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Applications of micellar casein concentrate in 3D-printed food structures. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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2
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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3
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Calcium-Reduced Micellar Casein Concentrate-Physicochemical Properties of Powders and Functional Properties of the Dispersions. Foods 2022; 11:foods11101377. [PMID: 35626947 PMCID: PMC9141348 DOI: 10.3390/foods11101377] [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: 03/01/2022] [Revised: 04/25/2022] [Accepted: 05/06/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed to examine the physicochemical properties of 30% calcium (Ca)-reduced micellar casein 80% protein powders (RC-MCC) and the functional properties of the resultant dispersions. The calcium reduction in the micellar casein (MCC) powder was achieved by subjecting the liquid micellular casein obtained from the microfiltration of pasteurized skim milk to carbon dioxide (CO2) treatment before and during ultrafiltration. The CO2 injection was controlled to obtain a 0 and 30% reduction in calcium in the C-MCC (control) and RC-MCC powders, respectively. The MCC powders were tested for physicochemical properties such as chemical composition, particle size distribution, and bulk density. The MCC powders were reconstituted in deionized water to test the functional properties of the dispersions, i.e., solubility, viscosity, heat stability, emulsifying capacity, emulsion stability, foam capacity, and foam stability. The CO2 injection did not result in any significant differences in the composition except mineral contents, particularly calcium. The particle size and bulk density of RC-MCC powders were significantly (p < 0.05) lower than control powders. The RC-MCC powder dispersions showed increased heat stability compared to control, whereas no significant changes in viscosity and emulsification capacity were observed between the two dispersions. However, the emulsion stability and foam stability of RC-MCC dispersions were significantly lower than C-MCC dispersions. This study showed that by utilizing a novel microfiltration−CO2 injection−ultrafiltration process, 30% calcium-reduced MCC powder was commercially feasible. This research also provides a detailed understanding of the effect of calcium reduction on the functional properties of resultant MCC dispersions. It showed that calcium reduction could improve the solubility of the powders and heat stability and foam capacity of the dispersions.
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Ni D, Liao M, Ma L, Chen F, Liao X, Hu X, Miao S, Fitzpatrick J, Ji J. Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures. Food Res Int 2021; 150:110797. [PMID: 34865812 DOI: 10.1016/j.foodres.2021.110797] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/11/2021] [Accepted: 10/28/2021] [Indexed: 01/31/2023]
Abstract
Natural micellar casein is generally dried into powdered forms for commercial transportation and storage. However, the poor rehydration ability of micellar casein powder critically limited the potential applications due to its dense cross-linked structures caused by colloidal calcium phosphate (CCP). In this study, micellar casein solutions were exposed to a high hydrostatic pressure (HHP) ranging from 100 to 500 MPa and were then freeze dried to produce powders. The effects on the casein micelle structures and the rehydration characteristics including wetting, dispersion and dissolving were comprehensively investigated. The results showed that HHP could induce smaller micelle sizes and significantly increase the free calcium in the reconstituted solution. It demonstrated that the majority of CCP bridges in casein micelles were dissociated, which produced porous powders with loose structures and thus significantly improved rehydration behaviors. 300 MPa was the pressure level that caused the quickest dispersion process and best solubility. Consequently, HHP has potential to be a novel physical technique to potentially modify the protein higher-order structures as well as improve the corresponding functionalities.
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Affiliation(s)
- Dandan Ni
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Minjie Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
| | | | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Kristensen HT, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate. Food Chem 2021; 373:131509. [PMID: 34774378 DOI: 10.1016/j.foodchem.2021.131509] [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: 05/12/2021] [Revised: 10/12/2021] [Accepted: 10/29/2021] [Indexed: 11/04/2022]
Abstract
Interactions between pea protein and whey protein isolates in co-precipitates and blends consist of a combination of disulphide bonds, hydrophobic and electrostatic interactions. The present study aims to clarify if the two proteins with free thiols, β-lactoglobulin (β-lg) and legumin, played a significant role for these interactions. This study used different reagents to modify the conditions of interactions: N-ethylmaleimide (NEM) was used to block reactive thiols, while NaCl and SDS were used to prevent electrostatic or hydrophobic interactions, respectively. The effects of treatments were studied on protein solubility, structure and stability. SDS had no effect, while NEM and NaCl both had great effect, especially in combination. The results showed that interactions of β-lg and legumin in both co-precipitates and blends are a synergism of electrostatic interactions and disulphide bonds. Thus, β-lg and legumin are the main proteins responsible for previously observed interactions in protein isolates of whey and pea.
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Affiliation(s)
- H T Kristensen
- Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - M Christensen
- Arla Foods Amba, Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - M S Hansen
- Arla Foods Amba, Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - M Hammershøj
- Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8800 Tjele, Denmark
| | - T K Dalsgaard
- Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8800 Tjele, Denmark.
