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Ng CKZ, Leng WQ, Lim CH, Du J. Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins. J Dairy Sci 2024:S0022-0302(24)01081-6. [PMID: 39154724 DOI: 10.3168/jds.2024-25008] [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: 04/04/2024] [Accepted: 07/10/2024] [Indexed: 08/20/2024]
Abstract
This study examined the effects of incorporating milk protein concentrate (MPC), pea or soy proteins isolates (PPI and SPI) on the physicochemical, sensorial properties, and amino acid composition of ice creams containing 7% protein, in comparison to dairy ice cream as a reference. As protein ingredients, PPI exhibited higher water and oil holding capacity but lower surface hydrophobicity than SPI and MPC. Viscosity of the mixes were proportional to the firmness of ice cream, and both were highest with use of PPI. MPC ice cream had most similar physical and sensory properties to reference. PPI and SPI ice cream mixes showed higher extent of fat coalescence than MPC and reference. PPI and SPI conferred structural stability to ice cream with lower melting rate and better shape retention, and ability to delay ice recrystallization during temperature flocculation as compared with SMP and MPC. Confocal laser scanning microscope images indicated that higher extent of protein aggregation and more air cells were found in PPI ice cream. Sensory and amino acid profile results revealed that PPI and SPI ice creams were inferior in taste, texture, and essential amino acids like methionine. This study offers insights for the development of high protein frozen desserts.
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Affiliation(s)
- Cheryl Kwoek Zhen Ng
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore
| | - Wei Qi Leng
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore
| | - Churn Hian Lim
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore; Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN, 47907, USA; Sengkang General Hospital, Singapore Health Services, 110 Sengkang E Wy, Singapore, 544886, Singapore.
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2
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Maidannyk VA, Simonov Y, McCarthy NA, Ho QT. Water Effective Diffusion Coefficient in Dairy Powder Calculated by Digital Image Processing and through Machine Learning Algorithms of CLSM Micrographs. Foods 2023; 13:94. [PMID: 38201123 PMCID: PMC10778944 DOI: 10.3390/foods13010094] [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: 11/17/2023] [Revised: 12/22/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
Rehydration of dairy powders is a complex and essential process. A relatively new quantitative mechanism for monitoring powders' rehydration process uses the effective diffusion coefficient. This research focused on modifying a previously used labor-intensive method that will be able to automatically measure the real-time water diffusion coefficient in dairy powders based on confocal microscopy techniques. Furthermore, morphological characteristics and local hydration of individual particles were identified using an imaging analysis procedure written in Matlab©-R2023b and image analysis through machine learning algorithms written in Python™-3.11. The first model includes segmentation into binary images and labeling particles during water diffusion. The second model includes the expansion of data set selection, neural network training and particle markup. For both models, the effective diffusion follows Fick's second law for spherical geometry. The effective diffusion coefficient on each particle was computed from the dye intensity during the rehydration process. The results showed that effective diffusion coefficients for water increased linearly with increasing powder particle size and are in agreement with previously used methods. In summary, the models provide two independent machine measurements of effective diffusion coefficient based on the same set of micrographs and may be useful in a wide variety of high-protein powders.
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Affiliation(s)
- Valentyn A. Maidannyk
- Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland; (N.A.M.); (Q.T.H.)
| | - Yuriy Simonov
- Independent Researcher, 6511 Nijmegen, The Netherlands;
| | - Noel A. McCarthy
- Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland; (N.A.M.); (Q.T.H.)
| | - Quang Tri Ho
- Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 County Cork, Ireland; (N.A.M.); (Q.T.H.)
