1
|
Ow-Wing K, Barbano DM, Drake M. Production of low-lactose and low-serum-protein milk protein beverages using microfiltration. J Dairy Sci 2024; 107:5481-5495. [PMID: 38642659 DOI: 10.3168/jds.2024-24776] [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: 02/11/2024] [Accepted: 03/14/2024] [Indexed: 04/22/2024]
Abstract
Our objective was to determine the effect of simultaneous removal of lactose plus low-molecular weight solutes and milk serum proteins from skim milk by microfiltration (MF) on the chemical, physical, and sensory properties of 3.4%, 7.5%, and 10.5% milk protein-based beverages before and after a direct steam injection thermal process. Skim milk was microfiltered at 50°C using 0.1-μm ceramic membranes with a diafiltration ratio of water to milk of about 2.5. Milk lactose, serum proteins, and soluble minerals were removed simultaneously to produce protein beverages containing from 3.4% to 10.5% true protein from skim milk and this process was replicated twice with different skim milks. The soluble mineral plus lactose content was very low and the aqueous phase of the beverages had a freezing point very close to water (i.e., -0.02°C). Beverage pH ranged from 7.19 to 7.41, with pH decreasing with increasing protein concentration. Overall, the beverages were whiter and blander than skim milk. When UHT processed with direct steam injection at a holding temp of 140°C for 2 to 3 s, there was some protein aggregation detected by particle size analysis (volume mean diameter of protein particles was 0.16 μm before and 22 μm after UHT). No sulfur or eggy flavor was detected, and no browning was observed, due to the UHT thermal treatment. Both apparent viscosity and sensory viscosity increased with increasing protein concentration and heat treatment.
Collapse
Affiliation(s)
- Kai Ow-Wing
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695
| | - David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695.
| |
Collapse
|
2
|
Hao R, Chen Z, Wu Y, Li D, Qi B, Lin C, Zhao L, Xiao T, Zhang K, Wu J. Improving the survival of Lactobacillus plantarum FZU3013 by phase separated caseinate/alginate gel beads. Int J Biol Macromol 2024; 260:129447. [PMID: 38232889 DOI: 10.1016/j.ijbiomac.2024.129447] [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: 01/07/2023] [Revised: 11/11/2023] [Accepted: 01/10/2024] [Indexed: 01/19/2024]
Abstract
The phase separation behavior of mixed solution of caseinate (Cas) and alginate (Alg) was investigated. Lactobacillus plantarum FZU3013 was encapsulated using 4 % Cas/1 % Alg gel beads with a phase-separated structure. The bacteria were predominantly distributed in the Alg-rich continuous phase. The use of 4 % Cas/1 % Alg beads resulted in higher encapsulation efficiency for L. plantarum FZU3013 compared to 1 % Alg beads. After 5 weeks of storage at 4 °C, the viable count in 4 % Cas/1 % Alg beads was 8.3 log CFU/g, which was 1.1 log CFU/g higher than that of the 1 % Alg beads. When 1 % Alg beads of the smallest size were subjected to in vitro digestion, no viable bacteria could be detected at the end of the digestion, whereas the 4 % Cas/1 % Alg beads of the smallest size had a viable count of 3.9 log CFU/g. When the size of the 4 % Cas/1 % Alg beads was increased to 1000 μm, the viable count was 7.0 log CFU/g after digestion. The results of infrared spectroscopy and zeta potential indicated that hydrogen bonding and electrostatic interactions between caseinate and alginate reinforced the structure of the gel beads and improved the protection for L. plantarum FZU 3013.
Collapse
Affiliation(s)
- Ruiying Hao
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Zhiyang Chen
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Ya Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Dongdong Li
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Binxi Qi
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Chenxin Lin
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Lan Zhao
- College of Life Science, Fujian Normal University, Fuzhou, Fujian 350117, China
| | - Tingting Xiao
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Kunfeng Zhang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China
| | - Jia Wu
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian 350108, China.
| |
Collapse
|
3
|
Hammam ARA, Kapoor R, Metzger LE. Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt free process cheese products applications. J Dairy Sci 2023; 106:3137-3154. [PMID: 36907765 DOI: 10.3168/jds.2022-22652] [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: 08/14/2022] [Accepted: 10/18/2022] [Indexed: 03/12/2023]
Abstract
Micellar casein concentrate (MCC) is a high protein ingredient that is typically produced using 3 stages of microfiltration with a 3× concentration factor and diafiltration. Acid curd is an acid protein concentrate, which can be obtained by precipitating the casein at pH 4.6 (isoelectric point) using starter cultures or direct acids without the use of rennet. Process cheese product (PCP) is a dairy food prepared by blending dairy ingredients with nondairy ingredients and then heating the mixture to get a product with an extended shelf-life. Emulsifying salts are critical for the desired functional characteristics of PCP because of their role in calcium sequestration and pH adjustment. The objectives of this study were to develop a process to produce a novel cultured micellar casein concentrate ingredient (cMCC; culture-based acid curd) and to produce PCP without emulsifying salts using different combinations of protein from cMCC and MCC in the formulations (2.0:1.0, 1.9:1.1, and 1.8:1.2). Skim milk was pasteurized at 76°C for 16 s and then microfiltered in 3 microfiltration stages using graded permeability ceramic membranes to produce liquid MCC (11.15% total protein; TPr and 14.06% total solids; TS). Part of the liquid MCC was spray dried to produce MCC powder (75.77% TPr and 97.84% TS). The rest of the MCC was used to produce cMCC (86.9% TPr and 96.4% TS). Three PCP treatments were formulated with different ratios of cMCC:MCC, including 2.0:1.0, 1.9:1.1, and 1.8:1.2 on the protein basis. The composition of PCP was targeted to 19.0% protein, 45.0% moisture, 30.0% fat, and 2.4% salt. This trial was repeated 3 times using different batches of cMCC and MCC powders. All PCP were evaluated for their final functional properties. No significant differences were detected in the composition of PCP made with different ratios of cMCC and MCC except for the pH. The pH was expected to increase slightly with elevating the MCC amount in the PCP formulations. The end apparent viscosity was significantly higher in 2.0:1.0 formulation (4,305 cP) compared with 1.9:1.1 (2,408 cP) and 1.8:1.2 (2,499 cP). The hardness ranged from 407 to 512 g with no significant differences within the formulations. However, the melting temperature showed significant differences with 2.0:1.0 having the highest melting temperature (54.0°C), whereas 1.9:1.1 and 1.8:1.2 showed 43.0 and 42.0°C melting temperature, respectively. The melting diameter (38.8 to 43.9 mm) and melt area (1,183.9 to 1,538.6 mm2) did not show any differences in different PCP formulations. The PCP made with a 2.0:1.0 ratio of protein from cMCC and MCC showed better functional properties compared with other formulations.
