1
|
Yan D, Zhang L, Zhu Y, Han M, Wang Y, Tang J, Zhou P. Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique. Foods 2022; 11:foods11172705. [PMID: 36076890 PMCID: PMC9455663 DOI: 10.3390/foods11172705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/29/2022] [Accepted: 08/29/2022] [Indexed: 11/26/2022] Open
Abstract
Milk proteins are prone to changes during the heat treatment process. Here, we aimed to study the changes in caprine milk fat globule membrane (MFGM) proteins with three heat treatment processes—ultra-pasteurization (85 °C, 30 min), ultra-high-temperature instant sterilization (135 °C, 5 s), and spray-drying (inlet, 160 °C and outlet, 80 °C)—using the label-free proteomics technique. A total of 1015, 637, 508, and 738 proteins were identified in the raw milk, ultra-pasteurized milk, ultra-high-temperature instant sterilized milk, and spray-dried reconstituted milk by using label-free proteomics techniques, respectively. Heat treatment resulted in a significant decrease in the relative intensity of MFGM proteins, such as xanthine dehydrogenase/oxidase, butyrophilin subfamily 1 member A, stomatin, and SEA domain-containing protein, which mainly come from the membrane, while the proteins in skimmed milk, such as β-lactoglobulin, casein, and osteopontin, increased in MFGM after heat treatment. Among these different heat treatment groups, the procedure of spray-drying resulted in the least abundance reduction of caprine milk MFGM proteins. Additionally, it showed heating is the key process affecting the stability of caprine MFGM protein rather than the spray-drying process. These findings provide new insights into the effects of heat treatment on caprine MFGM protein composition and potential biological functions.
Collapse
|
2
|
Ali F, Wang ZX. Effect of pasteurization on the enzymatic cross-linking of milk proteins by microbial transglutaminase in view of milk fat globule membrane isolation. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
3
|
Ibitoye JO, Ly-Nguyen B, Le DN, Dewettinck K, Trzcinski AP, Phan TTQ. Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process. Foods 2021; 10:1534. [PMID: 34359403 PMCID: PMC8307699 DOI: 10.3390/foods10071534] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/14/2021] [Accepted: 06/26/2021] [Indexed: 11/16/2022] Open
Abstract
Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk combined with 4% Lacprodan®PL20 concentration and subjected to two-stage pressure homogenization. The total solids concentration of the mixture was raised to 15% using SMP (skim milk powder). The purpose of this study was to investigate the effect of Lacprodan®PL20 on the set yogurt quality produced by homogenization-induced pressure and its interaction with milk components. The changes in the physical and chemical attributes of the milk fat globule membrane (MFGM) via destabilization of the membrane significantly affected the physicochemical properties of set yogurts produced from processed or raw milk. There was a slight variation in MFGM-specific proteins detected in the set yogurts. Set yogurt produced from homogenized raw milk (HRM) had a considerably higher water-holding capacity, firmness, and apparent viscosity. The microstructure of HRM was dense and compacted, unlike non-homogenized raw milk (NRM) with large MFGM fragments and pore holes between the matrixes. The inclusion of homogenization showed a remarkable improvement in set yogurt quality, promoting interaction between MFGM components and milk proteins.
Collapse
Affiliation(s)
- Joshua Oladapo Ibitoye
- Department of Food Technology, Can Tho University, Can Tho City 900000, Vietnam; (J.O.I.); (B.L.-N.); (D.N.L.)
| | - Binh Ly-Nguyen
- Department of Food Technology, Can Tho University, Can Tho City 900000, Vietnam; (J.O.I.); (B.L.-N.); (D.N.L.)
| | - Duy Nghia Le
- Department of Food Technology, Can Tho University, Can Tho City 900000, Vietnam; (J.O.I.); (B.L.-N.); (D.N.L.)
