1
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Liu J, Gensberger-Reigl S, Zenker H, Schichtl TM, Utz W, Pischetsrieder M. Regioselective analysis of heat-induced conformational changes of β-lactoglobulin by quantitative liquid chromatography-mass spectrometry analysis of chemical labeling kinetics. Food Chem 2024; 460:140716. [PMID: 39106758 DOI: 10.1016/j.foodchem.2024.140716] [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: 03/06/2024] [Revised: 05/08/2024] [Accepted: 07/28/2024] [Indexed: 08/09/2024]
Abstract
β-Lactoglobulin is a main allergen in cow's milk; its allergenicity is strongly impacted by processing. To understand heat-induced epitope-specific effects, the present study analyzed regiospecific conformational changes of heated native β-lactoglobulin variant A (BLG-A). Complementary fluorescence spectroscopy methods indicated two denaturation phases comprising minor sequential conformational changes (25-75 °C) and complete transitions (80-90 °C). Regioselective conformational changes of BLG-A in the native state (25 °C), sequential (70 °C) and complete transition (90 °C) were determined by quantitative liquid chromatography-mass spectrometry analysis of chemical labeling kinetics covering 14 lysine residues and the N-terminus. Conformational changes in two phases were observed for N-terminus, K8 (both N-terminal chain), K60 (β-sheet C), K75 (β-sheet D), K77 (DE loop), K83 (β-sheet E), K100 and K101 (FG loop). The residues K14 (β-sheet A1), K47 (β-sheet B), K69, K70 (both β-sheet D), and K91 (β-sheet F) were not involved in conformational changes.
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Affiliation(s)
- Jiajia Liu
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Sabrina Gensberger-Reigl
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Hannah Zenker
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Theresa Maria Schichtl
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Wolfgang Utz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany.
| | - Monika Pischetsrieder
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Straße 10, 91058 Erlangen, Germany; FAU NeW - Research Center New Bioactive Compounds, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Nikolaus-Fiebiger-Str. 10, 91058 Erlangen, Germany.
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2
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Wu P, Guo M, Wang P, Wang Y, Fan K, Zhou H, Qian W, Li H, Wang M, Wei X, Ren F, Luo J. Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels. Foods 2024; 13:1236. [PMID: 38672908 PMCID: PMC11049407 DOI: 10.3390/foods13081236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/03/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142-157 °C for 0.116-6 s, followed by storage at 4 °C, 25 °C, and 37 °C. The results of the physicochemical properties of milk showed that the particle sizes and plasmin activities of all milk samples increased during storage at 25 °C, but age gelation only occurred in three treated samples, 147 °C/6 s, 142 °C/6 s, and 142 °C/3 s, which all had lower plasmin activities. Furthermore, the properties of formed gels were further compared and analyzed by the measures of structure and intermolecular interaction. The results showed that the gel formed in the 147 °C/6 s-treated milk with a higher C* value had a denser network structure and higher gel strength, while the 142 °C/6 s-treated milk had the highest porosity. Furthermore, disulfide bonds were the largest contributor to the gel structure, and there were significant differences in disulfide bonds, hydrophobic interaction forces, hydrogen bonds, and electrostatic force among the gels. Our results showed that the occurrence of gel was not related to the thermal load, and the different direct UHT treatments produced different age gels in the milk.
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Affiliation(s)
- Peipei Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Mengyuan Guo
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Yi Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
| | - Wentao Qian
- Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd., Beijing 101100, China; (W.Q.); (H.L.)
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Hongliang Li
- Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd., Beijing 101100, China; (W.Q.); (H.L.)
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Menghui Wang
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Xiaojun Wei
- Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China; (M.W.); (X.W.)
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; (P.W.); (K.F.); (H.Z.)
- Key Laboratory of Functional Dairy, Co-Constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.G.); (P.W.)