Collapse
Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings 57007; Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut 71515, Egypt.
| | | | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings 57007
| |
Collapse
|
4
|
Hammam AR, Kapoor R, Metzger LE. Manufacture of process cheese products without emulsifying salts using acid curd and micellar casein concentrate. J Dairy Sci 2022; 106:117-131. [DOI: 10.3168/jds.2022-22379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Accepted: 08/02/2022] [Indexed: 11/09/2022]
|
5
|
Yang B, Zhang M, Qiao W, Zhao J, Chen J, Yang K, Hu J, Hou J, Chen L. Cascaded membrane and chromatography technologies for fractionating and purifying of bovine milk oligosaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
6
|
Kiełczewska K, Dąbrowska A, Bielecka MM, Dec B, Baranowska M, Ziajka J, Zhennai Y, Żulewska J. Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks. Foods 2022; 11:1817. [PMID: 35804635 PMCID: PMC9266225 DOI: 10.3390/foods11131817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/14/2022] [Accepted: 06/17/2022] [Indexed: 11/16/2022] Open
Abstract
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives to non-fermented milks, as compared with commercial protein, preparations (whey protein isolate or concentrate and casein concentrate). The addition of protein preparations increased the pH, viscosity and heat stability of non-fermented milks. Milks enriched with whey proteins were characterized by a higher content of valine and isoleucine and a lower content of leucine, lysine and arginine. Addition of casein or whey protein concentrate decreased the phosphorus content and increased the calcium content of milk, but only in the products enriched with casein or whey protein concentrate. Color saturation was higher in products fortified with protein preparations obtained in the laboratory and commercial whey protein concentrate. Milk enriched with whey protein isolate, followed by milk serum protein concentrate, received the highest scores in the sensory evaluation. The presented results make a valuable contribution to the production of milks enriched with various protein fractions. The study proposes the possibility of production of protein preparations and milks enhanced with protein preparations, which can be implemented in industrial dairy plants.
Collapse
Affiliation(s)
- Katarzyna Kiełczewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Aneta Dąbrowska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Marika Magdalena Bielecka
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Bogdan Dec
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Maria Baranowska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Justyna Ziajka
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Yang Zhennai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;
| | - Justyna Żulewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| |
Collapse
|
7
|
Subhir S, McSweeney PL, Fenelon MA, Magan JB, Tobin JT. Suitability of nitrogen fractions determination to assess serum protein separation efficiency from a mass balance perspective during microfiltration of skim milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105319] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
8
|
Galarza U, Iturmendi N, García A, Fernández T, Maté JI. Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113064] [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]
|
9
|
Schopf R, Desch F, Schmitz R, Arar D, Kulozik U. Effect of flow channel number in multi-channel tubular ceramic microfiltration membranes on flux and small protein transmission in milk protein fractionation. J Memb Sci 2022. [DOI: 10.1016/j.memsci.2021.120153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
10
|
Wang Y, Yang M, Qin J, Wa W. Interactions between puerarin/daidzein and micellar casein. J Food Biochem 2022; 46:e14048. [PMID: 34981538 DOI: 10.1111/jfbc.14048] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 11/21/2021] [Accepted: 11/25/2021] [Indexed: 11/27/2022]
Abstract
Puerarin (PUE) and daidzein (DAI) are polyphenols with extensive biological activities. In the present study, the interactions between PUE/DAI and micellar casein (MC) were investigated, and the physicochemical properties of their complexes were analyzed. The results of fluorescence spectrum analysis and molecular docking revealed that the main interactions between DAI and MC were hydrophobic forces, while that between PUE and MC was hydrogen bonding. The FTIR and XRD analyses confirmed the formation of complexes between MC and PUE/DAI. After binding to PUE/DAI, the size of MC increased. The weight loss rate of MC decreased after complexing with PUE/DAI, but its morphology was not extensively modified. The DPPH radical scavenging capacities of PUE-MC and DAI-MC complexes were higher than those of free PUE/DAI in both water and ethanol. In vitro release experiments showed that the release rate of PUE/DAI was inhibited by MC under simulated intestinal conditions. PRACTICAL APPLICATIONS: The low water solubility and poor bioavailability of PUE and DAI limit their application. Micellar casein has high affinity for PUE and DAI. After encapsulated by micellar casein, the release rates of PUE and DAI were prolonged during simulated intestinal digestion. The results would provide useful information for improving the solubility and bioavailability of PUE and DAI, and broadening the use of them in the food and pharmaceutical industry.
