1
|
Wu Q, Ong L, Chen GQ, Varshney S, Hanssen E, Kentish SE, Gras SL. The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate. Food Res Int 2023; 173:113305. [PMID: 37803619 DOI: 10.1016/j.foodres.2023.113305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
New processes are needed to produce concentrated milk feedstocks with tailored calcium content, due to the direct link between calcium concentration and final product texture and functionality. Skim milk treatment with cation exchange resin 1% (w/v) or 2% (w/v) prior to ultrafiltration to a volumetric concentration factor (VCF) of 2.5 or 5 successfully decreased the calcium concentration by 20-30% and produced concentrates with solids content at ∼22-24 g 100 g-1 at a VCF of 5. Calcium reduction partially solubilized the casein micelles, increasing the concentration of soluble protein and individual caseins, leading to decreased turbidity but increased protein hydration and hydrophobicity. Decalcification (2% (w/v) resin treatment) reduced thermal stability, significantly decreasing the denaturation temperature of α-lactalbumin and β-lactoglobulin in the milk by ∼3 °C and ∼1 °C respectively. Filtration was also altered, reducing permeation flux and the gel concentration and increased filtration time. When combined, calcium reduction and filtration altered functional properties including soluble calcium, soluble protein and sedimentable solids, with increased milk protein hydration also contributing to increased viscosity. This study provides a route to produce calcium-reduced milk concentrates with potential for use in retentate-based dairy products with tailored functionality.
Collapse
Affiliation(s)
- Qihui Wu
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - George Q Chen
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Swati Varshney
- Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Eric Hanssen
- Ian Holmes Imaging Centre and ARC Centre for Cryo Electron Microscopy of Membrane Proteins, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, 3010, Australia; Department of Biochemistry and Pharmacology, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - Sandra E Kentish
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sally L Gras
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
| |
Collapse
|
2
|
Effect of Surfactant Type on Foaming Properties of Milk. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03012-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
Abstract
AbstractThe presence of low molecular weight surfactants is suspected as one of the causes of poorly foaming milk, as they can interfere with milk proteins in the formation and stabilization of foam. Here, we explore the effect of various surfactants on the foaming properties of reconstituted skim milk powders. Each surfactant is different in electrical charge and molecular weight, including cleaning O- and E-coded chemicals, Tween 80, sucrose stearate, sodium oleate, sodium dodecyl sulfate, cetyltrimethylammonium bromide, benzalkonium chloride, and lecithin. The results showed that surfactants had different effects on foamability, foam stability, and structure, due to their varied effects on milk properties (e.g., pH, zeta potential, and surface tension). E-coded chemicals and sucrose stearate markedly decreased milk foamability, while the impact of Tween 80 and lecithin was considered detrimental to foam stability, as they mostly induced the production of large air bubbles in the foam.
Collapse
|
3
|
TGase-induced glycosylated soy protein products with limited enzymatic hydrolysis showed enhanced foaming property. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03815-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
4
|
Li R, Chang CH, Ma DD, Zhao XH. Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5136-5144. [PMID: 32519762 DOI: 10.1002/jsfa.10562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, glucose oxidase and d-glucose were used at 200 U, 6 U and 0.05 mmol g-1 protein to treat caseinate by one- and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (-26.60 and -22.27 versus -14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg-1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg-1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m2 g-1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2 °C and 328.7 °C versus 327.6 °C) upon heating at 105-450 °C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Rui Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Chun-Hui Chang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Dan-Dan Ma
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| |
Collapse
|
5
|
Vasquez-Orejarena E, Simons CT, Litchfield JH, Alvarez VB. Functional Properties of a High Protein Beverage Stabilized with Oat-β-Glucan. J Food Sci 2018; 83:1360-1365. [PMID: 29603228 DOI: 10.1111/1750-3841.14119] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 02/09/2018] [Accepted: 02/15/2018] [Indexed: 01/11/2023]
Abstract
This study evaluated the effect of oat flour and milk protein on the functional properties and sensory acceptability of shelf stable high protein dairy beverages containing at least 0.75 g of oat-β-glucan per serving size. Formulations adjusted to levels of 1.50% to 2.30% oat flour and 2.50% to 4.00% milk protein isolate (MPI) were thermal processed in a rotary retort. The finished product exhibited good suspension stability (>80%). The increase of oat and MPI contents lead to nectar-like beverages (51 to 100 mPas). However, oat flour was the component showing the highest effect on the viscosity coefficient values of the beverages. Sensory evaluation indicated that formulations with less than 1.9% oat flour and 2.5% MPI (thin liquid, <50 mPas) were the most accepted. Mouthfeel (perceived thickness), sweetness and aftertaste had the most influence on overall liking of the beverages. PRACTICAL APPLICATION Overall, this study comprises the development of a functional food product. Supplementation of beverages with fiber from oats is an innovative approach to stabilize high protein beverages. Ready to drink protein beverage formulations use gums to stabilize the product and provide a desirable mouthfeel. The levels of oat-β-glucan used in the beverage increased the thickness and meet the requirement of the FDA approved health claim for reduction of the cardiovascular disease risk (21 CFR 101.81).