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Sadiq U, Gill H, Chandrapala J. Casein Micelles as an Emerging Delivery System for Bioactive Food Components. Foods 2021; 10:foods10081965. [PMID: 34441743 PMCID: PMC8392355 DOI: 10.3390/foods10081965] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/18/2021] [Accepted: 08/20/2021] [Indexed: 12/18/2022] Open
Abstract
Bioactive food components have potential health benefits but are highly susceptible for degradation under adverse conditions such as light, pH, temperature and oxygen. Furthermore, they are known to have poor solubilities, low stabilities and low bioavailabilities in the gastrointestinal tract. Hence, technologies that can retain, protect and enable their targeted delivery are significant to the food industry. Amongst these, microencapsulation of bioactives has emerged as a promising technology. The present review evaluates the potential use of casein micelles (CMs) as a bioactive delivery system. The review discusses in depth how physicochemical and techno-functional properties of CMs can be modified by secondary processing parameters in making them a choice for the delivery of food bioactives in functional foods. CMs are an assembly of four types of caseins, (αs1, αs2, β and κ casein) with calcium phosphate. They possess hydrophobic and hydrophilic properties that make them ideal for encapsulation of food bioactives. In addition, CMs have a self-assembling nature to incorporate bioactives, remarkable surface activity to stabilise emulsions and the ability to bind hydrophobic components when heated. Moreover, CMs can act as natural hydrogels to encapsulate minerals, bind with polymers to form nano capsules and possess pH swelling behaviour for targeted and controlled release of bioactives in the GI tract. Although numerous novel advancements of employing CMs as an effective delivery have been reported in recent years, more comprehensive studies are required to increase the understanding of how variation in structural properties of CMs be utilised to deliver bioactives with different physical, chemical and structural properties.
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8
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Kristensen HT, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Protein–protein interactions of a whey–pea protein co‐precipitate. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15165] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Mette Christensen
- Arla Innovation Centre Arla Foods Amba Agro Food Park 19 Aarhus N 8200 Denmark
| | | | - Marianne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
- iFOOD Aarhus University Centre for Innovative Food Research Aarhus C 8000 Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
- iFOOD Aarhus University Centre for Innovative Food Research Aarhus C 8000 Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy Aarhus C 8000 Denmark
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Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021; 62:6973-6989. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Milk protein concentrates (MPCs), which are produced from skim milk following a series of manufacturing steps including pasteurization, membrane filtration, evaporation and spray drying, represent a relatively new category of dairy ingredients. MPC powders mainly comprise caseins and whey proteins in the same ratio of occurrence as in milk. While bovine MPCs have applications as an ingredient in several protein enriched food products, technofunctional concerns, e.g., reduced solubility and emulsification properties, especially after long-term storage, limit their widespread and consistent utilization in many food products. Changes in the surface and internal structure of MPC powder particles during manufacture and storage occur via casein-casein and casein-whey protein interactions and also via the formation of casein crosslinks in the presence of calcium ions which are associated with diminishment of MPCs functional properties. The aggregation of micellar caseins as a result of these interactions has been considered as the main cause of insolubility in MPCs. In addition, the occurrence of lactose-protein interactions as a result of the promotion of the Maillard reaction mainly during storage of MPC may lead to greater insolubility. This review focuses on the solubility of MPC with an emphasis on understanding the factors involved in its insolubility along with approaches which may be employed to overcome MPC insolubility. Several strategies have been developed based on manipulation of the manufacturing process, along with composition, physical, chemical and enzymatic modifications to overcome MPC insolubility. Despite many advances, dairy ingredient manufacturers are still investigating technical solutions to resolve the insolubility issues associated with the large-scale manufacture of MPC.
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10
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Wu S, Cronin K, Fitzpatrick J, Miao S. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Crit Rev Food Sci Nutr 2021; 62:6664-6681. [PMID: 33792423 DOI: 10.1080/10408398.2021.1904203] [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] [Indexed: 10/21/2022]
Abstract
Dairy-based powder had considerable development in the recent decade. Meanwhile, the increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy-based powder, which could be the poor wetting or dissolution of powder. To solve these various difficulties, previous studies investigated the rehydration of powder by mechanical and chemical methods on facilitating rehydration, while strategies were designed to improve the rate-limiting rehydration steps of different powder. In this review, special emphasis is paid to the surface and structure of the dairy-based powder, which was accountable for understanding rehydration and the rate-limiting step. Besides, the advantage and disadvantage of methods employed in rehydration were described and compared. The achievement of the powder functionality was finally discussed and correlated with the rehydration methods. It was found that the surface and structure of dairy-based powder were decided by the components and production of powder. Post-drying methods like agglomeration and coating can tailor the surface and structure of powder afterwards to obtain better rehydration. The merit of the mechanical method is that it can be applied to rehydrate dairy-based powder without any addition of chemicals. Regarding chemical methods, calcium chelation is proved to be an effective chemical in rehydration casein-based powder.