Collapse
Affiliation(s)
- Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou, China
| | - Wenqiang Wa
- College of Science, Gansu Agricultural University, Lanzhou, China
| |
Collapse
|
11
|
Hammam ARA, Beckman SL, Metzger LE. Production and storage stability of concentrated micellar casein. J Dairy Sci 2021; 105:1084-1098. [PMID: 34955256 DOI: 10.3168/jds.2021-21200] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Accepted: 10/18/2021] [Indexed: 11/19/2022]
Abstract
Concentrated micellar casein (CMC) is a high-protein ingredient that can be used in process cheese product formulations. The objectives of this study were to develop a process to produce CMC and to evaluate the effect of sodium chloride and sodium citrate on its storage stability. Skim milk was pasteurized at 76°C for 16 s and cooled to ≤4°C. The skim milk was heated to 50°C using a plate heat exchanger and microfiltered with a graded permeability (GP) ceramic microfiltration (MF) membrane system (0.1 μm) in a continuous feed-and-bleed mode (flux of 71.43 L/m2 per hour) using a 3× concentration factor (CF) to produce a 3× MF retentate. Subsequently, the retentate of the first stage was diluted 2× with soft water (2 kg of water: 1 kg of retentate) and again MF at 50°C using a 3× CF. The retentate of the second stage was then cooled to 4°C and stored overnight. The following day, the retentate was heated to 63°C and MF in a recirculation mode until the total solids (TS) reached approximately 22% (wt/wt). Subsequently, the MF system temperature was increased to 74°C and MF until the permeate flux was <3 L/m2 per hour. The CMC was then divided into 3 aliquots (approximately 10 kg each) at 74°C. The first portion was a control, whereas 1% of sodium chloride was added to the second portion (T1), and 1% of sodium chloride plus 1% of sodium citrate were added to the third portion (T2). The CMC retentates were transferred hot to sterilized vials and stored at 4°C. This trial was repeated 3 times using separate lots of skim milk. The CMC at d 0 (immediately after manufacturing) contained 25.41% TS, 21.65% true protein (TP), 0.09% nonprotein nitrogen (NPN), and 0.55% noncasein nitrogen (NCN). Mean total aerobic bacterial counts (TBC) in control, T1, and T2 at d 0 were 2.6, 2.5, and 2.8 log cfu/mL, respectively. The level of proteolysis (NCN and NPN values) increased with increasing TBC during 60 d of storage at 4°C. This study determined that CMC with >25% TS and >95% casein as percentage of TP can be manufactured using GP MF ceramic membranes and could be stored up to 60 d at 4°C. The effects of the small increase in NCN and NPN, as well as the addition of sodium chloride or sodium citrate in CMC during 60 d of storage on process cheese characteristics, will be evaluated in subsequent studies.
Collapse
Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings 57007.
| | - Steven L Beckman
- Dairy and Food Science Department, South Dakota State University, Brookings 57007
| | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings 57007
| |
Collapse
|
12
|
Xia X, Tobin JT, Fenelon MA, Mcsweeney PLH, Sheehan JJ. Production, composition and preservation of micellar casein concentrate and its application in cheesemaking: A review. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaofeng Xia
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
| | - John T Tobin
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark Fermoy Co. Cork P61 C996
| | - Paul L H Mcsweeney
- School of Food and Nutritional Sciences University College Cork Cork T12 YN60 Ireland
| | | |
Collapse
|
13
|
Dunn M, Barbano DM, Drake M. Viscosity changes and gel formation during storage of liquid micellar casein concentrates. J Dairy Sci 2021; 104:12263-12273. [PMID: 34531054 DOI: 10.3168/jds.2021-20658] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Accepted: 07/17/2021] [Indexed: 11/19/2022]
Abstract
Our objective was to determine the effects of temperature and protein concentration on viscosity increase and gelation of liquid micellar casein concentrate (MCC) at protein concentrations from 6 to 20% during refrigerated storage. Skim milk (~350 kg) was pasteurized (72°C for 16 s) and filtered through a ceramic microfiltration system to make MCC and replicated 3 times. The liquid MCC was immediately concentrated via a plate ultrafiltration system to 18% protein (wt/wt). The MCC was then diluted to various protein concentrations (6-18%, wt/wt). The highest protein concentrations of MCC formed gels almost immediately on cooling to 4°C, whereas lower concentrations of MCC were viscous liquids. Apparent viscosity (AV) determination using a rotational viscometer, gel strength using a compression test, and protein analysis of supernatants from ultracentrifugation by the Kjeldahl method were performed. The AV data were collected from MCC (6.54, 8.75, 10.66, and 13.21% protein) at 4, 20, and 37°C, and compression force test data were collected for MCC (15.6, 17.9, and 20.3% protein) over a period of 2-wk storage at 4°C. The maximum compressive load was compared at each time point to determine the changes in gel strength over time. Supernatants from MCC of 6.96 and 11.61% protein were collected after ultracentrifugation (100,605 × g for 2 h at 4, 20, and 37°C) and the nitrogen distributions (total, noncasein, casein, and nonprotein nitrogen) were determined. The protein and casein as a percent of true protein concentration in the liquid phase around casein micelles in MCC increased with increasing total MCC protein concentration and with decreasing temperature. Casein as a percent of true protein at 4°C in the liquid phase around casein micelles increased from about 16% for skim milk to about 78% for an MCC containing 11.6% protein. This increase was larger than expected, and this may promote increased viscosity. The AV of MCC solutions in the range of 6 to 13% casein increased with increasing casein concentration and decreasing temperature. We observed a temperature by protein concentration interaction, with AV increasing more rapidly with decreasing temperature at high protein concentration. The increase in AV with decreasing temperature may be due to the increase in protein concentration in the aqueous phase around the casein micelles. The MCC containing about 16 and 18% casein gelled upon cooling to form a gel that was likely a particle jamming gel. These gels increased in strength over 10 d of storage at 4°C, likely due either to the migration of casein (CN) out of the micelles and interaction of the nonmicellar CN to form a network that further strengthened the random loose jamming gel structure or to a gradual increase in voluminosity of the casein micelles during storage at 4°C.
Collapse
Affiliation(s)
- Marshall Dunn
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| |
Collapse
|
14
|
Marella C, Sunkesula V, Hammam ARA, Kommineni A, Metzger LE. Optimization of Spiral-Wound Microfiltration Process Parameters for the Production of Micellar Casein Concentrate. MEMBRANES 2021; 11:656. [PMID: 34564473 PMCID: PMC8466260 DOI: 10.3390/membranes11090656] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 11/16/2022]
Abstract
A systematic selection of different transmembrane pressures (TMP) and levels of diafiltration (DF) was studied to optimize these critical process parameters during the manufacturing of micellar casein concentrate (MCC) using spiral-wound polymeric membrane filtration. Three TMPs (34.5, 62.1, and 103.4 kPa) and four DF levels (0, 70, 100, and 150%) were applied in the study. The effect of the TMP and DF level on flux rates, serum protein (SP) removal, the casein-to-total-protein ratio, the casein-to-true-protein ratio, and the rejection of casein and SP were evaluated. At all transmembrane pressures, the overall flux increased with increases in the DF level. The impact of DF on the overall flux was more pronounced at lower pressures than at higher pressures. With controlled DF, the instantaneous flux was maintained within 80% of the initial flux for the entire process run. The combination of 34.5 kPa and a DF level of 150% resulted in 81.45% SP removal, and a casein-to-true-protein ratio of 0.96. SP removal data from the lab-scale experiments were fitted into a mathematical model using DF levels and the square of TMPs as factors. The model developed in this study could predict SP removal within 90-95% of actual SP removal achieved from the pilot plant experiments.
