1
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Zhang S, Sun Y, Xie Q, Jiang Y, Cheng J. Effect of different salts on the foaming properties of model protein systems for infant formula. J Dairy Sci 2024; 107:2668-2680. [PMID: 37863295 DOI: 10.3168/jds.2023-24080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Accepted: 09/29/2023] [Indexed: 10/22/2023]
Abstract
This multiscale study aimed to evaluate the effects of different salts (NaCl, KCl, MgCl2, and CaCl2) on the foaming capacity (FC) and foam stability (FS) of model protein systems (MPS) for infant formula via changes in surface and structural properties. Our results showed that the FC and FS of MPS were increased with the addition of NaCl, KCl, and MgCl2, whereas CaCl2 significantly decreased FC (79.5 ± 10.6%) and increased FS (93.2 ± 2.2%). The surface hydrophobicity was increased and the net charge and surface tension were reduced after the addition of salts. Structural analysis revealed the reduction of intensity of intrinsic fluorescence spectroscopy and UV absorption, and the conversion of α-helix into β-strand, which was attributed to protein agglomeration. Additionally, MgCl2 and CaCl2 exhibited larger size and lower net charge compared with NaCl and KCl, indicating a greater ability to bind to charged amino acids and form larger aggregates. Correlation analysis indicated that FC was positively related to adsorbed protein and β-turn and negatively correlated with particle size. In addition, FS showed a positive correlation with β-strand, apparent viscosity, and zeta potential. However, it exhibited a negative correlation with β-turn, α-helix, and sulfhydryl content. These results provide a theoretical reference for further understanding of the effect of salts on the foaming properties of MPS.
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Affiliation(s)
- Siyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qinggang Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Feihe Dairy Company, Heilongjiang 164899, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Corrigan BM, O'Mahony JA, Fenelon MA. The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation. J Dairy Sci 2023; 106:8299-8311. [PMID: 38040197 DOI: 10.3168/jds.2022-22088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Accepted: 06/25/2022] [Indexed: 12/03/2023]
Abstract
Sweet and, to a lesser extent, acid whey protein ingredients can be used for the formulation of infant nutritional products. Unlike acid whey, sweet whey contains caseinomacropeptide (CMP), a heat-stable peptide liberated from κ-casein during cheese and rennet casein manufacture. Four protein systems-sweet whey (SW) and acid whey (AW), with or without standardization for CMP protein content-were added to skim milk (50/50, wt/wt) and unheated or heated to 85 or 110°C. These 12 samples were assessed for physicochemical stability in the presence of added calcium at pH 6.8. The effect of CMP content on the physicochemical properties of the protein systems was also assessed. Without preheat treatment, mixtures of AW and skim milk (SM) were more heat stable than SW and SM, demonstrating the effect of whey protein type on heat stability. Preheat treatment of the SW in the presence of SM significantly improved the heat stability of the resultant protein systems on subsequent heating. All of the protein systems had significantly lower heat stability with the addition of Ca, although the reduction was significantly smaller for the heated protein systems than the unheated controls. The findings can help identify heating parameters and ingredients for optimizing processing stability and physicochemical characteristics of nutritional beverages such as infant formulations.
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Affiliation(s)
- Bernard M Corrigan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 TP07
| | - Mark A Fenelon
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 TP07.
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3
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Wang S, Li Y, Yan G, Yuan D, Ji B, Zhou F, Li Y, Zhang L. Thickening mechanism of recombined dairy cream stored at 4 °C: Changes in the composition and structure of milk protein under different sterilization intensities. Int J Biol Macromol 2023; 227:903-914. [PMID: 36549627 DOI: 10.1016/j.ijbiomac.2022.12.203] [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: 09/25/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This work elucidates the mechanism involved in the effect of varying sterilization intensities on RDC thickening via comparative analysis of the changes in the composition and structure of RDC interfacial protein after storage at 4 °C and at 25 °C. The results showed that pasteurized RDCs (75 °C for 16 s, 90 °C for 5 min) and high-temperature sterilized RDCs (105 °C for 3 min, 115 °C for 7 min and 121 °C for 7 min) did not thicken during storage at 25 °C, and had lower viscosities and higher Ca2+ concentrations than those stored at 4 °C. Whey protein (WP) aggregates were found to have been adsorbed at the interface of high-temperature treated RDCs stored at 4 °C, leading to the aggregation of fat globules and, consequently, reversible thickening. However, high-temperature sterilized RDCs underwent into irreversible thickening at 10 d, 7 d and 3 d. This phenomenon was attributed to the large amount of heat-induced whey protein and κ-casein complex that was absorbed on the oil-water interface, with Ca2+ bonded to form bridging flocculation, which altered the secondary structure of the interfacial protein to one with increased β-sheet content and decreased random coil content.
