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Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and β-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09776-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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2
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Mohammad-Beigi H, Wijaya W, Madsen M, Hayashi Y, Li R, Maria Rovers TA, Jæger TC, Buell AK, Hougaard AB, Kirkensgaard JJ, Westh P, Ipsen R, Svensson B. Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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3
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Acid and Rennet Coagulation Properties of A2 Milk. Foods 2022; 11:foods11223648. [PMID: 36429240 PMCID: PMC9689448 DOI: 10.3390/foods11223648] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 11/17/2022] Open
Abstract
This study investigated the acid and rennet milk coagulation properties of A2 milk (β-casein (CN) A2A2 genotype), in comparison to a control milk (blend of A2A1/A1A1/A2A2 genotypes). Acid and rennet coagulation were evaluated using the Optigraph® system, measuring the coagulation time, aggregation rate, and gel density or curd firmness. The acidification kinetics were monitored using a CINAC® system, evaluating the time to reach pH 4.6, the acidification rate, the maximum acidification rate, the time required to reach it, and the latency time. The water-holding capacity of acid milk gels and the potential yield, total solids, and syneresis of enzymatic gels were also evaluated. Some variables were highly influenced by the farm factor, showing the importance of the effect of extrinsic parameters. Acid and enzymatic coagulation times were not affected in either milk. The A2 milk presented higher acid gel density and latency time than the control milk. Although the differences in water-holding capacity were not statistically significant, the A2 milk presented lower values, related with the higher gel density. The A2 milk also showed higher rennet aggregation rate and curd firmness than the control milk. Potential yield and syneresis were higher in the A2 milk, which is in accordance with the higher firmness of curd. Coagulation results and gel and curd properties indicate that it is possible to manufacture acid and rennet coagulation dairy products from A2 milk with no major differences when compared with a control milk.
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4
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Review: The effect of casein genetic variants, glycosylation and phosphorylation on bovine milk protein structure, technological properties, nutrition and product manufacture. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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6
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Microstructural, Volatile Compounds, Microbiological and Organoleptical Characteristics of Low-Fat Buffalo Milk Yogurt Enriched with Whey Protein Concentrate and Ca-Caseinate during Cold Storage. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040250] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality of yogurt. In this study, low-fat buffalo milk yogurts (LFBY) were produced with the enrichment of 1% (w/w) whey protein concentrate (WPC) and Ca-caseinate (Ca-CN). Yogurts were analyzed based on microstructural, microbiological, organoleptical properties; volatile compounds (solid-phase microextraction method associated with gas chromatography-mass spectrometry) during cold storage for 21 days. Yogurts enriched with WPC and Ca-CN had higher total solids, total protein contents, and pH values. A total of 36 volatile components were identified in all produced yogurts. Acetic acid, butanoic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol were found in significant amounts and mainly contributed to organoleptical properties. Interestingly, the focused volatile compounds that improve taste and odor were higher in LFBY+WPC yogurt than in plain LFBY or LFBY+Ca-CN yogurt. The Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus viable counts were higher in LFBY+WPC yogurt than plain LFBY or/and LFBY+Ca-CN. Conclusively, yogurt enriched with 1% WPC exhibited the best organoleptical properties and volatile component concentrations. The microstructure of the LFBY with WPC was less compact and dense, and regular, with tiny pores and long and individualized casein filaments than the other treatments. The microstructure of the Ca-CN samples caused a compact structure and coarse than in the control yogurt.
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7
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Bista A, McCarthy N, O'Donnell CP, O'Shea N. Key parameters and strategies to control milk concentrate viscosity in milk powder manufacture. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105120] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Asaduzzaman M, Mahomud MS, Haque ME. Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5569917. [PMID: 34604378 PMCID: PMC8483934 DOI: 10.1155/2021/5569917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 08/16/2021] [Accepted: 09/11/2021] [Indexed: 12/03/2022]
Abstract
Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation of whey protein, aggregation, and some case gelation. It is important to understand the mechanism involved in each state of stabilization for tailoring the final product. We review the formation of these complexes and their consequence on the physical, rheological, and microstructural properties of acid milk gels. To investigate the interactions between denatured whey protein and casein, the formation of covalent and noncovalent bonds, localization of the complexes, and their impact on ultimate gelation and final yoghurt texture are reviewed. The information regarding this fundamental mechanism will be beneficial to develop uniform quality yoghurt texture and potential interest of future research.