Collapse
Affiliation(s)
- Chenchaiah Marella
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
- Idaho Milk Products, Jerome, ID 83338, USA
| | - Venkateswarlu Sunkesula
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
- Idaho Milk Products, Jerome, ID 83338, USA
| | - Ahmed R. A. Hammam
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
| | - Anil Kommineni
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
| | - Lloyd E. Metzger
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA; (V.S.); (A.R.A.H.); (A.K.); (L.E.M.)
| |
Collapse
|
15
|
Hammam ARA, Martínez-Monteagudo SI, Metzger LE. Progress in micellar casein concentrate: Production and applications. Compr Rev Food Sci Food Saf 2021; 20:4426-4449. [PMID: 34288367 DOI: 10.1111/1541-4337.12795] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 05/12/2021] [Accepted: 06/06/2021] [Indexed: 01/11/2023]
Abstract
Micellar casein concentrate (MCC) is a novel ingredient with high casein content. Over the past decade, MCC has emerged as one of the most promising dairy ingredients having applications in beverages, yogurt, cheese, and process cheese products. Industrially, MCC is manufactured by microfiltration (MF) of skim milk and is commercially available as a liquid, concentrated, or dried containing ≥9, ≥22, and ≥80% total protein, respectively. As an ingredient, MCC not only imparts a bland flavor but also offers unique functionalities such as foaming, emulsifying, wetting, dispersibility, heat stability, and water-binding ability. The high protein content of MCC represents a valuable source of fortification in a number of food formulations. For the last 20 years, MCC is utilized in many applications due to the unique physiochemical and functional characteristics. It also has promising applications to eliminate the cost of drying by producing concentrated MCC. This work aims at providing a succinct overview of the historical progress of the MCC, a review on the manufacturing methods, a discussion of MCC properties, varieties, and applications.
Collapse
Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota.,Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Sergio I Martínez-Monteagudo
- Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico.,Department of Chemical & Materials Engineering, New Mexico State University, Las Cruces, New Mexico
| | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings, South Dakota
| |
Collapse
|
16
|
Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents. DAIRY 2021. [DOI: 10.3390/dairy2030029] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The objective of the study reported in this research paper was to produce micellar casein concentrate (MCC) and milk protein concentrate (MPC) with 80% crude protein relative to total solids (TS) using MF and UF processes respectively. Additionally, capillary gel electrophoresis (CGE) was used to study the protein fractions in retentate and permeate. For MCC production, 227 L of pasteurized SM was subjected to MF using 0.5-micron spiral wound polyvinylidene fluoride membrane. During the process, diafiltration (DF) water was added at six intervals, totaling 100% of the feed volume. For MPC production, 227 L of pasteurized SM from the same lot was subjected to UF using 10 kDa Polyethersulfone membranes. During the process, DF water was added at four different intervals, with a final total addition of 40% of the feed volume. Both processes used a volume reduction of five. There were significant (p < 0.05) differences in all of the compositional parameters, except fat and casein for the MF retentate (MFR) and UF retentate (UFR). UFR had a higher crude protein (CP), TS, lactose, ash and calcium content as compared to MFR and this affected the CP/TS ratio found in both the retentates. The differences in membrane pore sizes, operating pressures and level of DF used all contributed to the differences in final CP/TS ratio obtained. The CGE analysis of individual protein fractions present in the UFR and MFR showed that UFR has a β-lactaglobulin to α-lactalbumin (α-LA) ratio similar to SM, whereas the MFR has a higher ratio, indicating preferential transmission for α-LA by the MF membrane. The results from this study show that MF and UF processes could be used for production of MCC and MPC with similar CP/TS ratio with careful selection of operating parameters, and that CGE can be used for detailed analysis of various protein fractions.
Collapse
|
17
|
Carter B, DiMarzo L, Pranata J, Barbano DM, Drake M. Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes. J Dairy Sci 2021; 104:8630-8643. [PMID: 34099299 DOI: 10.3168/jds.2020-18771] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 03/30/2021] [Indexed: 11/19/2022]
Abstract
Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric 0.3-μm polyvinylidene (PVDF) fluoride SW membrane and a 3×, 3-stage MF process. Cheese making and whey processing were replicated 3 times. There was no detectable level of lactoferrin and no intact α- or β-casein detected in the MF permeate from the 0.3-μm SW PVDF membranes used in this study. We found BSA and IgG in both the retentate and permeate. The β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) partitioned between retentate and permeate, but β-LG passage through the membrane was retarded more than α-LA because the ratio of β-LG to α-LA was higher in the MF retentate than either in the sweet whey feed or the MF permeate. About 69% of the crude protein present in the pasteurized separated sweet whey was removed using a 3×, 3-stage, 0.3-μm SW PVDF MF process at 50°C compared with 0.1-μm ceramic graded permeability MF that removed about 85% of crude protein from sweet whey. The polymeric SW membranes used in this study achieve approximately 20% lower yield of whey protein isolate (WPI) and a 50% higher yield of whey protein phospholipid concentrate (WPPC) under the same MF processing conditions as ceramic MF membranes used in the comparison study. Total gross revenue from the sale of WPI plus WPPC produced with polymeric versus ceramic membranes is influenced by both the absolute market price for each product and the ratio of market price of these 2 products. The combination of the market price of WPPC versus WPI and the influence of difference in yield of WPPC and WPI produced with polymeric versus ceramic membranes yielded a price ratio of WPPC versus WPI of 0.556 as the cross over point that determined which membrane type achieves higher total gross revenue return from production of these 2 products from separated sweet whey. A complete economic engineering study comparison of the WPI and WPPC manufacturing costs for polymeric versus ceramic MF membranes is needed to determine the effect of membrane material selection on long-term processing costs, which will affect net revenue and profit when the same quantity of sweet whey is processed under various market price conditions.
