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Gottschalk N, Augustin W, Scholl S, Ian Wilson D, Mercadé-Prieto R. Model food soils for investigating cleaning: a review. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Elucidating the cleaning of complex food soil layers by in-situ measurements. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.12.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Experimental characterisation of the mechanical failure behaviour of whey protein gel treated with sodium hydroxide. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.07.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Wu G, Fan G, Zhou J, Liu X, Wu C, Wang Y. Structure and main polyphenols in the haze of blackberry wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111821] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Hagsten C, Altskär A, Gustafsson S, Lorén N, Trägårdh C, Innings F, Hamberg L, Paulsson M, Nylander T. Structural and compositional changes during UHT fouling removal—Possible mechanisms of the cleaning process. FOOD STRUCTURE 2019. [DOI: 10.1016/j.foostr.2019.100118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2–11. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.035] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Fan L, Chen XD, Mercadé-Prieto R. On the nature of the optimum cleaning concentration for dairy fouling: High NaOH concentrations inhibit the cleavage of non-covalent interactions in whey protein aggregates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Hagsten C, Innings F, Trägårdh C, Hamberg L, Paulsson M, Nylander T. Removal of UHT dairy fouling — An efficient cleaning process by optimizing the rate controlling alkaline cleaning step. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.11.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Mercadé-Prieto R, Coignaud M, Jin Y, Jeantet R, Chen XD. Dissolution of bovine serum albumin hydrogels in alkali. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.001] [Citation(s) in RCA: 2] [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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Fan L, Yang J, Casali RA, Jin X, Chen XD, Mercadé-Prieto R. Magnetic resonance imaging (MRI) to quantify the swelling and drying of whey protein hydrogels. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Quantification of the Local Protein Content in Hydrogels Undergoing Swelling and Dissolution at Alkaline pH Using Fluorescence Microscopy. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2031-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Elastic modulus and equilibrium swelling of stranded and particulate protein hydrogels at acid pH. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Lei Z, Chen XD, Mercadé-Prieto R. Effect of N-Ethylmaleimide as a Blocker of Disulfide Crosslinks Formation on the Alkali-Cold Gelation of Whey Proteins. PLoS One 2016; 11:e0164496. [PMID: 27732644 PMCID: PMC5061392 DOI: 10.1371/journal.pone.0164496] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Accepted: 09/26/2016] [Indexed: 11/18/2022] Open
Abstract
N-ethylmaleimide (NEM) was used to verify that no new disulfide crosslinks were formed during the fascinating rheology of the alkali cold-gelation of whey proteins, which show Sol-Gel-Sol transitions with time at pH > 11.5. These dynamic transitions involve the formation and subsequent destruction of non-covalent interactions between soluble whey aggregates. Therefore, incubation of aggregates with NEM was expected not to affect much the rheology. Experiments show that very little additions of NEM, such as 0.5 mol per mol of protein, delayed and significantly strengthened the metastable gels formed. Interactions between whey protein aggregates were surprisingly enhanced during incubation with NEM as inferred from oscillatory rheometry at different protein concentrations, dynamic swelling, Trp fluorescence and SDS-PAGE measurements.
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Affiliation(s)
- Zhao Lei
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, 215123, P.R. China
| | - Xiao Dong Chen
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, 215123, P.R. China
| | - Ruben Mercadé-Prieto
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, 215123, P.R. China
- * E-mail:
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Li H, Zhao L, Chen XD, Mercadé-Prieto R. Swelling of whey and egg white protein hydrogels with stranded and particulate microstructures. Int J Biol Macromol 2016; 83:152-9. [DOI: 10.1016/j.ijbiomac.2015.11.018] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 11/05/2015] [Accepted: 11/06/2015] [Indexed: 01/26/2023]
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Pérez-Mohedano R, Letzelter N, Bakalis S. Swelling and hydration studies on egg yolk samples via scanning fluid dynamic gauge and gravimetric tests. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pérez-Mohedano R, Letzelter N, Bakalis S. Development of a swelling-removal model for the scanning fluid dynamic gauge. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.10.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Morison KR. Reduction of fouling in falling-film evaporators by design. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.10.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Modeling cooking of chicken meat in industrial tunnel ovens with the Flory–Rehner theory. Meat Sci 2013; 95:940-57. [DOI: 10.1016/j.meatsci.2013.03.027] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2013] [Revised: 03/25/2013] [Accepted: 03/25/2013] [Indexed: 11/18/2022]