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Affiliation(s)
- Md Asaduzzaman
- Faculty of Science and Technology, Free University of Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Md Sultan Mahomud
- Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Mohammod Enamul Haque
- Department of Animal Nutrition, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
- Bangladesh Milk Producers' Cooperative Union Ltd., Dhaka 1216, Bangladesh
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9
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Sinha C, Manjunatha M., Jayaraj Rao K., Sinha P, Kumari K, Kumar M, Dabas JK. Microstructure of paneer prepared by automated pressing technique. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | | | - Jayaraj Rao K.
- Dairy Technology Division SRS of ICAR‐NDRI Bengaluru India
| | | | | | - Mahesh Kumar
- Department of Dairy Engineering Dairy Science College, ICAR Hebbal, Bengaluru India
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10
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The effect of ultrafiltration on the acid gelation properties of protein-standardised skim milk systems. Food Res Int 2021; 146:110432. [PMID: 34119241 DOI: 10.1016/j.foodres.2021.110432] [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: 03/01/2021] [Revised: 04/21/2021] [Accepted: 05/21/2021] [Indexed: 11/24/2022]
Abstract
In this study, we investigated the impact of ultrafiltration (UF) on the acid gelation of milk using two protein-standardised milk systems, consisting of either skim milk and retentate (SR) or permeate and retentate (PR), over different seasons in New Zealand. The composition and the physicochemical properties of the two systems before heating were comparable, whereas the levels of heat-induced α-lactalbumin denaturation and the association of the casein micelles with α-lactalbumin were significantly lower in PR than in SR. PR displayed superior acid gelation properties compared with SR, which was most pronounced in the late season. The structural modifications of the whey proteins and casein micelles that were induced by UF and the re-equilibration of calcium in the milk mixtures may have affected the acid gelation properties of the milk by influencing the denaturation and micelle association of the whey proteins. The results suggest that UF has the potential as a tool for tuning the acid gelation properties of milk.
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11
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Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Broersen K. Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin. Foods 2020; 9:foods9070874. [PMID: 32635246 PMCID: PMC7404694 DOI: 10.3390/foods9070874] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/15/2022] Open
Abstract
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concerns mediated by pathogenic bacteria, these conditions also have an impact on one of the main nutritional whey constituents of milk, the protein β-lactoglobulin. As a function of heating, β-lactoglobulin was shown to become increasingly prone to denaturation, aggregation, and lactose conjugation. This review discusses the implications of such heat-induced modifications on digestion and adsorption in the gastro-intestinal tract, and the responses these conformations elicit from the gastro-intestinal immune system.
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Affiliation(s)
- Kerensa Broersen
- Department of Applied Stem Cell Technologies, TechMed Centre, University of Twente, Postbus 217, 7500 AE Enschede, The Netherlands
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Gélébart P, Riaublanc A, Famelart MH, Jonchère C, Beaumal V, Anton M, Garnier C. Protein aggregates modulate the texture of emulsified and acidified acid milk gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Effect of transglutaminase and acidification temperature on the gelation of reconstituted skim milk. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Loiseleux T, Rolland-Sabaté A, Garnier C, Croguennec T, Guilois S, Anton M, Riaublanc A. Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi). Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.012] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Zhao LL, Wang XL, Tian Q, Mao XY. Effect of casein to whey protein ratios on the protein interactions and coagulation properties of low-fat yogurt. J Dairy Sci 2016; 99:7768-7775. [PMID: 27522418 DOI: 10.3168/jds.2015-10794] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Accepted: 03/24/2016] [Indexed: 01/08/2023]
Abstract
In this study, we investigated the effect of casein (CN) to whey protein (WP) ratios (4:1, 3:1, 2:1, and 1:1) on gelation properties and microstructure of low-fat yogurt made with reconstituted skim milk with or without addition of whey protein concentrate. The rheological properties (storage modulus, G'; yield stress; and yield strain) of the obtained low-fat yogurt were greatly enhanced, the fermentation period was shortened, and the microstructure became more compact with smaller pores as the CN:WP ratio decreased. When CN:WP was 2:1 or 1:1, the obtained yogurt coagulum showed higher G' and greater yield stress, with more compact crosslinking and smaller pores. In addition, the more of skim milk powder was replaced by whey protein concentrate, the more disulfide bonds were formed and the greater the occurrence of hydrophobic interactions during heat treatment, which can improve the rheological properties and microstructure of low-fat yogurt.