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;
| | - Antoine P. Trzcinski
- School of Civil Engineering and Surveying, University of Southern Queensland, West Street, Toowoomba, QLD 4350, Australia;
| | - Thi Thanh Que Phan
- Department of Food Technology, Can Tho University, Can Tho City 900000, Vietnam; (J.O.I.); (B.L.-N.); (D.N.L.)
| |
Collapse
|
4
|
Atehli D, Wang J, Yu J, Ali F, Wang Y. Effects of mono‐ and diglycerides of fatty acids on the milk fat globule membrane after heat treatment. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12712] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dima Atehli
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
- Faculty of Health Science Al‐baath University Homs Syria
| | - Jianming Wang
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Jinghua Yu
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Fatma Ali
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| | - Yi Wang
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin 300457 China
- College of Food science and Engineering Tianjin University of Science & Technology Tianjin 300457 China
| |
Collapse
|
5
|
Hansen SF, Nielsen SD, Rasmusen JT, Larsen LB, Wiking L. Disulfide bond formation is not crucial for the heat-induced interaction between β-lactoglobulin and milk fat globule membrane proteins. J Dairy Sci 2020; 103:5874-5881. [PMID: 32389478 DOI: 10.3168/jds.2019-18066] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Accepted: 03/07/2020] [Indexed: 11/19/2022]
Abstract
During heat treatment of milk, β-lactoglobulin (β-LG) associates with the milk fat globule membrane (MFGM). The objective of this study was to examine different binding types that could be involved in this process. First, we tested the thiol-disulfide bond interchange between β-LG and MFGM by heating raw milk (87°C, 8 min) in the presence of different reagents capable of preventing this interaction, and then evaluated the presence of β-LG in resulting MFGM preparations by sodium dodecyl sulfate-PAGE. Contrary to commonly accepted theory, β-LG still associated with MFGM when milk was heated in the presence of 10 mM N-ethylmaleimide, dithiobis-nitrobenzoic acid, or dithioerythritol. This finding indicated that noncovalent binding could be involved in the interaction, and therefore these were studied next. Preventing noncovalent interactions by heating milk in the presence of 8 M urea (to inhibit formation of hydrogen bonds) or 2 M NaCl (to inhibit electrostatic and hydrophobic interactions) reduced the association of β-LG and MFGM. Inhibiting both hydrogen and disulfide bond formation by addition of 8 M urea and 10 mM dithioerythritol or inhibiting hydrophobic interactions with 0.2% sodium dodecyl sulfate completely prevented the association. In contrast to the simple thiol-disulfide interaction model, the results suggest a more complex understanding of the interactions between β-LG and MFGM during heating of milk. This indicates that disulfide formation between β-LG and proteins in the MFGM is not required for the association, but that hydrophobic interactions and hydrogen bonding may be crucial. This novel insight into β-LG and MFGM association is in contrast to the current literature and requires further study.
Collapse
Affiliation(s)
- Steffen F Hansen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Søren D Nielsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Jan T Rasmusen
- Department of Molecular Biology and Genetics, Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus C, Denmark
| | - Lotte B Larsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Lars Wiking
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
| |
Collapse
|
6
|
Impact of industrial cream heat treatments on the protein composition of the milk fat globule membrane. J DAIRY RES 2020; 87:89-93. [PMID: 32026791 DOI: 10.1017/s0022029919000955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The impact of cream processing on milk fat globule membrane (MFGM) was assessed in an industrial setting for the first time. Three creams and their derived MFGM fractions from different stages of the pasteurization procedure at a butter dairy were investigated and compared to a native control as well as a commercial MFGM fraction. The extent of cross-linking of serum proteins to MFGM proteins increased progressively with each consecutive pasteurization step. Unresolved high molecular weight aggregates were found to consist of both indigenous MFGM proteins and β-lactoglobulin as well as αs1- and β-casein. With regards to fat globule stability and in terms of resistance towards coalescence and flocculation after cream washing, single-pasteurized cream exhibited reduced sensitivity to cream washing compared to non- and double-pasteurized creams. Inactivation of the agglutination mechanism and the increased presence of non-MFGM proteins may determine this balance between stable and non-stable fat globules.
