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Ørskov KE, Christensen LB, Wiking L, Hannibal T, Hammershøj M. Microstructural studies of imitation cheese with a shift in continuous phase. Food Res Int 2024; 184:114210. [PMID: 38609211 DOI: 10.1016/j.foodres.2024.114210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 02/09/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
Abstract
When casein is replaced with starch in imitation cheese, the functionality changes. Three different microscopy methods were applied to understand the microstructural differences in the product depending on which component dominates the microstructure. Confocal Laser Scanning Microscopy (CLSM) for component identification. Scanning Electron Microscopy (SEM) and Cryogenic Scanning Electron Microscopy (Cryo-SEM) for studying surface structures. Differences in the surface structures were detected between SEM and Cryo-SEM. In SEM, starch appeared rough and protein smooth, while in Cryo-SEM no starch roughness of the surface was found. A change in starch modification and effects of protein prehydration was also analysed. Adding octenyl succinic anhydride (OSA) modified starch for emulsifying properties resulted in a microstructure with fragmented protein at a protein level of 7 %, but not at 9 or 12 %. Protein prehydration had limited effect on microstructure. On a macrostructural level, the change to an emulsifying starch increased hardness in imitation cheese with 7 and 9 % protein. Protein prehydration slightly decreased the hardness, but the difference was not significant at all concentrations. This research provides valuable information about the microstructure of imitation cheese at a 50/50 composition, how the microstructure changes with an emulsifying starch and what occurs after a protein prehydration was included in the production.
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Affiliation(s)
- Kathrine Esager Ørskov
- Dept. of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark; K M C, Kartoffelmelcentralen, AMBA, Herningvej 60, 7330 Brande, Denmark.
| | | | - Lars Wiking
- Dept. of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
| | - Thomas Hannibal
- K M C, Kartoffelmelcentralen, AMBA, Herningvej 60, 7330 Brande, Denmark
| | - Marianne Hammershøj
- Dept. of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus, Denmark
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2
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Grasberger KF, Lund FW, Simonsen AC, Hammershøj M, Fischer P, Corredig M. Role of the pea protein aggregation state on their interfacial properties. J Colloid Interface Sci 2024; 658:156-166. [PMID: 38100972 DOI: 10.1016/j.jcis.2023.12.068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 09/25/2023] [Accepted: 12/10/2023] [Indexed: 12/17/2023]
Abstract
HYPOTHESIS Plant protein ingredients from similar sources can vary in functionality not only because of compositional differences, but also because of differences in their structure depending on their processing history. It is essential to understand these distinctions to develop novel food emulsion using plant proteins. It is hypothesized that differing interfacial properties can be attributed to their structures, aggregation, and colloidal states. EXPERIMENTS The adsorption behavior of a commercial protein isolate, homogenized or non-homogenized, was compared to a mildly extracted isolate to evaluate the effect of aggregation state and structural differences. After characterization of the particle size and protein composition, the interfacial properties were compared. FINDINGS Atomic force microscopy provided evidence of interfaces packed with protein oligomers regardless of the treatment. Differences in adsorption kinetics and interfacial shear rheology depending on oil polarity suggested different interfacial structures. A polydisperse mixture of protein oligomers resulted in increased rearrangements and protein-protein interactions at the interface. Homogenization of commercial proteins resulted in a lower interfacial tension and less elastic interfaces compared to those of native proteins due to the presence of larger aggregates. This study highlights how the interfacial properties can be related to the protein aggregation state resulting from differences in processing history.
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Affiliation(s)
| | - Frederik Wendelboe Lund
- Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark
| | - Adam Cohen Simonsen
- Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Peter Fischer
- Institute of Food, Nutrition and Health, ETH Zürich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland
| | - Milena Corredig
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
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3
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Grasberger K, Hammershøj M, Corredig M. Lupin protein-stabilized oil droplets contribute to structuring whey protein emulsion-filled gels. Food Res Int 2024; 178:113987. [PMID: 38309923 DOI: 10.1016/j.foodres.2024.113987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
This work aimed to understand the role of lupin protein or mixed lupin-whey protein stabilized oil droplets on the texture and microstructure of a heat-induced whey protein gel. Protein-stabilized emulsions were compared to surfactant-stabilized emulsions to investigate the potential of their interfacial interactions to impart unique structures in the filled gels. The structure development was followed in situ using rheology and the final heat-induced gels were characterized by small and large amplitude oscillatory rheology and confocal microscopy. The development of the gel modulus as well as the final gel properties were linked to the type of interactions between the whey protein matrix and the protein adsorbed at the oil interface. The final gels were selectively dissolved in various buffers, and the results showed that replacing interfacial whey protein with lupin protein resulted in a reduced amount of disulfide bridges, explaining the softer gel in the lupin containing gels compared to those with whey protein. Non-covalent interactions were the main forces involved in the formation of actively filled droplets in the gel network. This work demonstrated that by modulating the interfacial composition of the oil droplets, differing gel structures could be achieved due to differences in the protein-protein interactions between the continuous and the interfacial phase. There is therefore potential for the development of innovative products using lupin-whey protein mixtures, by careful control of the processing steps and the matrix composition.
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Affiliation(s)
- Katherine Grasberger
- Department of Food Science, CiFood Center for Innovative Foods, Aarhus University, Aarhus, Denmark.
| | - Marianne Hammershøj
- Department of Food Science, CiFood Center for Innovative Foods, Aarhus University, Aarhus, Denmark
| | - Milena Corredig
- Department of Food Science, CiFood Center for Innovative Foods, Aarhus University, Aarhus, Denmark.