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Affiliation(s)
- L L Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - X L Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Q Tian
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - X Y Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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17
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Shi J, Li D, Zhao XH. Quality attributes of the set-style skimmed yoghurt containing enzymatic cross-linked or thermal polymerized whey protein isolate. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1200673] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Ozcan T, Horne DS, Lucey JA. Yogurt made from milk heated at different pH values. J Dairy Sci 2015; 98:6749-58. [DOI: 10.3168/jds.2015-9643] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Accepted: 06/15/2015] [Indexed: 11/19/2022]
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19
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Nguyen NHA, Wong M, Anema SG, Havea P, Guyomarc'h F. Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-casein in skim milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:2337-2342. [PMID: 22296036 DOI: 10.1021/jf205297p] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Low concentrations of a disulfide reducing agent were added to unheated and heated (80 °C for 30 min) skim milk, with and without added whey protein. The reduction of the β-lactoglobulin and κ-casein disulfide bonds was monitored over time using electrophoresis. The distribution of the proteins between the colloidal and serum phases was also investigated. κ-Casein disulfide bonds were reduced in preference to those of β-lactoglobulin in both unheated and heated skim milk (with or without added whey protein). In addition, in heated skim milk, while the serum κ-casein was reduced more readily than the colloidal κ-casein, the distribution of κ-casein between the two phases was not affected.
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Affiliation(s)
- Nguyen H A Nguyen
- Institute of Food, Nutrition and Human Health, Massey University, Albany, North Shore Mail Centre, Auckland, New Zealand
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21
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Chevalier F, Kelly AL. Proteomic quantification of disulfide-linked polymers in raw and heated bovine milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:7437-7444. [PMID: 20504025 DOI: 10.1021/jf1010879] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Disulfide bond formation between milk protein molecules was quantified in raw and heated bovine milk using reducing and nonreducing two-dimensional electrophoresis. Analysis of protein profiles in raw milk indicated that 18% of alpha(S2)-casein, 25% of beta-lactoglobulin, and 46% of kappa-casein molecules were involved in disulfide-linked complexes (calculated through differences in spot volumes on two-dimensional electrophoretograms under reducing and nonreducing conditions), whereas levels of alpha(S1)- and beta-caseins were similar under both conditions. Following heat treatment at 90 degrees C for 30 min, spot volumes of serum albumin, beta-lactoglobulin, and kappa-casein decreased by 85%, 75%, and 75%, respectively, with the formation of several spots on nonreducing gels corresponding to polymers. Homopolymers and heteropolymers of kappa-casein and alpha(S2)-casein were identified by mass spectrometry in raw milk samples; polymers involving only alpha(S2)-casein or only kappa-casein accounted for 43% and 12% of the total polymers present, respectively. In addition, 45% of polymers in raw milk involved alpha(S2)-casein in association with other proteins as heteropolymers, indicating the key role of this protein in intermolecular disulfide bridging between proteins in raw milk. The intensity of monomeric kappa-casein spots decreased progressively with heating time at 90 degrees C, with greatest changes in spots with acidic isoelectric points. Interactions and association of milk proteins via disulfide bridges are discussed in relation to the proteins involved and their potential protective function against formation of fibril aggregates.