Collapse
Affiliation(s)
- Brandon Carter
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC 27695
| | - Larissa DiMarzo
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - Joice Pranata
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| | - David M Barbano
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853.
| | - MaryAnne Drake
- Department of Food Science, Northeast Dairy Foods Research Center, Cornell University, Ithaca, NY 14853
| |
Collapse
|
18
|
Transmission of Major and Minor Serum Proteins during Microfiltration of Skim Milk: Effects of Pore Diameters, Concentration Factors and Processing Stages. Foods 2021; 10:foods10040888. [PMID: 33919616 PMCID: PMC8073037 DOI: 10.3390/foods10040888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/15/2021] [Indexed: 11/17/2022] Open
Abstract
Effects of pore diameters (100, 50, and 20 nm), concentration factors (1-8) and processing stages (1-5) on the transmission of major serum proteins (β-lactoglobulin and α-lactalbumin) and minor serum proteins (immunoglobulin (Ig) G, IgA, IgM, lactoferrin (LF), lactoperoxidase (LPO), xanthine oxidase (XO)) during ceramic microfiltration (MF) of skim milk were studied. Holstein skim milk was microfiltered at a temperature of 50 °C, a transmembrane pressure of 110 kPa and a crossflow velocity of 6.7 m/s, using a tubular single stainless steel module that consisted of three ceramic tubes, each with 19 channels (3.5 mm inner diameter) and a length of 0.5 m. For MF with 100 nm and 50 nm pore diameters, the recovery yield of major serum proteins in permeate was 44.3% and 44.1%, while the recovery yield of minor serum proteins was slightly less by 0%-8% than 50 nm MF. MF with 20 nm pore diameters showed a markedly lower (by 12%-45%) recovery yield for both major and minor serum proteins, corresponding with its lower membrane flux. Flux sharply decreased with an increasing concentration factor (CF) up to four, and thereafter remained almost unchanged. Compared to the decrease (88%) of flux, the transmission of major and minor serum proteins was decreased by 4%-15% from CF = one to CF = eight. With increasing processing stages, the flux gradually increased, and the recovery yield of both major and minor proteins in the permeate gradually decreased and reached a considerably low value at stage five. After four stages of MF with 100 nm pore diameter and a CF of four for each stage, the cumulative recovery yield of major serum proteins, IgG, IgA, IgM, LF, LPO, and XO reached 95.7%, 90.8%, 68.5%, 34.1%, 15.3%, 39.1% and 81.2% respectively.
Collapse
|
19
|
Carter B, DiMarzo L, Pranata J, Barbano DM, Drake M. Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes. J Dairy Sci 2021; 104:7534-7543. [PMID: 33814142 DOI: 10.3168/jds.2020-18698] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2020] [Accepted: 02/16/2021] [Indexed: 11/19/2022]
Abstract
Our research objective was to measure percent removal of whey protein from separated sweet whey using 0.1-µm uniform transmembrane pressure ceramic microfiltration (MF) membranes in a sequential batch 3-stage, 3× process at 50°C. Cheddar cheese whey was centrifugally separated to remove fat at 72°C and pasteurized (72°C for 15 s), cooled to 4°C, and held overnight. Separated whey (375 kg) was heated to 50°C with a plate heat exchanger and microfiltered using a pilot-scale ceramic 0.1-µm uniform transmembrane pressure MF system in bleed-and-feed mode at 50°C in a sequential batch 3-stage (2 diafiltration stages) process to produce a 3× MF retentate and MF permeate. Feed, retentate, and permeate samples were analyzed for total nitrogen, noncasein nitrogen, and nonprotein nitrogen using the Kjeldahl method. Sodium dodecyl sulfate-PAGE analysis was also performed on the whey feeds, retentates, and permeates from each stage. A flux of 54 kg/m2 per hour was achieved with 0.1-µm ceramic uniform transmembrane pressure microfiltration membranes at 50°C. About 85% of the total nitrogen in the whey feed passed though the membrane into the permeate. No passage of lactoferrin from the sweet whey feed of the MF into the MF permeate was detected. There was some passage of IgG, bovine serum albumen, glycomacropeptide, and casein proteolysis products into the permeate. β-Lactoglobulin was in higher concentration in the retentate than the permeate, indicating that it was partially blocked from passage through the ceramic MF membrane.
Collapse
Affiliation(s)
- Brandon Carter
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - Larissa DiMarzo
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Joice Pranata
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| |
Collapse
|
20
|
Schopf R, Schmidt F, Linner J, Kulozik U. Comparative Assessment of Tubular Ceramic, Spiral Wound, and Hollow Fiber Membrane Microfiltration Module Systems for Milk Protein Fractionation. Foods 2021; 10:692. [PMID: 33805098 PMCID: PMC8064107 DOI: 10.3390/foods10040692] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/19/2021] [Accepted: 03/22/2021] [Indexed: 12/02/2022] Open
Abstract
The fractionation efficiency of hollow fiber membranes (HFM) for milk protein fractionation was compared to ceramic tubular membranes (CTM) and spiral wound membranes (SWM). HFM combine the features of high membrane packing density of SWM and the more defined flow conditions and better control of membrane fouling in the open flow channel cross-sections of CTM. The aim was to comparatively analyze the effect of variations in local pressure and flow conditions while using single industrially sized standard modules with similar dimensions and module footprints (module diameter and length). The comparative assessment with varied transmembrane pressure was first applied for a constant feed volume flow rate of 20 m3 h-1 and, secondly, with the same axial pressure drop along the modules of 1.3 bar m-1, similar to commonly applied crossflow velocity and wall shear stress conditions at the industrial level. Flux, transmission factor of proteins (whey proteins and serum caseins), and specific protein mass flow per area membrane and per volume of module installed were determined as the evaluation criteria. The casein-to-whey protein ratios were calculated as a measure for protein fractionation effect. Results obtained show that HFM, which so far are under-represented as standard module types in industrial dairy applications, appear to be a competitive alternative to SWM and CTM for milk protein fractionation.
