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Pan Z, Ye A, Dave A, Fraser K, Singh H. pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk. J Dairy Sci 2023; 106:1626-1637. [PMID: 36543644 DOI: 10.3168/jds.2022-22637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/27/2022] [Indexed: 12/23/2022]
Abstract
Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk (SSM), including heat coagulation time, particle size, sedimentation, ionic calcium level, and changes in protein composition. Significant amounts of sediment were found in UHT-treated SSM at the natural pH (∼6.6) and pH 7.0, whereas lower amounts of sediment were observed at pH values of 6.7 to 6.9. The proteins in the sediment were mainly κ-casein (CN)-depleted casein micelles with low levels of whey proteins regardless of the pH. Both the pH and the ionic calcium level of the SSM at all pH values decreased after UHT treatment. The dissociation levels of κ-, β-, and αS2-CN increased with increasing pH of the SSM before and after heating. The protein content, ionic calcium level, and dissociation level of κ-CN were higher in the SSM than values reported previously in cow skim milk. These differences may contribute to the high amounts of sediment in the UHT-treated SSM at natural pH (∼6.6). Significantly higher levels of κ-, β-, and αS2-CN were detected in the serum phase after heating the SSM at pH 7.0, suggesting that less κ-CN was attached to the casein micelles and that more internal structures of the casein micelles may have been exposed during heating. This could, in turn, have destabilized the casein micelles, resulting in the formation of protein aggregates and high amounts of sediment after UHT treatment of the SSM at pH 7.0.
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Affiliation(s)
- Zheng Pan
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Anant Dave
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Karl Fraser
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand; AgResearch, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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2
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Anema SG, Lee SK, Klostermeyer H. Reconstituted skim milk: effect of re-dilution after heating concentrated milk at different pH and temperatures. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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Pan Z, Ye A, Dave A, Fraser K, Singh H. Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles. J Dairy Sci 2022; 105:3871-3882. [DOI: 10.3168/jds.2021-21444] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Accepted: 01/17/2022] [Indexed: 11/19/2022]
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4
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Anema SG. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105136] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Krishna TC, Najda A, Bains A, Tosif MM, Papliński R, Kapłan M, Chawla P. Influence of Ultra-Heat Treatment on Properties of Milk Proteins. Polymers (Basel) 2021; 13:polym13183164. [PMID: 34578063 PMCID: PMC8468757 DOI: 10.3390/polym13183164] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/07/2021] [Accepted: 09/16/2021] [Indexed: 11/16/2022] Open
Abstract
Milk can be considered one of the primary sources of nutrients for the mammalian neonate. Therefore, milk and milk-based products, such as infant formula, whey protein isolate, different varieties of cheese, and others are prepared to meet the nutritional requirements of the consumer. Due to its significant nutritional components and perishable nature, a variety of pathogenic microorganisms can grow and multiply quickly in milk. Therefore, various heat treatments can be employed for the improvement of the shelf life of milk. In comparison to pasteurized milk, due to excessive and severe heating, UHT milk has a more cooked flavor. During storage, changes in the physicochemical properties of milk can lead to off-flavors, undesirable browning, separation of fat, sediment formation, or gelation during the subsequent storage. Several important factors such as processing parameters, time-temperature abuse (storage condition), and packaging type also influence the quality characteristics and consumer acceptance of the milk; however, the influence of heat treatments on milk protein is inconstant. The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids. These UHT-induced protein alterations can change digestibility and the overall biological influence of the intake of these proteins. Therefore, this review is focused on the influence of UHT on the physicochemical and structural attributes of milk proteins during storage. There are many indications of milk proteins present in the UHT milk, and milk products are altered during processing and storage.
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Affiliation(s)
| | - Agnieszka Najda
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
- Correspondence: (A.N.); (P.C.)
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar, Punjab 144020, India;
| | - Mansuri M. Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; (T.C.K.); (M.M.T.)
| | - Rafał Papliński
- Department of Vegetable Crops and Medicinal Plants, University of Life Science in Lublin, Doświadczalna Street 51A, 20-280 Lublin, Poland;
| | - Magdalena Kapłan
- Department of Pomology, Nursery, and Enology, University of Life Sciences in Lublin, 20-033 Lublin, Poland;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India; (T.C.K.); (M.M.T.)
- Correspondence: (A.N.); (P.C.)
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6
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Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106642] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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Anema SG. Effect of lactoferrin addition and pH on the protein interactions and the acid gelation properties of heated skim milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104950] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Daffner K, Vadodaria S, Ong L, Nöbel S, Gras S, Norton I, Mills T. Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.105850] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Singh R, Amamcharla JK. Effect of pH on heat-induced interactions in high-protein milk dispersions and application of fluorescence spectroscopy in characterizing these changes. J Dairy Sci 2021; 104:3899-3915. [PMID: 33612213 DOI: 10.3168/jds.2020-19304] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Accepted: 11/16/2020] [Indexed: 11/19/2022]
Abstract
This study investigated casein-whey protein interactions in high-protein milk dispersions (5% protein wt/wt) during heating at 90°C for 1.5 to 7.5 min at 3 different pH of 6.5, 6.8, and 7.0, using both conventional methods (gel electrophoresis, physicochemical properties) and fluorescence spectroscopy. Conventional methods confirmed the presence of milk protein aggregates during heating, similar to skim milk. These methods were able to help in understanding the denaturation and aggregation of milk proteins as a function of heat treatment. However, the results from the conventional methods were greatly affected by batch-to-batch variations and, therefore, differentiation could be drawn only in nonheated samples and samples heated for a longer duration. The front-face fluorescence spectroscopy was found to be a useful tool that provided additional information to conventional methods and helped in understanding differences between nonheated, low-, and high-heated samples, along with the type of sample used (derived from liquid or powder milk protein concentrates). At all pH values, tryptophan maxima in nonheated samples derived from powdered milk protein concentrates presented a blue shift in comparison to samples derived from liquid milk protein concentrates, and tryptophan maxima in heated samples presented a red shift. With the heating of the sample, Maillard emission and excitation spectra also showed increases in the peak intensities from 408 to 432 and 260 to 290 nm, respectively. As the level of denaturation increased with heating, a marked differentiation can be seen in the principal component analysis plots of tryptophan, Maillard emission, and excitation spectra, indicating that the front-face fluorescence technique has a potential to monitor and classify samples according to milk protein interactions as a function of pH and heat exposure. Overall, it can be said that the pattern of protein-protein interactions in high-protein dispersions was similar to the observation reported in skim milk systems, and fluorescence spectroscopy with chemometrics can be used as a rapid, nondestructive, and complementary method to conventional methods for following heat-induced changes.
