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Improved heat stability of recombined filled evaporated milk emulsions by wet heat pre-treatment of skim milk powder dispersions at different pH values. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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2
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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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3
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Reviews of the progress of Dairy Science: The bacteriological, chemical, biochemical and physical changes that occur in milk at temperatures of 100–150 °C. J DAIRY RES 2009. [DOI: 10.1017/s002202990002361x] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Guyomarc’h F, Mahieux O, Renan M, Chatriot M, Gamerre V, Famelart MH. Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions. ACTA ACUST UNITED AC 2007. [DOI: 10.1051/lait:2007003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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5
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Mercadé-Prieto R, Falconer RJ, Paterson WR, Wilson DI. Effect of gel structure on the dissolution of heat-induced beta-lactoglobulin gels in alkali. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:5437-44. [PMID: 16848529 DOI: 10.1021/jf0605650] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
The dissolution of heat-induced beta-lactoglobulin (betaLg) gels in alkaline solution plays an important role in the cleaning-in-place of fouled dairy and other food plants. The dissolution behavior is strongly influenced by the conditions under which the gel is formed. At low alkaline pH values (<13), the dissolution rate constant kg' decreases with longer gelation time and higher temperature. An inverse relationship is observed between the kg' value and the amount of covalently cross-linked proteins in the gel, which is mainly due to disulfide bonds. beta-Elimination kinetics of intramolecular cystines in betaLg have been used to estimate the amount of intermolecular disulfide bonds that are cleaved during dissolution. The results call into question current dissolution models for these systems based on external mass transfer through the fluid next to the swollen gel. At low temperatures, the amount of disulfide cleavage is estimated to be small, indicating that dissolution is likely to involve the (slow) disengagement of large protein clusters, analogous to the dissolution of synthetic polymers.
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Affiliation(s)
- Ruben Mercadé-Prieto
- Department of Chemical Engineering, University of Cambridge, Cambridge, Pembroke Street, CB2 3RA, United Kingdom
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Guy PA, Fenaille F. Contribution of mass spectrometry to assess quality of milk-based products. MASS SPECTROMETRY REVIEWS 2006; 25:290-326. [PMID: 16369930 DOI: 10.1002/mas.20074] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The vast knowledge of milk chemistry has been extensively used by the dairy manufacturing industry to develop and optimize the modern technology required to produce high-quality milk products to which we are accustomed. A thorough understanding of the chemistry of milk and its numerous components is essential for designing processing equipment and conditions needed for the manufacture and distribution of high-quality dairy products. Knowledge and application of milk chemistry is also indispensable for fractionating milk into its principal components for use as functional and nutritional ingredients by the food industry. For all these reasons, powerful analytical methods are required. Because of the complexity of the milk matrix, mass spectrometry, coupled or not to separation techniques, constitutes a key tool in this area. In the present manuscript, we review the contribution and potentialities of mass spectrometry-based techniques to assess quality of milk-based products.
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Affiliation(s)
- Philippe A Guy
- Department of Quality and Safety Assurance, Nestlé Research Center, Lausanne, Switzerland.
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7
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Abstract
Casein and caseinates are the main ingredients of formulas for enteral nutrition. Their manufacturing procedure and the thermal treatments necessary to assure microbiological stabilization and satisfactory shelf-life of the end-products are particularly favorable for the formation of lysinoalanine (LAL), a cross-linked amino acid that is considered a useful marker of the thermal damage and reduced digestibility of proteins. The lysinoalanine content of 18 different kinds of formulas for enteral nutrition was determined by HPLC after derivatization. The liquid formulas have an average value of 528 microg/g protein LAL, ranging from 160 to 800 microg/g protein (average content of formulas for pediatric use 747 microg/g protein). These values are rather high considering that the average value detected in UHT-treated drinkable milk is 117 microg/g protein. In principle, the preparation of caseinates and the thermal stabilization of the end products are the two steps more favorable for the formation of LAL. The fact that the five samples stabilized by an UHT-treatment have an average value of 512 microg/g protein suggests that the LAL content depends more on the quality of the starting ingredients than on the sterilization process. A better selection of the starting ingredients should improve the quality of formulas for enteral nutrition, which is very desirable when formulating foods for consumers with very high nutritional demands.