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Li L, Lv HT, Deng RP, Liao ZK, Wu XE, Chen XD. Experimental investigation of egg ovalbumin scaling on heated stainless steel surface and scale-removal compared with that of whey protein. Colloids Surf B Biointerfaces 2013; 107:198-204. [DOI: 10.1016/j.colsurfb.2013.01.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2012] [Revised: 01/25/2013] [Accepted: 01/28/2013] [Indexed: 10/27/2022]
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Li L, Che L, Liang Q, Mercadé-Prieto R, Wu X, Chen XD. Study on the dissolution of heat-induced ovalbumin gel in alkaline solutions relevant to the removal of fouling deposits. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.09.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Evaluation of chemical cleaning of UF membranes fouled with whey protein isolates via analysis of residual protein components on membranes surface. Sep Purif Technol 2013. [DOI: 10.1016/j.seppur.2012.10.039] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Hussain R, Gaiani C, Scher J. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Zaccheo BA, Crooks RM. Self-Powered Sensor for Naked-Eye Detection of Serum Trypsin. Anal Chem 2011; 83:1185-8. [DOI: 10.1021/ac103115z] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Brian A. Zaccheo
- Department of Chemistry and Biochemistry, Center for Electrochemistry, and Center for Nano and Molecular Science and Technology, The University of Texas at Austin, 1 University Station, A5300, Austin, Texas 78712-0165, United States
| | - Richard M. Crooks
- Department of Chemistry and Biochemistry, Center for Electrochemistry, and Center for Nano and Molecular Science and Technology, The University of Texas at Austin, 1 University Station, A5300, Austin, Texas 78712-0165, United States
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Hussain R, Gaiani C, Aberkane L, Scher J. Characterization of high-milk-protein powders upon rehydration under various salt concentrations. J Dairy Sci 2011; 94:14-23. [DOI: 10.3168/jds.2010-3323] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2010] [Accepted: 09/14/2010] [Indexed: 11/19/2022]
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Fryer PJ, Robbins PT, Asteriadou K. Current knowledge in hygienic design: can we minimize fouling and speed cleaning? ACTA ACUST UNITED AC 2011. [DOI: 10.1016/j.profoo.2011.09.258] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Saikhwan P, Mercadé-Prieto R, Chew Y, Gunasekaran S, Paterson W, Wilson D. Swelling and dissolution in cleaning of whey protein gels. FOOD AND BIOPRODUCTS PROCESSING 2010. [DOI: 10.1016/j.fbp.2010.09.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Effect of salts on the alkaline degradation of β-lactoglobulin gels and aggregates: Existence of a dissolution threshold. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.11.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Fryer P, Asteriadou K. A prototype cleaning map: A classification of industrial cleaning processes. Trends Food Sci Technol 2009. [DOI: 10.1016/j.tifs.2009.03.005] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Mercadé-Prieto R, Gunasekaran S. Alkali cold gelation of whey proteins. Part I: sol-gel-sol(-gel) transitions. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2009; 25:5785-5792. [PMID: 19432494 DOI: 10.1021/la804093d] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The cold gelation of preheated whey protein isolate (WPI) solutions at alkaline conditions (pH>10) has been studied to better understand the effect of NaOH in the formation and destruction of whey protein aggregates and gels. Oscillatory rheology has been used to follow the gelation process, resulting in novel and different gelation profiles with the gelation pH. At low alkaline pH, typical sol-gel transitions are observed, as in many other biopolymers. At pH>11.5, the system gels quickly, after approximately 300 s, followed by a slow degelation step that transforms the gel to a viscous solution. Finally, there is a second gelation step. This results in a surprising sol-gel-sol-gel transition in time at constant gelation conditions. At very high pH (>12.5), the degelation step is very severe, and the second gelation step is not observed, resulting in a sol-gel-sol transition. The first quick gelation step is related to the quick swelling of the WPI aggregates in alkali, as observed from light scattering, which enables the formation of new noncovalent interactions to form a gel network. These interactions are argued to be destroyed in the subsequent degelation step. Disulfide cross-linking is observed only in the second gelation step, not in the first step.
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Affiliation(s)
- Ruben Mercadé-Prieto
- Biological Systems Engineering, University of Wisconsin-Madison, 460 Henry Mall, Madison, Wisconsin 53706, USA.
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Saikhwan P, Chew JYM, Paterson WR, Wilson DI. Swelling and Its Suppression in the Cleaning of Polymer Fouling Layers. Ind Eng Chem Res 2007. [DOI: 10.1021/ie0615943] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Phanida Saikhwan
- Department of Chemical Engineering, University of Cambridge, New Museums Site, Pembroke Street, Cambridge, CB2 3RA U.K
| | - John Y. M. Chew
- Department of Chemical Engineering, University of Cambridge, New Museums Site, Pembroke Street, Cambridge, CB2 3RA U.K
| | - William R. Paterson
- Department of Chemical Engineering, University of Cambridge, New Museums Site, Pembroke Street, Cambridge, CB2 3RA U.K
| | - D. Ian Wilson
- Department of Chemical Engineering, University of Cambridge, New Museums Site, Pembroke Street, Cambridge, CB2 3RA U.K
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