Collapse
|
7
|
Najib M, Hallab MW, Hallab K, Hallab Z, Delaplace G, Hamze M, Chihib NE. Qishta-A Lebanese Heat Concentrated Dairy Product Characteristics and Production Procedures. Foods 2020; 9:E125. [PMID: 31991542 PMCID: PMC7073747 DOI: 10.3390/foods9020125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 01/19/2020] [Accepted: 01/20/2020] [Indexed: 11/23/2022] Open
Abstract
This study aims at exploring the chemical composition of a traditional Lebanese dairy product known as Qishta, describing the process of how to prepare it and understanding the mechanisms leading to its formation. The process of making Qishta can be divided into two phases: a hot phase during which milk is heated in a stainless-steel large shallow vessel, and a cold phase consisting of draining, cooling and packaging. According to milk temperature, two reaction zones were identified: zone A with an average temperature of 100 °C, and zone B with an average temperature of 60 °C. The results showed that Qishta had a moisture, fat, protein, lactose and ash content of 68%, 11.7%, 12.1%, 5.4% and 1.6%, respectively. Our findings showed that Qishta is a lipoprotein product having an equal amount of fat and proteins (≈12%); this composition is almost similar to that of Ricotta cheese made from whole milk. In addition, our results assert that the interactions between caseins and whey proteins lead to gel formation. Milk initial fat percentage had a significant effect on Qishta production. The highest yields were obtained when the initial fat percentage was 3.6% (182.5 g of Qishta).
Collapse
Affiliation(s)
- Mustapha Najib
- Health and Environment Microbiology Laboratory, Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon; (M.N.); (M.H.)
- UMET CNRS Laboratory, INRAE, UMR 8207-UMET-PIHM, Lille University, 59652 Villeneuve d’Ascq, France;
- HALLAB 1881 s.a.l, Tripoli, Lebanon; (M.W.H.); (K.H.); (Z.H.)
| | | | - Karim Hallab
- HALLAB 1881 s.a.l, Tripoli, Lebanon; (M.W.H.); (K.H.); (Z.H.)
| | - Zaher Hallab
- HALLAB 1881 s.a.l, Tripoli, Lebanon; (M.W.H.); (K.H.); (Z.H.)
| | - Guillaume Delaplace
- UMET CNRS Laboratory, INRAE, UMR 8207-UMET-PIHM, Lille University, 59652 Villeneuve d’Ascq, France;
| | - Monzer Hamze
- Health and Environment Microbiology Laboratory, Doctoral School of Sciences and Technology, Faculty of Public Health, Lebanese University, Tripoli, Lebanon; (M.N.); (M.H.)
| | - Nour-Eddine Chihib
- UMET CNRS Laboratory, INRAE, UMR 8207-UMET-PIHM, Lille University, 59652 Villeneuve d’Ascq, France;
| |
Collapse
|
8
|
Wang Y, Liu M, Qu X, Wang S, Ma Z, Zhang R, Li H, Liu X, Yu J. Changes in the fat globule membrane protein components of pasteurized milk caused by different homogenization conditions determined using a label-free proteomic approach. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108430] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
9
|
Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment. Food Chem 2019; 286:216-225. [PMID: 30827598 DOI: 10.1016/j.foodchem.2019.02.010] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 12/18/2018] [Accepted: 02/02/2019] [Indexed: 11/20/2022]
Abstract
The digestion behaviours of pasteurized and UHT homogenized milks were investigated in in vivo rat stomach and in an in vitro dynamic human gastric simulator. The formation of coagulum under gastric conditions and the protein digestion profiles were similar in both systems. UHT milk formed curds with fragmented and crumbled structures, compared with the more cohesive curds formed from unheated or pasteurized milk. UHT milk had faster rates of protein hydrolysis and of the release of fat globules during digestion. These results are attributed to the differences in the structures of the curds formed from the samples with different treatments. The fragmented and crumbled structure of the curds obtained from UHT milk was probably the result of β-lactoglobulin binding with casein micelles during processing, which sterically hindered aggregation of the casein micelles under gastric conditions. This study provides knowledge for understanding the gastric emptying and digestion of processed consumer milk.
