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Kayihura JF. Structural dependence of concentrated skim milk curd on micellar restructuring. Heliyon 2024; 10:e24046. [PMID: 38230241 PMCID: PMC10789638 DOI: 10.1016/j.heliyon.2024.e24046] [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: 04/01/2023] [Revised: 11/23/2023] [Accepted: 01/02/2024] [Indexed: 01/18/2024] Open
Abstract
This study was conducted to establish an understanding of how milk concentration modulates the rennet curd structure. Rennet-induced gelation and renneting under slow acidification achieved using glucono-δ-lactone (GDL) and structural properties of reconstituted skim milk gels at two concentration levels (9 and 25 % total solids) were studied by measuring variations in (a) viscoelastic behaviour, (b) micellar size, charge density, diffusivity, and (c) hydrophobicity using dynamic rheometry, dynamic light scattering and fluorimetry, respectively. Concentrated milk showed a greater estimated hydrodynamic radius of casein micelles, lower zeta (ζ)-potential, ratio of serum to total Calcium (Ca) and charge density and increased surface hydrophobicity, all supporting the view that micellar restructuring particularly sub-particle transfer takes place and contributes to rapid gelation. Moreover, hydrophobic interactions occurred very quickly (within 5 min in combined gels, 10 min for renneting only), demonstrating their pivotal role during the flocculation stage. All gels exhibited a solid viscoelastic character as the elastic modulus (G') was greater than loss modulus (G″) while both G' and tan δ (G''/G') were frequency-dependent. Frequency sweeps classified the concentrated gels into three stiffness categories caused by the level of rennet or GDL as rigid, hard and soft, whereas an increased flow-like behaviour (high tan δ), restricted diffusion and excessive water retention revealed limited structural rearrangements (contraction & macrosyneresis) during curd ageing. Acidification increased the diffusion rate in control curd, thus, enhanced contractive rearrangements, macrosyneresis and curd strength. Findings suggest that micellar restructuring induced by milk concentration is the principal modulator of the curd structure.
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Affiliation(s)
- Joseph F. Kayihura
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and Biomedicine, Victoria University, Victoria 3030, Australia
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Gelation and network structure of acidified milk gel investigated at different length scales with and without addition of iota-carrageenan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107170] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106692] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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4
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Ye A. Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106599] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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5
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Enzymes to unravel bioproducts architecture. Biotechnol Adv 2020; 41:107546. [PMID: 32275940 DOI: 10.1016/j.biotechadv.2020.107546] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/20/2020] [Accepted: 04/03/2020] [Indexed: 11/20/2022]
Abstract
Enzymes are essential and ubiquitous biocatalysts involved in various metabolic pathways and used in many industrial processes. Here, we reframe enzymes not just as biocatalysts transforming bioproducts but also as sensitive probes for exploring the structure and composition of complex bioproducts, like meat tissue, dairy products and plant materials, in both food and non-food bioprocesses. This review details the global strategy and presents the most recent investigations to prepare and use enzymes as relevant probes, with a focus on glycoside-hydrolases involved in plant deconstruction and proteases and lipases involved in food digestion. First, to expand the enzyme repertoire to fit bioproduct complexity, novel enzymes are mined from biodiversity and can be artificially engineered. Enzymes are further characterized by exploring sequence/structure/dynamics/function relationships together with the environmental factors influencing enzyme interactions with their substrates. Then, the most advanced experimental and theoretical approaches developed for exploring bioproducts at various scales (from nanometer to millimeter) using active and inactive enzymes as probes are illustrated. Overall, combining multimodal and multiscale approaches brings a better understanding of native-form or transformed bioproduct architecture and composition, and paves the way to mainstream the use of enzymes as probes.
