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Ibitoye JO, Ly-Nguyen B, Le DN, Dewettinck K, Trzcinski AP, Phan TTQ. Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process. Foods 2021; 10:1534. [PMID: 34359403 PMCID: PMC8307699 DOI: 10.3390/foods10071534] [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: 06/01/2021] [Revised: 06/14/2021] [Accepted: 06/26/2021] [Indexed: 11/16/2022] Open
Abstract
Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk combined with 4% Lacprodan®PL20 concentration and subjected to two-stage pressure homogenization. The total solids concentration of the mixture was raised to 15% using SMP (skim milk powder). The purpose of this study was to investigate the effect of Lacprodan®PL20 on the set yogurt quality produced by homogenization-induced pressure and its interaction with milk components. The changes in the physical and chemical attributes of the milk fat globule membrane (MFGM) via destabilization of the membrane significantly affected the physicochemical properties of set yogurts produced from processed or raw milk. There was a slight variation in MFGM-specific proteins detected in the set yogurts. Set yogurt produced from homogenized raw milk (HRM) had a considerably higher water-holding capacity, firmness, and apparent viscosity. The microstructure of HRM was dense and compacted, unlike non-homogenized raw milk (NRM) with large MFGM fragments and pore holes between the matrixes. The inclusion of homogenization showed a remarkable improvement in set yogurt quality, promoting interaction between MFGM components and milk proteins.
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Affiliation(s)
- Joshua Oladapo Ibitoye
- Department of Food Technology, Can Tho University, Can Tho City 900000, Vietnam; (J.O.I.); (B.L.-N.); (D.N.L.)
| | - Binh Ly-Nguyen
- Department of Food Technology, Can Tho University, Can Tho City 900000, Vietnam; (J.O.I.); (B.L.-N.); (D.N.L.)
| | - Duy Nghia Le
- Department of Food Technology, Can Tho University, Can Tho City 900000, Vietnam; (J.O.I.); (B.L.-N.); (D.N.L.)
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium;
| | - Antoine P. Trzcinski
- School of Civil Engineering and Surveying, University of Southern Queensland, West Street, Toowoomba, QLD 4350, Australia;
| | - Thi Thanh Que Phan
- Department of Food Technology, Can Tho University, Can Tho City 900000, Vietnam; (J.O.I.); (B.L.-N.); (D.N.L.)
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Meltretter J, Wüst J, Dittrich D, Lach J, Ludwig J, Eichler J, Pischetsrieder M. Untargeted Proteomics-Based Profiling for the Identification of Novel Processing-Induced Protein Modifications in Milk. J Proteome Res 2020; 19:805-818. [PMID: 31902209 DOI: 10.1021/acs.jproteome.9b00630] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Nonenzymatic post-translational protein modifications (nePTMs) affect the nutritional, physiological, and technological properties of proteins in food and in vivo. In contrast to the usual targeted analyses, the present study determined nePTMs in processed milk in a truly untargeted proteomic approach. Thus, it was possible to determine to which extent known nePTM structures explain protein modifications in processed milk and to detect and identify novel products. The method combined ultrahigh-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with bioinformatic data analysis by the software XCMS. The nePTMs detected by untargeted profiling of a β-lactoglobulin-lactose model were incorporated in a sensitive scheduled multiple reaction monitoring method to analyze these modifications in milk samples and to monitor their reaction kinetics during thermal treatment. Additionally, we identified the structures of unknown modifications. Lactosylation, carboxymethylation, formylation of lysine and N-terminus, glycation of arginine, oxidation of methionine, tryptophan, and cysteine, oxidative deamination of N-terminus, and deamidation of asparagine and glutamine were the most important reactions of β-lactoglobulin during milk processing. The isomerization of aspartic acid was observed for the first time in milk products, and N-terminal 4-imidazolidinone was identified as a novel nePTM.
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Affiliation(s)
- Jasmin Meltretter
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10 , 91058 Erlangen , Germany
| | - Johannes Wüst
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10 , 91058 Erlangen , Germany
| | - Daniel Dittrich
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10 , 91058 Erlangen , Germany
| | - Johannes Lach
- Department of Chemistry and Pharmacy, Medicinal Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10 , 91058 Erlangen , Germany
| | - Jonas Ludwig
- Department of Chemistry and Pharmacy, Medicinal Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10 , 91058 Erlangen , Germany
| | - Jutta Eichler
- Department of Chemistry and Pharmacy, Medicinal Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10 , 91058 Erlangen , Germany
| | - Monika Pischetsrieder
- Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center , Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) , Nikolaus-Fiebiger-Str. 10 , 91058 Erlangen , Germany
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