- Institute of Marine Research, 5003–5268 Bergen, Norway
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3
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Lee J, Martin F, Goussé E, Dolivet A, Boissel F, Paul A, Burgain J, Tanguy G, Jeantet R, Le Floch-Fouéré C. Unravelling the Influence of Composition and Heat Treatment on Key Characteristics of Dairy Protein Powders Using a Multifactorial Approach. Foods 2023; 12:3192. [PMID: 37685125 PMCID: PMC10486507 DOI: 10.3390/foods12173192] [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: 06/27/2023] [Revised: 08/08/2023] [Accepted: 08/18/2023] [Indexed: 09/10/2023] Open
Abstract
The purpose of this study was to improve understanding of the structural and functional property changes that milk-protein concentrates undergo during production, particularly how the manufacturing route (heat treatment position and intensity), standardization (in osmosed water or ultrafiltrate permeate) and formulation (casein:whey protein (Cas:WP) ratio) influence the physico-chemical characteristics-hygroscopicity, particle size, sphericity, density and evolution of browning during storage. To obtain a comprehensive understanding of the parameters responsible for the distinctive characteristics of different powders, a multifactorial approach was adopted. Hygroscopicity depended mainly on the standardizing solution and to a lesser extent the Cas:WP ratio. The particle size of the heat-treated casein-dominant powders was up to 5 μm higher than for those that had had no heat treatment regardless of the standardizing solution, which also had no influence on the sphericity of the powder particles. The density of the powders increased up to 800 kg·m-3 with a reduced proportion of casein, and lactose and whey proteins participated in browning reactions during storage at 13 °C. In increasing order, the modality of heat treatment, the standardizing solution and the Cas:WP protein ratio influenced the key characteristics. This work is relevant for industrial applications to increase control over the functionalities of powdered products.
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Affiliation(s)
- Jeehyun Lee
- INRAE, Institut Agro, STLO, 35042 Rennes, France; (J.L.); (F.M.); (E.G.); (F.B.); (G.T.); (R.J.)
| | - François Martin
- INRAE, Institut Agro, STLO, 35042 Rennes, France; (J.L.); (F.M.); (E.G.); (F.B.); (G.T.); (R.J.)
- Centre National Interprofessionnel de l’Economie Laitière (CNIEL), 75314 Paris, France;
| | - Emeline Goussé
- INRAE, Institut Agro, STLO, 35042 Rennes, France; (J.L.); (F.M.); (E.G.); (F.B.); (G.T.); (R.J.)
| | - Anne Dolivet
- INRAE, Institut Agro, STLO, 35042 Rennes, France; (J.L.); (F.M.); (E.G.); (F.B.); (G.T.); (R.J.)
| | - Françoise Boissel
- INRAE, Institut Agro, STLO, 35042 Rennes, France; (J.L.); (F.M.); (E.G.); (F.B.); (G.T.); (R.J.)
| | - Arnaud Paul
- Centre National Interprofessionnel de l’Economie Laitière (CNIEL), 75314 Paris, France;
- Laboratoire LIBio, Université de Lorraine, 54000 Nancy, France;
| | | | - Gaëlle Tanguy
- INRAE, Institut Agro, STLO, 35042 Rennes, France; (J.L.); (F.M.); (E.G.); (F.B.); (G.T.); (R.J.)
| | - Romain Jeantet
- INRAE, Institut Agro, STLO, 35042 Rennes, France; (J.L.); (F.M.); (E.G.); (F.B.); (G.T.); (R.J.)
| | - Cécile Le Floch-Fouéré
- INRAE, Institut Agro, STLO, 35042 Rennes, France; (J.L.); (F.M.); (E.G.); (F.B.); (G.T.); (R.J.)
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4
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Effects of supplementing sodium caseinate on rehydration properties of spray-dried milk protein isolates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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5
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Nayak CM, Ramachandra CT, Nidoni U, Hiregoudar S, Ram J, Naik NM. Influence of processing conditions on quality of Indian small grey donkey milk powder by spray drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3266-3273. [PMID: 35872715 PMCID: PMC9304520 DOI: 10.1007/s13197-021-05340-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/16/2021] [Accepted: 12/03/2021] [Indexed: 06/15/2023]
Abstract
The study was carried out to know the quality of small grey donkey milk powder by spray dryer. Donkey milk powder moisture, fat, protein, carbohydrate and ash were 4.12 (d.b), 5.97, 22.84, 4.64 and 62.43 (%). Donkey milk powder was produced at milk total solids of 20, 25 and 30% concentration at 160, 170 and 180 °C inlet air temperature using two fluid flow nozzle type atomizer of 0.84 mm diameter, pressure of 1.75 kg.cm-2, flow rate of 0.5 L.h-1, blower speed of 2100 rpm. L * , a * , b * and aw values decreased with increasing concentrated milk feed as well as inlet air temperature. Density decreased as increase of inlet air temperature and increased as increase milk concentration. Flowability was fair according to Hausner ratio (1.25) and Carr's index (20%) values. The heat utilization efficiency increased as increase of concentration and decreased as increase of inlet air temperature. Solubility decreased as increase of concentration and inlet air temperature. Dispersibility decreased as increase of inlet air temperature and increased as increase of concentration. Wetting time increased as increase of concentration and inlet air temperature. Structure of the donkey milk powder was spherical and minerals were abundant.