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Affiliation(s)
- François Chevalier
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
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22
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23
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Abstract
SummaryThe effects of heat treatment and subsequent acidification of milk on the distribution of proteins, Ca and Pi, between the serum and micellar phases were examined using ultracentrifugation. After heating milk at 85 °C for 10 min, and storing for 22 h at 4, 20 or 30 °C, there was a marked increase in the concentration of κ-casein in the serum. At 4 and 20 °C there was also slightly more β-casein in the serum from heat-treated milk than in that from the corresponding raw milk. The whey proteins were extensively denatured, and were almost equally distributed between the supernatants and micellar pellets. After storage for 22 h the distribution of Ca and Pibetween soluble and colloidal phases in heat-treated milk was similar to that in raw milk. After acidifying heat-treated milk by the addition of glucono-δ-lactone and storing for 22 h at 4, 20 or 30 °C there was progressive solubilization of colloidal calcium phosphate with decreasing pH, and at pH 5·0 almost all of the Ca and Piwas present in the serum. At 20 °C, and even more so at 4 °C, serum concentrations of the individual caseins increased considerably with decreasing pH, reaching maximum levels of about 25 and 40% of the total casein at pH 5·7 and 5·5 respectively, and then decreasing rapidly at lower pH. Compared with raw milk, maximum dissociation in heat-treated milks stored at 4 and 20 °C occurred at higher pH, and the overall levels of dissociation of individual caseins from the micelles were lower. At 30 °C, the concentrations of individual caseins in the serum of heat-treated milk decreased steadily as the pH was reduced, and did not show the slight increase found previously for raw milk. The role of the denatured whey proteins in interacting with κ-casein and in promoting aggregation of the micelles on acidification is discussed.
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Denaturation, aggregation and heat stability of milk protein during the manufacture of skim milk powder. J DAIRY RES 2009. [DOI: 10.1017/s002202990002985x] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
SummaryThe effect of preheat treatment, evaporation and drying in a commercial plant on the denaturation of βlactoglobulin and α-lactalbumin, their incorporation into the casein micelle and the heat stability characteristics of the milks and powders were determined. Preheat treatments between 110 °C for 2 min and 120 °C for 3 min denatured between 80 and 91% of β-lactoglobulin and between 33 and 45% of α-lactalbumin. Evaporation increased the extent of denaturation but spray drying did not increase it further. The incorporation of α-lactalbumin and βlactoglobulin into the micelles was markedly less than the amount that denatured and was not a constant ratio to it. Heat coagulation times at 140 °C of milks, concentrates and powders diluted to the original milk concentration were measured as a function of pH. In general, the greater the collective heat treatment, the shorter the time required to achieve coagulation. Spray drying shifted the peak positions in the pH-heat coagulation time profiles. In contrast, heat coagulation times (measured at 120 °C) of concentrates and powders diluted to 20% total solids content increased with the severity of the preheat treatment. Surprisingly, spray drying markedly increased the heat coagulation times of the diluted concentrates.
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Donato L, Guyomarc'h F. Formation and properties of the whey protein/κ-casein complexes in heated skim milk – A review. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst:2008033] [Citation(s) in RCA: 186] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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MIYAMOTO Y, MATSUMIYA K, KUBOUCHI H, NODA M, NISHIMURA K, MATSUMURA Y. Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2009. [DOI: 10.3136/fstr.15.631] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Lakemond CM, van Vliet T. Acid skim milk gels: The gelation process as affected by preheating pH. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.11.001] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Donato L, Guyomarc’h F, Amiot S, Dalgleish DG. Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.03.011] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Mollé D, Jean K, Guyomarc’h F. Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk. Int Dairy J 2006. [DOI: 10.1016/j.idairyj.2005.11.013] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Donato L, Dalgleish DG. Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:7804-11. [PMID: 17002455 DOI: 10.1021/jf060961i] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
The effect of the pH of heating (6.3-7.3) on the composition of sera in reconstituted skimmed milks was investigated. A combination of SDS-PAGE analysis and size exclusion chromatography (SEC) combined with an original approach to the analysis of the SEC profiles was performed. The composition of the sera varied greatly when the pH of heating was adjusted below and above the natural pH of milk. The formation, composition, and concentration of heat-induced soluble complexes depended on the combination of the effect of adjusting the pH of the milk and the heat treatment. Two types of mechanism for the formation of soluble aggregates appeared to exist, depending on the pH of the milk. The first type results from the formation of WP/kappa-casein aggregates at the surface of the micelle, and these were detached partially into the serum in larger amount as the pH increased up to 6.7, where it reaches a maximum. The second type of complexes, whose amount increased as the pH of heating increased from 6.7 to 7.3, may be formed between caseins (kappa- but also perhaps some alpha(s)-casein) and aggregated WP resulting in complexes that are smaller in size and with a higher kappa-casein/whey protein ratio than the first type.