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Affiliation(s)
- Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Dongdong Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Baoping Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Feng Zhou
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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4
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Foaming and Physicochemical Properties of Commercial Protein Ingredients Used for Infant Formula Formulation. Foods 2022; 11:foods11223710. [PMID: 36429303 PMCID: PMC9689407 DOI: 10.3390/foods11223710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
Protein, as one of the main ingredients for infant formula, may be closely related to the undesirable foam formed during the reconstitution of infant formula. Demineralized whey powder (D70 and D90), whey protein concentrate (WPC), and skimmed milk powder (SMP) are the four protein ingredients commonly used in infant formula formulation. The foaming and physicochemical properties of these four protein ingredients from different manufacturers were analyzed in the present study. Significant differences (p < 0.05) in foaming properties were found between the samples from different manufacturers. SMP showed a highest foaming capacity (FC) and foam stability (FS), followed by D70, D90, and WPC. Although the protein composition was similar based on reducing SDS-PAGE, the aggregates varied based on non-reducing SDS-PAGE, probably resulting in the different foaming properties. Particle size, zeta potential, and solubility of the protein ingredients were assessed. The protein structure was evaluated by circular dichroism, surface hydrophobicity, and free sulfhydryl. Pearson’s correlation analysis demonstrated that FC and FS were positively correlated with random coil (0.55 and 0.74), β-turn (0.53 and 0.73), and zeta potential (0.55 and 0.51) but negatively correlated with β-strand (−0.56 and −0.71), free sulfhydryl (−0.56 and −0.63), particle size (−0.45 and −0.53), and fat content (−0.50 and −0.49). The results of this study could provide a theoretical guidance for reducing formation of foam of infant formula products during reconstitution.
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5
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Effect of casein-whey ingredient blends on the protein stability of model infant formulas. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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6
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Liu F, Wei B, Cheng L, Zhao Y, Liu X, Yuan Q, Liang H. Co-Immobilizing Two Glycosidases Based on Cross-Linked Enzyme Aggregates to Enhance Enzymatic Properties for Achieving High Titer Icaritin Biosynthesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11631-11642. [PMID: 36044714 DOI: 10.1021/acs.jafc.2c04253] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Icaritin is a rare and high-value isopentane flavonoid compound with remarkable activities. Increasing yields while reducing cost has been a great challenge in icaritin production. Herein, we first reported a high titer icaritin biosynthesis strategy from epimedin C through co-immobilizing α-l-rhamnosidase (Rha1) and β-glucosidase (Glu4) using cross-linked enzyme aggregates (CLEAs). The created CLEAs exhibited excellent performances in terms of catalytic activity, thermal stability, pH stability, and reusability. Notably, Rha1-CLEAs (Ki: 1 M) and Glu4-CLEAs (Ki: 0.1 M) were more tolerant to sugars (glucose or rhamnose) than free enzymes (0.1 M for Rha1 and 0.007 M for Glu4) by immobilization, achieving the highest icaritin productivity under the highest substrate concentration ever reported. Finally, about 34.24 g/L icaritin could be obtained from 100 g/L epimedin C within 8 h, indicating the great potential for industrialization. This study also provides a promising strategy for the low-cost production of other high-value aglycone compounds by solving poor stability and sugar inhibition of glycosidase.
