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von Oesen T, Schrader K, Clawin-Rädecker I, Martin D, Treblin M, Hoffmann W, Bode K, Zink R, Rohn S, Fritsche J. Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5898-5911. [PMID: 38459945 DOI: 10.1021/acs.jafc.3c08731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
In view of potential future changes of German food legislation with regard to cheese product quality parameters, this study aimed to evaluate the quality of whey protein-enriched semihard cheese (WPEC). Model WPEC was produced in a pilot plant and on an industrial scale by adding defined amounts of high-heat (HH) milk to the cheese milk and comprehensively analyzed during cheese processing. The dry matter, total protein, pure protein, fat, and sodium chloride content of six-week ripened cheese samples were not significantly different (p < 0.05) when the technologically necessary heating of the curd was adapted to the amount of HH milk. However, the ripening, firmness, and melting behavior of WPEC was different compared to cheese without HH milk. During ripening, no formation of whey protein peptides was observed, but differences in the amount of some bitter peptides deriving from the casein fraction were found. Sensory data suggested a slightly more bitter taste perception by the panelists for the WPEC. Further technological adjustments are recommended to obtain marketable WPEC.
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Affiliation(s)
- Tobias von Oesen
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Ingrid Clawin-Rädecker
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Dierk Martin
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Mascha Treblin
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, Hamburg 20146, Germany
| | - Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Katja Bode
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany
| | - Ralf Zink
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany
| | - Sascha Rohn
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3 1, Gustav-Meyer-Allee 25, Berlin 13355, Germany
| | - Jan Fritsche
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
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2
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Taha A, Casanova F, Talaikis M, Stankevič V, Žurauskienė N, Šimonis P, Pakštas V, Jurkūnas M, Gomaa MAE, Stirkė A. Effects of Pulsed Electric Field on the Physicochemical and Structural Properties of Micellar Casein. Polymers (Basel) 2023; 15:3311. [PMID: 37571205 PMCID: PMC10422647 DOI: 10.3390/polym15153311] [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: 06/02/2023] [Revised: 07/28/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Pulsed electric field (PEF) as a green processing technology is drawing greater attention due to its eco-friendliness and potential to promote sustainable development goals. In this study, the effects of different electric field strengths (EFS, 0-30 kV/cm) on the structure and physicochemical features of casein micelles (CSMs) were investigated. It was found that the particle sizes of CSMs increased at low EFS (10 kV/cm) but decreased at high EFS (30 kV/cm). The absolute ζ-potential at 30 kV/cm increased from -26.6 (native CSMs) to -29.5 mV. Moreover, it was noticed that PEF treatment leads to changes in the surface hydrophobicity; it slightly increased at low EFS (10 kV/cm) but decreased at EFS > 10 kV/cm. PEF enhanced the protein solubility from 84.9 (native CSMs) to 87.1% (at 10 kV/cm). PEF at low EFS (10 kV/cm) intensified the emission fluorescence spectrum of CSMs, while higher EFS reduced the fluorescence intensity compared to native CSMs. Moreover, the analysis of the Amide Ι region showed that PEF-treated CSMs reduced the α-helix and increased the β-sheet content. Raman spectra confirmed that PEF treatment > 10 kV/cm buried tyrosine (Tyr) residues in a hydrophobic environment. It was also found that PEF treatment mainly induced changes in the disulfide linkages. In conclusion, PEF technology can be employed as an eco-friendly technology to change the structure and physiochemical properties of CSMs; this could improve their techno-functional properties.
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Affiliation(s)
- Ahmed Taha
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Federico Casanova
- Food Production Engineering, National Food Institute, Technical University of Denmark, 2800 Lyngby, Denmark;
| | - Martynas Talaikis
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Voitech Stankevič
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Nerija Žurauskienė
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Povilas Šimonis
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Vidas Pakštas
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Marijus Jurkūnas
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
| | - Mohamed A. E. Gomaa
- Department of Food Science, Faculty of Agriculture (Saba Basha), Alexandria University, Alexandria 21531, Egypt
| | - Arūnas Stirkė
- State Research Institute Center for Physical Sciences and Technology, Saulėtekio al. 3, LT-10257 Vilnius, Lithuania (A.S.)
