1
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Prabhakaran GYS, Molitor M, Govindasamy-Lucey S, Lucey JA. Heat-stable whey protein isolate made using isoelectric precipitation and clarification. J Dairy Sci 2024:S0022-0302(24)00822-1. [PMID: 38788845 DOI: 10.3168/jds.2024-24671] [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: 01/11/2024] [Accepted: 04/02/2024] [Indexed: 05/26/2024]
Abstract
Residual lipids (RL) in whey protein isolate (WPI) are detrimental to optimal functional applications (like foaming and low turbidity) and contribute to off-flavor development during powder storage. The objective of this research was to prepare an experimental WPI by removing RL without using the traditional microfiltration (MF) process and compare its properties with commercially available WPIs made using MF and some other whey powders. We hypothesize that by adjusting the pH of whey to < 5.0, we would be close to the isoelectric point of any remaining denatured proteins (DP) and phospholipoproteins (PLP), and therefore reduce electrostatic repulsion between these molecules. Further, demineralization of the acidified whey protein solution by ultrafiltration (UF) combined with diafiltration (DF) should reduce ionic hindrance to aggregation and thereby help with the aggregation of these denatured proteins as well as most RL; centrifugation or clarification could be used to remove these materials. Calcium should also be more extensively removed by this approach, which should improve the heat stability of the experimental WPI. Demineralization was achieved on a pilot scale by acidifying liquid (cheese) whey protein concentrate (WPC-34) to pH 4.5 using HCl, and UF the whey protein solution along with extensive DF using acidified (pH∼3.5) reverse osmosis filtered (RO) water. Demineralized whey protein solution was adjusted to various combinations of pH (4.1 to 4.9), conductivities (500 to 2000 μS.cm-1), and protein concentrations (1 to 7%) and then centrifuged at 10,000 × g for 10 min. The effective sedimentation (precipitation) of RL in these treatments was estimated by measuring the turbidity of the supernatants. Maximum precipitation was observed at pH 4.5-4.7. Reducing conductivity via UF/DF increased the precipitation of RL due to reduced ionic hindrance to aggregation Maximum sedimentation of RL was observed at protein concentrations ≤3% because of a higher density difference between the precipitate and serum phase. SDS-PAGE analysis confirmed the sedimentation of PLPs, caseins, and DPs upon isoelectric precipitation at pH ∼4.5, while native whey proteins or undenatured whey proteins remained soluble in the supernatant, unaffected by the pretreatment. To scale up the process, 750 L of fluid WPC34 was acidified and demineralized by UF (volume concentration factor = 1.35) and DF until the permeate solids reached 0.1% (when desired demineralization was achieved), clarified using a pilot-scale desludging clarifier to remove RL, neutralized, ultrafiltered to concentrate the protein, and then spray-dried to produce an experimental WPI (91% protein and 1.8% fat db). In another trial, demineralized UF concentrate was clarified by gravity sedimentation and the supernatant was neutralized, ultrafiltered, and spray-dried to produce a second experimental WPI (91% protein and < 1% fat db). These experimental WPI powders were compared with several commercially available WPI powders to assess functional properties like solubility, heat stability, foamability and foam strength, gelation, and sensory attributes over accelerated storage. Experimental WPI had excellent functional properties, had low turbidity, were highly heat stable and only developed very slight to slight off-flavors upon accelerated storage, their properties were comparable to the WPI manufactured commercially using MF even after accelerated storage.
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Affiliation(s)
| | - M Molitor
- Center for Dairy Research, University of Wisconsin-Madison, 53706
| | | | - J A Lucey
- Department of Food Science, University of Wisconsin-Madison, 53706; Center for Dairy Research, University of Wisconsin-Madison, 53706.
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2
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Zhang X, Chen M, Wang N, Luo J, Li M, Li S, Hemar Y. Conjugation of chitopentaose with β-lactoglobulin using Maillard reaction, and its effect on the allergic desensitization in vivo. Int J Biol Macromol 2024; 258:128913. [PMID: 38141707 DOI: 10.1016/j.ijbiomac.2023.128913] [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: 11/09/2023] [Revised: 12/08/2023] [Accepted: 12/18/2023] [Indexed: 12/25/2023]
Abstract
The conjugation of chitopentaose (CHP) on β-lactoglobulin (βLg) via Maillard reaction was used to desensitize βLg. The stable βLg-CHP conjugate (βC-4) was formed at 4 h incubation, which contains 5 CHP attached molecules and a conjugated degree of 42 %. The conjugation promoted the thermal stability and emulsifying properties of βLg, and inhibited the immunoglobulin E (IgE) combining capacity by decreasing the content of β-sheet in βLg. Moreover, βLg-CHP conjugates were imparted with anti-oxidant properties and anti-inflammatory activities. Further, the combined action of inhibited IgE combining capacity and anti-inflammatory activities improved the allergy desensitization in βLg sensitized mice. The results showed that overexpressed IgE and inflammatory factors, unbalanced Th1-/Th2- immune cytokines were significantly attenuated after βLg was conjugated with CHP, avoiding the inflammatory lesions in spleen and colon. Additionally, the adverse changes in gut microbiota were alleviated in βC-4 group with a decrease of Bacteroidetes and increase of Firmicutes at phylum level and the probiotic bacteria of Lactobacillaceae was significantly improved at the family level. Thus, the conjugation of CHP can desensitize allergic reaction caused by βLg.