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Affiliation(s)
- Richa Singh
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506; ICAR-National Dairy Research Institute, Karnal-132001, Haryana, India
| | - J K Amamcharla
- Department of Animal Sciences and Industry, Food Science Institute, Kansas State University, Manhattan 66506.
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Choi I, Zhong Q. Gluconic acid as a chelator to improve clarity of skim milk powder dispersions at pH 3.0. Food Chem 2020; 344:128639. [PMID: 33229152 DOI: 10.1016/j.foodchem.2020.128639] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/27/2020] [Accepted: 11/11/2020] [Indexed: 01/08/2023]
Abstract
Clear acidic protein beverages have a niche market. Acidification of skim milk powder (SMP) dispersions to pH 3.0 using citric acid (CA) lowers turbidity but the dispersion remains translucent. The present study aimed at comparing physicochemical properties of 5% w/v SMP dispersions acidified to pH 3.0 using chelating gluconic acid (GA) and CA and non-chelating hydrochloric acid. GA was the most effective in reducing the dispersion turbidity to 394 NTU at pH 3.0, which was further reduced to 248 NTU after heating at 90 °C for 2 min resulting in transparent dispersions. The better chelating ability of GA than CA was supported by the higher extent of dissolved CCP in serum phase. The aggregation of dissociated caseins was not observed for the GA treatment based on transmission electron microscopy. The findings from this study may be used to produce clear casein-based protein beverages.
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Affiliation(s)
- Inseob Choi
- Department of Food Science, The University of Tennessee, Knoxville 37996, USA
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville 37996, USA.
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11
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Corredig M, Nair PK, Li Y, Eshpari H, Zhao Z. Invited review: Understanding the behavior of caseins in milk concentrates. J Dairy Sci 2019; 102:4772-4782. [DOI: 10.3168/jds.2018-15943] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Accepted: 02/07/2019] [Indexed: 01/16/2023]
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12
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Anema SG. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. Compr Rev Food Sci Food Saf 2018; 18:140-166. [PMID: 33337027 DOI: 10.1111/1541-4337.12407] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/30/2022]
Abstract
Demand for ultra-high-temperature (UHT) milk and milk protein-based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three-dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein-enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat-stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico-chemical mechanism. Several factors are known to affect the physico-chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.
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Affiliation(s)
- Skelte G Anema
- Fonterra Research and Development Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, 4442, New Zealand.,Riddet Inst., Massey Univ., Private Bag 11222, Palmerston North, 4442, New Zealand
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14
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15
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Nakano T, Ueki M, Mizoguchi R, Takeshita M, Arima Y, Aoki T. Heat-induced Aggregation of Casein in Reconstituted Skimmed Milk at pH 3.30 – 3.55. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017. [DOI: 10.3136/fstr.23.249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tomoki Nakano
- Research Division, Minami Nippon Dairy CO-OP Co. Ltd
| | - Motoko Ueki
- Research Division, Minami Nippon Dairy CO-OP Co. Ltd
| | - Ryu Mizoguchi
- Research Division, Minami Nippon Dairy CO-OP Co. Ltd
| | | | - Yuo Arima
- Research Division, Minami Nippon Dairy CO-OP Co. Ltd
| | - Takayoshi Aoki
- Department of Biochemical Science and Technology, Faculty of Agriculture, Kagoshima University
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16
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Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0304-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems. Food Chem 2016; 194:184-90. [DOI: 10.1016/j.foodchem.2015.07.077] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 07/17/2015] [Accepted: 07/18/2015] [Indexed: 11/19/2022]
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18
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Williams RP, D'Ath L, Zisu B. Role of protein aggregation in heat-induced heat stability during milk powder manufacture. ACTA ACUST UNITED AC 2008. [DOI: 10.1051/dst:2007048] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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19
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Anema SG, Kim Lee S, Klostermeyer H. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.08.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk. Lebensm Wiss Technol 2004. [DOI: 10.1016/j.lwt.2004.03.003] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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24
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Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk. Lebensm Wiss Technol 2000. [DOI: 10.1006/fstl.2000.0665] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Anema SG, Klostermeyer H. ζ-Potentials of casein micelles from reconstituted skim milk heated at 120 °C. Int Dairy J 1996. [DOI: 10.1016/0958-6946(95)00070-4] [Citation(s) in RCA: 62] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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26
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Singh H, Fox P, Cuddigan M. Emulsifying properties of protein fractions prepared from heated milk. Food Chem 1993. [DOI: 10.1016/0308-8146(93)90293-o] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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