- Micro and Nanodevices Laboratory, Institute of Solid State Physics, University of Latvia, Kengaraga Str. 8, LV-1063 Riga, Latvia
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3
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Li H, Zhang Y, Cao H, Zhang Y, Wang J, Zhang Y, Pang X, Lv J, Zhang S, Yu J. Effects of Pre-Emulsification with Thermal-Denatured Whey Protein on Texture and Microstructure of Reduced-Sodium Processed Cheese. Foods 2023; 12:2884. [PMID: 37569152 PMCID: PMC10418433 DOI: 10.3390/foods12152884] [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: 06/29/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Thermal-denatured whey protein-milk fat emulsion gels with different degrees of pre-emulsification were prepared by pre-emulsifying milk fat with thermal-denatured whey protein and used in the preparation of reduced-sodium processed cheeses. The effect of the thermal-denatured whey protein pre-emulsification process on the texture and microstructure of reduced-sodium processed cheeses was evaluated by studying the composition, color, texture, functional properties, microstructure and sensory analysis of the processed cheeses. The results showed that compared with cheese without pre-emulsified fat (1.5% ES control), the moisture content of cheese with pre-emulsified 100% fat (1.5% ES100) increased by 5.81%, the L* values increased by 7.61%, the hardness increased by 43.24%, and the free oil release decreased by 38%. The microstructure showed that the particle size of fat was significantly reduced, and the distribution was more uniform. In addition, compared with the cheese added with 3% emulsifying salt (3% ES control), the amount of emulsifying salt in the 1.5% ES100 decreased by 50%, but the fat distribution of the two kinds of cheese tended to be consistent, and there was no obvious change in texture characteristics and meltability. Sensory scores increased with the increase in pre-emulsification degree. Overall, the pre-emulsification of milk fat with thermal-denatured whey protein can reduce the sodium content of processed cheese and improve its quality.
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Affiliation(s)
- Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Yumeng Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
| | - Hongyu Cao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Yuchen Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Junna Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China (J.L.)
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, No. 13 Ave., TEDA, Tianjin 300457, China
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4
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von Oesen T, Treblin M, Clawin-Rädecker I, Martin D, Maul R, Hoffmann W, Schrader K, Wegner B, Bode K, Zink R, Rohn S, Fritsche J. Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese. Foods 2023; 12:foods12102002. [PMID: 37238821 DOI: 10.3390/foods12102002] [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: 04/13/2023] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
Several technologies are available for incorporating whey proteins into a cheese matrix. However, there is no valid analytical method available to determine the whey protein content in matured cheese, to date. Consequently, the aim of the present study was to develop a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of individual whey proteins based on specific marker peptides ('bottom-up' proteomic approach). Therefore, the whey protein-enriched model of the Edam-type cheese was produced in a pilot plant and on an industrial scale. Tryptic hydrolysis experiments were performed to evaluate the suitability of identified potential marker peptides (PMPs) for α-lactalbumin (α-LA) and β-lactoglobulin (β-LG). Based on the findings, α-LA and β-LG appeared to be resistant to proteolytic degradation during six weeks of ripening and no influence on the PMP was observed. Good levels of linearity (R2 > 0.9714), repeatability (CVs < 5%), and recovery rate (80% to 120%) were determined for most PMPs. However, absolute quantification with external peptide and protein standards revealed differences in model cheese depending on the PMP, e.g., 0.50% ± 0.02% to 5.31% ± 0.25% for β-LG. As protein spiking prior to hydrolysis revealed differing digestion behavior of whey proteins, further studies are required to enable valid quantification in various cheese types.
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Affiliation(s)
- Tobias von Oesen
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Mascha Treblin
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Ingrid Clawin-Rädecker
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Dierk Martin
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Ronald Maul
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
| | - Benjamin Wegner
- SGS Germany GmbH, Weidenbaumsweg 137, 21035 Hamburg, Germany
| | - Katja Bode
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, 28199 Bremen, Germany
| | - Ralf Zink
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, 28199 Bremen, Germany
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3 1, Gustav Meyer Allee 25, 13355 Berlin, Germany
| | - Jan Fritsche
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany
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5
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von Oesen T, Treblin M, Staudacher A, Clawin-Rädecker I, Martin D, Hoffmann W, Schrader K, Bode K, Zink R, Rohn S, Fritsche J. Determination and evaluation of whey protein content in matured cheese via liquid chromatography. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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6
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Fitri N, Chan SXY, Che Lah NH, Jam FA, Misnan NM, Kamal N, Sarian MN, Mohd Lazaldin MA, Low CF, Hamezah HS, Rohani ER, Mediani A, Abas F. A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes. Foods 2022; 11:foods11192938. [PMID: 36230013 PMCID: PMC9562176 DOI: 10.3390/foods11192938] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/03/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (aw) of the fish, which further aids the drying process. For fish to be dried effectively, the temperature, drying environment, and time need to be considered along with the butchering method used on the raw fish prior to drying. Considering the various contributing factors, several physicochemical and biochemical changes will certainly occur in the fish. In this review, the pH, water activity (aw), lipid oxidation, and colour changes in fish drying are discussed as well as the proximate composition of dried fish. With these characteristic changes in dried fish, the sensory, microbial and safety aspects of dried fish are also affected, revolving around the preferences of consumers and their health concerns, especially based on how drying is efficient in eliminating/reducing harmful microbes from the fish. Interestingly, several studies have focused on upscaling the efficiency of dried fish production to generate a safer line of dried fish products with less effort and time. An exploratory approach of the published literature was conducted to achieve the purpose of this review. This evaluation gathers important information from all available library databases from 1990 to 2022. In general, this review will benefit the fishery and food industry by enabling them to enhance the efficiency and safety of fish drying, hence minimising food waste without compromising the quality and nutritional values of dried fish.