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3
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Fischer E, Cayot P, Cachon R, Cayot N. Effects of ionizing radiation on organic volatile compounds from PEA protein isolate. Heliyon 2023; 9:e22658. [PMID: 38125550 PMCID: PMC10730598 DOI: 10.1016/j.heliyon.2023.e22658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 11/09/2023] [Accepted: 11/16/2023] [Indexed: 12/23/2023] Open
Abstract
Food irradiation is a preservation technique and in respect with regulations, is applied to a limited number of products. Nevertheless, this technique could be interesting for products sensitive to heat treatment, and to limit alteration caused to their organoleptic characteristics. This study concerns the potential of ionization for vegetable proteins, to limit the damage on the sensory properties that can be caused by thermal treatments. The impact of β-ionizing was measured on the volatile compounds of five pea protein isolates. These isolates were subjected to ionizing radiation of 10 MeV electron beam and the volatile compounds were compared by SPME-GC-MS before and after the treatment. β-Ionization led to a major increase in the total amount of volatiles and to appearance of new compounds. We observed a strong increase in aldehydes, that were reported to be involved in pea off-flavor, and the appearance of dimethyl-disulfide, linked to sulfurous off-notes. Many of the compounds impacted by the treatment were linked to protein and lipid oxidations. Mechanisms explaining the impact of β-ionizing on lipids and protein oxidations were proposed.
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Affiliation(s)
- Estelle Fischer
- University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Philippe Cayot
- University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Rémy Cachon
- University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
| | - Nathalie Cayot
- University Bourgogne Franche-Comté, Institute Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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4
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Wang X, Zhao Z. A mini-review about direct steam heating and its application in dairy and plant protein processing. Food Chem 2023; 408:135233. [PMID: 36535181 DOI: 10.1016/j.foodchem.2022.135233] [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: 05/31/2022] [Revised: 08/21/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
The world's requirement for plant protein consumption is increasing. However, their application in different foods is limited due to their low techno-functionality. Heating is the most widely used method to improve the functionality of proteins. Compared to indirect tubular or plate heating methods, direct steam injection heating (DSIH) can heat the sample much faster, thus modifying the structure and functionality of protein differently. It is used in the sterilization of milk to minimize the heat-induced denaturation of whey proteins and the loss of volatiles. By contrast, its application in producing plant protein ingredients is seldom. This review summarizes recent research using DSIH to process dairy- and plant-based proteins and proposes future research perspectives. DSIH is a promising technique for producing functional protein ingredients. It is of particular interest to overcome the techno-functional hurdles of plant protein blends using DSIH to improve their behavior in different food matrices.
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Affiliation(s)
- Xiuju Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China
| | - Zhengtao Zhao
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China.
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5
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Ding H, Han Z, Wang B, Wang Y, Ran Y, Zhang L, Li Y, Lu C, Lu X, Ma L. Effect of Direct Steam Injection and Instantaneous Ultra-High-Temperature (DSI-IUHT) Sterilization on the Physicochemical Quality and Volatile Flavor Components of Milk. Molecules 2023; 28:molecules28083543. [PMID: 37110776 PMCID: PMC10143338 DOI: 10.3390/molecules28083543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/31/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
The effects of variations in the heat treatment process of milk on its quality and flavor are inevitable. This study investigated the effect of direct steam injection and instantaneous ultra-high-temperature (DSI-IUHT, 143 °C, 1-2 s) sterilization on the physicochemical properties, whey protein denaturation (WPD) rate, and volatile compounds (VCs) of milk. The experiment compared raw milk as a control with high-temperature short-time (HTST, 75 °C 15 s and 85 °C 15 s) pasteurization and indirect ultra-high-temperature (IND-UHT, 143 °C, 3-4 s) sterilization. The results showed no significant differences (p > 0.05) in physical stability between milk samples with different heat treatments. The DSI-IUHT and IND-UHT milks presented smaller particle sizes (p < 0.05) and more concentrated distributions than the HTST milk. The apparent viscosity of the DSI-IUHT milk was significantly higher than the other samples (p < 0.05) and is consistent with the microrheological results. The WPD of DSI-IUHT milk was 27.52% lower than that of IND-UHT milk. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) were combined with the WPD rates to analyze the VCs, which were positively correlated with ketones, acids, and esters and negatively associated with alcohols, heterocycles, sulfur, and aldehydes. The DSI-IUHT samples exhibited a higher similarity to raw and HTST milk than the IND-UHT samples. In summary, DSI-IUHT was more successful in preserving the milk's quality due to its milder sterilization conditions compared to IND-UHT. This study provides excellent reference data for the application of DSI-IUHT treatment in milk processing.