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Affiliation(s)
- Xiaoning Zhang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China.
| | - Meng Chen
- Center for Disease Control and Prevention of Tengzhou City, Zaozhuang 277500, China
| | - Ning Wang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Juanjuan Luo
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Meifeng Li
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, China.
| | - Sining Li
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Yacine Hemar
- School of Natural Sciences, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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3
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Ergin F, Küçükçetin A. Effects of changes in homogenization sequence and temperature for milk on physicochemical properties of stirred yoghurt. FOOD SCI TECHNOL INT 2024; 30:73-84. [PMID: 36377276 DOI: 10.1177/10820132221138827] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2023]
Abstract
In this study, the effects of homogenization sequence (before or after heat treatment) and homogenization temperature (40, 50 and 60 °C) for milk were investigated on physicochemical properties of stirred yoghurt. Stirred yoghurts were produced from homogenized and subsequently heat-treated milks, and heat-treated and subsequently homogenized milks and stored at 4 °C for 30 days. Number of grains, mean perimeter of grains, visual roughness, firmness, apparent viscosity, consistency coefficient in yoghurts produced from homogenized milk after heat treatment were higher, compared to those in yoghurts produced from milk homogenized before heat treatment, and these increased when homogenization temperature increased. To conclude, this study showed that some physicochemical properties of yoghurt were changed, by altering homogenization sequence and homogenization temperature for milk.
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Affiliation(s)
- Firuze Ergin
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
| | - Ahmet Küçükçetin
- Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey
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4
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Wu J, Chen S, Van Damme EJM, De Meulenaer B, Van der Meeren P. Protein interactions during dry and wet heat pre-treatment of skim milk powder (dispersions) and their effect on the heat stability of recombined filled evaporated milk. Food Chem 2023; 418:135974. [PMID: 36965384 DOI: 10.1016/j.foodchem.2023.135974] [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: 10/20/2022] [Revised: 03/05/2023] [Accepted: 03/15/2023] [Indexed: 03/27/2023]
Abstract
Skim milk powder (SMP) as well as aqueous dispersions were subjected to dry and wet heat pre-treatment, respectively, to improve the heat stability of recombined filled evaporated milk (RFEM) derived therefrom. However, microrheological analysis revealed that prolonged incubation caused detrimental effects on the heat stability of RFEM, which were thought to be due to protein interactions. SDS-PAGE results indicated that protein aggregation via non-disulfide covalent bonds occurred upon long-time dry or wet heat incubation. This was probably related to some Maillard reaction products, which is sustained by the increase in lactulose and protein carbonyl content. Considerable protein aggregation via disulfide bonds in the serum was found upon wet heat incubation at temperatures of at least 80 °C. Principal component analysis (PCA) revealed that the negative effects of overprocessing on the heat stability of RFEM were predominantly related to protein cross-linking via non-disulfide covalent bonds related to protein carbonylation.
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Affiliation(s)
- Jianfeng Wu
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
| | - Simin Chen
- Laboratory of Biochemistry and Glycobiology, Department of Biotechnology, Ghent University, Ghent, Belgium
| | - Els J M Van Damme
- Laboratory of Biochemistry and Glycobiology, Department of Biotechnology, Ghent University, Ghent, Belgium
| | - Bruno De Meulenaer
- Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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5
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Madsen M, Mohammad-Beigi H, Westh P, Aachmann FL, Svensson B. Tuning alginate β-lactoglobulin complex coacervation by modulating pH and temperature. SOFT MATTER 2023; 19:1549-1559. [PMID: 36748314 DOI: 10.1039/d2sm01435a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The use of biomolecules in food matrices and encapsulation systems is, as in other areas, moving towards greener solutions and a center piece here is the complex coacervation between natural anionic polysaccharides and proteins. Both alginate and β-lactoglobulin (β-Lg) are used in different sectors and have been shown to coacervate at pH < 5.2. Albeit with increased interest, complex coacervation has almost exclusively been studied from a macromolecular perspective, and described as an interaction based on charge-charge attraction. Here, we show that through changes in pH and temperature, alginate β-Lg complex coacervation can be tuned to purpose. By detailed biophysical and chemical characterization of coacervation and coacervate particles, insights into the molecular interaction and effect of external factors are obtained. We find that carboxylate resonance stabilization causes a release of protons at pH < pKa,alginate and an uptake of protons at pH > pKa,alginate upon coacervation. Proton release and uptake were quantified at pH 2.65 and 4.00 by isothermal titration calorimetry to be 4 and 2 protons per β-Lg molecule, respectively. By increasing the temperature to 65 °C, we discovered a secondary β-Lg concentration dependent coacervation step, where the formed particles change into large assemblies driven by entropy. These findings bring new insights to complex coacervation and its applicability in microencapsulation and drug delivery.