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Affiliation(s)
- Shaozong Wu
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland.,Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Kevin Cronin
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - John Fitzpatrick
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland
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11
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Wu S, Fitzpatrick J, Cronin K, Miao S. Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling. Food Chem 2020; 332:127440. [DOI: 10.1016/j.foodchem.2020.127440] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 06/18/2020] [Accepted: 06/26/2020] [Indexed: 01/03/2023]
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12
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Tracking of powder lump formation and dispersion with the use of FBRM technology and video recordings. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.03.035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Wu S, Fitzpatrick J, Cronin K, Miao S. Effect of sodium carbonate on the rehydration of milk protein isolate powder. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105305] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Addition of proline-rich whey peptides during dehydration increases solubility of rehydrated milk protein concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Felix da Silva D, Ahrné L, Ipsen R, Hougaard AB. Casein-Based Powders: Characteristics and Rehydration Properties. Compr Rev Food Sci Food Saf 2017; 17:240-254. [DOI: 10.1111/1541-4337.12319] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 10/13/2017] [Accepted: 10/13/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Denise Felix da Silva
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Lilia Ahrné
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Richard Ipsen
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
| | - Anni Bygvraa Hougaard
- Dept. of Food Science, Faculty of Science; Univ. of Copenhagen; Rolighedsvej 26 DK-1958 Frederiksberg C Denmark
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16
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Nishanthi M, Chandrapala J, Vasiljevic T. Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Karam MC, Hosri C, Hussain R, Barbar R, Gaiani C, Scher J. Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13200] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marie Céleste Karam
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
| | - Chadi Hosri
- Lebanese University, Faculty of Agriculture, Veterinary Medicine Section; Dekwaneh-Beirut Lebanon
| | - Raza Hussain
- Department of Food Science and Agricultural Chemistry; McGill University, Macdonald Campus, 21,111Lakeshore Road; Ste. Anne-de-Bellevue QC H9X 3V9 Canada
| | - Reine Barbar
- Holy Spirit University of Kaslik, Faculty of Agricultural and Food Sciences, P.O. Box 446; Jounieh Lebanon
| | - Claire Gaiani
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
| | - Joel Scher
- Université de Lorraine, LIBio (Laboratoire d'Ingénierie des Biomolécules), 2 avenue de la Forêt de Haye, TSA 40602; Vandœuvre-lès-Nancy 54518 France
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Karam MC, Gaiani C, Hosri C, Hussain R, Scher J. Textural Properties of Acid Milk Gels: Effects of Dairy Protein Powder Rehydration State. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12618] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marie Celeste Karam
- LIBio (Laboratoire d'Ingenierie des Biomolecules); Universite de Lorraine; 2 avenue de la Foret de Haye, TSA 40602 54518 Vandoeuvre-les-Nancy France
| | - Claire Gaiani
- LIBio (Laboratoire d'Ingenierie des Biomolecules); Universite de Lorraine; 2 avenue de la Foret de Haye, TSA 40602 54518 Vandoeuvre-les-Nancy France
| | - Chadi Hosri
- Faculty of Agricultural and Food Sciences; Universite Saint Esprit de Kaslik; Jounieh Lebanon
| | - Raza Hussain
- Department of Food Science and Agricultural Chemistry; Macdonald Campus; McGill University; Quebec Canada
| | - Joël Scher
- LIBio (Laboratoire d'Ingenierie des Biomolecules); Universite de Lorraine; 2 avenue de la Foret de Haye, TSA 40602 54518 Vandoeuvre-les-Nancy France
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19
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Uluko H, Liu L, Lv JP, Zhang SW. Functional Characteristics of Milk Protein Concentrates and Their Modification. Crit Rev Food Sci Nutr 2015; 56:1193-208. [DOI: 10.1080/10408398.2012.758625] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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20
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Broyard C, Gaucheron F. Modifications of structures and functions of caseins: a scientific and technological challenge. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0220-y] [Citation(s) in RCA: 162] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Crowley SV, Desautel B, Gazi I, Kelly AL, Huppertz T, O’Mahony JA. Rehydration characteristics of milk protein concentrate powders. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.033] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Effect of high pressure processing on rheological and structural properties of milk–gelatin mixtures. Food Chem 2013; 141:1328-34. [DOI: 10.1016/j.foodchem.2013.03.074] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2013] [Revised: 03/20/2013] [Accepted: 03/21/2013] [Indexed: 11/19/2022]
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23
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Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0110-0] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Hussain R, Gaiani C, Scher J. From high milk protein powders to the rehydrated dispersions in variable ionic environments: A review. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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25