Collapse
|
10
|
Yang Y, Zheng N, Zhao X, Yang J, Zhang Y, Han R, Qi Y, Zhao S, Li S, Wen F, Guo T, Zang C, Wang J. Changes in bovine milk fat globule membrane proteins caused by heat procedures using a label-free proteomic approach. Food Res Int 2018; 113:1-8. [DOI: 10.1016/j.foodres.2018.06.046] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Revised: 06/12/2018] [Accepted: 06/20/2018] [Indexed: 10/28/2022]
|
11
|
Gauvin MP, Pouliot Y, Britten M. Rennet coagulation properties of milk in the presence of MFGM fragments isolated from raw – and pasteurised-cream buttermilk. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.06.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
12
|
Parrón JA, Ripollés D, Navarro F, Ramos SJ, Pérez MD, Calvo M, Sánchez L. Effect of high pressure treatment on the antirotaviral activity of bovine and ovine dairy by-products and bioactive milk proteins. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
13
|
Placing pasteurisation before or after microfiltration impacts the protein composition of milk fat globule membrane material. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
14
|
Jukkola A, Partanen R, Rojas OJ, Heino A. Effect of heat treatment and pH on the efficiency of micro-diafiltration for the separation of native fat globules from cream in butter production. J Memb Sci 2018. [DOI: 10.1016/j.memsci.2017.11.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
15
|
Ripollés D, Parrón JA, Fraguas J, Calvo M, Pérez MD, Sánchez L. Determination of lactadherin concentration in dairy by-products by ELISA: Effect of heat treatment and hydrolysis. J Dairy Sci 2017; 101:912-923. [PMID: 29153516 DOI: 10.3168/jds.2017-13608] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Accepted: 09/27/2017] [Indexed: 11/19/2022]
Abstract
Lactadherin is a peripheral glycoprotein of the milk fat globule membrane with several attributed biological activities. In this study, we developed an indirect competitive ELISA to determine lactadherin concentration by using a rabbit polyclonal antiserum. The ELISA was applied to quantify lactadherin in several dairy by-products. Of the products tested, raw and commercial buttermilk had the highest concentrations of lactadherin (6.79 and 5.27 mg/g of product, respectively), followed by commercial butter serum (4.86 mg/g), commercial skim milk (4.84 mg/g), and raw whey (1.20 mg/g). The concentration of immunoreactive lactadherin was also determined in dairy by-products after they were subjected to different technological treatments. Thus, raw products were heat treated at combinations of temperature and time typically used in the dairy industry, and commercial products were hydrolyzed using 3 proteolytic enzyme preparations. Heat treatments of whey and buttermilk resulted in a smaller decrease in lactadherin concentration than did hydrolysis as determined by ELISA and electrophoresis. At high temperatures for long durations, the loss of lactadherin was higher in whey than in buttermilk, with the maximal reduction of around 48% found after treating whey at 72°C for 60 min. Hydrolysis of commercial products with proteolytic enzymes resulted in a marked decrease of immunoreactivity within the first 5 min of treatment, which thereafter was constant throughout 4 h of hydrolysis. These results demonstrate that dairy by-products from milk fat processing are good natural sources of lactadherin, although technological processes have to be considered, because they have different effects on lactadherin content.