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Affiliation(s)
- Hao Ding
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhaosheng Han
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yadong Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yawen Ran
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Chun Lu
- Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China
| | - Xiaoli Lu
- Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China
| | - Ligang Ma
- Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China
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6
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Wu Y, Li W, Colombo E, Martin GJ, Ashokkumar M. Kinetic and mechanistic study of ultrasonic inactivation of Kunitz (KTI) and Bowman-Birk (BBI) inhibitors in relation to process-relevant parameters. Food Chem 2023; 401:134129. [DOI: 10.1016/j.foodchem.2022.134129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 08/20/2022] [Accepted: 09/03/2022] [Indexed: 11/28/2022]
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7
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Fang M, Wu O, Cupp-Sutton KA, Smith K, Wu S. Elucidating Protein-Ligand Interactions in Cell Lysates Using High-Throughput Hydrogen-Deuterium Exchange Mass Spectrometry with Integrated Protein Thermal Depletion. Anal Chem 2023; 95:10.1021/acs.analchem.2c04266. [PMID: 36608260 PMCID: PMC10323047 DOI: 10.1021/acs.analchem.2c04266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Hydrogen-deuterium exchange coupled with mass spectrometry (HDX-MS) is a powerful technique for the characterization of protein-ligand interactions. Currently, there is a growing need for breakthroughs in the application of HDX-MS analysis to protein-ligand interactions in highly complex biological samples such as cell lysates. However, HDX-MS analysis in such systems suffers from extreme spectral complexity as a result of high sample complexity and limited LC separation power due to the traditional use of short LC gradients. Here, we introduced protein thermal depletion (PTD) to reduce protein complexity in E. coli cell lysate for our subzero-temperature long gradient UPLC-HDX-MS platform (PTD-HDX-MS) to facilitate high-throughput analysis of protein-ligand interactions in cell lysates. We spiked bovine carbonic anhydrase II (CaII) and its inhibitor acetazolamide (AZM) into E. coli cell lysate as a model system in our study. We demonstrated that PTD at 60 °C greatly reduces protein complexity in cell lysates, while the AZM-targeted CaII complex remains in solution due to improved thermal stability upon binding. Using both PTD to reduce sample complexity and subzero-temperature long gradient UPLC to boost LC separation power, we successfully elucidated the interaction sites between AZM and CaII in E. coli cell lysate from the high-throughput HDX-MS analysis of thousands of deuterated peptides from hundreds of proteins. Our results highlight the great promise of the PTD-HDX-MS platform for the identification of ligand targets and characterization of protein-ligand interactions in highly complex biological samples such as cell lysates.
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Affiliation(s)
- Mulin Fang
- Department of Chemistry and Biochemistry, University of Oklahoma, Norman, OK 73019
| | - Oliver Wu
- Department of Chemistry and Biochemistry, University of Oklahoma, Norman, OK 73019
| | | | - Kenneth Smith
- Department of Arthritis and Clinical Immunology, Oklahoma Medical Research Foundation, Oklahoma City, OK 73104
| | - Si Wu
- Department of Chemistry and Biochemistry, University of Oklahoma, Norman, OK 73019
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8
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Xu H, Yang L, Jin J, Zhang J, Xie P, Chen Y, Shi L, Wei W, Jin Q, Wang X. Elucidation on the destabilization mechanism of whipping creams during static storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Heat-induced changes in milk fat and milk fat globules and its derived effects on acid dairy gelation – A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105213] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Pan Z, Ye A, Dave A, Fraser K, Singh H. Kinetics of heat-induced interactions among whey proteins and casein micelles in sheep skim milk and aggregation of the casein micelles. J Dairy Sci 2022; 105:3871-3882. [DOI: 10.3168/jds.2021-21444] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Accepted: 01/17/2022] [Indexed: 11/19/2022]
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11
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McCarthy NA, Magan JB, Kelleher CM, Kelly AL, O’Mahony JA, Murphy EG. Heat treatment of milk: effect on concentrate viscosity, powder manufacture and end-product functionality. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105289] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Xu H, Yang L, Chen Y, Shi L, Zhang J, Jin J, Wei W, Jin Q, Wang X. WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Zhang L, Zhou R, Zhang J, Zhou P. Heat-induced denaturation and bioactivity changes of whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105175] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Graf B, Kohler E, Rosenberger M, Schäfer J, Hinrichs J. Shelf-stable milk produced by microfiltration and microwave heating: Effects of processing and storage. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110734] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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15
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Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed.