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Møller AH, Hammershøj M, Dos Passos NHM, Tanambell H, Stødkilde L, Ambye-Jensen M, Danielsen M, Jensen SK, Dalsgaard TK. Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food? J Agric Food Chem 2021; 69:14341-14357. [PMID: 34845908 DOI: 10.1021/acs.jafc.1c04289] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
There is a growing need for protein for both feed and food in order to meet future demands. It is imperative to explore and utilize novel protein sources such as protein from leafy plant material, which contains high amounts of the enzyme ribulose-1,5-biphosphate carboxylase/oxygenase (RuBisCo). Leafy crops such as grasses and legumes can in humid climate produce high protein yields in a sustainable way when compared with many traditional seed protein crops. Despite this, very little RuBisCo is utilized for foods because proteins in the leaf material has a low accessibility to monogastrics. In order to utilize the leaf protein for food purposes, the protein needs to be extracted from the fiber rich leaf matrix. This conversion of green biomass to valuable products has been labeled green biorefinery. The green biorefinery may be tailored to produce different products, but in this Review, the focus is on production of food-grade protein. The existing knowledge on the extraction, purification, and concentration of protein from green biomass is reviewed. Additionally, the quality and potential application of the leaf protein in food products and side streams from the green biorefinery will be discussed along with possible uses of side streams from the protein production.
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Affiliation(s)
- Anders Hauer Møller
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Natalia Hachow Motta Dos Passos
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Biological and Chemical Engineering, 8000 Aarhus C, Denmark
| | - Hartono Tanambell
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Lene Stødkilde
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Animal Science, Aarhus University, 8830 Tjele, Denmark
| | - Morten Ambye-Jensen
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Biological and Chemical Engineering, 8000 Aarhus C, Denmark
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Søren K Jensen
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Animal Science, Aarhus University, 8830 Tjele, Denmark
| | - Trine K Dalsgaard
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
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Thøgersen R, Egsgaard KL, Kjølbæk L, Jensen KJ, Astrup A, Hammershøj M, Raben A, Bertram HC. Effect of Dairy Matrix on the Postprandial Blood Metabolome. Nutrients 2021; 13:nu13124280. [PMID: 34959831 PMCID: PMC8709269 DOI: 10.3390/nu13124280] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/23/2021] [Accepted: 11/25/2021] [Indexed: 01/07/2023] Open
Abstract
This study investigated the postprandial plasma metabolome following consumption of four dairy matrices different in texture and structure: cheddar cheese (Cheese), homogenized cheddar cheese (Hom. Cheese), and micellar casein isolate (MCI) with cream (MCI Drink) or a MCI Gel. An acute, randomized, crossover trial in male participants (n = 25) with four test days was conducted. Blood samples were collected during an 8-h postprandial period after consumption of a meal similar in micro- and macronutrients containing one of the four dairy matrices, and the metabolome was analyzed using nuclear magnetic resonance (NMR) spectroscopy. A liquid dairy matrix (MCI Drink) resulted in a faster absorption of amino acids compared to products, representing either a semi-solid (MCI Gel and Hom. Cheese) or solid (Cheese) dairy matrix. For the MCI Gel, plasma concentration of acetic acid and formic acid increased approximately 2 h following consumption, while 3-hydroxybyturate and acetoacetic acid increased approximately 6 h after consumption. The structure and texture of the dairy matrix affected the postprandial absorption of amino acids, as revealed by the plasma metabolome. Our study furthermore pointed at endogenous effects associated with consumption of dairy products containing glucono-δ-lactone.
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Affiliation(s)
- Rebekka Thøgersen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (R.T.); (K.L.E.); (M.H.)
| | - Kristian Leth Egsgaard
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (R.T.); (K.L.E.); (M.H.)
| | - Louise Kjølbæk
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (L.K.); (A.A.); (A.R.)
| | | | - Arne Astrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (L.K.); (A.A.); (A.R.)
- Healthy Weight Center, Novo Nordisk Foundation, DK-2900 Hellerup, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (R.T.); (K.L.E.); (M.H.)
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (L.K.); (A.A.); (A.R.)
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenhagen, DK-2730 Herlev, Denmark
| | - Hanne Christine Bertram
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (R.T.); (K.L.E.); (M.H.)
- Correspondence: ; Tel.: +45-61687389
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6
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Kjølbæk L, Schmidt JM, Rouy E, Jensen KJ, Astrup A, Bertram HC, Hammershøj M, Raben A. Matrix structure of dairy products results in different postprandial lipid responses: a randomized crossover trial. Am J Clin Nutr 2021; 114:1729-1742. [PMID: 34477812 DOI: 10.1093/ajcn/nqab220] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 06/09/2021] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND The dairy matrix may influence digestion and absorption of lipids and thereby risk of cardiovascular diseases (CVDs). However, few postprandial studies have compared dairy products that differed only in terms of their matrix. OBJECTIVES We aimed to investigate acute 8-h postprandial lipid, glycemic, and appetite responses after intake of isoenergetic dairy meals with different matrixes, but similar nutritional composition. METHODS Twenty-five normal-weight men (18-40 y old) were enrolled in a randomized controlled crossover trial. On 4 test days, a meal with 1 of 4 dairy products was served: cheddar cheese (Cheese), homogenized Cheese (Hom. Cheese), micellar casein isolate (MCI) with cream (MCI Drink), and a gel produced from the MCI Drink by addition of Glucono Delta-Lactone (MCI Gel). The fat- and protein-matched dairy products differed in terms of their casein network, fat droplet size, and/or texture. Blood biochemistry and appetite responses were collected. RESULTS Eighteen participants completed the trial. Postprandial triglycerides (TGs) (primary outcome) increased by (mean ± SEM) 0.24 ± 0.07 and 0.19 ± 0.07 mmol/L after MCI Gel compared with Cheese and Hom. Cheese, respectively (both P ≤ 0.05). Likewise, MCI Gel increased TG incremental AUC compared with Cheese and Hom. Cheese (both P < 0.05), and peak compared with Cheese (P < 0.05). ApoB-48 (primary outcome) was unaffected by dairy matrix. For free fatty acids (FFAs), glucose, and insulin, time × meal interactions were observed (all P < 0.001). During the first 2 h, FFAs were lower for Cheese than for MCI products, whereas the opposite was observed for glucose and insulin. CONCLUSIONS Postprandial TG but not apoB-48 response was higher after MCI Gel, indicating that the type of casein network influences lipid responses. This suggests that the dairy matrix may also affect risk factors for CVDs. Reducing fat droplet size (i.e., Hom. Cheese) did not affect blood biochemistry.This trial was registered at clinicaltrials.gov as NCT03656367.