Collapse
Affiliation(s)
- Roland Schopf
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (F.S.); (J.L.); (U.K.)
| | | | | | | |
Collapse
|
21
|
France TC, Kelly AL, Crowley SV, O'Mahony JA. The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104930] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
22
|
Qin J, Yang M, Wang Y, Wa W, Zheng J. Interaction between caffeic acid/caffeic acid phenethyl ester and micellar casein. Food Chem 2021; 349:129154. [PMID: 33556721 DOI: 10.1016/j.foodchem.2021.129154] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 12/07/2020] [Accepted: 01/06/2021] [Indexed: 01/20/2023]
Abstract
Caffeic acid (CA) and caffeic acid phenethyl ester (CAPE) are bioactive molecules with poor solubility. We investigated the interaction between CA/CAPE and micellar casein (MC), and the physico-chemical and antioxidant properties of the complexes. Fluorescence spectroscopy analysis showed that both CA and CAPE formed complexes with MC via hydrophobic interactions. The binding constant was higher for CAPE than for CA at each temperature. The complexes were confirmed by FTIR and XRD. The secondary structure of MC was not affected by CAPE, but its morphology changed. CA/CAPE did not induce the dissociation of casein micelles. CA and CAPE increased and decreased, respectively, the bulk and tapped densities of MC. The complexes had higher thermal stability and DPPH radical scavenging capacity than free MC or CA/CAPE.
Collapse
Affiliation(s)
- Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Min Yang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou 730070, China.
| | - Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Wenqiang Wa
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Jie Zheng
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| |
Collapse
|
23
|
Prediction of the Limiting Flux and Its Correlation with the Reynolds Number during the Microfiltration of Skim Milk Using an Improved Model. Foods 2020; 9:foods9111621. [PMID: 33172214 PMCID: PMC7695011 DOI: 10.3390/foods9111621] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/28/2020] [Accepted: 11/02/2020] [Indexed: 11/16/2022] Open
Abstract
Limiting flux (JL) determination is a critical issue for membrane processing. This work presents a modified exponential model for JL calculation, based on a previously published version. Our research focused on skim milk microfiltrations. The processing variables studied were the crossflow velocity (CFV), membrane hydraulic diameter (dh), temperature, and concentration factor, totaling 62 experimental runs. Results showed that, by adding a new parameter called minimum transmembrane pressure, the modified model not only improved the fit of the experimental data compared to the former version (R2 > 97.00%), but also revealed the existence of a minimum transmembrane pressure required to obtain flux (J). This result is observed as a small shift to the right on J versus transmembrane pressure curves, and this shift increases with the flow velocity. This fact was reported in other investigations, but so far has gone uninvestigated. The JL predicted values were correlated with the Reynolds number (Re) for each dh tested. Results showed that for a same Re; JL increased as dh decreased; in a wide range of Re within the turbulent regime. Finally, from dimensionless correlations; a unique expression JL = f (Re, dh) was obtained; predicting satisfactorily JL (R2 = 84.11%) for the whole set of experiments
Collapse
|
24
|
Wu X, Zhang J, M SM, Luo Y, Guo Z, Mu G. Fabrication of Delivery Gels with Micellar Casein Concentrates (MCC) Using Microfiltration Embedding Lactobacillus Rhamnosus GG (LGG): Effect of Temperature on Structure, Rheological Behavior, and Texture. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:7498-7508. [PMID: 32543187 DOI: 10.1021/acs.jafc.0c00025] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To obtain natural protein gels as delivery systems loading with probiotics and protect the probiotics from heat treatment, we fabricated casein-based gels using micellar casein concentrates (MCC) via microfiltration and then embedded with Lactobacillus Rhamnosus GG (LGG). Rheological analysis indicated that MCC with a protein concentration of 12% would form gels greatly. The results of SDS-polyacrylamide gel electrophoresis showed that the contents of macromolecule in the gels increased as the heat treatment time is prolonged. After heat treatment, a fibrillated structure and a more stable structure were obtained in MCC-LGG gels by scanning electron microscopy and Fourier transform infrared spectroscopy, respectively. The different changes of rheological behavior and texture of the gels were evaluated using a rheometer and texture analyzer, respectively. Similarly, centrifugation could reduce the property modified by heat inducing and contribute to LGG embedding completely. Importantly, LGG with a survival rate of 7.12% was in the gels after heat treatment at 75 °C for 10 min. Results showed that MCC could offer a protecting circumstance for living LGG cells from heat treatment. Therefore, MCC-LGG gels would be a potential healthy food for improving intestinal microflora in the dairy industry.
Collapse
Affiliation(s)
- Xiaomeng Wu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Junpeng Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Safian Murad M
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Yanghe Luo
- Institute of Food Research, Hezhou University, Guangxi 542800, China
| | - Zihao Guo
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116000, China
- Institute of Food Research, Hezhou University, Guangxi 542800, China
| |
Collapse
|
25
|
Hooda A, Mann B, Sharma R, Bajaj R. Physicochemical characterisation of native micellar casein concentrates from buffalo and cow skim milk harvested using microfiltration. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12711] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ankita Hooda
- Dairy Chemistry Division National Dairy Research Institute Karnal India
| | - Bimlesh Mann
- Dairy Chemistry Division National Dairy Research Institute Karnal India
| | - Rajan Sharma
- Dairy Chemistry Division National Dairy Research Institute Karnal India
| | - Rajesh Bajaj
- Dairy Chemistry Division National Dairy Research Institute Karnal India
| |
Collapse
|
26
|
Yang M, Wei Y, Ashokkumar M, Qin J, Han N, Wang Y. Effect of ultrasound on binding interaction between emodin and micellar casein and its microencapsulation at various temperatures. ULTRASONICS SONOCHEMISTRY 2020; 62:104861. [PMID: 31796325 DOI: 10.1016/j.ultsonch.2019.104861] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 10/08/2019] [Accepted: 11/01/2019] [Indexed: 05/26/2023]
Abstract
Emodin is a bioactive compound with strong anti-inflammatory and antioxidant properties. Micellar casein is casein concentrates close to the native state of casein micelles. The interaction of emodin and micellar casein under heat treatment in the absence and presence of ultrasound was investigated, and the properties of microencapsulated emodin in micellar casein were compared. Fluorescence experiments proved that the major interaction between emodin and micellar casein was through hydrophobic forces under heat treatment in the absence and presence of ultrasound. However, ΔH, ΔS and ΔG of emodin-casein complexation without sonication were higher than those with sonication, in contradiction to binding constants. The particle sizes of emodin-casein complexes in the presence of ultrasound were smaller than those without sonication, while the specific surface area showed an opposite trend. As to encapsulation, emodin-casein capsules under heat-sonication treatment showed higher antioxidant properties than those of heat treatment alone under similar experimental conditions. Interestingly, micellar casein-emodin encapsulation in the presence of ultrasound showed a lower release rate of emodin in gastrointestinal conditions than that without ultrasound at the emdoin concentration of 10 μmol per gram casein. Ultrasound has been shown to be a potential processing technology for customizing the release kinetics of bioactive compounds.