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Li H, Zhao T, Li H, Yu J. Effect of Heat Treatment on the Property, Structure, and Aggregation of Skim Milk Proteins. Front Nutr 2021; 8:714869. [PMID: 34604276 PMCID: PMC8485980 DOI: 10.3389/fnut.2021.714869] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Accepted: 08/19/2021] [Indexed: 12/15/2022] Open
Abstract
To study the mechanism of heat-induced protein aggregates, skim milk was heated at 55, 65, 75, 85, and 95°C for 30 s. Then, the sulfhydryl content, surface hydrophobicity, and secondary structure of heat-treated skim milk were studied. Treating skim milk at different temperatures induced a decrease in sulfhydryl content (75.9% at 95°C) and an increase in surface hydrophobicity (44% at 95°C) with a disrupted secondary structure containing random coil, β-sheet, and β-turn of skim milk proteins. The change in these properties facilitated aggregate formation through disulfide bonds and hydrophobicity interaction. Microstructural observation also showed a higher degree of aggregation when skim milk was heated at 85 and 95°C. The result of two-dimensional polyacrylamide gel electrophoresis demonstrated that the aggregates consisted of a high proportion of κ-casein, β-lactoglobulin, and other whey proteins.
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Affiliation(s)
- Hongbo Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.,State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Tingting Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongjuan Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
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18
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Proteomics Analysis Reveals Altered Nutrients in the Whey Proteins of Dairy Cow Milk with Different Thermal Treatments. Molecules 2021; 26:molecules26154628. [PMID: 34361782 PMCID: PMC8347753 DOI: 10.3390/molecules26154628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 07/14/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
Thermal treatments of milk induce changes in the properties of milk whey proteins. The aim of this study was to investigate the specific changes related to nutrients in the whey proteins of dairy cow milk after pasteurization at 85 °C for 15 s or ultra-high temperature (UHT) at 135 °C for 15 s. A total of 223 whey proteins were confidently identified and quantified by TMT-based global discovery proteomics in this study. We found that UHT thermal treatment resulted in an increased abundance of 17 proteins, which appeared to show heat insensitivity. In contrast, 15 heat-sensitive proteins were decreased in abundance after UHT thermal treatment. Some of the heat-sensitive proteins were connected with the biological immune functionality, suggesting that UHT thermal treatment results in a partial loss of immune function in the whey proteins of dairy cow milk. The information reported here will considerably expand our knowledge about the degree of heat sensitivity in the whey proteins of dairy cow milk in response to different thermal treatments and offer a knowledge-based reference to aid in choosing dairy products. It is worth noting that the whey proteins (lactoperoxidase and lactoperoxidase) in milk that were significantly decreased by high heat treatment in a previous study (142 °C) showed no significant difference in the present study (135 °C). These results may imply that an appropriately reduced heating intensity of UHT retains the immunoactive proteins to the maximum extent possible.
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19
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Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110194] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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New experimental set-up for testing microwave technology to continuously heat fouling-sensitive food products like milk concentrates. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102453] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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21
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Christiansen MV, Pedersen TB, Brønd JN, Skibsted LH, Ahrné L. Physical properties and storage stability of reverse osmosis skim milk concentrates: Effects of skim milk pasteurisation, solid content and thermal treatment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.109922] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Impact of Holder pasteurization on essential elements from human donor milk: Total contents and protein-binding profiles. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Fernández-Menéndez S, Peixoto RR, Fernández-Colomer B, Suarez-Rodríguez M, Sanz-Medel A, Fernández-Sánchez ML. Effect of holder pasteurisation on total concentrations and iron-binding profiles of holo -lactoferrin used as fortifier in donor human milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104564] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Zhao X, Cheng M, Zhang X, Li X, Chen D, Qin Y, Wang J, Wang C. The effect of heat treatment on the microstructure and functional properties of whey protein from goat milk. J Dairy Sci 2019; 103:1289-1302. [PMID: 31837775 DOI: 10.3168/jds.2019-17221] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Accepted: 10/18/2019] [Indexed: 01/29/2023]
Abstract
This work investigated the effects of thermal processing methods commonly used in the dairy industry and prolonged treatment at different temperatures on the denaturation, microstructure, and functional properties of whey proteins (WP) from goat milk. The complete denaturation of WP was observed in goat milk treated at 85°C for 30 min, and at a higher temperature (>85°C), a considerable amount of WP was easily denatured. The low temperature, long time treatment had the least effect on the secondary structure, whereas ultra-high temperature treatment had the greatest effect, and the amount of regular structures decreased gradually with prolonged time. The most serious morphological damage occurred after treatment at 85°C for 30 min, which was consistent with the denaturation results. This result indicated that the denaturation degree, particle size, surface hydrophobicity, and microstructure had a strong influence on the functional properties of WP from goat milk after heat treatment. The heat treatment of goat milk at 65°C for 30 min and 85°C for 15 s increased the particle size, turbidity, zeta potential, and surface hydrophobicity of WP, and these increases ensured that the WP had a good emulsifying activity index, water-holding capacity, oil-holding capacity, foaming capacity, and foam stability. This study simulated the heat treatment conditions used in actual production, aiming to provide a theoretical basis for industry.