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Affiliation(s)
- Fang Liu
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Bin Wei
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Leiyu Cheng
- Zhejiang NHU Company Ltd., Xinchang County 312500, Zhejiang Province, P. R. China
| | - Yuxuan Zhao
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Xiaojie Liu
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
| | - Hao Liang
- State Key Laboratory of Chemical Resource Engineering, Beijing University of Chemical Technology, Beijing 100029, PR China
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, PR China
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7
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Lund P, Mardal F, Ray CA, Lund MN. Probing the cumulative effects of unit operations and lactose to whey protein ratios on protein modifications in powdered model infant formula. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Effects of Microwaves, Ultrasonication, and Thermosonication on the Secondary Structure and Digestibility of Bovine Milk Protein. Foods 2022; 11:foods11020138. [PMID: 35053870 PMCID: PMC8774360 DOI: 10.3390/foods11020138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 01/27/2023] Open
Abstract
Cow’s milk is considered an excellent protein source. However, the digestibility of milk proteins needs to be improved. This study aimed to evaluate the relationship between the functional properties of milk proteins and their structure upon microwave, ultrasound, and thermosonication treatments. The protein content, digestibility, and secondary-structure changes of milk proteins were determined. The results demonstrated that almost 35% of the proteins in the untreated samples had a α-helix structure and approximately 29% a β-sheet and turns structure. Regarding the untreated samples, the three treatments increased the α-helices and correspondingly decreased the β-sheets and turns. Moreover, the highest milk protein digestibility was observed for the ultrasound-treated samples (90.20–94.41%), followed by the microwave-treated samples (72.56–93.4%), whereas thermosonication resulted in a lower digestibility (68.76–78.81%). The milk protein content was reduced as the microwave processing time and the temperature increased. The final milk protein available in the sample was lower when microwave processing was conducted at 75 °C and 90 °C compared to 60 °C, whereas the ultrasound treatment significantly improved the protein content, and no particular trend was observed for the thermosonicated samples. Thus, ultrasound processing shows a potential application in improving the protein quality of cow’s milk.
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9
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Patil MH, Tanguy G, Le Floch-Fouéré C, Jeantet R, Murphy EG. Determination of limiting factors in a novel superconcentration-granulation based dairy powder manufacturing process. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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10
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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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11
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Interfacial properties of milk proteins: A review. Adv Colloid Interface Sci 2021; 295:102347. [PMID: 33541692 DOI: 10.1016/j.cis.2020.102347] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 12/14/2020] [Accepted: 12/14/2020] [Indexed: 12/22/2022]
Abstract
The interfacial properties of dairy proteins are of great interest to the food industry. Food manufacturing involves various environmental conditions and multiple processes that significantly alter the structure and colloidal stability of food materials. The effects of concentration, pH, heat treatment, addition of salts etc., have considerable influence on the surface activity of proteins and the mechanical properties of the interfacial protein films. Studies to date have established some understanding of the links between environmental and processing related parameters and their impacts on interfacial behavior. Improvement in knowledge may allow better design of interfacial protein structures for different food applications. This review examines the effects of environmental and processing conditions on the interfacial properties of dairy proteins with emphasis on interfacial tension dynamics, dilatational and surface shear rheological properties. The most commonly used surface analytical techniques along with relevant methods are also addressed.
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12
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Development of instant phirni mix (a traditional dairy dessert) from high amylose rice, skim milk powder and carboxymethyl cellulose-resistant starch, predicted glycemic index and stability during storage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101213] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Aydogdu T, Ho QT, Ahrné L, O'Mahony JA, McCarthy NA. The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105037] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106640] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Walshe EJ, O’Regan J, O’Mahony JA. Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12788] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Emma J Walshe
- Nestle Development Centre Nutrition Askeaton, Co. Limerick Ireland
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jonathan O’Regan
- Nestle Development Centre Nutrition Askeaton, Co. Limerick Ireland
| | - James A O’Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
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16
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Magan JB, O Callaghan TF, Kelly AL, McCarthy NA. Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate-based diets. Compr Rev Food Sci Food Saf 2021; 20:2769-2800. [PMID: 33949109 DOI: 10.1111/1541-4337.12751] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 02/24/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Worldwide milk production is predominantly founded on indoor, high-concentrate feeding systems, whereas pasture-based feeding systems are most common in New Zealand and Ireland but have received greater attention recently in countries utilizing conventional systems. Consumer interest in 'pasture-fed' dairy products has also increased, arising from environmental, ethical, and nutritional concerns. A substantial body of research exists describing the effect of different feeding strategies on the composition of milk, with several recent studies focusing on the comparison of pasture- and concentrate-based feeding regimes. Significant variation is typically observed in the gross composition of milk produced from different supplemental feeds, but various changes in the discrete composition of macromolecular components in milk have also been associated with dietary influence, particularly in relation to the fatty acid profile. Changes in milk composition have also been shown to have implications for milk and dairy product processability, functionality and sensory properties. Methods to determine the traceability of dairy products or verify marketing claims such as 'pasture-fed' have also been established, based on compositional variation due to diet. This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet-induced changes on milk and dairy product functionality, with particular emphasis placed on pasture- and concentrate-based feeding systems.
