering and Technology, Harbin Inst. of Technology, Harbin, Heilongjiang, 150090, China.,AgResearch Ltd, Grasslands Research Centre, Tennent Drive, Palmerston North, 4442, New Zealand
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38
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Condict L, Paramita VD, Kasapis S. Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.03.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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39
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Pandalaneni K, Bhanduriya K, Amamcharla J, Marella C, Metzger L. Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability. J Dairy Sci 2019; 102:155-163. [DOI: 10.3168/jds.2018-15239] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Accepted: 09/21/2018] [Indexed: 11/19/2022]
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40
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Anema SG. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. Compr Rev Food Sci Food Saf 2018; 18:140-166. [PMID: 33337027 DOI: 10.1111/1541-4337.12407] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/30/2022]
Abstract
Demand for ultra-high-temperature (UHT) milk and milk protein-based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three-dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein-enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat-stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico-chemical mechanism. Several factors are known to affect the physico-chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.
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Affiliation(s)
- Skelte G Anema
- Fonterra Research and Development Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, 4442, New Zealand.,Riddet Inst., Massey Univ., Private Bag 11222, Palmerston North, 4442, New Zealand
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Seo CW, Hong S, Shin YK, Kang SH. Physicochemical Properties of Liquid Infant Formula Stored at Different Temperatures. Korean J Food Sci Anim Resour 2018; 38:995-1007. [PMID: 30479506 PMCID: PMC6238046 DOI: 10.5851/kosfa.2018.e31] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 08/06/2018] [Accepted: 08/06/2018] [Indexed: 11/25/2022] Open
Abstract
Changes in the physicochemical properties of ready-to-feed liquid infant formula
(LIF) stored at different temperatures (10, 20, 30, and 40°C) for 6 mon,
focusing on 5-hydroxymethylfurfural (HMF) content, color, pH, fat globule size
distribution, and rheological properties were determined. The HMF content
increased with storage time, and LIF stored at 40°C had a higher HMF
content than that of LIF stored at 10°C. The lightness (L*) decreased
while redness (a*) and yellowness (b*) increased with increasing HMF content.
The fat globule size and pH of LIF stored at 10°C did not change.
However, in the case of LIF stored at 30°C and 40°C, the fat
globule size increased and the pH decreased during storage for 6 mon. LIF stored
at 40°C had a higher apparent viscosity (ηa,10) than
that of LIF stored at 10°C, and the shear-thinning behavior of LIF stored
at higher temperature was stronger than that of LIF stored at low temperature.
The physicochemical changes of LIF during storage were accelerated by Maillard
reaction (MR) at higher storage temperatures. Therefore, even if LIF is
aseptically manufactured, we recommend that sterilized LIF should be stored at
low temperature in order to minimize quality changes during storage.
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Affiliation(s)
- Chan Won Seo
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
| | - Shik Hong
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
| | | | - Shin Ho Kang
- R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea
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