Collapse
Affiliation(s)
- Daniel Ripollés
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - José A Parrón
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Javier Fraguas
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Miguel Calvo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - María D Pérez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2) (Universidad de Zaragoza-CITA), Zaragoza, Spain.
| |
Collapse
|
16
|
Jukkola A, Rojas OJ. Milk fat globules and associated membranes: Colloidal properties and processing effects. Adv Colloid Interface Sci 2017; 245:92-101. [PMID: 28457499 DOI: 10.1016/j.cis.2017.04.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 04/18/2017] [Accepted: 04/20/2017] [Indexed: 02/07/2023]
Abstract
The composition and physical-chemical properties of the milk fat globule membrane (MFGM) is a subject that has gained increased interest in the field of food colloids, mainly because the nutritional and technological value of the MFGM. In fact, related changes in integrity and structure during milk processing pose a huge challenge as far as efforts directed to isolate the components of the fat globule membrane. MFGM characteristics and potential utilization are subjects of dissension. Thus, the effects of processing and the colloidal interactions that exist with other milk constituents need to be better understood in order to exploit milk fat and MFGM, their functionality as colloids as well as those of their components. These are the main subjects of this review, which also reports on the results of recent inquiries into MFGM structure and colloidal behavior.
Collapse
|
17
|
Parrón JA, Ripollés D, Pérez MD, Calvo M, Rasmussen JT, Sánchez L. Antirotaviral Activity of Bovine and Ovine Dairy Byproducts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4280-4288. [PMID: 28489400 DOI: 10.1021/acs.jafc.7b01059] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Rotaviral gastroenteritis is associated with significant morbidity in developed countries and a high rate of infant mortality in developing countries. Diverse studies have demonstrated that a wide range of milk-derived fractions exhibit antirotaviral activity. The present study shows the antirotaviral activity of some bovine and ovine dairy byproducts, buttermilk, butter serum, and milk fat globule membrane (MFGM), and evaluates the effect of cream washing and heat treatment on that activity. Furthermore, the rotavirus-neutralizing activity was evaluated for some MFGM proteins, such as xanthine oxidase and lactophorin. Ovine and bovine buttermilk reached rotavirus-neutralizing values of 51.3 and 32.2%, at 1 mg/mL, respectively. The cream washing process led to a significant decrease in the antirotaviral activity of fractions. This activity was also influenced by heat treatment. Treatment at 75 °C for 20 s caused 24.6 and 36.1% decreases of activity in bovine and ovine buttermilk, respectively, and 85 °C for 10 min caused decreases of 80.9 and 79.0% in both fractions, respectively.
Collapse
Affiliation(s)
- José Antonio Parrón
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
| | - Daniel Ripollés
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
| | - María Dolores Pérez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
| | - Miguel Calvo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
| | - Jan Trige Rasmussen
- Protein Chemistry Laboratory, Department of Molecular Biology and Genetics, Aarhus University , Aarhus, Denmark
| | - Lourdes Sánchez
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA , Zaragoza, Spain
| |
Collapse
|
18
|
Haddadian Z, Eyres GT, Carne A, Everett DW, Bremer P. Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.09.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
19
|
Casein precipitation by acid and rennet coagulation of buttermilk: Impact of pH and temperature on the isolation of milk fat globule membrane proteins. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.08.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
20
|
Holzmüller W, Kulozik U. Technical difficulties and future challenges in isolating membrane material from milk fat globules in industrial settings – A critical review. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
21
|
Effect of heating whey proteins in the presence of milk fat globule membrane extract or phospholipids from buttermilk. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
22
|
Svanborg S, Johansen AG, Abrahamsen RK, Skeie SB. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk. J Dairy Sci 2015; 98:5829-40. [PMID: 26142868 DOI: 10.3168/jds.2014-9039] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2014] [Accepted: 05/19/2015] [Indexed: 11/19/2022]
Abstract
The demand for whey protein is increasing in the food industry. Traditionally, whey protein concentrates (WPC) and isolates are produced from cheese whey. At present, microfiltration (MF) enables the utilization of whey from skim milk (SM) through milk protein fractionation. This study demonstrates that buttermilk (BM) can be a potential source for the production of a WPC with a comparable composition and functional properties to a WPC obtained by MF of SM. Through the production of WPC powder and a casein- and phospholipid (PL)-rich fraction by the MF of BM, sweet BM may be used in a more optimal and economical way. Sweet cream BM from industrial churning was skimmed before MF with 0.2-µm ceramic membranes at 55 to 58°C. The fractionations of BM and SM were performed under the same conditions using the same process, and the whey protein fractions from BM and SM were concentrated by ultrafiltration and diafiltration. The ultrafiltration and diafiltration was performed at 50°C using pasteurized tap water and a membrane with a 20-kDa cut-off to retain as little lactose as possible in the final WPC powders. The ultrafiltrates were subsequently spray dried, and their functional properties and chemical compositions were compared. The amounts of whey protein and PL in the WPC powder from BM (BMWPC) were comparable to the amounts found in the WPC from SM (SMWPC); however, the composition of the PL classes differed. The BMWPC contained less total protein, casein, and lactose compared with SMWPC, as well as higher contents of fat and citric acid. No difference in protein solubility was observed at pH values of 4.6 and 7.0, and the overrun was the same for BMWPC and SMWPC; however, the BMWPC made less stable foam than SMWPC.