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Affiliation(s)
- Mikkel Madsen
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
| | - Hossein Mohammad-Beigi
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
| | - Peter Westh
- Interfacial Enzymology, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark
| | - Finn L Aachmann
- Norwegian Biopolymer Laboratory (NOBIPOL), Department of Biotechnology and Food Science, NTNU Norwegian University of Science and Technology, N-7491, Trondheim, Norway
| | - Birte Svensson
- Enzyme and Protein Chemistry, Technical University of Denmark, DK-2800 Kgs, Lyngby, Denmark.
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6
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Gantumur MA, Sukhbaatar N, Shi R, Hu J, Bilawal A, Qayum A, Tian B, Jiang Z, Hou J. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108130] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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7
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Becker D, Schmitt C, Bovetto L, Rauh C, McHardy C, Hartmann C. Optimization of complex food formulations using robotics and active learning. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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Liu W, Feng Y, Delaplace G, André C, Chen XD. Effect of calcium on the reversible and irreversible thermal denaturation pathway of β-lactoglobulin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107943] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Mohammad-Beigi H, Wijaya W, Madsen M, Hayashi Y, Li R, Maria Rovers TA, Jæger TC, Buell AK, Hougaard AB, Kirkensgaard JJ, Westh P, Ipsen R, Svensson B. Association of caseins with β-lactoglobulin influenced by temperature and calcium ions: A multi-parameter analysis. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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10
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Moatsou G. Heat treatment of goat milk – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Mao W, Zhan F, Youssef M, Wang X, Wang M, Li B. Improvement on Ca2+ tolerance of insect-based milk based on pH-shifting treatment combined with dynamic high pressure microfluidization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Liu W, Feng Y, Pan F, Jeantet R, André C, Chen XD, Delaplace G. Effect of calcium on the thermal denaturation of whey proteins and subsequent fouling in a benchtop fouling device: An experimental and numerical approach. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Ozel B, McClements DJ, Arikan C, Kaner O, Oztop MH. Challenges in dried whey powder production: Quality problems. Food Res Int 2022; 160:111682. [DOI: 10.1016/j.foodres.2022.111682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 11/25/2022]
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14
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Helbig M, Majschak JP, Köhler H. Direct measurement of the cohesive strength of whey protein gel in contact with NaOH by wire cutting experiments. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Gaviria LM, Ospina‐E JC, Muñoz DA. Phenomenological‐based semiphysical model to predict the water holding capacity of processed meats in the mixing process. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13679] [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]
Affiliation(s)
- Laura M. Gaviria
- ÓPTIMO, Optimización Matemática de Procesos Universidad Pontificia Bolivariana UPB Medellín Colombia
| | - Juan C. Ospina‐E
- Centro de Investigación y Desarrollo Cárnico CI+D Industria de Alimentos Zenú S.A.S. Medellín Colombia
| | - Diego A. Muñoz
- ÓPTIMO, Optimización Matemática de Procesos Universidad Pontificia Bolivariana UPB Medellín Colombia
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16
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Luo Y, Tu Y, Ren F, Zhang H. Characterization and functional properties of Maillard reaction products of β-lactoglobulin and polydextrose. Food Chem 2022; 377:131749. [PMID: 34990950 DOI: 10.1016/j.foodchem.2021.131749] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 10/21/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
The Maillard reaction products (MRPs) between polydextrose (PDX), a popular polysaccharide in formula powder, and β-lactoglobulin (β-LG), a major whey protein, were studied in aggregation degree, structure, hydrophobic, antigenic and antioxidant activity changes of β-LG. Incubation of PDX and β-LG (60 ℃, 79% relative humidity) for up to 72 h yielded MRPs with increases in furosine, UV absorbance, fluorescence intensity and loss of free amino groups. High molecular weight β-LG-PDX MRPs were observed by SDS-PAGE. Circular dichroism spectroscopy revealed negligible change in β-LG secondary structure. Changes in the tertiary structure of β-LG were detected by tryptophan fluorescence spectroscopy consistent with an increase in surface hydrophobicity of heated β-LG-PDX. Antigenicity reduction of β-LG in β-LG-PDX reached its peak when heated for 24 h. After heating for 72 h, DPPH radical-scavenging activity of β-LG-PDX increased by 7.4-fold, and the ferric reducing antioxidant power reached 61.1 µmol ascorbic acid/g protein.