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Affiliation(s)
- Louise Kjølbæk
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark
| | | | | | | | - Arne Astrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark
| | - Hanne C Bertram
- Department of Food Science, Aarhus University, Aarhus, Denmark
| | | | - Anne Raben
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark.,Steno Diabetes Center Copenhagen, Gentofte, Denmark
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7
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Kristensen HT, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate. Food Chem 2021; 373:131509. [PMID: 34774378 DOI: 10.1016/j.foodchem.2021.131509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 10/12/2021] [Accepted: 10/29/2021] [Indexed: 11/04/2022]
Abstract
Interactions between pea protein and whey protein isolates in co-precipitates and blends consist of a combination of disulphide bonds, hydrophobic and electrostatic interactions. The present study aims to clarify if the two proteins with free thiols, β-lactoglobulin (β-lg) and legumin, played a significant role for these interactions. This study used different reagents to modify the conditions of interactions: N-ethylmaleimide (NEM) was used to block reactive thiols, while NaCl and SDS were used to prevent electrostatic or hydrophobic interactions, respectively. The effects of treatments were studied on protein solubility, structure and stability. SDS had no effect, while NEM and NaCl both had great effect, especially in combination. The results showed that interactions of β-lg and legumin in both co-precipitates and blends are a synergism of electrostatic interactions and disulphide bonds. Thus, β-lg and legumin are the main proteins responsible for previously observed interactions in protein isolates of whey and pea.
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Affiliation(s)
- H T Kristensen
- Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - M Christensen
- Arla Foods Amba, Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - M S Hansen
- Arla Foods Amba, Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - M Hammershøj
- Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8800 Tjele, Denmark
| | - T K Dalsgaard
- Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8800 Tjele, Denmark.
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8
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Nissen SH, Schmidt JM, Gregersen S, Hammershøj M, Møller AH, Danielsen M, Stødkilde L, Nebel C, Dalsgaard TK. Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106874] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Thøgersen R, Lindahl IEI, Khakimov B, Kjølbæk L, Juhl Jensen K, Astrup A, Hammershøj M, Raben A, Bertram HC. Progression of Postprandial Blood Plasma Phospholipids Following Acute Intake of Different Dairy Matrices: A Randomized Crossover Trial. Metabolites 2021; 11:454. [PMID: 34357348 PMCID: PMC8307057 DOI: 10.3390/metabo11070454] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/01/2021] [Accepted: 07/09/2021] [Indexed: 11/17/2022] Open
Abstract
Studies have indicated that the dairy matrix can affect postprandial responses of dairy products, but little is known about the effect on postprandial plasma phospholipid levels. This study investigated postprandial plasma phospholipid levels following consumption of four different dairy products that are similar in micro and macro nutrients, but different in texture and structure: cheddar cheese (Cheese), homogenized cheddar cheese (Hom. Cheese), micellar casein isolate with cream (MCI Drink) or a gel made from the MCI Drink (MCI Gel). The study was an acute randomized, crossover trial in human volunteers with four test days. Blood samples were collected during an 8 h postprandial period and the content of 53 plasma phospholipids was analysed using liquid chromatography-mass spectrometry (LC-MS). No meal-time interactions were revealed; however, for nine of the 53 phospholipids, a meal effect was found. Thus, the results indicated a lower plasma level of specific lyso-phosphatidylethanolamines (LPEs) and lyso-phosphatidylcholines (LPCs) following consumption of the MCI Gel compared to the MCI Drink and Hom. Cheese, which might be attributed to an effect of viscosity. However, further studies are needed in order to reveal more details on the effect of the dairy matrix on postprandial phospholipids.
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Affiliation(s)
- Rebekka Thøgersen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark; (I.E.I.L.); (M.H.); (H.C.B.)
| | - Ida Emilie I. Lindahl
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark; (I.E.I.L.); (M.H.); (H.C.B.)
| | - Bekzod Khakimov
- Department of Food Science, University of Copenhagen, DK-1958 Frederiksberg C, Denmark;
| | - Louise Kjølbæk
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; (L.K.); (A.A.); (A.R.)
| | | | - Arne Astrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; (L.K.); (A.A.); (A.R.)
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark; (I.E.I.L.); (M.H.); (H.C.B.)
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg C, Denmark; (L.K.); (A.A.); (A.R.)
- Steno Diabetes Center Copenhagen, DK-2820 Gentofte, Denmark
| | - Hanne Christine Bertram
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark; (I.E.I.L.); (M.H.); (H.C.B.)
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Kristensen HT, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Protein–protein interactions of a whey–pea protein co‐precipitate. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15165] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Mette Christensen
- Arla Innovation Centre Arla Foods Amba Agro Food Park 19 Aarhus N 8200 Denmark
| | | | - Marianne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
- iFOOD Aarhus University Centre for Innovative Food Research Aarhus C 8000 Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
- iFOOD Aarhus University Centre for Innovative Food Research Aarhus C 8000 Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy Aarhus C 8000 Denmark
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11
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Schmidt JM, Kjølbæk L, Jensen KJ, Rouy E, Bertram HC, Larsen T, Raben A, Astrup A, Hammershøj M. Influence of type of dairy matrix micro- and macrostructure on in vitro lipid digestion. Food Funct 2021; 11:4960-4972. [PMID: 32500911 DOI: 10.1039/d0fo00785d] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Recent research indicates that the food matrix can influence digestion kinetics and uptake of nutrients, thus affecting human health. The aim of this study was to obtain knowledge on how variations in microstructure and texture of foods represented by four dairy products; (i) cheddar cheese, (ii) a homogenized cheddar cheese, (iii) a micellar casein and cream drink or (iv) a micellar casein and cream gel, all of identical nutrient ratios of protein : fat and calcium : fat, affect the in vitro digestibility kinetics of lipids. Rheology of the four dairy structures was measured at 10 °C and 37 °C before digestion, and during the gastric phase of in vitro digestion. During digestion cheddar cheese was most resistant to enzymatic and mechanical disintegration, followed by homogenized cheese, while both the drink and gel had low resistance and dissolved in the gastric juice. Particle size, fat droplet size and microstructure were assessed by light scattering and confocal microscopy during digestion. Significantly larger fat droplets were observed during digestion of the cheddar cheese sample. The release of free fatty acids during the initial intestinal digestion showed cheddar cheese to provide a significantly lower release than homogenized cheese, whereas the drink and gel both had significantly higher free fatty acid release. The results suggest that the cheese matrix resistance to degradation and its large fat droplets were responsible for a slower fat digestion.