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Mende S, Jaros D, Rohm H. Dextran modulates physical properties of rennet‐induced milk gels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14288] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Susann Mende
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
| | - Doris Jaros
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
| | - Harald Rohm
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
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7
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Deuscher Z, Bonny JM, Boué F, Cheynier V, Clerjon S, Devaux MF, Meneghel J, Guillon F, Jamme F, Le Feunteun S, Passot S, Réfrégiers M, Rogniaux H, Ropartz D, Thévenot J, Vallverdu-Queralt A, Canon F. Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Floury J, Bianchi T, Thévenot J, Dupont D, Jamme F, Lutton E, Panouillé M, Boué F, Le Feunteun S. Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy. Food Chem 2018; 239:898-910. [DOI: 10.1016/j.foodchem.2017.07.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/03/2017] [Accepted: 07/07/2017] [Indexed: 12/01/2022]
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Smith JR, Carr AJ, Golding M, Reid D. Mozzarella Cheese – A Review of the Structural Development During Processing. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9511-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Fang X, Rioux LE, Labrie S, Turgeon SL. Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.023] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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The visualisation and quantification of human gastrointestinal fat distribution with MRI: a randomised study in healthy subjects. Br J Nutr 2016; 115:903-12. [DOI: 10.1017/s0007114515005188] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
AbstractWe aimed to study the fate of fat during digestion. For this purpose, we validated and investigated the non-invasive quantification of gastric and duodenal fat emptying and emulsion processing (creaming and phase separation) using the MRI method iterative decomposition with echo asymmetry and least squares estimation (IDEAL). In total, twelve healthy subjects were studied on two separate visits in a single-blind, randomised, cross-over design study. IDEAL was utilised to repeatedly acquire quantitative fat fraction maps of the gastrointestinal tract after infusion of one of two fat emulsions: E1 (acid stable, droplet size 0·33 mm) and E4 (acid unstable, 0·38 mm). In vitro and in vivo validation was carried out using diluted emulsion and gastric content samples, respectively, and resulted in Lin’s concordance correlation coefficients of 1·00 (95 % CI 0·98, 1·00) and 0·91 (95 % CI 0·87, 0·94), respectively. Fat fraction maps and intragastric emulsion profiles enabled the identification of features of intraluminal phase separation and creaming that were not visible in conventional MRI. Gastric fat emptying was faster for E4 compared with E1 with a difference of 2·5 (95 % CI 1·9, 3·1) ml/h. Duodenal content volumes were larger for E1 than for E4 with a difference of 4·9 (95 % CI 3·9, 8·5) ml. This study demonstrated that with IDEAL it was possible (1) to visualise the intragastric and duodenal fat distribution and (2) to quantify the differences in emptying, phase separation and creaming of an acid-stable and an acid-unstable emulsion. This method has potential to bridge the gap between current in vitro digestive models and in vivo behaviour and to be applied in the development of effective functional foods.
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Wu C, Hua Y, Chen Y, Kong X, Zhang C. Effect of 7S/11S ratio on the network structure of heat-induced soy protein gels: a study of probe release. RSC Adv 2016. [DOI: 10.1039/c6ra22388e] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The effect of 7S/11S ratio on the soy gel network will be uncovered by probe diffusion kinetics.
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Affiliation(s)
- Chao Wu
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
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Wu C, Hua Y, Chen Y, Kong X, Zhang C. Release behavior of non-network proteins and its relationship to the structure of heat-induced soy protein gels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4211-4219. [PMID: 25842998 DOI: 10.1021/acs.jafc.5b00132] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Heat-induced soy protein gels were prepared by heating protein solutions at 12%, 15% ,or 18% for 0.5, 1.0, or 2.0 h. The release of non-network proteins from gel slices was conducted in 10 mM pH 7.0 sodium phosphate buffer. SDS-PAGE and diagonal electrophoresis demonstrated that the released proteins consisted of undenatured AB subunits and denatured proteins including monomers of A polypeptides, disulfide bond linked dimers, trimers, and polymers of A polypeptides, and an unidentified 15 kDa protein. SEC-HPLC analysis of non-network proteins revealed three major protein peaks, with molecular weights of approximately 253.9, 44.8, and 9.7 kDa. The experimental data showed that the time-dependent release of the three fractions from soy protein gels fit Fick's second law. An increasing protein concentration or heating time resulted in a decrease in diffusion coefficients of non-network proteins. A power law expression was used to describe the relationship between non-network protein diffusion coefficient and molecular weight, for which the exponent (α) shifted to higher value with an increase in protein concentration or heating time, indicating that a more compact gel structure was formed.