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Affiliation(s)
- G Boschin
- Department of Agrifood Molecular Sciences, Section of Chemistry, University of Milan, Via Celoria 2, Milano, I-20133, Italy
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8
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D’Agostina A, Boschin G, Rinaldi A, Arnoldi A. Updating on the lysinoalanine content of commercial infant formulae and beicost products. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00316-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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9
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Determination of lysinoalanine in foods containing milk protein by high-performance chromatography after derivatisation with dansyl chloride. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00075-3] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Friedman M. Chemistry, biochemistry, nutrition, and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:1295-1319. [PMID: 10563973 DOI: 10.1021/jf981000+] [Citation(s) in RCA: 212] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Heat and alkali treatments of foods, widely used in food processing, result in the formation of dehydro and cross-linked amino acids such as dehydroalanine, methyldehydroalanine, beta-aminoalanine, lysinoalanine (LAL), ornithinoalanine, histidinoalanine (HAL), phenylethylaminoalanine, lanthionine (LAN), and methyl-lanthionine present in proteins and are frequently accompanied by concurrent racemization of L-amino acid isomers to D-analogues. The mechanism of LAL formation is a two-step process: first, hydroxide ion-catalyzed elimination of H(2)S from cystine and H(2)O, phosphate, and glycosidic moieties from serine residues to yield a dehydroalanine intermediate; second, reaction of the double bond of dehydroalanine with the epsilon-NH(2) group of lysine to form LAL. Analogous elimination-addition reactions are postulated to produce the other unusual amino acids. Processing conditions that favor these transformations include high pH, temperature, and exposure time. Factors that minimize LAL formation include the presence of SH-containing amino acids, sodium sulfite, ammonia, biogenic amines, ascorbic acid, citric acid, malic acid, and glucose; dephosphorylation of O-phosphoryl esters; and acylation of epsilon-NH(2) groups of lysine. The presence of LAL residues along a protein chain decreases digestibility and nutritional quality in rodents and primates but enhances nutritional quality in ruminants. LAL has a strong affinity for copper and other metal ions and is reported to induce enlargement of nuclei of rats and mice but not of primate kidney cells. LAL, LAN, and HAL also occur naturally in certain peptide and protein antibiotics (cinnamycin, duramycin, epidermin, nisin, and subtilin) and in body organs and tissues (aorta, bone, collagen, dentin, and eye cataracts), where their formation may be a function of the aging process. These findings are not only of theoretical interest but also have practical implications for nutrition, food safety, and health. Further research needs are suggested for each of these categories. These overlapping aspects are discussed in terms of general concepts for a better understanding of the impact of LAL and related compounds in the diet. Such an understanding can lead to improvement in food quality and safety, nutrition, microbiology, and human health.
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Affiliation(s)
- M Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, CA 94710, USA
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Boschin G, Scaglioni L, Arnoldi A. Optimization of the synthesis of the cross-linked amino acid ornithinoalanine and nuclear magnetic resonance characterization of lysinoalanine and ornithinoalanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:939-944. [PMID: 10552395 DOI: 10.1021/jf980869p] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Lysinoalanine (LAL) and ornithinoalanine (OAL) are unnatural amino acids that can be formed in food submitted to thermal treatment, especially in alkaline conditions. The paper presents an optimization of the synthetic procedure for the preparation of a standard of OAL that could be very useful to study the toxicological and nutritional consequences of the presence of OAL in food. In the meantime, it was possible to develop a method based on nuclear magnetic resonance for the diastereomeric characterization of LAL and OAL without derivatization. Interest in this method is based on the known differences in the nephrotoxicity of the two diastereisomers of LAL.
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Affiliation(s)
- G Boschin
- Dipartimento di Scienze Molecolari Agroalimentari, Sezione di Chimica, Università di Milano, via Celoria 2, I-20133 Milano, Italy
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Jones AD, Tier CM, Wilkins JP. Analysis of the Maillard reaction products of beta-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometry. J Chromatogr A 1998; 822:147-54. [PMID: 9810714 DOI: 10.1016/s0021-9673(98)00610-4] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
When analysed by capillary electrophoresis, certain skimmed milk powders are seen to exhibit additional peaks migrating after the whey protein beta-lactoglobulin. Using a model reaction between beta-lactoglobulin and lactose, and studying the reaction products using electrospray mass spectrometry, it is demonstrated that these protein peaks are almost certainly due to a Maillard reaction between lactose and the epsilon-amino group of lysine. This results in the formation of a series of lactulose-protein conjugates exhibiting throughout molecular mass increments of 324, which is sufficient to allow their separation by capillary electrophoresis.