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Affiliation(s)
- Jonathan B Magan
- Food Chemistry and Technology, Teagasc Food Research Centre, Cork, Ireland.,School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Tom F O Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Noel A McCarthy
- Food Chemistry and Technology, Teagasc Food Research Centre, Cork, Ireland
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17
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Liu H, Zhu X, Jiang Y, Sun‐Waterhouse D, Huang Q, Li F, Li D. Physicochemical and emulsifying properties of whey protein isolate (WPI)‐polydextrose conjugates prepared
via
Maillard reaction. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14994] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Hui Liu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian271018China
| | - Xiaofei Zhu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian271018China
| | - Yang Jiang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian271018China
| | - Dongxiao Sun‐Waterhouse
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian271018China
- School of Chemical Sciences The University of Auckland Auckland1010New Zealand
| | - Qingrong Huang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian271018China
- Department of Food Science Rutgers, The State University of New Jersey 65 Dudley Road New Brunswick NJ08901USA
| | - Feng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian271018China
| | - Dapeng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University Taian271018China
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18
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Rodríguez Arzuaga M, Bosch A, Añón MC, Abraham AG. Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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19
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Murphy EG, Regost NE, Roos YH, Fenelon MA. Powder and Reconstituted Properties of Commercial Infant and Follow-On Formulas. Foods 2020; 9:foods9010084. [PMID: 31941012 PMCID: PMC7022832 DOI: 10.3390/foods9010084] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 12/18/2019] [Accepted: 12/19/2019] [Indexed: 11/16/2022] Open
Abstract
The physical properties of 15 commercially available infant formulas (IF) and follow-on (FO) formulas were analysed. Powders made with intact milk proteins were classified into two groups; Type I—homogenous mixtures of milk powder particles (n = 6); and Type II—heterogeneous mixtures of milk powder particles and tomahawk-shaped α-lactose monohydrate crystals (n = 6). Powders made using hydrolysed proteins were classified as Type III powders (n = 3). Type II powders exhibited similar flow characteristics to Type I powders despite having significantly (p < 0.05) smaller particle size, lower circularity, and greater elongation. Type III powders exhibited lowest particles size, highest surface free fat, and poorest flow properties (p < 0.05 for all). Upon reconstitution of powders (12.5% w/w), no significant difference (p < 0.05) in apparent viscosity was observed between Type I and II powders. Reconstituted Type III powders had relatively poor stability to separation compared to Type I and II powders, caused by large starch granules and/or poor emulsification by hydrolysed proteins. Overall, this study illustrated the range of physical behaviour and structures present in commercial IF powders. In particular, the effect of dry addition of lactose and the hydrolysis of protein were found to have major effects on physical properties.
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Affiliation(s)
- Eoin G. Murphy
- Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland
- Correspondence: (E.G.M.); (M.A.F.); Tel.: +353-76-111-2525 (E.G.M.); +353-25-42-355 (M.A.F.)
| | - Nicolas E. Regost
- Europe/North America Product Development & Global Research, H&H Group, 14 Rue du Vieux Faubourg, 59042 Lille, France
| | - Yrjö H. Roos
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland
| | - Mark A. Fenelon
- Teagasc Food Research Centre, Moorepark, P61 C996 Cork, Ireland
- Correspondence: (E.G.M.); (M.A.F.); Tel.: +353-76-111-2525 (E.G.M.); +353-25-42-355 (M.A.F.)