Collapse
Affiliation(s)
- Sigrid Svanborg
- TINE SA R&D, Kalbakken, PO Box 7, Kalbakken, 0901, Oslo, Norway; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Ås, Norway.
| | - Anne-Grethe Johansen
- TINE SA R&D, Kalbakken, PO Box 7, Kalbakken, 0901, Oslo, Norway; Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Ås, Norway
| | - Roger K Abrahamsen
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Ås, Norway
| | - Siv B Skeie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, 1432 Ås, Norway
| |
Collapse
|
23
|
Sharma P, Oey I, Everett DW. Interfacial properties and transmission electron microscopy revealing damage to the milk fat globule system after pulsed electric field treatment. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.023] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
24
|
The antiproliferative properties of the milk fat globule membrane are affected by extensive heating. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0171-8] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
25
|
Fucà N, Pasta C, Impoco G, Caccamo M, Licitra G. Microstructural properties of milk fat globules. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
26
|
Zanabria R, Tellez AM, Griffiths M, Corredig M. Milk fat globule membrane isolate induces apoptosis in HT-29 human colon cancer cells. Food Funct 2013; 4:222-30. [DOI: 10.1039/c2fo30189j] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
27
|
Larsen T. Enzymatic–fluorometric quantification of cholesterol in bovine milk. Food Chem 2012; 135:1261-7. [DOI: 10.1016/j.foodchem.2012.05.061] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2011] [Revised: 04/17/2012] [Accepted: 05/11/2012] [Indexed: 10/28/2022]
|
28
|
Zamora A, Ferragut V, Guamis B, Trujillo A. Changes in the surface protein of the fat globules during ultra-high pressure homogenisation and conventional treatments of milk. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.02.012] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
29
|
Mao X, Tong P, Gualco S, Vink S. Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder. J Dairy Sci 2012; 95:3481-8. [DOI: 10.3168/jds.2011-4691] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2011] [Accepted: 02/09/2012] [Indexed: 11/19/2022]
|
30
|
|
31
|
He S, Ma Y, Wang J, Li Q, Tang S, Zhao C, Li H, Maubois JL. Characterization of fat globules and milk fat globule membrane proteins in milk of different yak breeds. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010022] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
32
|
Laadhar Karray N, Danthine S, Blecker C, Attia H. Contribution to the study of camel milk fat globule membrane. Int J Food Sci Nutr 2009; 57:382-90. [PMID: 17135029 DOI: 10.1080/09637480600858233] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4 degrees C, 20 degrees C) and high temperatures (40 degrees C, 45 degrees C and 50 degrees C) using a film balance are different when the camel milk fat globule membrane is spread at the air-water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains.