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Affiliation(s)
- J M Schmidt
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark.
| | - L Kjølbæk
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - K J Jensen
- Arla Innovation Center, Agro Food Park 19, DK-8200 Aarhus N, Denmark
| | - E Rouy
- Arla Innovation Center, Agro Food Park 19, DK-8200 Aarhus N, Denmark
| | - H C Bertram
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark.
| | - T Larsen
- Department of Animal Science, Aarhus University, Blichers alle 20, DK-8830 Tjele, Denmark
| | - A Raben
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - A Astrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg C, Denmark
| | - M Hammershøj
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus N, Denmark.
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Gregersen SB, Glover ZJ, Wiking L, Simonsen AC, Bertelsen K, Pedersen B, Poulsen KR, Andersen U, Hammershøj M. Microstructure and rheology of acid milk gels and stirred yoghurts –quantification of process-induced changes by auto- and cross correlation image analysis. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106269] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gregersen SB, Wiking L, Metto DJ, Bertelsen K, Pedersen B, Poulsen KR, Andersen U, Hammershøj M. Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104790] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Møller AH, Wijaya W, Jahangiri A, Madsen B, Joernsgaard B, Vaerbak S, Hammershøj M, Van der Meeren P, Dalsgaard TK. Norbixin binding to whey protein isolate - alginate electrostatic complexes increases its solubility and stability. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105559] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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15
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Kristensen HT, Møller AH, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Co‐precipitation of whey and pea protein – indication of interactions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14553] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Anders Hauer Møller
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Mette Christensen
- Arla Innovation Centre Arla Foods Amba Agro Food Park 19 8200 Aarhus N Denmark
| | | | - Marianne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
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16
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Møller AH, Jahangiri A, Danielsen M, Madsen B, Joernsgaard B, Vaerbak S, Hammershøj M, Dalsgaard TK. Mechanism behind the degradation of aqueous norbixin upon storage in light and dark environment. Food Chem 2019; 310:125967. [PMID: 31838372 DOI: 10.1016/j.foodchem.2019.125967] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 11/27/2022]
Abstract
Buffered aqueous solutions of norbixin were stored in light and dark, and analyzed using mass spectrometry. Compounds with both higher and lower masses than norbixin were detected, suggesting the formation of oxidation products and oxidative cleavage products of norbixin. The norbixin oxidation products included compounds containing several oxidations. The amounts of oxidation products of norbixin increased during storage in both light and dark, but in light, the development accelerated. Scavengers of superoxide radical anion (superoxide dismutase), hydrogen peroxide (catalase), hydroxyl radicals (mannitol) and singlet oxygen (sodium azide) and carbon-centered radicals (DMPO) were tested to determine if any of the reactive species were involved in the degradation of norbixin. Of these, only DMPO decreased the bleaching of norbixin indicating the involvement of carbon-centered radicals. Multiple oxidations of norbixin might be a result of a radical chain reaction involving peroxyl and carbon-centered radicals even though not detectable with electron spin resonance.
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Affiliation(s)
- Anders Hauer Møller
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8000 Aarhus C, Denmark
| | - Amita Jahangiri
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Bjoern Madsen
- Chr. Hansen Natural Colors A/S, Hoejbakkegaard Alle 30, 2630 Taastrup, Denmark
| | - Bjarne Joernsgaard
- Chr. Hansen Natural Colors A/S, Hoejbakkegaard Alle 30, 2630 Taastrup, Denmark
| | - Signe Vaerbak
- Chr. Hansen Natural Colors A/S, Hoejbakkegaard Alle 30, 2630 Taastrup, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; iFOOD, Aarhus University Centre for Innovative Food Research, 8000 Aarhus C, Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8000 Aarhus C, Denmark; iFOOD, Aarhus University Centre for Innovative Food Research, 8000 Aarhus C, Denmark.