Collapse
Affiliation(s)
- Eva Vasquez-Orejarena
- the Dept. of Food Science & Technology, The Ohio State Univ., Columbus, Ohio, 43210-1007, U.S.A.,CFAES Dept. of Food Science and Technology, The Wilbur A. Gould Food Industries Center, Columbus, Ohio, 43210, U.S.A
| | - Christopher T Simons
- the Dept. of Food Science & Technology, The Ohio State Univ., Columbus, Ohio, 43210-1007, U.S.A.,CFAES Dept. of Food Science and Technology, The Wilbur A. Gould Food Industries Center, Columbus, Ohio, 43210, U.S.A
| | - John H Litchfield
- the Dept. of Food Science & Technology, The Ohio State Univ., Columbus, Ohio, 43210-1007, U.S.A.,CFAES Dept. of Food Science and Technology, The Wilbur A. Gould Food Industries Center, Columbus, Ohio, 43210, U.S.A
| | - Valente B Alvarez
- the Dept. of Food Science & Technology, The Ohio State Univ., Columbus, Ohio, 43210-1007, U.S.A.,CFAES Dept. of Food Science and Technology, The Wilbur A. Gould Food Industries Center, Columbus, Ohio, 43210, U.S.A
| |
Collapse
|
6
|
Fu M, Zhao XH. Modified properties of a glycated and cross-linked soy protein isolate by transglutaminase and an oligochitosan of 5 kDa. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:58-64. [PMID: 26916835 DOI: 10.1002/jsfa.7682] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Revised: 02/15/2016] [Accepted: 02/17/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Soy protein is an important protein ingredient for the food industry; however, its properties can be improved by enzymatic and chemical modifications. This study applied a new enzymatic glycation and cross-linking to modify soy protein isolate (SPI), using an oligochitosan of 5 kDa and transglutaminase. Properties of the obtained glycated and cross-linked SPI (GC-SPI) were unknown and thus assessed. RESULTS GC-SPI contained glucosamine of 13.6 g kg-1 protein, but less reactable &bond;NH2 than SPI (0.42 vs. 0.50 mol kg-1 protein). Infrared spectra and circular dichroism results showed that GC-SPI other than SPI and cross-linked SPI had more &bond;OH in molecules, and was more disordered in secondary structure. In comparison with SPI, GC-SPI showed enhanced water-binding capacity, could form aggregates with enlarged hydrodynamic radius (180.2 vs. 82.9 nm) and negative zeta-potential (-31.2 vs. -27.7 mV) in dispersion, but exhibited lower thermal stability (e.g. greater mass loss) upon heating at a temperature above 288 °C. GC-SPI also had lower in vitro proteolytic digestibility than SPI due to the protein cross-linking. CONCLUSION Oligochitosan of 5 kDa and transglutaminase can be used to glycate and cross-link SPI. This approach is applicable to generate potential protein ingredient with good hydration and dispersive stabilisation. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Miao Fu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, 150030, Harbin, PR China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, 150030, Harbin, PR China
| |
Collapse
|
7
|
Fu M, Zhao XH. Structure and Property Changes of Transglutaminase-Induced Modification of Sodium Caseinate in the Presence of Oligochitosan of 5 kDa. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1137937] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Miao Fu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
- Department of Food Science, Northeast Agricultural University, Harbin, China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, China
| |
Collapse
|
8
|
Luo X, Vasiljevic T, Ramchandran L. Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate. J Dairy Sci 2016; 99:1083-1094. [DOI: 10.3168/jds.2015-9842] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Accepted: 10/19/2015] [Indexed: 11/19/2022]
|
9
|
López-Tenorio JA, Rodríguez-Sandoval E, Sepúlveda-Valencia JU. The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten-Free Cheese Bread. J Texture Stud 2015. [DOI: 10.1111/jtxs.12121] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Julián Alfredo López-Tenorio
- Department of Agricultural and Food Engineering; Faculty of Agricultural Sciences; Universidad Nacional de Colombia; Calle 59A, No. 63-02, Núcleo el Volador Medellín Antioquia Colombia
| | - Eduardo Rodríguez-Sandoval
- Department of Agricultural and Food Engineering; Faculty of Agricultural Sciences; Universidad Nacional de Colombia; Calle 59A, No. 63-02, Núcleo el Volador Medellín Antioquia Colombia
| | - José Uriel Sepúlveda-Valencia
- Department of Agricultural and Food Engineering; Faculty of Agricultural Sciences; Universidad Nacional de Colombia; Calle 59A, No. 63-02, Núcleo el Volador Medellín Antioquia Colombia
| |
Collapse
|
10
|
Luo X, Ramchandran L, Vasiljevic T. Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0192-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
11
|
Hedegaard SF, Nilsson C, Laurinmäki P, Butcher S, Urtti A, Yaghmur A. Nanostructured aqueous dispersions of citrem interacting with lipids and PEGylated lipids. RSC Adv 2013. [DOI: 10.1039/c3ra44583f] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
|