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Affiliation(s)
- Nursyah Fitri
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Sharon Xi Ying Chan
- Department of Biosciences, Faculty of Science, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Noor Hanini Che Lah
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Faidruz Azura Jam
- Faculty of Medicine, Manipal University College Malaysia (MUCM), Jalan Padang Jambu, Bukit Baru 75150, Malaysia
| | - Norazlan Mohmad Misnan
- Herbal Medicine Research Centre, Institute for Medical Research, National Institutes of Health, Shah Alam 40170, Malaysia
| | - Nurkhalida Kamal
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Murni Nazira Sarian
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | | | - Chen Fei Low
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Hamizah Shahirah Hamezah
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Emelda Rosseleena Rohani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
- Correspondence: ; Tel.: +603-8921-4546
| | - Ahmed Mediani
- Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia UKM, Bangi 43600, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
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Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8050234] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from Western México, is one of the most important market-share wise but is usually made with raw milk and prepared following artisanal procedures. A pasteurized milk cheese is needed to assess its safety and guarantee standardized quality features. However, no commercial Adobera cheese culture is available, as specific lactic acid bacteria relevant for its production have not been thoroughly identified. This study is aimed at comparing the technological and quality features of Adobera cheeses made with pasteurized milk inoculated with a mixture of autochthonous lactic acid bacteria (Lactobacillus and Leuconostoc strains) to those of traditional raw milk cheeses, hypothesizing that no significant differences would be found between them. Milk pasteurization promoted water retention into the cheese matrix, impacting its texture and color profiles. Raw milk cheeses were harder, more cohesive, and less elastic than pasteurized milk cheeses. Ripening markers were significantly higher in raw milk cheeses at all sampling times, although its evolution over time showed that the starter culture could exhibit similar proteolytic activity than that of native milk microbiota under favorable ripening conditions. The principal component analysis revealed apparent overall differences between raw Adobera cheeses and those made with pasteurized cheese milk.
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8
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Herrera-Chávez B, Trujillo AJ, Calero P, Falconí MI, Sánchez-Macías D. Effects of colostrum in milk on the effectiveness of the pasteurization process and cheese milk quality. JOURNAL OF APPLIED ANIMAL RESEARCH 2022. [DOI: 10.1080/09712119.2022.2056466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Byron Herrera-Chávez
- Animal Production and Industrialization Research Unit, Faculty of Engineering, Universidad Nacional de Chimborazo, Riobamba, Ecuador
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XIA, Departament de Ciència Animal i del Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Antonio José Trujillo
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO, XIA, Departament de Ciència Animal i del Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Bellaterra, Spain
| | - Paola Calero
- Animal Production and Industrialization Research Unit, Faculty of Engineering, Universidad Nacional de Chimborazo, Riobamba, Ecuador
| | - María Inés Falconí
- Animal Production and Industrialization Research Unit, Faculty of Engineering, Universidad Nacional de Chimborazo, Riobamba, Ecuador
| | - Davinia Sánchez-Macías
- Animal Production and Industrialization Research Unit, Faculty of Engineering, Universidad Nacional de Chimborazo, Riobamba, Ecuador
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9
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Qi X, Liu D, Yuan J, Regenstein JM, Zhou P. Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yoghurts. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Jia W, Zhang M, Xu M, Shi L. Novel strategy to remove the odor in goat milk: Dynamic discovey magnetic field treatment to reduce the loss of phosphatidylcholine in flash vacuum from the proteomics perspective. Food Chem 2021; 375:131889. [PMID: 34953238 DOI: 10.1016/j.foodchem.2021.131889] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 11/26/2021] [Accepted: 12/15/2021] [Indexed: 12/12/2022]
Abstract
In present study, a precisely profile of PC species in goat milk was presented by quantitative lipidomics, and the matrix effect (bovine, goat and breast milk) on the lipase catalysis of PC metabolism patterns was explored via proteomics. The effects of flash vacuum and magnetic field processes to PC profile were investigated. Results showed PC(16:0_18:1) (1365.24 μg/mL) and PC(16:0_20:2) (1354.73 μg/mL) had the most abundant intensity in goat milk. Twelve novel bioactive lipases: LDHB, NSDHL, ALDH3B1, DPYD, ALDH1A1, ALDOC, ENO1, ALDOA, PRDX6, XDH, ENO3 and GAPDH were nuclear-localized in PC biosynthesis. PC in C15:0, C16:0 increased while C6:0, C8:0 decreased and the characterized protein XDH was about 91 times up regulated under 0.085 MPa, 65 °C flash vacuum and 5 mT magnetic field. The findings suggest different bioactive lipases show desirable effects on PC species metabolism, and magnetic field realize a beneficial programming impact on reducing the loss of PC.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
| | - Min Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Mudan Xu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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11
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Eisner MD. Direct and indirect heating of milk – A technological perspective beyond time–temperature profiles. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105145] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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