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Affiliation(s)
- Laurence Donato
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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31
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Patel HA, Singh H, Anema SG, Creamer LK. Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:3409-20. [PMID: 16637702 DOI: 10.1021/jf052834c] [Citation(s) in RCA: 83] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Traditionally, milk has been heat treated to control microorganisms and to alter its functionality, for example, to increase its heat stability. Pressure treatment has been considered as a possible alternative for microorganism control, but some of the functionality-related milk protein interactions have not been explored. The present study used two novel two-dimensional polyacrylamide gel electrophoresis (2D PAGE) methods to explore the differences in the irreversible disulfide bond changes among the milk proteins after four common heat treatments and after 30-min pressure treatments of milk at 200, 400, 600, and 800 MPa at ambient temperature (22 degrees C). The pasteurizing heat treatment (72 degrees C for 15 s) denatured and aggregated only a few minor whey proteins, but the high heat treatments (100 degrees C for 120 s, 120 degrees C for 120 s, and 140 degrees C for 5 s) formed disulfide-bonded aggregates that included a high proportion of all of the whey proteins and kappa-casein (kappa-CN) and a proportion of the alpha(s2)-CN. Pressure treatment of milk at 200 MPa caused beta-lactoglobulin (beta-LG) to form disulfide-bonded dimers and incorporated beta-LG into aggregates, probably disulfide-bonded to kappa-CN. The other whey proteins appeared to be less affected at 200 MPa for 30 min. In contrast, pressure treatment at 800 MPa incorporated beta-LG and most of the minor whey proteins, as well as kappa-CN and much of the alpha(s2)-CN, into aggregates. The accessibility of alpha(s2)-CN and formation of complexes involving alpha(s2)-CN, kappa-CN, and whey proteins in the pressure treated milk is an important novel finding. However, only some of the alpha-lactalbumin was denatured or incorporated into the large aggregates. These and other results show that the differences between the stabilities of the proteins and the accessibilities of the disulfide bonds of the proteins at high temperature or pressure affect the formation pathways that give the differences among the resultant aggregates, the sizes of the aggregates, and the product functionalities.
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Affiliation(s)
- Hasmukh A Patel
- Fonterra Research Centre, Private Bag 11 029, Palmerston North, New Zealand
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Sliwinski E, Lavrijsen B, Vollenbroek J, van der Stege H, van Boekel M, Wouters J. Effects of spray drying on physicochemical properties of milk protein-stabilised emulsions. Colloids Surf B Biointerfaces 2003. [DOI: 10.1016/s0927-7765(03)00142-5] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Jiménez-Guzmán J, Cruz-Guerrero AE, Rodríguez-Serrano G, López-Munguía A, Gómez-Ruiz L, García-Garibay M. Enhancement of lactase activity in milk by reactive sulfhydryl groups induced by heat treatment. J Dairy Sci 2002; 85:2497-502. [PMID: 12416801 DOI: 10.3168/jds.s0022-0302(02)74332-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effects of heat treatments of milk and whey prior to lactose hydrolysis with Kluyveromyces lactis beta-galactosidase were studied. It was observed that heat treatment of milk significantly increases lactase activity, with a maximum activity increase found when milk was heated at 55 degrees C. In whey from 55 up to 75 degrees C, beta-galactosidase activity decreased slightly. Nevertheless, heating whey at 85 degrees C for 30 min raised the rate of hydrolysis significantly. Electrophoretic patterns and UV spectra proved that the activity change correlated with milk protein denaturation, particularly that of beta-lactoglobulin. Heating whey permeate did not increase the enzyme activity as heating whole whey; but heating whey prior to ultrafiltration also resulted in enzyme activation. Measurement of free sulfhydryl (SH) groups in both whey and heated whey permeate showed that the liberation of free SH is highly correlated to the change of the activity. Furthermore, this activation can be reversed by oxidizing the reactive sulfhydryl groups, proving that the observed effect may be related to the release of free SH to the medium, rather than to the denaturation of a thermolabile protein inhibitor.