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Affiliation(s)
- Yingting Luo
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Yaqi Tu
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Fazheng Ren
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Hao Zhang
- Department of Nutrition and Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu 225700, China; Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China.
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17
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Alhuthali S, Delaplace G, Macchietto S, Bouvier L. Whey protein fouling prediction in plate heat exchanger by combining dynamic modelling, dimensional analysis, and symbolic regression. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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18
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High-Performance Thin-Layer Chromatography-Immunostaining as a Technique for the Characterization of Whey Protein Enrichment in Edam Cheese. Foods 2022; 11:foods11040534. [PMID: 35206011 PMCID: PMC8871023 DOI: 10.3390/foods11040534] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/28/2022] [Accepted: 02/10/2022] [Indexed: 12/30/2022] Open
Abstract
Whey protein-enriched cheese can be produced by means of a high-temperature treatment of a part of the cheese milk. In this way, the nutritional quality of the resulting cheeses can be increased while resources are conserved. High-performance thin-layer chromatography-immunostaining (HPTLC-IS) using specific β-lactoglobulin (β-LG) antibodies was applied to study the implementation and stability of β-LG in two different sample sets of whey protein-enriched Edam model cheeses, including industrial-scale ones. Two methods were compared for the extraction of the proteins/peptides from the cheese samples. By applying tryptic hydrolysis directly from a suspended cheese sample instead of a supernatant of a centrifuged suspension, a better yield was obtained for the extraction of β-LG. When applying this method, it was found that selected epitopes in the tryptic β-LG peptides remain stable over the ripening period of the cheese. For four of the tryptic β-LG peptides detected by immunostaining, the amino acid sequence was identified using MALDI-TOF-MS/MS. One of the peptides identified was the semi-tryptic peptide VYVEELKPTP. A linear relationship was found between the content of this peptide in cheese and the proportion of high-heated milk in the cheese milk. β-LG enrichment factors of 1.72 (n = 3, sample set I) and 1.33 ± 0.19 (n = 1, sample set II) were determined for the cheese samples containing 30% high-heated milk compared to the non-enriched samples. The relative β-LG contents in the cheese samples with 30% high-heated milk were calculated to be 4.35% ± 0.39% (sample set I) and 9.11% ± 0.29% (sample set II) using a one-point calibration. It can be concluded that the HPTLC-IS method used is a suitable tool for the analysis of whey protein accumulation in cheese, being therefore potentially directly applicable on an industrial scale. For more accurate quantification of the whey protein content in cheese, an enhanced calibration curve needs to be applied.
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19
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Effects of divalent cations on the physical, conformational and immunological properties of bovine allergen β-lactoglobulin aggregates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112557] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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20
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Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
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Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
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21
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Avila-Sierra A, Huellemeier HA, Zhang ZJ, Heldman DR, Fryer PJ. Molecular Understanding of Fouling Induction and Removal: Effect of the Interface Temperature on Milk Deposits. ACS APPLIED MATERIALS & INTERFACES 2021; 13:35506-35517. [PMID: 34310125 PMCID: PMC8397245 DOI: 10.1021/acsami.1c09553] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Accepted: 07/13/2021] [Indexed: 06/13/2023]
Abstract
Molecular details concerning the induction phase of milk fouling on stainless steel at an elevated temperature range were established to better understand the effect of temperature on surface fouling during pasteurization. The liquid-solid interface that replicates an industrial heat exchanger (≤75°C), including four stages (preheating, heating, holding, and cooling), was investigated using both a quartz crystal microbalance (QCM-D) and a customized flow cell. We found that the milk fouling induction process is rate-limited by the synergistic effects of bulk reactions, mass transfer, and surface reactions, all of which are controlled by both liquid and surface temperatures. Surface milk foulant becomes more rigid and compact as it builds up. The presence of protein aggregates in the bulk fluid leads to a fast formation of surface deposit with a reduced Young's modulus. Foulant adhesion and cohesion strength was enhanced as both interfacial temperature and processing time increased, while removal force increased with an increasing deposit thickness. During cleaning, caustic swelling and removal showed semilinear correlations with surface temperature (TS), where higher TS reduced swelling and enhanced removal. Our findings evidence that adsorption kinetics, characteristics of the foulant, and the subsequent removal mechanism are greatly dependent on the temperature profile, of which the surface temperature is the most critical one.
