MILK PROTEIN/STAINLESS STEEL INTERACTION RELEVANT TO THE INITIAL STAGE OF FOULING IN THERMAL PROCESSING

Electrospray-Assisted Fabrication of Dextran-Whey Protein Isolation Microcapsules for the Encapsulation of Selenium-Enriched Peptide

Selenium-enriched peptide (SP, selenopeptide) is an excellent organic selenium supplement that has attracted increasing attention due to its superior physiological effects. In this study, dextran-whey protein isolation-SP (DX-WPI-SP) microcapsules were fabricated via high-voltage electrospraying technology. The results of preparation process optimization showed that the optimized preparation process parameters were 6% DX (w/v), feeding rate Q = 1 mL/h, voltage U = 15 kV, and receiving distance H = 15 cm. When the content of WPI (w/v) was 4-8%, the average diameter of the as-prepared microcapsules was no more than 45 μm, and the loading rate for SP ranged from ~46% to ~37%. The DX-WPI-SP microcapsules displayed excellent antioxidant capacity. The thermal stability of the microencapsulated SP was improved, which was attributed to the protective effects of the wall materials for SP. The release performance was investigated to disclose the sustained-release capacity of the carrier under different pH values and an in-vitro-simulated digestion environment. The digested microcapsule solution showed negligible influence on the cellular cytotoxicity of Caco-2 cells. Overall, our work provides a facile strategy of electrospraying microcapsules for the functional encapsulation of SP and witnesses a broad prospect that the DX-WPI-SP microcapsules can exhibit great potential in the food processing field.

Biofilm Formation on Stainless Steel by Streptococcus thermophilus UC8547 in Milk Environments Is Mediated by the Proteinase PrtS

In Streptococcus thermophilus, gene transfer events and loss of ancestral traits over the years contribute to its high level of adaptation to milk environments. Biofilm formation capacity, a phenotype that is lost in the majority of strains, plays a role in persistence in dairy environments, such as milk pasteurization and cheese manufacturing plants. To investigate this property, we have studied S. thermophilus UC8547, a fast-acidifying dairy starter culture selected for its high capacity to form biofilm on stainless steel under environmental conditions resembling the dairy environment. Using a dynamic flow cell apparatus, it was shown that S. thermophilus UC8547 biofilm formation on stainless steel depends on the presence of milk proteins. From this strain, which harbors the prtS gene for the cell wall protease and shows an aggregative phenotype, spontaneous mutants with impaired biofilm capacity can be isolated at high frequency. These mutants lack the PrtS expendable island, as confirmed by comparison of the genome sequence of UC8547Δ3 with that of the parent strain. The prtS island excision occurs between two 26-bp direct repeats located in the two copies of the ISSth1 flanking this genomic island. The central role of PrtS was confirmed by analyzing the derivative strain UC8547Δ16, whose prtS gene was interrupted by an insertional mutation, thereby making it incapable of biofilm formation. PrtS, acting as a binding substance between the milk proteins adhered to stainless steel and S. thermophilus cell envelopes, mediates biofilm formation in dairy environments. This feature provides S. thermophilus with an ecological benefit for its survival and persistence in this environment.IMPORTANCE The increased persistence of S. thermophilus biofilm has consequences in the dairy environment: if, on the one hand, the release of this microorganism from biofilm can promote the fermentation of artisanal cheeses, under industrial conditions it may lead to undesirable contamination of dairy products. The study of the molecular mechanism driving S. thermophilus biofilm formation provides increased knowledge on how an ancestral trait affects relevant phenotypes, such as persistence in the environment and efficiency of growth in milk. This study provides insight into the genetic factors affecting biofilm formation at dairy plants.

Dental enamel irradiated with a low-intensity infrared laser and photoabsorbing cream: a study of microhardness, surface, and pulp temperature

OBJECTIVE

The aim of this study was to assess the effect of low-intensity infrared laser light (λ=810 nm, 100 mW/cm(2), 90 sec, 4.47 J/cm(2), 9 J) with or without indocyanine green cream fluorinated or not fluorinated, using Knoop surface microhardness analysis.

BACKGROUND DATA

Lasers can be used as tools for the prevention of tooth enamel demineralization.

METHODS

The surface and pulp temperatures of the human deciduous tooth enamel were measured. For the analysis of surface hardness, a total of 48 specimens were prepared and randomly assigned into six groups (n=8/group): C (+), which received laser light; C(-), which received no treatment; cream (IV); cream and fluoride (IVF); cream and light (IVL); and cream and fluoride and light (IVFL). The specimens were subjected to treatment before demineralizing challenge by pH cycling. To analyze the surface and pulp temperatures, the samples were divided into the following groups (n=10): C(+), IVL, and IVFL.