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Affiliation(s)
- J Jiménez-Guzmán
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, Mexico City DF, Mexico
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34
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Abstract
Gelation of milk proteins is the crucial first step in both cheese and yogurt manufacture. Several types of milk gels are discussed, with an emphasis on recent developments in our understanding of how these gels are formed and some of their key physical properties. Areas discussed include the latest dual-binding model for casein micelles; some recent developments in rennet-induced gelation; review of the methods that have been used to monitor milk coagulation; and a discussion of some of the possible causes for the wheying-off defect in yogurts. Casein micelles are the primary building blocks of casein-based gels; however, controversy about its structure continues. The latest model proposed for the formation of casein micelles is the dual-binding model proposed by Horne, 1998, which suggests that casein micelles are formed as a result of two binding mechanisms, namely hydrophobic attraction and colloidal calcium phosphate (CCP) bridging. Most previous models for the casein micelle have treated milk gelation from the viewpoint of simple particle destabilization and aggregation, but they have not been able to explain several unusual rheological properties of milk gels. Although there have been many techniques used to monitor the milk gelation process over the past few decades, only a few appear attractive as possible in-vat coagulation sensors. Another important aspect of milk gels is the defect in yogurts called wheying-off, which is the appearance of whey on the gel surface. The factors responsible for its occurrence are still unclear, but they have been investigated in model acid gel systems.
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Affiliation(s)
- J A Lucey
- Department of Food Science, University of Wisconsin-Madison, 53706, USA.
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35
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HAQUE ZU, SHARMA M. Influence of Cation Sequestering and pH on Quiescent Thermal Association of .BETA.-Lacto-globulin NB from Fresh Cheddar Whey: An Insight into Gelation Mechanism. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2002. [DOI: 10.3136/fstr.8.311] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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36
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Simon M, Hansen AP. Effect of Various Dairy Packaging Materials on the Shelf Life and Flavor of Ultrapasteurized Milk. J Dairy Sci 2001; 84:784-91. [PMID: 11352153 DOI: 10.3168/jds.s0022-0302(01)74534-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Raw milk from three different dairies (each a separate trial: 1, 2, and 3) was standardized to 2% fat and processed at 140.6, 129.4, 118.3, and 107.2 degrees C (temperatures 1, 2, 3, and 4, respectively) for 2 s and packaged into six different packaging boards, [standard (A) milk boards with standard seam, juice boards with standard (B) and J-bottom (D) seams, barrier boards with standard (C) and J-bottom (E) seams and foil (F) boards with J-bottom seam], resulting in 24 different treatments. Standard plate count (SPC) was used to test for microbial quality, and taste panels were employed for flavor acceptability and difference in the milk stored at 6.7 degrees C at 1, 2, 3, 5, 10, and 15 wk. Lipolysis was measured by standard procedures for acid degree value (ADV) of milk. Statistical analysis of taste panel data showed that the flavor of 14 milk samples deteriorated over time. The flavor of UP milk packaged in standard (A) and juice (B and D) boards deteriorated at a faster rate than UP milk packaged in barrier (C and E) and foil (F) boards. At wk 6, a slightly hammy or cardboardy flavor was detected for milk packaged in boards with standard seams (A, B, and C) and a slightly cooked flavor was detected for milk packaged in barrier and foil boards with J-bottom (E and F) seams. The hammy or cardboardy flavor intensified with storage time, and all of the cooked flavor dissipated at wk 10. Milk processed at 118.3 and 129.4 degrees C maintained the lowest bacterial growth rates, and milk processed at 107.2 degrees C had the highest bacterial growth rates during 15 storage wk. More than 87% of milk processed at 118.3, 129.4, and 140.6 degrees C maintained acceptable level of bacterial counts at wk 15. The extent of lipolysis showed that ADV of milk increased with storage time. The ranges of ADV for trials 1, 2, and 3 were 0.76 to 0.85 (from 12 to 22 wk), 0.39 to 0.51 (from 6 to 16 wk), and 0.53 to 0.60 (from 6 to 16 wk), respectively.
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Affiliation(s)
- M Simon
- North Carolina State University, Raleigh 27695, USA
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37
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Law AJ, Leaver J. Effect of pH on the thermal denaturation of whey proteins in milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:672-679. [PMID: 10725132 DOI: 10.1021/jf981302b] [Citation(s) in RCA: 108] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The effect of pH on thermal denaturation of four main whey protein fractions in skim milk was examined by gel permeation FPLC. On heating skim milk at 80 degrees C for 0.5-20.0 min over the pH range 5.2-8.8, the extent of denaturation, based on loss of solubility at pH 4.6, increased with heating time and was usually in the order immunoglobulins > serum albumin/lactoferrin > beta-lactoglobulin > alpha-lactalbumin. Rates of denaturation of the immunoglobulins and the serum albumin/lactoferrin fraction were highest at the lower end of this pH range, whereas those of beta-lactoglobulin and alpha-lactalbumin increased over most of the pH range. The effects of pH, addition of Ca, and reduction of disulfide bonds on the rates of the unfolding and aggregation stages of denaturation are discussed.
