Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk

Touhami, Serine; Chamberland, Julien; Perreault, Véronique; Suwal, Shyam; Marciniak, Alice; Pouliot, Yves; Doyen, Alain

doi:10.1080/01496395.2020.1749079

Cited by 4 publications

(3 citation statements)

References 43 publications

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“…However, the major challenge is the accurate termination of the tryptic hydrolysis to prevent the further hydrolysis of α-La after the completion of β-Lg digestion. Recently, Touhami et al 57 developed a method combining high hydrostatic pressure and UF to fractionate α-La and β-Lg from skim BM by generating a large β-Lg complex under high hydrostatic pressure conditions. 57 High hydrostatic pressure is nonthermal processing that applies ultra-high pressure (> 50 MPa) instead of high temperature to inactivate enzymes and microorganisms of food products.…”

Section: Separation and Purification Technologies Of Milk Bioactivesmentioning

confidence: 99%

“…Recently, Touhami et al 57 developed a method combining high hydrostatic pressure and UF to fractionate α-La and β-Lg from skim BM by generating a large β-Lg complex under high hydrostatic pressure conditions. 57 High hydrostatic pressure is nonthermal processing that applies ultra-high pressure (> 50 MPa) instead of high temperature to inactivate enzymes and microorganisms of food products. 95 , 96 It is commonly applied in the food industry for the preservation and structural modification of natural products with minimal effects on thermally sensitive bioactive components like polyphenols.…”

Section: Separation and Purification Technologies Of Milk Bioactivesmentioning

confidence: 99%

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Bioactives in bovine milk: chemistry, technology, and applications

et al. 2021

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The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.

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Section: Separation and Purification Technologies Of Milk Bioactivesmentioning

confidence: 99%

Section: Separation and Purification Technologies Of Milk Bioactivesmentioning

confidence: 99%

Bioactives in bovine milk: chemistry, technology, and applications

et al. 2021

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“…Working on the obtention of an α-La-enriched fraction from whey, Huppertz et al [35] observed higher percentages of denaturation for β-Lg than for α-La in cow cheese whey treated at 600 MPa for 30 min. An α-La-enriched fraction from acidified raw cheese whey treated with HPP (600 MPa, 15 min) was also obtained by Marciniak et al [36], while Tohuami et al [37] combined HPP (600 MPa, 5 min) with ultrafiltration to separate α-La from pasteurized skimmed milk for a fraction with an α-La purity of 60.84%. On the other hand, ultrafiltration, based on membranes with pore size ranging between 1 nm to 500 nm, has been widely applied in the dairy industry to concentrate milk, among other applications [38].…”

Section: Introductionmentioning

confidence: 91%

Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

Romo

Castellari

Fartdinov

et al. 2023

Foods

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Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed as a β-Lg removal strategy to generate an enriched α-Lactalbumin (α-La) fraction from bovine native whey concentrate. Different HPP treatment parameters were considered: initial pH (physiological and acidified), sample temperature (7–35 °C), pressure (0–600 MPa) and processing time (0–490 s). The conditions providing the best α-La yield and α-La purification degree balance (46.16% and 80.21%, respectively) were 4 min (600 MPa, 23 °C), despite the significant decrease of the surface hydrophobicity and the total thiol content indexes in the α-La-enriched fraction. Under our working conditions, the general effects of HPP on α-La and β-Lg agreed with results reported in other studies of cow milk or whey. Notwithstanding, our results also indicated that the use of native whey concentrate could improve the β-Lg precipitation degree and the α-La purification degree, in comparison to raw milk or whey. Future studies should include further characterization of the α-La-enriched fraction and the implementation of membrane concentration and HPP treatment to valorize cheese whey.

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Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin

Hernández‐Sánchez

2023

Food Eng Rev

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Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk

Cited by 4 publications

References 43 publications

Bioactives in bovine milk: chemistry, technology, and applications

Bioactives in bovine milk: chemistry, technology, and applications

Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing

Effect of Nonthermal Processing on the Structural and Techno-Functional Properties of Bovine α-Lactalbumin

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