Collapse
Affiliation(s)
- Min Yang
- College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070, China; College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Yanming Wei
- College of Veterinary Medicine, Gansu Agricultural University, Lanzhou 730070, China.
| | | | - Juanjuan Qin
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Na Han
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| | - Yucheng Wang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China
| |
Collapse
|
27
|
Yang B, Zhang S, Pang X, Lu J, Wu Z, Yue Y, Wang T, Jiang Z, Lv J. Separation of serum proteins and micellar casein from skim goat milk by pilot‐scale 0.05‐μm pore‐sized ceramic membrane at 50°C. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13334] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Baoyu Yang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
- College of Life ScienceYantai University Yantai China
| | - Shuwen Zhang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Xiaoyang Pang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Jing Lu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Zheng Wu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Yuanchun Yue
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Tong Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Zhumao Jiang
- College of Life ScienceYantai University Yantai China
| | - Jiaping Lv
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| |
Collapse
|
28
|
Hartinger M, Heidebrecht HJ, Schiffer S, Dumpler J, Kulozik U. Technical Concepts for the Investigation of Spatial Effects in Spiral-Wound Microfiltration Membranes. MEMBRANES 2019; 9:membranes9070080. [PMID: 31277447 PMCID: PMC6680769 DOI: 10.3390/membranes9070080] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 06/25/2019] [Accepted: 06/28/2019] [Indexed: 11/16/2022]
Abstract
Existing works on the influence of spatial effects on flux and permeation of proteins in microfiltration (MF) have focused on ceramic membranes. There is little information on spiral-wound membranes (SWMs). Since the inner core of a SWM is practically inaccessible by non-destructive techniques, three different prototypes were constructed in this study to optimize suitability for the investigation of spatial effects on filtration performance. To measure the pressure drop, shortened SWMs 0.25, 0.50, and 0.75 times the length of a standard industrial SWM (0.96 m) were designed. Second, a sectioned membrane (0.96 m) with separated compartments on the permeate side was constructed to analyze spatial effects on flux and protein permeation along the flow path of a SWM. Three different features characterized this sectioned module: sectioned permeate pockets, a sectioned permeate collection tube, and sectioned permeate drain and measurement systems. Crossflow filtration experiments showed that these modifications did not alter the filtration performance compared to an unmodified control SWM. Thus, it can be applied to assess spatially-resolved filtration performance in SWMs. The third prototype designed was a test cell with accessible flat sheet membranes and spacer material, as in SWMs. The flow path in this test cell was designed to match the characteristics of the channels between the membrane sheets in a standard SWM as closely as possible. The flow path length and the combination of membrane material and spacer architecture were the same as in the control SWM. This test cell was designed to assess the effects of length and processing conditions on the formation of a deposit layer. The combined results of these test modules can yield new insights into the spatial distribution of flux, permeation of target components, and deposit formation.
Collapse
Affiliation(s)
- Martin Hartinger
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany.
| | - Hans-Jürgen Heidebrecht
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany
| | - Simon Schiffer
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany
| | - Joseph Dumpler
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany
- Department of Food Science, Cornell University, Ithaca, NY 14853-5701, USA
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany
| |
Collapse
|
29
|
|
30
|
Zhang R, Pang X, Lu J, Liu L, Zhang S, Lv J. Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates. ULTRASONICS SONOCHEMISTRY 2018; 47:10-16. [PMID: 29908598 DOI: 10.1016/j.ultsonch.2018.04.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 04/11/2018] [Accepted: 04/21/2018] [Indexed: 05/13/2023]
Abstract
This work investigated the impact of high intensity ultrasound (HIUS) pretreatment on the functional properties and structural characteristics of micellar casein concentrate (MCC). Microfiltered casein protein retentates were treated with HIUS for 0.5, 1, 2, and 5 min prior to spray drying. The results showed that conductivity, solubility, emulsifying, gelling increased significantly as the ultrasonic time prolonged, but the change of pH value were insignificant. In addition, the structural characteristics of MCC for all samples were studied. There was an increase in surface hydrophobicity (Ho) and a reduction in particle size compared with the control (without HIUS pretreatment). The secondary structure of HIUS pretreated MCC samples changed significantly with an increase in β-sheets and random coils and a reduction in α-helix and β-turn. It can be speculated that HIUS pretreatment facilitate the change of functional properties of MCC and these changes would promote its application in food industry.