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Affiliation(s)
- C. Madhusudan Nayak
- Nehru Institute of Technology, Kaliyapuram, Coimbatore, Tamilnadu 641105 India
| | - C. T. Ramachandra
- Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, GKVK, Bengaluru, Karnataka 560065 India
| | - Udaykumar Nidoni
- Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur, Karnataka 584104 India
| | - Sharanagouda Hiregoudar
- Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur, Karnataka 584104 India
| | - Jagjivan Ram
- AICRP On Utilization of Animal Energy, College of Agricultural Engineering, University of Agricultural Sciences, Raichur, Karnataka 584104 India
| | - Nagaraj M. Naik
- Assistant Professor, (Microbiology) Pesticide Residue and Food Quality Analysis Laboratory, University of Agricultural Sciences, Raichur, Karnataka 584104 India
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Gawande H, Arora S, Sharma V, Meena GS, Singh AK. Functional characterisation of buffalo milk protein co‐precipitate. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12899] [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]
Affiliation(s)
- Hemant Gawande
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Sumit Arora
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Vivek Sharma
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Ganga S Meena
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
| | - Ashish K Singh
- Dairy Technology Division ICAR‐National Dairy Research Institute Karnal Haryana 132001 India
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7
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Naseer B, Naik HR, Hussain SZ, Qadri T, Dar BN, Amin T, Reshi M, Shafi F, Fatima T. Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization. Sci Rep 2022; 12:10710. [PMID: 35739179 PMCID: PMC9225996 DOI: 10.1038/s41598-022-15060-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 06/17/2022] [Indexed: 11/27/2022] Open
Abstract
High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding). Design expert predicted SMP (70): HAR (30) and CMC (0.8%) as optimum levels for reducing the pGI and maximizing the RS content and other quality characteristics in phirni. RS content of phirni (4.38%) prepared from optimized dry-mix (ODM) was higher while pGI (48.12) and GL (7.50) were lower as compared to phirni prepared from market dry-mix (MDM). The visco-thermal properties of ODM and MDM also showed significant variations. Storage modulus (G') and loss modulus (G'') indicated that ODM phirni was less solid than MDM phirni. Scanning electron micrographs showed fused structures in ODM, while coarse sheet like structures were observed across the surface of MDM. Thus, ODM can be a promising substitute for the available milk desserts for diabetic patients.
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Affiliation(s)
- Bazila Naseer
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - Haroon Rashid Naik
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India.