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Affiliation(s)
- Alejandro Avila-Sierra
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
| | - Holly A. Huellemeier
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
| | - Zhenyu J. Zhang
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
| | - Dennis R. Heldman
- Department
of Food, Agricultural, and Biological Engineering, The Ohio State University, Columbus 43210 Ohio, United States
- Department
of Food Science and Technology, The Ohio
State University, Columbus 43210 Ohio, United States
| | - Peter J. Fryer
- School
of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, United Kingdom
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22
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Françolle de Almeida C, Saget M, Delaplace G, Jimenez M, Fierro V, Celzard A. Innovative fouling-resistant materials for industrial heat exchangers: a review. REV CHEM ENG 2021. [DOI: 10.1515/revce-2020-0094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Fouling of heat exchangers (HEs) has become a major concern across the industrial sector. Fouling is an omnipresent phenomenon but is particularly prevalent in the dairy, oil, and energy industries. Reduced energy performance that results from fouling represents significant operating loss in terms of both maintenance and impact on product quality and safety. In most industries, cleaning or replacing HEs are currently the only viable solutions for controlling fouling. This review examines the latest advances in the development of innovative materials and coatings for HEs that could mitigate the need for costly and frequent cleaning and potentially extend their operational life. To better understand the correlation between surface properties and fouling occurrence, we begin by providing an overview of the main mechanisms underlying fouling. We then present selected key strategies, which can differ considerably, for developing antifouling surfaces and conclude by discussing the current trends in the search for ideal materials for a range of applications. In our presentation of all these aspects, emphasis is given wherever possible to the potential transfer of these innovative surfaces from the laboratory to the three industries most concerned by HE fouling problems: food, petrochemicals, and energy production.
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Affiliation(s)
| | - Manon Saget
- Université Lille, CNRS, INRAE, Centrale Lille, UMR 8207-UMET-Unité Matériaux et Transformations , F-59000 Lille , France
| | - Guillaume Delaplace
- Université Lille, CNRS, INRAE, Centrale Lille, UMR 8207-UMET-Unité Matériaux et Transformations , F-59000 Lille , France
| | - Maude Jimenez
- Université Lille, CNRS, INRAE, Centrale Lille, UMR 8207-UMET-Unité Matériaux et Transformations , F-59000 Lille , France
| | - Vanessa Fierro
- Université de Lorraine, CNRS, IJL , F-88000 Epinal , France
| | - Alain Celzard
- Université de Lorraine, CNRS, IJL , F-88000 Epinal , France
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Saget M, de Almeida CF, Fierro V, Celzard A, Delaplace G, Thomy V, Coffinier Y, Jimenez M. A critical review on surface modifications mitigating dairy fouling. Compr Rev Food Sci Food Saf 2021; 20:4324-4366. [PMID: 34250733 DOI: 10.1111/1541-4337.12794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 05/18/2021] [Accepted: 06/06/2021] [Indexed: 01/01/2023]
Abstract
Thermal treatments performed in food processing industries generate fouling. This fouling deposit impairs heat transfer mechanism by creating a thermal resistance, thus leading to regular shutdown of the processes. Therefore, periodic and harsh cleaning-in-place (CIP) procedures are implemented. This CIP involves the use of chemicals and high amounts of water, thus increasing environmental burden. It has been estimated that 80% of production costs are owed to dairy fouling deposit. Since the 1970s, different types of surface modifications have been performed either to prevent fouling deposition (anti-fouling) or to facilitate removal (fouling-release). This review points out the impacts of surface modification on type A dairy fouling and on cleaning behaviors under batch and continuous flow conditions. Both types of anti-fouling and fouling-release coatings are reported as well as the different techniques used to modify stainless steel surface. Finally, methods for testing and characterising the effectiveness of coatings in mitigating dairy fouling are discussed.
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Affiliation(s)
- Manon Saget
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France.,Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | | | | | | | - Guillaume Delaplace
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France
| | - Vincent Thomy
- Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | - Yannick Coffinier
- Univ. Lille, CNRS, Centrale Lille, Univ. Polytechnique Hauts-de-France, UMR 8520 - IEMN, Lille, France
| | - Maude Jimenez
- Univ. Lille, CNRS, INRAE, Centrale Lille, UMR 8207 - UMET - Unité Matériaux et Transformations, Lille, France.,Institut Universitaire de France, Paris, France
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24
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Influence of thermomechanical treatment and pH on the denaturation kinetics of highly concentrated whey protein isolate. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110294] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Leite B, Croguennec T, Halabi A, Costa Junior EFD. Comparing different methods for estimating kinetic parameters of whey protein heat-induced denaturation in infant milk formulas. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110272] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger. Foods 2021; 10:foods10020259. [PMID: 33513744 PMCID: PMC7912470 DOI: 10.3390/foods10020259] [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: 12/09/2020] [Revised: 01/22/2021] [Accepted: 01/24/2021] [Indexed: 11/16/2022] Open
Abstract
Fouling of plate heat exchangers (PHEs) is a recurring problem when pasteurizing whey protein solutions. As Ca2+ is involved in denaturation/aggregation mechanisms of whey proteins, the use of calcium chelators seems to be a way to reduce the fouling of PHEs. Unfortunately, in depth studies investigating the changes of the whey protein fouling mechanism in the presence of calcium chelators are scarce. To improve our knowledge, reconstituted whey protein isolate (WPI) solutions were prepared with increasing amounts of phosphate, expressed in phosphorus (P). The fouling experiments were performed on a pilot-scale PHE, while monitoring the evolution of the pressure drop and heat transfer coefficient. The final deposit mass distribution and structure of the fouling layers were investigated, as well as the whey protein denaturation kinetics. Results suggest the existence of two different fouling mechanisms taking place, depending on the added P concentration in WPI solutions. For added P concentrations lower or equal to 20 mg/L, a spongy fouling layer consists of unfolded protein strands bound by available Ca2+. When the added P concentration is higher than 20 mg/L, a heterogeneously distributed fouling layer formed of calcium phosphate clusters covered by proteins in an arborescence structure is observed.