Collapse
Affiliation(s)
- Ruihua Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Quality Inspection Center of Grain and Oil, Tianjin 300171, China
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jing Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lu Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Jiaping Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| |
Collapse
|
31
|
Carter B, Drake M. Invited review: The effects of processing parameters on the flavor of whey protein ingredients. J Dairy Sci 2018; 101:6691-6702. [DOI: 10.3168/jds.2018-14571] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2018] [Accepted: 04/18/2018] [Indexed: 11/19/2022]
|
32
|
Zhang S, Chen J, Pang X, Lu J, Yue M, Liu L, Lv J. Pilot scale production of micellar casein concentrate using stainless steel membrane. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
33
|
McCarthy NA, Wijayanti HB, Crowley SV, O'Mahony JA, Fenelon MA. Pilot-scale ceramic membrane filtration of skim milk for the production of a protein base ingredient for use in infant milk formula. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.04.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
34
|
Misawa N, Barbano DM, Drake M. Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat. J Dairy Sci 2016; 99:5284-5304. [DOI: 10.3168/jds.2016-10846] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2016] [Accepted: 03/20/2016] [Indexed: 11/19/2022]
|
35
|
Lu Y, McMahon D, Vollmer A. Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making. J Dairy Sci 2016; 99:5132-5143. [DOI: 10.3168/jds.2015-10791] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 03/04/2016] [Indexed: 11/19/2022]
|
36
|
Adams MC, Hurt EE, Barbano DM. Effect of ceramic membrane channel geometry and uniform transmembrane pressure on limiting flux and serum protein removal during skim milk microfiltration. J Dairy Sci 2015; 98:7527-43. [DOI: 10.3168/jds.2015-9753] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Accepted: 06/25/2015] [Indexed: 11/19/2022]
|
37
|
Adams MC, Hurt EE, Barbano DM. Effect of soluble calcium and lactose on limiting flux and serum protein removal during skim milk microfiltration. J Dairy Sci 2015; 98:7483-97. [DOI: 10.3168/jds.2015-9474] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Accepted: 04/26/2015] [Indexed: 11/19/2022]
|
38
|
Adams MC, Barbano DM. Effect of ceramic membrane channel diameter on limiting retentate protein concentration during skim milk microfiltration. J Dairy Sci 2015; 99:167-82. [PMID: 26519975 DOI: 10.3168/jds.2015-9897] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Accepted: 09/01/2015] [Indexed: 11/19/2022]
Abstract
Our objective was to determine the effect of retentate flow channel diameter (4 or 6mm) of nongraded permeability 100-nm pore size ceramic membranes operated in nonuniform transmembrane pressure mode on the limiting retentate protein concentration (LRPC) while microfiltering (MF) skim milk at a temperature of 50°C, a flux of 55 kg · m(-2) · h(-1), and an average cross-flow velocity of 7 m · s(-1). At the above conditions, the retentate true protein concentration was incrementally increased from 7 to 11.5%. When temperature, flux, and average cross-flow velocity were controlled, ceramic membrane retentate flow channel diameter did not affect the LRPC. This indicates that LRPC is not a function of the Reynolds number. Computational fluid dynamics data, which indicated that both membranes had similar radial velocity profiles within their retentate flow channels, supported this finding. Membranes with 6-mm flow channels can be operated at a lower pressure decrease from membrane inlet to membrane outlet (ΔP) or at a higher cross-flow velocity, depending on which is controlled, than membranes with 4-mm flow channels. This implies that 6-mm membranes could achieve a higher LRPC than 4-mm membranes at the same ΔP due to an increase in cross-flow velocity. In theory, the higher LRPC of the 6-mm membranes could facilitate 95% serum protein removal in 2 MF stages with diafiltration between stages if no serum protein were rejected by the membrane. At the same flux, retentate protein concentration, and average cross-flow velocity, 4-mm membranes require 21% more energy to remove a given amount of permeate than 6-mm membranes, despite the lower surface area of the 6-mm membranes. Equations to predict skim milk MF retentate viscosity as a function of protein concentration and temperature are provided. Retentate viscosity, retentate recirculation pump frequency required to maintain a given cross-flow velocity at a given retentate viscosity, and retentate protein determination by mid-infrared spectrophotometry were all useful tools for monitoring the retentate protein concentration to ensure a sustainable MF process. Using 6-mm membranes instead of 4-mm membranes would be advantageous for processors who wish to reduce energy costs or maximize the protein concentration of a MF retentate.
Collapse
Affiliation(s)
- Michael C Adams
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
| |
Collapse
|
39
|
Lu Y, McMahon D, Metzger L, Kommineni A, Vollmer A. Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications. J Dairy Sci 2015; 98:5917-30. [DOI: 10.3168/jds.2015-9482] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2015] [Accepted: 05/02/2015] [Indexed: 11/19/2022]
|
40
|
Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.01.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
41
|
Hurt EE, Barbano DM. Factors that influence the membrane area of a multistage microfiltration process required to produce a micellar casein concentrate. J Dairy Sci 2015; 98:2222-33. [DOI: 10.3168/jds.2014-8880] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2014] [Accepted: 12/09/2014] [Indexed: 11/19/2022]
|
42
|
Rebouillat S, Ortega-Requena S. Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/jbnb.2015.63018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
43
|
Astudillo-Castro CL. Limiting Flux and Critical Transmembrane Pressure Determination Using an Exponential Model: The Effect of Concentration Factor, Temperature, and Cross-Flow Velocity during Casein Micelle Concentration by Microfiltration. Ind Eng Chem Res 2014. [DOI: 10.1021/ie5033292] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
44
|
Zulewska J, Barbano DM. The effect of linear velocity and flux on performance of ceramic graded permeability membranes when processing skim milk at 50°C. J Dairy Sci 2014; 97:2619-32. [DOI: 10.3168/jds.2013-7635] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2013] [Accepted: 01/15/2014] [Indexed: 11/19/2022]
|
45
|
Bong D, Moraru C. Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties. J Dairy Sci 2014; 97:1259-69. [DOI: 10.3168/jds.2013-7488] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2013] [Accepted: 11/24/2013] [Indexed: 11/19/2022]
|
46
|
Fractionation of α-lactalbumin and β-lactoglobulin from bovine milk serum using staged, positively charged, tangential flow ultrafiltration membranes. J Memb Sci 2014. [DOI: 10.1016/j.memsci.2013.12.040] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
47
|
|
48
|
Beckman S, Barbano D. Effect of microfiltration concentration factor on serum protein removal from skim milk using spiral-wound polymeric membranes. J Dairy Sci 2013; 96:6199-212. [DOI: 10.3168/jds.2013-6655] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2013] [Accepted: 05/23/2013] [Indexed: 11/19/2022]
|
49
|
Amelia I, Barbano DM. Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life. J Dairy Sci 2013; 96:3340-9. [DOI: 10.3168/jds.2012-6033] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2012] [Accepted: 01/16/2013] [Indexed: 11/19/2022]
|
50
|
Adams MC, Barbano DM. Serum protein removal from skim milk with a 3-stage, 3× ceramic Isoflux membrane process at 50°C. J Dairy Sci 2013; 96:2020-2034. [DOI: 10.3168/jds.2012-6007] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Accepted: 12/11/2012] [Indexed: 11/19/2022]
|