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Affiliation(s)
- A J Law
- Molecular Recognition Group, Hannah Research Institute, Ayr KA6 5HL, Scotland, U.K.
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38
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Morgan F, Jacquet F, Micault S, Bonnin V, Jaubert A. Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00015-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Size of native and heated casein micelles, content of protein and minerals in milk from Norwegian Red Cattle—effect of milk protein polymorphism and different feeding regimes. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00073-x] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Oldfield DJ, Singh H, Taylor MW, Pearce KN. Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00087-x] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Fairise JF, Cayot P, Lorient D. Characterisation of the protein composition of casein micelles after heating. Int Dairy J 1999. [DOI: 10.1016/s0958-6946(99)00070-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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43
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Iametti S, Versuraro L, Tragna S, Giangiacomo R, Bonomi F. Surface properties of the fat globule in treated creams. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(97)00039-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Heat stability and renneting characteristics of milk systems containing bovine casein micelles and porcine or bovine β-lactoglobulin. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(97)00014-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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45
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Stevenson EM, Horne DS, Leaver J. Displacement of native and thiolated β-casein from oil—water interfaces—effect of heating, ageing and oil phase. Food Hydrocoll 1997. [DOI: 10.1016/s0268-005x(97)80003-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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46
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Hansen AP. A review of the interactions between milk proteins and dairy flavor compounds. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1997; 415:67-76. [PMID: 9131183 DOI: 10.1007/978-1-4899-1792-8_5] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The effect of sodium caseinate and whey protein concentrate on vanillin, benzaldehyde, citral, and d-limonene was determined by quantitative descriptive analysis deviation from reference. A trained taste panel evaluated samples containing a single flavor compound in 2.5% sucrose solution against a reference sample. Vanillin, benzaldehyde, and d-limonene flavor intensity decreased as the concentration of whey protein concentrate increased. In a separate study, the ability of delipidated methyl ketones to bind straight and branched chain methyl ketones was determined. The concentration of straight chain methyl ketones bound by the milk protein powder was inversely proportional to the size of the ligand. Branched chain methyl ketones did not exhibit a trend in binding based on ligand size.
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Affiliation(s)
- A P Hansen
- North Carolina State University, Raleigh 27695-7624, USA
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47
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Guo M, Hendricks G, Kindstedt P, Flynn A, Fox P. Nitrogen and mineral distribution in infant formulae. Int Dairy J 1996. [DOI: 10.1016/s0958-6946(96)00020-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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48
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Relkin P. Thermal unfolding of beta-lactoglobulin, alpha-lactalbumin, and bovine serum albumin. A thermodynamic approach. Crit Rev Food Sci Nutr 1996; 36:565-601. [PMID: 8841732 DOI: 10.1080/10408399609527740] [Citation(s) in RCA: 139] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Heat-treatment is one of the most commonly used processes in food preparation technology. An understanding of the thermodynamics of protein stability and of conformational changes of proteins, acquired through the measurement of the denaturation temperature, is therefore of particular importance. This paper attempts to shed light on the interpretation of recent calorimetric data on the thermal denaturation of bovine beta-lactoglobulin, alpha-lactalbumin, and bovine serum albumin by showing that thermodynamic parameters of heat-induced unfolding, measured by differential scanning calorimetry, are closely related to the prevailing chemical conditions such as pH, concentration of ions, protein purity, and protein concentration.
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Affiliation(s)
- P Relkin
- Département Science de I'Aliment, Ecole Nationale Supérieure des Industries Alimentaires, Massy-France
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49
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Corredig M, Dalgleish DG. Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk. Food Res Int 1996. [DOI: 10.1016/0963-9969(95)00058-5] [Citation(s) in RCA: 136] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Leaver J, Law AJ, Horne DS, Banks JM. Influence of heating regime and pH on the primary phase of renneting of whole milk. Int Dairy J 1995. [DOI: 10.1016/0958-6946(95)92206-j] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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