Collapse
|
33
|
Effect of different heat treatments on the strong binding interactions between whey proteins and milk fat globules in whole milk. J DAIRY RES 2009. [DOI: 10.1017/s0022029900031940] [Citation(s) in RCA: 101] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SummaryThe heat-induced binding of whey proteins to milk fat globule membranes in whole milk was investigated by quantitative electrophoresis and laser scanning densitometry. Both α-lactalbumin and β-lactoglobulin bound to the surfaces of fat globules when milk was heated in a water bath in the temperature range 65–85 °C. The interaction behaviour of α-lactalbumin did not seem to change with temperature, and the total amount of protein bound was ∼ 0·2 mg/g fat contained in the cream. The quantity of βlactoglobulin interacting with the milk fat globules increased with temperature from 02 to 0·7 mg/g fat between 65° and 85 °C. Even in whole milk heated at batch pasteurization temperatures (60–65 °C), α-lactalbumin and β-lactoglobulin were found attached to the fat globules. The interactions of the whey proteins with intact fat globule membranes were also investigated in milk heated in an industrial system (a pilot scale UHT and high temperature short time module), and the results were compared with those from the laboratory treatment (simple batch heating). The binding of the whey proteins to fat globules differed between milk heated by UHT using indirect steam heating or direct steam injection (DSI). However, the surface load in milk treated by DSI was not comparable to that of milk treated by batch heating or indirect steam heating, because of the changes in fat globule size and membrane composition caused by the DSI process.
Collapse
|
34
|
Changes in the surface protein of the fat globules during homogenization and heat treatment of concentrated milk. J DAIRY RES 2008; 75:347-53. [PMID: 18620615 DOI: 10.1017/s0022029908003464] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The changes in milk fat globules and fat globule surface proteins of both low-preheated and high-preheated concentrated milks, which were homogenized at low or high pressure, were examined. The average fat globule size decreased with increasing homogenization pressure. The total surface protein (mg m-2) of concentrated milk increased after homogenization, the extent of the increase being dependent on the temperature and the pressure of homogenization, as well as on the preheat treatment. The concentrates obtained from high-preheated milks had higher surface protein concentration than the concentrates obtained from low-preheated milks after homogenization. Concentrated milks heat treated at 79 degrees C either before or after homogenization had greater amounts of fat globule surface protein than concentrated milks heat treated at 50 or 65 degrees C. This was attributed to the association of whey protein with the native MFGM (milk fat globule membrane) proteins and the adsorbed skim milk proteins. Also, at the same homogenization temperature and pressure, the amount of whey protein on the fat globule surface of the concentrated milk that was heated after homogenization was greater than that of the concentrated milk that was heated before homogenization. The amounts of the major native MFGM proteins did not change during homogenization, indicating that the skim milk proteins did not displace the native MFGM proteins but adsorbed on to the newly formed surface.
Collapse
|
35
|
Gassi JY, Famelart MH, Lopez C. Heat treatment of cream affects the physicochemical properties of sweet buttermilk. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2008006] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
|
36
|
Dewettinck K, Rombaut R, Thienpont N, Le TT, Messens K, Van Camp J. Nutritional and technological aspects of milk fat globule membrane material. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.10.014] [Citation(s) in RCA: 380] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
37
|
Singh H. The milk fat globule membrane—A biophysical system for food applications. Curr Opin Colloid Interface Sci 2006. [DOI: 10.1016/j.cocis.2005.11.002] [Citation(s) in RCA: 196] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
38
|
YE AIQIAN, SINGH HARJINDER, TAYLOR MICHAEL, ANEMA SKELTE. Disruption of fat globules during concentration of whole milk in a pilot scale multiple-effect evaporator. INT J DAIRY TECHNOL 2005. [DOI: 10.1111/j.1471-0307.2005.00207.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
39
|
Ye A, Anema SG, Singh H. High-Pressure–Induced Interactions Between Milk Fat Globule Membrane Proteins and Skim Milk Proteins in Whole Milk. J Dairy Sci 2004; 87:4013-22. [PMID: 15545361 DOI: 10.3168/jds.s0022-0302(04)73542-0] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The association of beta-lactoglobulin (beta-LG) and alpha-lactalbumin (alpha-LA) with milk fat globule membrane (MFGM), when whole milk was treated by high pressure in the range 100 to 800 MPa, was investigated using sodium dodecyl sulfate (SDS)-PAGE under reducing and nonreducing conditions. In SDS-PAGE under reducing conditions, beta-LG was observed in the MFGM material isolated from milk treated at 100 to 800 MPa for 30 min, and small amounts of alpha-LA and kappa-casein were also observed at pressures >600 MPa for 30 min. However, these proteins were not observed in SDS-PAGE under nonreducing conditions. These results indicate that beta-LG and alpha-LA associated with MFGM proteins via disulfide bonds during the high-pressure treatment of whole milk. The amount of beta-LG associated with the MFGM increased with an increase in pressure up to 800 MPa and with increasing time of pressure treatment. The maximum value for beta-LG association with the MFGM was approximately 0.75 mg/g of fat. Of the major original MFGM proteins, no change in butyrophilin was observed during the high-pressure treatment of whole milk, whereas xanthine oxidase was reduced to some extent beyond 400 MPa. In contrast to the behavior during heat treatment, PAS 6 and PAS 7 were stable during high-pressure treatment, and they remained associated with the MFGM.