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Affiliation(s)
- Chao Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People's Republic of China
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de Kort DW, van Duynhoven JP, Van As H, Mariette F. Nanoparticle diffusometry for quantitative assessment of submicron structure in food biopolymer networks. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.11.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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15
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Barbé F, Le Feunteun S, Rémond D, Ménard O, Jardin J, Henry G, Laroche B, Dupont D. Tracking the in vivo release of bioactive peptides in the gut during digestion: Mass spectrometry peptidomic characterization of effluents collected in the gut of dairy matrix fed mini-pigs. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Liu X, Zhang H, Wang F, Luo J, Guo H, Ren F. Rheological and structural properties of differently acidified and renneted milk gels. J Dairy Sci 2014; 97:3292-9. [DOI: 10.3168/jds.2013-7568] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2013] [Accepted: 03/03/2014] [Indexed: 11/19/2022]
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Salami S, Rondeau-Mouro C, van Duynhoven J, Mariette F. Probe mobility in native phosphocaseinate suspensions and in a concentrated rennet gel: effects of probe flexibility and size. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5870-5879. [PMID: 23650920 DOI: 10.1021/jf304949c] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Pulsed field gradient nuclear magnetic resonance and proton nuclear magnetic resonance relaxometry were used to study the self-diffusion coefficients and molecular dynamics of linear (PEGs) and spherical probes (dendrimers) in native phosphocaseinate suspensions and in a concentrated rennet gel. It was shown that both the size and the shape of the diffusing molecules and the matrix topography affected the diffusion and relaxation rates. In suspensions, both translational and rotational diffusion decreased with increasing casein concentrations due to increased restriction in the freedom of motion. Rotational diffusion was, however, less hindered than translational diffusion. After coagulation, translational diffusion increased but rotational diffusion decreased. Analysis of the T₂ relaxation times obtained for probes of different sizes distinguished the free short-chain relaxation formed from a few monomeric units from (i) the relaxation of protons attached to long polymer chains and (ii) the short-chain relaxation attached to a rigid dendrimer core.
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Affiliation(s)
- Souad Salami
- Irstea , UR TERE, 17 avenue de Cucillé, CS 64427, F-35044 Rennes, France
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Le Feunteun S, Barbé F, Rémond D, Ménard O, Le Gouar Y, Dupont D, Laroche B. Impact of the Dairy Matrix Structure on Milk Protein Digestion Kinetics: Mechanistic Modelling Based on Mini-pig In Vivo Data. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1116-6] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Le Feunteun S, Ouethrani M, Mariette F. The rennet coagulation mechanisms of a concentrated casein suspension as observed by PFG-NMR diffusion measurements. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.09.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Boubellouta T, Galtier V, Dufour É. Structural changes of milk components during acid-induced coagulation kinetics as studied by synchronous fluorescence and mid-infrared spectroscopy. APPLIED SPECTROSCOPY 2011; 65:284-292. [PMID: 21352648 DOI: 10.1366/10-05907] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Dynamic oscillatory experiments and front-face synchronous fluorescence spectroscopy and mid-infrared (mid-IR) spectroscopy have been used to investigate structure evolution, at the macroscopic and molecular levels, during milk acidification kinetics. The studies were performed using skim milk, at two different temperatures (30 °C and 40 °C), to which was added glucono-δ-lactone (GDL) to generate different structural changes in casein micelles and gels. Synchronous fluorescence spectra were recorded in the 250-500 nm excitation wavelength range using an offset of 80 nm between the excitation and emission monochromators for each system during the 300 min acidification kinetics. The change in the fluorescence intensity at 281 nm reflects the pH-induced physicochemical changes of casein micelles and, in particular, structural changes in the micelles in the pH range 5.5-5.0. Regarding mid-infrared spectroscopy, the region located between 1700 and 1500 cm(-1), corresponding to the amide I and II bands, and the 1500-900 cm(-1) region, called the fingerprint region, were considered for the characterization of milk coagulation kinetics. Changes in the absorbance at 1063 cm(-1) as a function of pH for kinetics recorded at 30 °C and 40 °C reflected pH-induced phosphate dissolution in the pH range 5.5-5.0. Compared to rheometry, which reveals microstructure changes only in the gel state, spectroscopic methods make it possible to monitor molecular structure changes in micelles throughout the acidification processes.
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Affiliation(s)
- Tahar Boubellouta
- U.R. Typicité des Produits Alimentaires, VetAgro Sup, Campus agronomique de Clermont-Ferrand, Clermont Université, BP 35, F-63370 Lempdes, France
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