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Ward LS, Bastian ED. Isolation and Identification of beta-Casein A(1)-4P and beta-Casein A(2)-4P in Commercial Caseinates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1998; 46:77-83. [PMID: 10554199 DOI: 10.1021/jf9706585] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Caseinate contained two modified beta-casein (beta-CN) fractions that together represented from 5 to 27% of the total beta-CN depending on the type of caseinate analyzed (sodium, calcium, or potassium). Mass spectroscopy showed that the modified beta-CN fractions had molecular weights of 23 940 +/- 3 and 23 904 +/- 2, approximately 80 (or the mass of one phosphate group) less than that of the native beta-CN fractions found in milk, beta-CN A(1)-5P (24 028) and beta-CN A(2)-5P (23 988). (31)P NMR verified mass spectroscopy results showing that the modified fractions contained four instead of five phosphorylated serine residues. Molecular weight differences between the modified and unmodified fractions also indicated that the dephosphorylation was a result of enzyme, acid, or alkali hydrolysis and not alkali hydrolysis that proceeds through beta-elimination. The two modified fractions identified as beta-CN A(1)-4P and beta-CN A(2)-4P are probably present in caseinate as a result of the dephosphorylation of the main beta-CN gene products beta-CN A(1)-5P and beta-CN A(2)-5P, respectively.
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Affiliation(s)
- LS Ward
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108
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Imafidon GI, Farkye NY, Spanier AM. Isolation, purification, and alteration of some functional groups of major milk proteins: a review. Crit Rev Food Sci Nutr 1997; 37:663-89. [PMID: 9408731 DOI: 10.1080/10408399709527794] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
This review covers selected methods of isolation and purification of mainly alpha s-casein, beta-casein, kappa-casein, beta-lactoglobulin, and alpha-lactalbumin. Selected methods of alteration of some functional groups of these proteins also were reviewed. Isolation and purification of milk proteins per se are methods of modifying the individual milk proteins. Gram quantities of these proteins can now be purified in a relatively short time using ion-exchange resins. Due to the prominent use of non-food-grade reagents in the procedures for preparation of these milk proteins, individual proteins are not maximally utilized for the manufacture of food/feed and pharmaceutical products. Therefore, intensive research efforts are needed to obviate the problems associated with underutilization of milk proteins.
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Pellegrino L, Resmini P, De Noni I, Masotti F. Sensitive Determination of Lysinoalanine for Distinguishing Natural from Imitation Mozzarella Cheese. J Dairy Sci 1996. [DOI: 10.3168/jds.s0022-0302(96)76419-6] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Meisel H, Andersson HB, Buhl K, Erbersdobler HF, Schlimme E. Heat-induced changes in casein-derived phosphopeptides. ZEITSCHRIFT FUR ERNAHRUNGSWISSENSCHAFT 1991; 30:227-32. [PMID: 1763559 DOI: 10.1007/bf01610346] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Phosphopeptides derived from casein may function as carriers for calcium and trace elements. In regard to such specific nutritive effects, the heat-induced changes in tryptic phosphopeptides liberated from bovine sodium caseinate as a model system were investigated. Both microwave and oven heating resulted in a marked loss of peptide-bound phosphorous (dephosphorylation) and a decrease of casein-phosphopeptides in the soluble part of the tryptic hydrolysate. It is concluded that hydrolysis of phosphoseryl to seryl residues was the prevailing degradation step to soluble proteolytic products, whereas lysinoalanyl-casein is claimed to be present almost exclusively in the pH 4.6-insoluble part of the tryptic digest.
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Affiliation(s)
- H Meisel
- Institute for Chemistry and Physics, Federal Dairy Research Centre, Kiel, FRG
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POMPEI CARLO, ROSSI MARGHERITA, MARÈ FLAVIA. PROTEIN QUALITY IN COMMERCIAL MILK-BASED INFANT FORMULAS. J FOOD QUALITY 1988. [DOI: 10.1111/j.1745-4557.1988.tb00298.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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deWit J, Klarenbeek G. Effects of Various Heat Treatments on Structure and Solubility of Whey Proteins. J Dairy Sci 1984. [DOI: 10.3168/jds.s0022-0302(84)81628-8] [Citation(s) in RCA: 280] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Friedman M, Gumbmann MR, Masters PM. Protein-alkali reactions: chemistry, toxicology, and nutritional consequences. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1984; 177:367-412. [PMID: 6388264 DOI: 10.1007/978-1-4684-4790-3_18] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Heat and alkali treatment of proteins catalyzes formation of crosslinked amino-acid side chains such as lysinoalanine, ornithino-alanine and lanthionine, and concurrent racemization of L-isomers of all amino acid residues to D-analogues. Factors that favor these transformations include high pH and temperature, long exposure, and certain inductive or steric properties of the various amino acid side chains. Factors that minimize crosslink formation include the presence of certain additives, such as cysteine or sulfite ions, and acylation of epsilon-NH2 groups of lysine side chains. Free and protein-bound lysinoalanine and D-serine induce nephrocytomegaly in rat kidney tissues. The presence of lysinoalanine and D-amino acid residues along a protein chain decreases its digestibility and nutritional quality. Understanding the factors that govern the formation of potentially harmful unnatural amino acid residues in food proteins and the toxic and nutritionally antagonistic action of these compounds in animals should lead to better and safer foods.
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