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17
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Schmidt JM, Damgaard H, Greve-Poulsen M, Sunds AV, Larsen LB, Hammershøj M. Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.022] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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18
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Buhl TF, Christensen CH, Hammershøj M. Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.041] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Gregersen SB, Wiking L, Bertelsen KB, Tangsanthatkun J, Pedersen B, Poulsen KR, Andersen U, Hammershøj M. Viscosity reduction in concentrated protein solutions by hydrodynamic cavitation. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.04.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Gregersen SB, Wiking L, Hammershøj M. Acceleration of acid gel formation by high intensity ultrasound is linked to whey protein denaturation and formation of functional milk fat globule-protein complexes. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Møller AH, Jahangiri A, Madsen B, Joernsgaard B, Vaerbak S, Hammershøj M, Dalsgaard TK. Effect of light, pH, metal ions and antioxidants on the colour stability of norbixin in aqueous solution. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14035] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Anders Hauer Møller
- Department of Food Science Aarhus University Blichers Alle 20 8830 Tjele Denmark
| | - Amita Jahangiri
- Department of Food Science Aarhus University Blichers Alle 20 8830 Tjele Denmark
| | - Bjoern Madsen
- Chr. Hansen Natural Colours A/S Hoejbakkegaard Alle 30 2630 Taastrup Denmark
| | - Bjarne Joernsgaard
- Chr. Hansen Natural Colours A/S Hoejbakkegaard Alle 30 2630 Taastrup Denmark
| | - Signe Vaerbak
- Chr. Hansen Natural Colours A/S Hoejbakkegaard Alle 30 2630 Taastrup Denmark
| | - Marianne Hammershøj
- Department of Food Science Aarhus University Blichers Alle 20 8830 Tjele Denmark
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22
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Gregersen SB, Frydenberg RP, Hammershøj M, Dalsgaard TK, Andersen U, Wiking L. Application of High Intensity Ultrasound to Accelerate Crystallization of Anhydrous Milk Fat and Rapeseed Oil Blends. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800200] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | | | - Marianne Hammershøj
- Department of Food Science; Aarhus University; P.O. Box 50 8830 Tjele Denmark
| | | | | | - Lars Wiking
- Department of Food Science; Aarhus University; P.O. Box 50 8830 Tjele Denmark
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23
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Jasour MS, Wagner L, Sundekilde UK, Larsen BK, Greco I, Orlien V, Olsen K, Rasmussen HT, Hjermitslev NH, Hammershøj M, Dalsgaard AJT, Dalsgaard TK. A Comprehensive Approach to Assess Feathermeal as an Alternative Protein Source in Aquafeed. J Agric Food Chem 2017; 65:10673-10684. [PMID: 29119793 DOI: 10.1021/acs.jafc.7b04201] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The effect of partially replacing fishmeal in aquafeed with feathermeal (FTH) at three levels (0%: FTH0, 8%: FTH8, 24%: FTH24) and two extrusion temperatures (100 and 130 °C) was evaluated in rainbow trout (Oncorhynchus mykiss) with respect to growth performance, metabolism response, and oxidative status of the feed proteins. Multivariate data analyses revealed that FTH24 correlated positively with high levels of oxidation products, amino acids (AA) racemization, glucogenic AAs level in liver, feed intake (FI), specific growth rate (SGR), and feed conversion ratio (FCR); and low AAs digestibility. Both FI and SGR were significantly increased when 8 and 24% feathermeal was included in the feed extruded at 100 °C, while there was a negative effect on FCR in fish fed FTH24. In conclusion, higher oxidation levels in FTH24 may give rise to metabolic alterations while lower levels of FTH may be considered as fishmeal substitute in aquafeed for rainbow trout.
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Affiliation(s)
- Mohammad Sedigh Jasour
- Science and Technology, Department of Food Science, Aarhus University , Blichers Allé 20, Tjele/Kirstinebjergvej, 5792 Årslev, Denmark
| | - Liane Wagner
- Science and Technology, Department of Food Science, Aarhus University , Blichers Allé 20, Tjele/Kirstinebjergvej, 5792 Årslev, Denmark
| | - Ulrik K Sundekilde
- Science and Technology, Department of Food Science, Aarhus University , Blichers Allé 20, Tjele/Kirstinebjergvej, 5792 Årslev, Denmark
| | - Bodil K Larsen
- DTU Aqua, Section for Aquaculture, The North Sea Research Centre, Technical University of Denmark , P.O. Box 101, DK-9850 Hirtshals, Denmark
| | - Ines Greco
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Vibeke Orlien
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Karsten Olsen
- Department of Food Science, University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Hanne T Rasmussen
- Biomar A/S, R&D Process Technology , Mylius Erichsensvej 35, 7330 Brande, Denmark
| | - Niels H Hjermitslev
- Biomar A/S, R&D Process Technology , Mylius Erichsensvej 35, 7330 Brande, Denmark
| | - Marianne Hammershøj
- Science and Technology, Department of Food Science, Aarhus University , Blichers Allé 20, Tjele/Kirstinebjergvej, 5792 Årslev, Denmark
| | - Anne J T Dalsgaard
- DTU Aqua, Section for Aquaculture, The North Sea Research Centre, Technical University of Denmark , P.O. Box 101, DK-9850 Hirtshals, Denmark
| | - Trine K Dalsgaard
- Science and Technology, Department of Food Science, Aarhus University , Blichers Allé 20, Tjele/Kirstinebjergvej, 5792 Årslev, Denmark
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24
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Schmidt JM, Larsen LB, Hammershøj M. Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels-Impact of Drying Method, pH, and Ionic Strength. J Food Sci 2017; 82:2056-2061. [DOI: 10.1111/1750-3841.13818] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 06/15/2017] [Accepted: 06/23/2017] [Indexed: 11/29/2022]
Affiliation(s)
| | - Lotte Bach Larsen
- Dept. of Food Science, Aarhus Univ.; Blichers Allé 20 DK-8830 Tjele Denmark
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25
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Schmidt JM, Greve-Poulsen M, Damgaard H, Sunds AV, Zdráhal Z, Hammershøj M, Larsen LB. A New Two-Step Chromatographic Procedure for Fractionation of Potato Proteins with Potato Fruit Juice and Spray-Dried Protein as Source Materials. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1966-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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26
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Gregersen SB, Andersen MD, Hammershøj M, Wiking L. Impact of triacylglycerol composition on shear-induced textural changes in highly saturated fats. Food Chem 2017; 215:438-46. [DOI: 10.1016/j.foodchem.2016.08.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 07/01/2016] [Accepted: 08/04/2016] [Indexed: 12/25/2022]
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27
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Hammershøj M, Johansen NF. Review: The effect of grass and herbs in organic egg production on egg fatty acid composition, egg yolk colour and sensory properties. Livest Sci 2016. [DOI: 10.1016/j.livsci.2016.11.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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Le TT, Nielsen SD, Villumsen NS, Kristiansen GH, Nielsen LR, Nielsen SB, Hammershøj M, Larsen LB. Using proteomics to characterise storage-induced aggregates in acidic whey protein isolate drinks. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.028] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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29