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27
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Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110175] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Zhang BY, Xu S, Villalobos-Santeli JA, Huang JY. Fouling characterization of camel milk with comparison to bovine milk. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110085] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kleemann C, Zink J, Selmer I, Smirnova I, Kulozik U. Effect of Ethanol on the Textural Properties of Whey Protein and Egg White Protein Hydrogels during Water-Ethanol Solvent Exchange. Molecules 2020; 25:E4417. [PMID: 32992964 PMCID: PMC7582817 DOI: 10.3390/molecules25194417] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/19/2020] [Accepted: 09/23/2020] [Indexed: 11/17/2022] Open
Abstract
This study aims at investigating the effect of ethanol (EtOH) on the textural properties of whey protein and egg white protein hydrogels. The hydrogels were produced by thermally induced gel formation of aqueous protein solutions. The water contained in the gel network was subsequently exchanged by EtOH to assess structural changes upon exposure of hydrogels to ethanolic aqueous phases. The textural properties of the hydrogel and alcogel samples were analyzed by uniaxial compression tests. For both protein sources, the hardness increased exponentially when pH and EtOH concentration were increased. This increase correlated with a shrinkage of the gel samples. The gel texture was found to be elastic at low EtOH concentrations and became stiff and hard at higher EtOH concentrations. It was found that the solvent exchange influences the ion concentration within the gels and, therefore, the interactions between molecules in the gel structure. Non-covalent bonds were identified as substantially responsible for the gel structure.
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Affiliation(s)
- Christian Kleemann
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (J.Z.); (U.K.)
| | - Joël Zink
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (J.Z.); (U.K.)
- Laboratory of Food Process Engineering, ETH Zürich, Schmelzbergstrasse 9, 8092 Zürich, Switzerland
| | - Ilka Selmer
- Institute of Thermal Separation Processes, Hamburg University of Technology, Eißendorfer Straße 38, 21073 Hamburg, Germany; (I.S.); (I.S.)
| | - Irina Smirnova
- Institute of Thermal Separation Processes, Hamburg University of Technology, Eißendorfer Straße 38, 21073 Hamburg, Germany; (I.S.); (I.S.)
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany; (J.Z.); (U.K.)
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30
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Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103546] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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31
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Quevedo M, Kulozik U, Karbstein HP, Emin MA. Kinetics of denaturation and aggregation of highly concentrated β-Lactoglobulin under defined thermomechanical treatment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109825] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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32
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Blanpain-Avet P, André C, Azevedo-Scudeller L, Croguennec T, Jimenez M, Bellayer S, Six T, Martins G, Delaplace G. Effect of the phosphate/calcium molar ratio on fouling deposits generated by the processing of a whey protein isolate in a plate heat exchanger. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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33
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Bonarek P, Loch JI, Tworzydło M, Cooper DR, Milto K, Wróbel P, Kurpiewska K, Lewiński K. Structure-based design approach to rational site-directed mutagenesis of β-lactoglobulin. J Struct Biol 2020; 210:107493. [PMID: 32169624 DOI: 10.1016/j.jsb.2020.107493] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 03/06/2020] [Accepted: 03/09/2020] [Indexed: 12/30/2022]
Abstract
Recombinant proteins play an important role in medicine and have diverse applications in industrial biotechnology. Lactoglobulin has shown great potential for use in targeted drug delivery and body fluid detoxification because of its ability to bind a variety of molecules. In order to modify the biophysical properties of β-lactoglobulin, a series of single-site mutations were designed using a structure-based approach. A 3-dimensional structure alignment of homologous molecules led to the design of nine β-lactoglobulin variants with mutations introduced in the binding pocket region. Seven stable and correctly folded variants (L39Y, I56F, L58F, V92F, V92Y, F105L, M107L) were thoroughly characterized by fluorescence, circular dichroism, isothermal titration calorimetry, size-exclusion chromatography, and X-ray structural investigations. The effects of the amino acid substitutions were observed as slight rearrangements of the binding pocket geometry, but they also significantly influenced the global properties of the protein. Most of the mutations increased the thermal/chemical stability without altering the dimerization constant or pH-dependent conformational behavior. The crystal structures reveal that the I56F and F105L mutations reduced the depth of the binding pocket, which is advantageous since it can reduce the affinity to endogenous fatty acids. The F105L mutant created a unique binding mode for a fatty acid, supporting the idea that lactoglobulin can be altered to bind unique molecules. Selected variants possessing a unique combination of their individual properties can be used for further, more advanced mutagenesis, and the presented results support further research using β-lactoglobulin as a therapeutic delivery agent or a blood detoxifying molecule.