Collapse
Affiliation(s)
- A Ye
- Riddet Centre, Massey University, Palmerston North, New Zealand
| | | | | |
Collapse
|
40
|
|
41
|
Evers JM. The milkfat globule membrane—compositional and structural changes post secretion by the mammary secretory cell. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2004.01.005] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
42
|
Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products. Food Hydrocoll 2004. [DOI: 10.1016/j.foodhyd.2003.10.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
43
|
Ye A, Singh H, James Oldfield D, Anema S. Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.09.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
44
|
|
45
|
Scott LL, Duncan SE, Sumner SS, Waterman KM. Physical Properties of Cream Reformulated with Fractionated Milk Fat and Milk-Derived Components. J Dairy Sci 2003; 86:3395-404. [PMID: 14672168 DOI: 10.3168/jds.s0022-0302(03)73943-5] [Citation(s) in RCA: 16] [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
Emulsifying properties of milk-derived components influence the physical characteristics of reformulated creams. Fractionated butter oils with different melting ranges (low-melt: 10 to 25 degrees C; medium-melt: 25 to 35 degrees C) were recombined into fluid dairy systems using skim milk, or sweet buttermilk and butter-derived aqueous phase to manufacture 20% milk fat creams. Separation temperature (49 degrees C or 55 degrees C) in obtaining emulsifying components was examined for its effect on physical properties of pasteurized reformulated creams. Rate of creaming, viscosity, feathering, and sensory characteristics of reformulated and natural creams stored at 3.3 degrees C were evaluated over a 13-d period. Creaming rate of reformulated and natural creams was unaffected by formulation and was most influenced by duration of storage. Melting characteristics of butter oils influenced viscosity at some shear rates. With the exception of natural cream, all formulations were consistent in apparent viscosity during the 2-wk storage period. All creams feathered in a pH range of 4.70 to 5.20 and were classified as moderately stable to slightly unstable. All reformulated and natural creams met sensory quality specifications with the exception of creams formulated with skim milk and lower melting range butteroil. Creams formulated with buttermilk, butter-derived aqueous phase, and lower-melting range butter oil most closely mimicked natural creams with regard to sensory quality and viscosity.
Collapse
Affiliation(s)
- L L Scott
- Archer Daniels Midland Co., Decatur, IL 62526, USA
| | | | | | | |
Collapse
|
46
|
ARYANA KJ, HAQUE ZZ. Microstructure and Some Functional Properties of Spray Dried Cheddar Whey Concentrated by Ultrafiltration or Combination of Ultrafiltration and Vacuum Evaporation. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2002. [DOI: 10.3136/fstr.8.17] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
47
|
Garcı́a-Risco MR, Ramos M, López-Fandiño R. Modifications in milk proteins induced by heat treatment and homogenization and their influence on susceptibility to proteolysis. Int Dairy J 2002. [DOI: 10.1016/s0958-6946(02)00060-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
48
|
|
49
|
|
50
|
|