| | - Tahiya Qadri
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - Basharat Nabi Dar
- Department of Food Technology, Islamic University of Science and Technology (IUST), Awantipora, 192122, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - Monica Reshi
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - Fouzia Shafi
- Division of Basic Science and Humanities, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - Tabasum Fatima
- Department of Moalijat, Regional Research Institute of Unani Medicine, Nasim Bagh, Srinagar, J&K, 190006, India
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Ryan G, O'Regan J, FitzGerald RJ. Rehydration and water sorption behaviour of bovine milk protein isolate and its associated enzymatic hydrolysates. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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9
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McSweeney DJ, Aydogdu T, Hailu Y, O’Mahony JA, McCarthy NA. Heat treatment of liquid ultrafiltration concentrate influences the physical and functional properties of milk protein concentrate powders. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Physico-chemical and functional properties of milk protein concentrates obtained using a two-stage decalcification approach. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Khalesi M, FitzGerald RJ. Physicochemical properties and water interactions of milk protein concentrate with two different levels of undenatured whey protein. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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12
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Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.05.093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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McSweeney DJ, Maidannyk V, O'Mahony JA, McCarthy NA. Rehydration properties of regular and agglomerated milk protein concentrate powders produced using nitrogen gas injection prior to spray drying. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110597] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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14
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Development of instant phirni mix (a traditional dairy dessert) from high amylose rice, skim milk powder and carboxymethyl cellulose-resistant starch, predicted glycemic index and stability during storage. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101213] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021; 62:6973-6989. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Milk protein concentrates (MPCs), which are produced from skim milk following a series of manufacturing steps including pasteurization, membrane filtration, evaporation and spray drying, represent a relatively new category of dairy ingredients. MPC powders mainly comprise caseins and whey proteins in the same ratio of occurrence as in milk. While bovine MPCs have applications as an ingredient in several protein enriched food products, technofunctional concerns, e.g., reduced solubility and emulsification properties, especially after long-term storage, limit their widespread and consistent utilization in many food products. Changes in the surface and internal structure of MPC powder particles during manufacture and storage occur via casein-casein and casein-whey protein interactions and also via the formation of casein crosslinks in the presence of calcium ions which are associated with diminishment of MPCs functional properties. The aggregation of micellar caseins as a result of these interactions has been considered as the main cause of insolubility in MPCs. In addition, the occurrence of lactose-protein interactions as a result of the promotion of the Maillard reaction mainly during storage of MPC may lead to greater insolubility. This review focuses on the solubility of MPC with an emphasis on understanding the factors involved in its insolubility along with approaches which may be employed to overcome MPC insolubility. Several strategies have been developed based on manipulation of the manufacturing process, along with composition, physical, chemical and enzymatic modifications to overcome MPC insolubility. Despite many advances, dairy ingredient manufacturers are still investigating technical solutions to resolve the insolubility issues associated with the large-scale manufacture of MPC.
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Wu S, Lin D, Fitzpatrick J, Cronin K, Miao S. Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Cenini V, Gallagher L, McKerr G, McCarthy N, McSweeney D, Auty M, O'Hagan B. A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105881] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Zouari A, Briard-Bion V, Gaucheron F, Schuck P, Gaiani C, Triki M, Attia H, Ayadi MA. Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders. Food Chem 2020; 333:127514. [PMID: 32683259 DOI: 10.1016/j.foodchem.2020.127514] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 07/04/2020] [Accepted: 07/05/2020] [Indexed: 11/24/2022]
Abstract
This study investigated the effect of pH on the denaturation extent, the surface chemical composition, the water sorption isotherm and the glass transition temperature of camel and bovine whey protein's powders. The LC-MS analysis indicated that the β-Lactoglobulin was the most denatured protein in bovine whey powders regardless the pH value, while this protein was totally absent in camel whey. The α-Lactalbumin was relatively heat stable after drying and predominated the powder surface (X-ray photoelectron spectroscopy results) in both camel and bovine whey powders regardless the pH (neutral (6.7) or acidic (4.3 and 4.6)). Analysis of the water sorption isotherms indicated that decreasing the pH induced the increase of the water activity of lactose crystallization for camel and bovine whey powders. Finally, decreasing the pH led to the decrease of the glass transition temperature of camel and bovine whey powder (at 0.13, 0.23, and 0.33 of water activity).
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Affiliation(s)
- Ahmed Zouari
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia; UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France.
| | - Valérie Briard-Bion
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Frédéric Gaucheron
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Pierre Schuck
- UMR-STLO: Science and Technology of Milk and Egg, INRA, Agrocampus Rennes, France
| | - Claire Gaiani
- Université de Lorraine, Laboratoire d'Ingénierie des Biomolécules (LIBio), Nancy, France
| | - Mehdi Triki
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Hamadi Attia
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia
| | - Mohamed Ali Ayadi
- Valuation, Security and Food Analysis Laboratory, National Engineering School of Sfax, Sfax University, Tunisia.
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