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Affiliation(s)
- Piotr Bonarek
- Jagiellonian University, Faculty of Biochemistry, Biophysics and Biotechnology, Gronostajowa 7, 30-387 Kraków, Poland
| | - Joanna I Loch
- Jagiellonian University, Faculty of Chemistry, Gronostajowa 2, 30-387 Kraków, Poland
| | - Magdalena Tworzydło
- Jagiellonian University, Faculty of Biochemistry, Biophysics and Biotechnology, Gronostajowa 7, 30-387 Kraków, Poland
| | - David R Cooper
- University of Virginia, Department of Molecular Physiology and Biological Physics, 1340 Jefferson Park Avenue, Charlottesville, VA 22908, USA
| | - Katažyna Milto
- Jagiellonian University, Faculty of Biochemistry, Biophysics and Biotechnology, Gronostajowa 7, 30-387 Kraków, Poland
| | - Paulina Wróbel
- Jagiellonian University, Faculty of Chemistry, Gronostajowa 2, 30-387 Kraków, Poland
| | - Katarzyna Kurpiewska
- Jagiellonian University, Faculty of Chemistry, Gronostajowa 2, 30-387 Kraków, Poland
| | - Krzysztof Lewiński
- Jagiellonian University, Faculty of Chemistry, Gronostajowa 2, 30-387 Kraków, Poland.
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34
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Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition. Food Chem 2020; 302:125296. [DOI: 10.1016/j.foodchem.2019.125296] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 07/25/2019] [Accepted: 07/29/2019] [Indexed: 02/07/2023]
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35
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36
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Gu Y, Bouvier L, Tonda A, Delaplace G. A mathematical model for the prediction of the whey protein fouling mass in a pilot scale plate heat exchanger. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106729] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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37
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Kern L, Fabre O, Scher J, Petit J. Chemical fractionation of caseins by differential precipitation: influence of pH, calcium addition, protein concentration and temperature on the depletion in α‐ and β‐caseins. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14283] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Loïc Kern
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Olivier Fabre
- Agria Grand Est 2 rue du Doyen Marcel Roubault, Bâtiment Géologie54505 Vandoeuvre‐lès‐Nancy France
| | - Joël Scher
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
| | - Jeremy Petit
- LIBio (Laboratoire d'Ingénierie des Biomolécules) Université de Lorraine F‐54000 Nancy France
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38
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Wang W, Ohtake S. Science and art of protein formulation development. Int J Pharm 2019; 568:118505. [PMID: 31306712 DOI: 10.1016/j.ijpharm.2019.118505] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 07/08/2019] [Accepted: 07/08/2019] [Indexed: 02/07/2023]
Abstract
Protein pharmaceuticals have become a significant class of marketed drug products and are expected to grow steadily over the next decade. Development of a commercial protein product is, however, a rather complex process. A critical step in this process is formulation development, enabling the final product configuration. A number of challenges still exist in the formulation development process. This review is intended to discuss these challenges, to illustrate the basic formulation development processes, and to compare the options and strategies in practical formulation development.
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Affiliation(s)
- Wei Wang
- Biological Development, Bayer USA, LLC, 800 Dwight Way, Berkeley, CA 94710, United States.