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Frydenberg RP, Hammershøj M, Andersen U, Wiking L. High intensity ultrasound effects on heat-induced whey protein isolate gels depend on α-lactalbumin: β-lactoglobulin ratio. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Afrose S, Hammershøj M, Nørgaard JV, Engberg RM, Steenfeldt S. Influence of blue mussel (Mytilus edulis) and starfish (Asterias rubens) meals on production performance, egg quality and apparent total tract digestibility of nutrients of laying hens. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.01.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Gregersen SB, Povey MJW, Andersen MD, Hammershøj M, Rappolt M, Sadeghpour A, Wiking L. Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500435] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | | | | | | | - Michael Rappolt
- School of Food Science and NutritionUniversity of LeedsLeedsUnited Kingdom
| | - Amin Sadeghpour
- School of Food Science and NutritionUniversity of LeedsLeedsUnited Kingdom
| | - Lars Wiking
- Department of Food ScienceAarhus UniversityTjeleDenmark
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32
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Søndergaard L, Ryssel M, Svendsen C, Høier E, Andersen U, Hammershøj M, Møller JR, Arneborg N, Jespersen L. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures. Int J Food Microbiol 2015. [DOI: 10.1016/j.ijfoodmicro.2015.06.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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33
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Villumsen NS, Hammershøj M, Nielsen LR, Poulsen KR, Sørensen J, Larsen LB. Control of heat treatment and storage temperature prevents the formation of visible aggregates in acidic whey dispersions over a 6-month storage period. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.035] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Akkerman M, Rauh VM, Christensen M, Johansen LB, Hammershøj M, Larsen LB. Effect of heating strategies on whey protein denaturation--Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry. J Dairy Sci 2015; 99:152-66. [PMID: 26506552 DOI: 10.3168/jds.2015-9924] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Accepted: 09/01/2015] [Indexed: 11/19/2022]
Abstract
Previous standards in the area of effect of heat treatment processes on milk protein denaturation were based primarily on laboratory-scale analysis and determination of denaturation degrees by, for example, electrophoresis. In this study, whey protein denaturation was revisited by pilot-scale heating strategies and liquid chromatography quadrupole time-of-flight mass spectrometer (LC/MC Q-TOF) analysis. Skim milk was heat treated by the use of 3 heating strategies, namely plate heat exchanger (PHE), tubular heat exchanger (THE), and direct steam injection (DSI), under various heating temperatures (T) and holding times. The effect of heating strategy on the degree of denaturation of β-lactoglobulin and α-lactalbumin was determined using LC/MC Q-TOF of pH 4.5-soluble whey proteins. Furthermore, effect of heating strategy on the rennet-induced coagulation properties was studied by oscillatory rheometry. In addition, rennet-induced coagulation of heat-treated micellar casein concentrate subjected to PHE was studied. For skim milk, the whey protein denaturation increased significantly as T and holding time increased, regardless of heating method. High denaturation degrees were obtained for T >100°C using PHE and THE, whereas DSI resulted in significantly lower denaturation degrees, compared with PHE and THE. Rennet coagulation properties were impaired by increased T and holding time regardless of heating method, although DSI resulted in less impairment compared with PHE and THE. No significant difference was found between THE and PHE for effect on rennet coagulation time, whereas the curd firming rate was significantly larger for THE compared with PHE. Micellar casein concentrate possessed improved rennet coagulation properties compared with skim milk receiving equal heat treatment.
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Affiliation(s)
- M Akkerman
- Department of Food Science, Science and Technology, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark
| | - V M Rauh
- Arla Foods Strategic Innovation Centre, Rørdrumvej 2, DK-8220 Brabrand, Denmark
| | - M Christensen
- Arla Foods Strategic Innovation Centre, Rørdrumvej 2, DK-8220 Brabrand, Denmark
| | - L B Johansen
- Arla Foods Strategic Innovation Centre, Rørdrumvej 2, DK-8220 Brabrand, Denmark
| | - M Hammershøj
- Department of Food Science, Science and Technology, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark
| | - L B Larsen
- Department of Food Science, Science and Technology, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark.
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35
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Hammershøj M, Steenfeldt S. Organic egg production. II: The quality of organic eggs is influenced by hen genotype, diet and forage material analyzed by physical parameters, functional properties and sensory evaluation. Anim Feed Sci Technol 2015. [DOI: 10.1016/j.anifeedsci.2015.07.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Gregersen S, Povey M, Kidmose U, Andersen M, Hammershøj M, Wiking L. Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives. Food Res Int 2015; 76:637-644. [DOI: 10.1016/j.foodres.2015.07.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 07/07/2015] [Accepted: 07/15/2015] [Indexed: 10/23/2022]
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37
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Villumsen NS, Jensen HB, Thu Le TT, Møller HS, Nordvang RT, Nielsen LR, Nielsen SB, Sørensen J, Hammershøj M, Larsen LB. Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Rauh VM, Johansen LB, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12265] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Valentin M Rauh
- Arla Foods Strategic Innovation Centre; Rørdrumvej 2 Brabrand DK-8220 Denmark
- Department of Food Science; Faculty of Science and Technology; Aarhus University; Blichers Allé 20 Tjele DK-8830 Denmark
| | - Lene B Johansen
- Arla Foods Strategic Innovation Centre; Rørdrumvej 2 Brabrand DK-8220 Denmark
| | - Mette Bakman
- Arla Foods Strategic Innovation Centre; Rørdrumvej 2 Brabrand DK-8220 Denmark
| | - Richard Ipsen
- Department of Food Science; University of Copenhagen; Rolighedsvej 30 Frederiksberg C DK-1958 Denmark
| | - Marie Paulsson
- Department of Food Technology, Engineering and Nutrition; Lund University; Lund SE-221 00 Sweden
| | - Lotte B Larsen
- Department of Food Science; Faculty of Science and Technology; Aarhus University; Blichers Allé 20 Tjele DK-8830 Denmark
| | - Marianne Hammershøj
- Department of Food Science; Faculty of Science and Technology; Aarhus University; Blichers Allé 20 Tjele DK-8830 Denmark
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39
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Affiliation(s)
| | | | | | | | - Lars Wiking
- Department of Food Science; Aarhus University; Tjele Denmark
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40
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Frydenberg RP, Hammershøj M, Andersen U, Greve MT, Wiking L. Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation. Food Chem 2015; 192:415-23. [PMID: 26304368 DOI: 10.1016/j.foodchem.2015.07.037] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 07/05/2015] [Accepted: 07/08/2015] [Indexed: 11/17/2022]
Abstract
In this study, the impact of high intensity ultrasound (HIU) on proteins in whey protein isolates was examined. Effects on thermal behavior, secondary structure and nature of intra- and intermolecular bonds during heat-induced gelling were investigated. Ultrasonication (24 kHz, 300 W/cm(2), 2078 J/mL) significantly reduced denaturation enthalpies, whereas no change in secondary structure was detected by circular dichroism. The thiol-blocking agent N-ethylmaleimide was applied in order to inhibit formation of disulfide bonds during gel formation. Results showed that increased contents of α-lactalbumin (α-La) were associated with increased sensitivity to ultrasonication. The α-La:β-lactoglobulin (β-Lg) ratio greatly affected the nature of the interactions formed during gelation, where higher amounts of α-La lead to a gel more dependent on disulfide bonds. These results contribute to clarifying the mechanisms mediating the effects of HIU on whey proteins on the molecular level, thus moving further toward implementing HIU in the processing chain in the food industry.
