Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying

Schuck, Pierre; Floch-Fouéré, Cécile Le; Jeantet, Romain

doi:10.1080/07373937.2013.816316

Cited by 42 publications

(21 citation statements)

References 70 publications

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“…For example, Schuck and colleagues noted that denaturation of whey proteins during spray drying of cow milk is mainly affected by outlet and inlet temperatures, temperature of the feed, and concentration of the feed. [28] This finding is also in agreement with other studies in that spray drying process by itself could minimize denaturation of proteins (depending on the severity of the treatment) owing to the possibility of the technology to achieve lower outlet temperatures. [8,29] Regarding the insolubility index, the values were in the range of 0.05-0.3 mL (See Table 3).…”

Section: 71supporting

confidence: 91%

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Habtegebriel

Dintwa

Wawire

et al. 2021

International Journal of Food Properties

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The effect of spray drying process parameters (i.e., inlet temperature, atomization pressure, and feed flow rate) on the denaturation of whey proteins of skimmed camel milk was studied using a face-centered central composite design. Spray drying of skimmed camel milk (i.e., total solids of 8.4% [w/w]) produced powders with a total solids content of 94-97% (w/w), protein 22-29% (w/w) and lactose 27-31% (w/w). The process was optimized using response surface methodology in combination with desirability function. A maximum recovery of 61% of the total solids was achieved while still maintaining denaturation of whey protein and insolubility index levels at their minimum possible value of 39% and 0.1 mL, respectively. The final moisture content of the powder at these conditions was 3.3% (w/w). This implies that, as denaturation was the primary mechanism by which camel milk lose its protective proteins, minimizing denaturation would make it possible to produce skimmed camel milk powders with good nutritional and therapeutic values. The morphology of spray-dried skimmed camel milk processed at 140°C showed greater spherical intact particles than their cow milk powder counterparts.

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Section: 71supporting

confidence: 91%

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Habtegebriel

Dintwa

Wawire

et al. 2021

International Journal of Food Properties

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“…Unfortunately, there are no reports about the effects of other heat treatments, such as UHT, vacuum evaporation, or spray‐drying on allergenicity, despite the fact that some recent studies describe their effect on functional properties of milk proteins (Schuck and others ; Verhoeckx and others ).…”

Section: Effect Of Processing Food Matrix and Digestibility On Milkmentioning

confidence: 99%

Bovine Milk Allergens: A Comprehensive Review

Villa

Costa

Oliveira

et al. 2017

Comp Rev Food Sci Food Safe

177

145

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Cow milk allergy is one of the most common food allergies in early childhood and often persists through adult life, forcing an individual to a complete elimination diet. Milk proteins are present in uncounted food products, such as cheese, yogurt, or bakery item, exposing allergic persons to a constant threat. Many efforts have been made to overcome this global problem and to improve the life quality of allergic individuals. First, proper and reliable food labeling is fundamental for consumers, but the verification of its compliance is also needed, which should rely on accurate and sensitive analytical methods to detect milk allergens in processed foods. At the same time, strategies to reduce milk allergenicity, such as immunotherapy or the use of food processing techniques to modify allergen structure, have to be extensively studied. Recent research findings on the applicability of food processing, such as heat treatment, fermentation, or high pressure, have revealed great potential in reducing milk allergenicity. In this review, significant research advances on cow milk allergy are explored, focusing on prevalence, diagnosis, and therapy. Molecular characterization of cow milk allergens and cross-reactivity with other nonbovine milk species are described, as well as the effects of processing, food matrix, and digestibility on milk allergenicity. Additionally, analytical methods for the detection of milk allergens in food are described, from immunoassays and mass spectrometry methods for protein analysis to real-time polymerase chain reaction for DNA analysis.

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“…There are four casein proteins (αs1‐, αs2‐, β‐ and κ‐casein) that are organised mainly as roughly spherical colloidal particles: CM (De Kruif and Holt ; Fox ; Schuck et al . ). There are several CM models – such as the coat‐core model (Waugh and Noble ), the submicellar model (Morr ; Slattery and Evard ) and nanocluster model (Holt ; De Kruif and Holt ).…”

Section: Introductionmentioning

confidence: 97%

Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

Moeller

Martin

Schrader

et al. 2018

Int J of Dairy Tech

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Application of casein micelles (CM) as nanocarriers for lipophilic substances was studied. Casein micelles were separated from skimmed milk by microfiltration. Casein micelles were partly dissociated at 2°C, pH 5.5, and loaded with b-carotene, vitamin D2 or docosahexaenoic acid (DHA). Loading concentrations and times were varied. Loading efficiency was in the order: bcarotene > vitamin D2 > DHA. Optimal loading times were 60 min for b-carotene and 15 min for vitamin D2 and DHA. Adding whey protein to loaded CM led to lower vitamin D2 content in the micellar phase. Heat treatment (85°C/2 min) led to stable loading concentrations over 4 days of storage.

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Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying

Cited by 42 publications

References 70 publications

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Insolubility and denaturation of whey proteins of skimmed camel milk as affected by spray drying operating parameters

Bovine Milk Allergens: A Comprehensive Review

Comparative studies of loading lipophilic substances into casein micelles and investigating the influence of whey proteins and heat treatment on loading stability

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