| | - Satoshi Ohtake
- Pharmaceutical Research and Development, Pfizer Biotherapeutics Pharmaceutical Sciences, Chesterfield, MO 63017, United States
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39
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Hagsten C, Altskär A, Gustafsson S, Lorén N, Trägårdh C, Innings F, Hamberg L, Paulsson M, Nylander T. Structural and compositional changes during UHT fouling removal—Possible mechanisms of the cleaning process. FOOD STRUCTURE 2019. [DOI: 10.1016/j.foostr.2019.100118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Numerical simulation of milk fouling: Taking fouling layer domain and localized surface reaction kinetics into account. Chem Eng Sci 2019. [DOI: 10.1016/j.ces.2018.12.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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Hebishy E, Joubran Y, Murphy E, O'Mahony JA. Influence of calcium-binding salts on heat stability and fouling of whey protein isolate dispersions. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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42
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Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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43
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Marx M, Sixt A, Hofsommer J, Wörthmann M, Kulozik U. Manufacturing of demineralized whey concentrates with extended shelf life: Impact of the degree of demineralization on functional and microbial quality criteria. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2018.10.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Peixoto PDS, Trivelli X, André C, Moreau A, Delaplace G. Formation of β-Lactoglobulin Aggregates from Quite, Unfolded Conformations upon Heat Activation. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:446-452. [PMID: 30565468 DOI: 10.1021/acs.langmuir.8b03459] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In presence of calcium ions, β-lactoglobulin (BLG) unfolds and subsequently aggregates after heating. This process has important pharmaceutical and agroalimentary applications. Nowadays, the molecular mechanism of unfolding and BLG aggregation, and the role of calcium in the mechanism, is poorly understood. Actually, in most studies, data have been acquired at room temperature, after heating and after aggregation, which makes it difficult to establish a clear causal-temporal relation between calcium binding, heat, and aggregation. Thus, the goal of the present study is to get accurate, nanoscale data about the molecular events leading to BLG unfolding and calcium-dependent aggregation. The molecular transformation of BLG during heating has been investigated, using the NMR pulse field gradient technique, operating in a high field (900 MHz). Thanks to this technique, the molecular conformation of newly formed unfolded BLG molecules can be distinguished in a large pool of native ones. The present work shows that BLG at neutral pH at 65 °C displays fast, cooperative-like unfolding, in which no long-lived intermediary state (as a molten globule one) is detected, before aggregation. These data also indicate that calcium ions bind unfolded BLG in specific sites which might be a necessary feature to form the aggregate. Finally, these data also provide an NMR-based methodology to monitor the rate of protein unfolding using NMR.
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Affiliation(s)
- Paulo D S Peixoto
- Univ. Lille, UMR 8207-UMET-Unité Matériaux et Transformations , 59000 Lille , France
- INRA , 59000 Lille , France
| | - Xavier Trivelli
- Université de Lille, CNRS, UMR 8576-UGSF-Unité de Glycobiologie Structurale et Fonctionnelle , 59655 Lille , France
| | - Christophe André
- Univ. Lille, UMR 8207-UMET-Unité Matériaux et Transformations , 59000 Lille , France
- INRA , 59000 Lille , France
- UC Lille, HEI, Laboratoire de Génie des Procédés , 59046 Lille , France
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45
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Salt-dependent interaction behavior of β-Lactoglobulin molecules in relation to their surface and foaming properties. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2018.09.015] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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46
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Thermal denaturation kinetics of whey proteins in reverse osmosis and nanofiltration sweet whey concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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47
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Wang J, Li L, Fu N, Mercade-Prieto R, Chen XD. A Comparative Study on Fouling and Cleaning Characteristics of Soy Protein Isolate (SPI). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractFouling on heat exchanger surface is a severe problem in food industry. This study investigated the fouling and cleaning behaviors of soy protein isolates (SPI) in heat exchangers, using a previously established real-time monitoring laboratory system. SPI fouling deposit was formed at different surface temperatures of 80, 85 and 90 °C. For cleaning, the effect of the NaOH concentration was investigated. The fouling and cleaning behaviors of whey protein concentrate (WPC) were studied for a qualitative comparison. The two solution concentrations were kept at 6 wt%. Under the constant heat flux condition applied in the experiments, increasing the surface temperature significantly increased the fouling rate of SPI. SPI deposit was much easier to remove compared to WPC deposit. Visualization showed that the cleaning behavior of SPI was different from that of WPC in that it swelled rather quickly followed by the species seeping out from the swollen structure.
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Affiliation(s)
- Jing Wang
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, Soochow University, Suzhou Industrial Park Campus, Suzhou City, Jiangsu Province, China
| | - Lin Li
- Department of Chemical and Biochemical Engineering, Xiamen University, Xiamen City, Fujian Province, China
| | - Nan Fu
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, Soochow University, Suzhou Industrial Park Campus, Suzhou City, Jiangsu Province, China
| | - Ruben Mercade-Prieto
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, Soochow University, Suzhou Industrial Park Campus, Suzhou City, Jiangsu Province, China
| | - Xiao Dong Chen
- Suzhou Key Laboratory of Green Chemical Engineering, School of Chemical and Environmental Engineering, Soochow University, Suzhou Industrial Park Campus, Suzhou City, Jiangsu Province, China
- Department of Chemical and Biochemical Engineering, Xiamen University, Xiamen City, Fujian Province, China
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48
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Joyce AM, Kelly AL, O'Mahony JA. Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12507] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Aoife M Joyce
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
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49
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Khaldi M, Croguennec T, André C, Ronse G, Jimenez M, Bellayer S, Blanpain-Avet P, Bouvier L, Six T, Bornaz S, Jeantet R, Delaplace G. Effect of the calcium/protein molar ratio on β-lactoglobulin denaturation kinetics and fouling phenomena. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.10.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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50
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Yang W, Li D, Chen XD, Mercadé-Prieto R. Effect of calcium on the fouling of whey protein isolate on stainless steel using QCM-D. Chem Eng Sci 2018. [DOI: 10.1016/j.ces.2017.12.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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