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Affiliation(s)
- Xuan Zhao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Ming Cheng
- Qingdao Research Institute of Husbandry and Veterinary, Qingdao, China, 266100
| | - Xuexi Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Xiangying Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Di Chen
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Yusi Qin
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Jianmin Wang
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, China, 271018
| | - Cunfang Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353.
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Blanpain-Avet P, André C, Khaldi M, Bouvier L, Petit J, Six T, Jeantet R, Croguennec T, Delaplace G. Predicting the distribution of whey protein fouling in a plate heat exchanger using the kinetic parameters of the thermal denaturation reaction of β-lactoglobulin and the bulk temperature profiles. J Dairy Sci 2016; 99:9611-9630. [PMID: 27720151 DOI: 10.3168/jds.2016-10957] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Accepted: 06/09/2016] [Indexed: 11/19/2022]
Abstract
Fouling of plate heat exchangers (PHE) is a severe problem in the dairy industry, notably because the relationship between the build-up of protein fouling deposits and the chemical reactions taking place in the fouling solution has not yet been fully elucidated. Experiments were conducted at pilot scale in a corrugated PHE, and fouling deposits were generated using a model β-lactoglobulin (β-LG) fouling solution for which the β-LG thermal denaturation reaction constants had been previously determined experimentally. Then 18 different bulk temperature profiles within the PHE were imposed. Analysis of the fouling runs shows that the dry deposit mass per channel versus the ratio R=kunf/kagg (with kunf and kagg representing, respectively, the unfolding and aggregation rate constants computed from both the identification of the β-LG thermal denaturation process and knowledge of the imposed bulk temperature profile into the PHE channel) is able to gather reasonably well the experimental fouling mass data into a unique master curve. This type of representation of the results clearly shows that the heat-induced reactions (unfolding and aggregation) of the various β-LG molecular species in the bulk fluid are essential to capture the trend of the fouling mass distribution inside a PHE. This investigation also illustrates unambiguously that the release of the unfolded β-LG (also called β-LG molten globule) within the bulk fluid (and the absence of its consumption in the form of aggregates) is a key phenomenon that controls the extent of protein fouling as well as its location inside the PHE.
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Affiliation(s)
- P Blanpain-Avet
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France.
| | - C André
- HEI (Ecole des hautes Etudes d'Ingénieur), Département Chimie, Textiles et Process Innovants, 13, rue de Toul, 59046 Lille Cedex, France
| | - M Khaldi
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
| | - L Bouvier
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
| | - J Petit
- ENSAIA-Université de Lorraine-Laboratoire d'Ingénierie des Biomolécules (LiBio), 2 avenue de la Forêt de Haye-TSA 40602, 54518 Vandoeuvre-les-Nancy cedex, France
| | - T Six
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
| | - R Jeantet
- Agrocampus Ouest, UMR 1253, STLO (Science et Technologie du Lait et de l'Oeuf), 65 rue de Saint-Brieuc, CS 84215, 35042 Rennes, France
| | - T Croguennec
- Agrocampus Ouest, UMR 1253, STLO (Science et Technologie du Lait et de l'Oeuf), 65 rue de Saint-Brieuc, CS 84215, 35042 Rennes, France
| | - G Delaplace
- INRA, PIHM-UR638 (Processus aux Interfaces et Hygiène des Matériaux), UMET (Unité Matériaux Et Transformations) UMR CNRS 8207, 369, rue Jules Guesde, BP 20039, 59651 Villeneuve d'Ascq Cedex, France
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