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Affiliation(s)
- Rikke P Frydenberg
- Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark
| | - Ulf Andersen
- Arla Strategic Innovation Centre, Arla Foods, 8200 Brabrand, Denmark
| | - Marie T Greve
- Arla Food Ingredients, Soenderupvej 26, 6929 Videbaek, Denmark
| | - Lars Wiking
- Department of Food Science, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark.
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Lamichhane S, Yde CC, Mielby LH, Kidmose U, Møller JR, Hammershøj M, Bertram HC. High-Resolution Magic Angle Spinning Studies of Semi-Hard Danbo (30+) Cheese-Impact of Processing Condition and Relation to Sensory Perception. ACTA ACUST UNITED AC 2015. [DOI: 10.1039/9781782622741-00171] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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Rauh VM, Sundgren A, Bakman M, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity as a possible cause for age gelation in UHT milk produced by direct steam infusion. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.12.007] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Rauh VM, Bakman M, Ipsen R, Paulsson M, Kelly AL, Larsen LB, Hammershøj M. The determination of plasmin and plasminogen-derived activity in turbid samples from various dairy products using an optimised spectrophotometric method. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.03.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rauh VM, Johansen LB, Ipsen R, Paulsson M, Larsen LB, Hammershøj M. Plasmin activity in UHT milk: relationship between proteolysis, age gelation, and bitterness. J Agric Food Chem 2014; 62:6852-60. [PMID: 24964203 DOI: 10.1021/jf502088u] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 °C for <0.2 s) during 14 weeks of storage at 20 °C in relation to age gelation and bitter peptides. Sixty-six peptides from αS- and β-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the least affinity for hydrophobic or phosphorylated regions. The proteolytic pattern observed suggests that plasmin destabilizes the casein micelle by hydrolyzing casein-casein and casein-calcium phosphate interaction sites, which may subsequently cause age gelation in UHT milk.
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Affiliation(s)
- Valentin M Rauh
- Arla Foods Strategic Innovation Centre , Rørdrumvej 2, DK-8220 Brabrand, Denmark
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Jensen H, Poulsen N, Andersen K, Hammershøj M, Poulsen H, Larsen L. Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms. J Dairy Sci 2012; 95:6905-17. [DOI: 10.3168/jds.2012-5675] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Accepted: 08/25/2012] [Indexed: 11/19/2022]
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Hammershøj M, Steenfeldt S. The effects of kale (Brassica oleracea ssp. acephala), basil (Ocimum basilicum) and thyme (Thymus vulgaris) as forage material in organic egg production on egg quality. Br Poult Sci 2012; 53:245-56. [PMID: 22646790 DOI: 10.1080/00071668.2012.681770] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
1. In organic egg production, forage material as part of the diet for laying hens is mandatory. The purpose of the present study was to examine the effect of feeding with forage materials including maize silage, herbs or kale on egg production and various egg quality parameters of the shell, yolk colour, egg albumen, sensory properties, fatty acid and carotenoid composition of the egg yolk. 2. A total of 5 dietary treatments were tested for 5 weeks, consisting of a basal organic feed plus 120 g/hen.d of the following forage materials: 1) maize silage (control), 2) maize silage incl. 15 g/kg basil, 3) maize silage incl. 30 g/kg basil, 4) maize silage incl. 15 g/kg thyme, or 5) fresh kale leaves. Each was supplied to three replicates of 20 hens. A total of 300 hens was used. 3. Feed intake, forage intake and laying rate did not differ with treatment, but egg weight and egg mass produced increased significantly with the kale treatment. 4. The egg shell strength tended to be higher with the kale treatment, and egg yolk colour was significantly more red with the kale treatment and more yellow with basil and kale treatments. The albumen DM content and albumen gel strength were lowest with the thyme treatment. By sensory evaluation, the kale treatment resulted in eggs with less sulphur aroma, higher yolk colour score, and more sweet and less watery albumen taste. Furthermore, the eggs of the kale treatment had significantly higher lutein and β-carotene content. Also, violaxanthin, an orange xanthophyll, tended to be higher in kale and eggs from hens receiving kale. 5. In conclusion, forage material, especially basil and kale, resulted in increased egg production and eggs of high and differentiable quality.
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Affiliation(s)
- M Hammershøj
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Tjele, DK-8830, Denmark.