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Richard B, Toubal M, Le Page JF, Nassar G, Radziszewski E, Nongaillard B, Debreyne P, Schuck P, Jeantet R, Delaplace G. Ultrasound tests in a stirred vessel to evaluate the reconstitution ability of dairy powders. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2012.06.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Hussain R, Gaiani C, Jeandel C, Ghanbaja J, Scher J. Combined effect of heat treatment and ionic strength on the functionality of whey proteins. J Dairy Sci 2012; 95:6260-73. [PMID: 22939789 DOI: 10.3168/jds.2012-5416] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2012] [Accepted: 07/21/2012] [Indexed: 11/19/2022]
Abstract
A 5% (wt/vol) whey protein isolate (WPI) dispersion (pH 6.5) with different concentrations of NaCl was submitted to dynamic heat treatment. Protein dispersions were characterized as to their rheological properties, particle sizes, morphology, denaturation temperatures, and protein surface hydrophobicity. At low ionic strength (<200 mmol/kg), gel elastic modulus increased and strongest gel stiffness was achieved. High salt concentrations lead to a weaker gel, whereas no gels at all were formed without salt. The gelation temperature was also influenced by ionic strength and an increase in denaturation temperature and thermal stability was also observed by using differential scanning calorimetry. Additionally, heat-induced changes in secondary structures upon salt augmentation were followed by Fourier transform infrared spectroscopy. Secondary structural elements estimations obtained from amide I assignments were correlated with those from amide III assignments. Upon salt increase, no differences in secondary structure were observed without heating, whereas upon heating and without salt increase, the Fourier transform infrared spectroscopy data revealed an increase in intermolecular β-sheets at the cost of β-turns and random coils, with no change in α-helical structures. However, NaCl addition along with dynamic heat treatment of WPI dispersion showed a stabilizing effect on the secondary structural elements of both amide I and amide III bands. Whey protein isolate dispersions in water were also characterized by transmission electron microscopy by a spherical shape with 2 populations (6 and 70 nm). Salt increase alone resulted in the formation of denser aggregates, whereas a transition from spherical/compact protein aggregates to linear ones was observed due to combined salt/heat effect. The important size of these edifices was confirmed by microscopy and light-scattering techniques. Moreover, protein surface hydrophobicity related to the number of hydrophobic sites available decreased significantly. Finally, experimental results demonstrated the strong interaction between ionic strength and dynamic thermal treatment on protein functional properties and their careful adjustment could enable the food industry to effectively use WPI as a gelling agent.
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Affiliation(s)
- R Hussain
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), 2 avenue de la Forêt de Haye, B.P. 172, 54505 Vandœuvre-lès-Nancy, France
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Abstract
Protein fortification and solubilisation into the milk base are important parameters enhancing yogurt texture. In this study, the milk base prepared from reconstituted skim milk powder was fortified with 2% of ‘aged’ (1 year old) or ‘fresh’ micellar casein (MC) powder. Micellar casein powders were left to rehydrate at 20°C for different times (5 or 180, 300, 480, 900 or 1440 min) before acidification with glucono-delta-lactone. The rehydration of the MC powders into milk was monitored with a granulo-morphometer equipment, thus, for the first time, allowing the elucidation of MC rehydration process into an opaque environment such as milk. Whereas the gel point was delayed proportionally to the powder rehydration length, the storage modulus appears unaffected. Besides, the gelation onset was not altered by the powder age.
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28
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Modified water solubility of milk protein concentrate powders through the application of static high pressure treatment. J DAIRY RES 2011; 79:76-83. [DOI: 10.1017/s0022029911000793] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The effects of high pressure (HP) treatment (100–400 MPa at 10–60°C) on the solubility of milk protein concentrate (MPC) powders were tested. The solubility, measured at 20°C, of fresh MPC powders made with no HP treatment was 66%. It decreased by 10% when stored for 6 weeks at ambient temperature (∼20°C) and continued to decrease to less than 50% of its initial solubility after 12 months of storage. Of the combinations of pressure and heat used, a pressure of 200 MPa at 40°C applied to the concentrate before spray drying was found to be the most beneficial for improved solubility of MPC powders. This combination of pressure/heat improved the initial cold water solubility to 85%. The solubility was maintained at this level after 6 weeks storage at ambient temperature and 85% of the initial solubility was preserved after 12 months. The improved solubility of MPC powders on manufacture and on storage are attributed to an altered surface composition arising from an increased concentration of non-micellar casein in the milk due to HP treatment prior to drying. The improved solubility of high protein powders (95% protein) made from blends of sodium caseinate and whey protein isolate compared with MPC powders (∼85% protein) made from ultrafiltered/diafiltered milk confirmed the detrimental role of micellar casein on solubility. The results suggest that increasing the non-micellar casein content by HP treatment of milk or use of blends of sodium caseinate and whey proteins are strategies that may be used to obtain high protein milk powders with enhanced solubility.
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