RESULTS

The hardness analysis indicated that the groups that received irradiation had less hardness reduction following the demineralizing challenge (p<0.001), with IVFL and IVL presenting the lowest percentages of surface microhardness loss at 3.98% and 9.3%, respectively. Surface temperature analysis indicated a maximum increase of 74°C and a mean of 45.25°C and 45.95°C for the IVL and IVFL groups, respectively. Pulp temperature analysis indicated a higher mean increase of 2.40°C±0.65 in the IVL group.

CONCLUSIONS

These results suggest that the combination of cream and laser light possibly promoted protein denaturation of the tooth enamel organic matrix, which possibly decreased the loss of hardness without causing pulp damage.

Toward the understanding of the interfacial dairy fouling deposition and growth mechanisms at a stainless steel surface: a multiscale approach

The microstructures of two dairy fouling deposits obtained at a stainless steel surface after different processing times in a pilot plate heat exchanger were investigated at different scales. Electron-Probe Micro Analysis, Time-of-Flight Secondary Ion Mass Spectrometry, Atomic Force Microscopy, and X-Ray Photo-electron Spectroscopy techniques were used for this purpose. The two model fouling solutions were made by rehydrating whey protein in water containing calcium or not. Results on samples collected after 2h processing show that the microstructure of the fouling layers is completely different depending on calcium content: the layer is thin, smooth, and homogeneous in absence of calcium and on the contrary very thick and rough in presence of calcium. Analyses on substrates submitted to 1 min fouling reveal that fouling mechanisms are initiated by the deposit of unfolded proteins on the substrate and start immediately till the first seconds of exposure with no lag time. In presence of calcium, amorphous calcium carbonate nuclei are detected in addition to unfolded proteins at the interface, and it is shown that the protein precedes the deposit of calcium on the substrate. Moreover, it is evidenced that amorphous calcium carbonate particles are stabilized by the unfolded protein. They are thus more easily trapped in the steel roughnesses and contribute to accelerate the deposit buildup, offering due to their larger characteristic dimension more roughness and favorable conditions for the subsequent unfolded protein to depose.

Interfacial Behavior of beta-Lactoglobulin at a Stainless Steel Surface: An Electrochemical Impedance Spectroscopy Study

The electrochemical impedance spectroscopy technique was used to investigate the interfacial behavior of beta-lactoglobulin at an austenitic stainless steel surface over the temperature range 299 to 343 K at an open circuit potential. The electrode/electrolyte interface and corresponding surface processes were successfully modeled by applying an equivalent-electrical-circuit approach. A charge-transfer resistance value was found to be very sensitive to the amount of adsorbed protein (surface concentration), thus indicating that the adsorption of the protein (i) was accompanied by the transfer of the charge, via chemisorption, and (ii) influenced the mechanism and kinetics of the corrosion reaction. This was also apparent from the large decrease in the corrosion activation energy (16 kJ mol(-1)) caused by the adsorption of the protein. Adsorption of beta-lactoglobulin onto the stainless steel surface at an open circuit potential resulted in a unimodal isotherm at all the temperatures studied and the adsorption process was described with a Langmuir adsorption isotherm. From the calculated Gibbs free energies of adsorption it was confirmed that beta-lactoglobulin molecules adsorb strongly onto the stainless steel surface. The enthalpy and entropy values indicated that the molecule partially unfolds at the surface upon adsorption. The adsorption process was found to be entirely governed by the change in entropy. Copyright 2000 Academic Press.

Monitoring Protein Fouling of Metal Surfaces via a Quartz Crystal Microbalance

A quartz crystal microbalance (QCM) has been used to study the fouling of chromium and hydrophobically modified gold surfaces when heated with milk proteins. Solutions of pure beta-lactoglobulin and a commercial skimmed milk powder were studied at 3 wt%, neutral pH, and before and after heating the solutions to 80 degrees C. The ease of removal of the adsorbed protein by rinsing with buffer and 1 wt% Tween 20 was also studied. The beta-lactoglobulin behaved rather similarly on the hydrophobic gold and chromium surfaces: Tween 20 was not particularly effective in removing this protein after heating. On the other hand, Tween 20 seemed more efficient at removing the heated skimmed milk protein from the hydrophobic gold surface, but less efficient at removing the skimmed milk from the chromium surface (which also exhibited the highest adsorbed amounts of either protein). On chromium, trypsin followed by buffer removed almost all the beta-lactoglobulin but had little effect on the adsorbed layers from skimmed milk. These changes are interpreted in terms of the hydrodynamic thickness of the adsorbed films and lead to the conclusion that the QCM is a highly sensitive way of monitoring adsorbed film properties during heating, cooling, and detergent action. Copyright 2000 Academic Press.