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Frederiksen PD, Andersen KK, Hammershøj M, Poulsen HD, Sørensen J, Bakman M, Qvist KB, Larsen LB. Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows. J Dairy Sci 2012; 94:4787-99. [PMID: 21943730 DOI: 10.3168/jds.2011-4343] [Citation(s) in RCA: 90] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2011] [Accepted: 05/08/2011] [Indexed: 11/19/2022]
Abstract
The aim of the present investigation was to study the underlying causes of noncoagulating (NC) milk. Based on an initial screening in a herd of 53 Danish Holstein-Friesians, 20 individual Holstein-Friesian cows were selected for good and poor chymosin-induced coagulation properties; that is, the 10 cows producing milk with the poorest and best coagulating properties, respectively. These 20 selected cows were followed and resampled on several occasions to evaluate possible changes in coagulation properties. In the follow-up study, we found that among the 10 cows with the poorest coagulating properties, 4 cows consistently produced poorly coagulating (PC) or NC milk, corresponding to a frequency of 7%. Noncoagulating milk was defined as milk that failed to form a coagulum, defined as increase in the storage modulus (G') in oscillatory rheometry, within 45min after addition of chymosin. Poorly coagulating milk was characterized by forming a weak coagulum of low G'. Milk proteomic profiling and contents of different casein variants, ionic contents of Ca, P and Mg, κ-casein (CN) genotypes, casein micelle size, and coagulation properties of the 4 NC or PC samples were compared with milk samples of 4 cows producing milk with good coagulation properties. The studies included determination of production of caseinomacropeptide to ascertain whether noncoagulation could be ascribed to the first or second phase of chymosin-induced coagulation. Caseinomacropeptide was formed in all 8 milk samples after addition of chymosin, indicating that the first step (cleavage of κ-CN) was not the cause of inability to coagulate. Furthermore, the effect of mixing noncoagulating and well-coagulating milk was studied. By gradually blending NC with well-coagulating milk, the coagulation properties of the well-coagulating samples were compromised in a manner similar to titration. Milk samples from cows that consistently produced NC milk were further studied at the udder quarter level. The coagulation properties of the quarter milk samples were not significantly different from those of the composite milk sample, showing that poor coagulation traits and noncoagulation traits of the composite milk were not caused by the milk quality of a single quarter. The milk samples exhibiting PC or NC properties were all of the κ-CN variant AA genotype, and contained casein micelles with a larger mean diameter and a lower fraction of κ-CN relative to total CN than milk with good coagulation properties. Interestingly, the relative proportions of different phosphorylation forms of α-CN differed between well-coagulating milk and PC or NC milk samples. The PC and NC milk samples contained a lower proportion of the 2 less-phosphorylated variants of α-CN (α(S1)-CN-8P and α(S2)-CN-11P) compared with samples of milk that coagulated well.
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Affiliation(s)
- P D Frederiksen
- Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, 8830 Tjele, Denmark
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Huvaere K, Nielsen JH, Bakman M, Hammershøj M, Skibsted LH, Sørensen J, Vognsen L, Dalsgaard TK. Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure. J Agric Food Chem 2011; 59:8718-8723. [PMID: 21721579 DOI: 10.1021/jf201139e] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The effect of two different antioxidants, EDTA and green tea extract (GTE), used individually or in combination, on the light-induced oxidation of reduced fat soft cheeses (0.2 and 6% fat) was investigated. In samples with 0.2% fat, lipid hydroperoxides as primary lipid oxidation products were not detected, but their interference was suggested from the formation of secondary lipid oxidation products such as hexanal and heptanal. The occurrence of these oxidation markers was inhibited by spiking with 50 ppm EDTA or 750 ppm GTE, or a combination of the two prior to irradiation. In contrast, addition of 50 ppm EDTA to samples with 6% fat was ineffective, but 750 ppm GTE (alone or in combination with EDTA) strongly reduced levels of hexanal and heptanal. Accumulation of primary lipid hydroperoxides was not affected by GTE, hence antioxidative activity was ascribed to scavenging of hexanal and heptanal precursors. These radical intermediates result from hydroperoxide disintegration, and subsequent scavenging by GTE, which acts as a radical sink, corroborates the intense signal observed by electron paramagnetic resonance (EPR) spectroscopy.
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Affiliation(s)
- Kevin Huvaere
- Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg C, Denmark
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Dickow J, Larsen L, Hammershøj M, Wiking L. Cooling causes changes in the distribution of lipoprotein lipase and milk fat globule membrane proteins between the skim milk and cream phase. J Dairy Sci 2011; 94:646-56. [DOI: 10.3168/jds.2010-3549] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2010] [Accepted: 10/28/2010] [Indexed: 11/19/2022]
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Hammershøj M, Kidmose U, Steenfeldt S. Deposition of carotenoids in egg yolk by short-term supplement of coloured carrot (Daucus carota) varieties as forage material for egg-laying hens. J Sci Food Agric 2010; 90:1163-1171. [PMID: 20393997 DOI: 10.1002/jsfa.3937] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Supplying egg-laying hens with different forage materials may influence egg production and quality. The aim of this study was to examine the short-term effects of standard feed plus 70 g day(-1) per hen of three coloured carrot varieties (orange, yellow and purple) as forage material in comparison with a standard feed control on egg production, egg yolk colour and deposition of carotenoids in the yolk. RESULTS Carrot supplementation reduced feed intakes significantly, but not on a dry matter basis. Orange carrot treatment significantly reduced egg mass production, whereas yellow and purple carrot treatments did not differ from the control. Egg and yolk weights of all carrot-supplemented treatments were significantly lower than those of the control, but yolk percentages were similar. Yolk redness increased significantly in the order control < yellow < orange < purple. A similar trend was seen for yolk yellowness, but yellow and orange carrots reached the same level. Yolk colour and carotenoid contents correlated positively and significantly. In particular, purple carrot treatment increased the yolk content of lutein (>1.5-fold) and beta-carotene (>100-fold) compared with the control. CONCLUSION Supplementing the feed of egg-laying hens with coloured carrots efficiently increased yolk colour parameters and carotenoid contents, which gives opportunities for improved nutritional value of eggs from forage material-supplemented hens.
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Affiliation(s)
- Marianne Hammershøj
- Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, DK-8830 Tjele, Denmark.
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