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20
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Hebishy E, Joubran Y, Murphy E, O'Mahony JA. Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Henihan LE, O'Donnell CP, Esquerre C, Murphy EG, O'Callaghan DJ. Fluorescence-based analyser as a rapid tool for determining soluble protein content in dairy ingredients and infant milk formula. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Buggy AK, McManus JJ, Brodkorb A, Hogan SA, Fenelon MA. Pilot-scale formation of whey protein aggregates determine the stability of heat-treated whey protein solutions—Effect of pH and protein concentration. J Dairy Sci 2018; 101:10819-10830. [DOI: 10.3168/jds.2017-14177] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Accepted: 07/10/2018] [Indexed: 11/19/2022]
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23
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Kelleher CM, O'Mahony JA, Kelly AL, O'Callaghan DJ, McCarthy NA. Evaluation of Models for Temperature-Dependent Viscosity Changes in Dairy Protein Beverage Formulations During Thermal Processing. J Food Sci 2018; 83:937-945. [PMID: 29577287 DOI: 10.1111/1750-3841.14097] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/24/2018] [Accepted: 01/30/2018] [Indexed: 11/30/2022]
Abstract
Rheological modeling as a function of temperature is a useful tool for describing products undergoing thermal processing. The rheological behavior of a range of dairy-based (4%, w/w) protein beverages was investigated for applicability to semi-empirical temperature-dependent viscosity equations. The viscosity at 16.8 rad/s of the beverages was measured during heating, holding, and cooling over a temperature range of 25 to 90 o C using a rheometer with starch pasting cell geometry. Five established fitting methods were applied based on the Arrhenius and Williams-Landel-Ferry (WLF) equations using nonlinear regression analysis. A two-parameter WLF (WLF2 ) model, using viscosity at a reference temperature of 25 o C resulted in high R2 values (0.974 to 0.988) and a statistically superior fit compared to the Arrhenius, Generalized Arrhenius, and exponential equations (P < 0.001). Deviation from the WLF2 modeled equation was used to describe and investigate the effect formulation had on the changes in viscosity during thermal heating. This study successfully applied the WLF equation to a liquid protein system, proving that a consistent and close fit can be achieved across a range of formulations. A rapid, quantitative method for viscosity-temperature profile evaluation is presented, which can ease product development and optimization of product processing stability. PRACTICAL APPLICATION This study validated the use of the Williams-Landel-Ferry equation to describe the behavior of dairy beverages during thermal processing, providing a better fit to rheological data than the widely used Arrhenius-based equations. In conjunction with the WLF equation, a method was presented which reduced the complex rheological data to a single value, which can aid in the comparison of formulations for product development and optimization in both research and industry.
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Affiliation(s)
- Clodagh M Kelleher
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland.,School of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland
| | | | - Noel A McCarthy
- Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
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Grewal MK, Chandrapala J, Donkor O, Apostolopoulos V, Stojanovska L, Vasiljevic T. Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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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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26
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McCarthy NA, Gee VL, O'Mahony JA, Kelly AL, Fenelon MA. Optimising emulsion stability during processing of model infant formulae using factorial statistical design. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12240] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Noel A McCarthy
- Food Chemistry & Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork Ireland
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - Vivian L Gee
- Food Chemistry & Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - Mark A Fenelon
- Food Chemistry & Technology Department; Teagasc Food Research Centre; Moorepark, Fermoy, Co. Cork Ireland
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27
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O'Loughlin IB, Kelly PM, Murray BA, FitzGerald RJ, Brodkorb A. Concentrated whey protein ingredients: A Fourier transformed infrared spectroscopy investigation of thermally induced denaturation. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12239] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ian B O'Loughlin
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork Ireland
- Life Sciences Department; University of Limerick; Limerick Ireland
| | - Phil M Kelly
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork Ireland
| | - Brian A Murray
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork Ireland
| | | | - Andre Brodkorb
- Teagasc Food Research Centre; Moorepark, Fermoy Co. Cork Ireland
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