Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization

Roach, Adrienne; Harte, Federico

doi:10.1016/j.ifset.2007.03.027

Cited by 92 publications

(62 citation statements)

References 27 publications

(43 reference statements)

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“…The UHPH process applied to milk has presented remarkable results such as the inactivation of microorganisms in large number (including vegetative cells and spores) (Diels & Michiels, 2006;Donsì et al, 2009;Pereda, Ferragut, Quevedo, Guamis, & Trujillo, 2007;AmadorEspejo, Suàrez-Berencia, Juan, Bárcenas, & Trujillo, 2014a;Amador-Espejo, Hernández-Herrero, Juan, & Trujillo, 2014b), the reduction of the particle size (Hayes, Fox, & Kelly, 2005;Zamora, Ferragut, Jaramillo, Guamis, & Trujillo, 2007), changes in the structure of the milk proteins and in the coagulation properties; which are associated to the reduction of the particle size and partial protein whey denaturation (Datta, Hayes, Deeth, & Kelly, 2005;Sandra & Dalgleish, 2007;Zamora et al, 2007;Roach & Harte, 2008;Grácia-Juliá et al, 2008), and endogenous milk enzymes inactivation (Hayes & Kelly, 2003;Datta et al, 2005;Hayes et al, 2005;Pereda et al, 2007).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins

Amador-Espejo

Gallardo-Chacón

Nykänen

et al. 2015

Food Research International

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Section: Accepted Manuscriptmentioning

confidence: 99%

Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins

Amador-Espejo

Gallardo-Chacón

Nykänen

et al. 2015

Food Research International

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“…It is important to consider that the sharp pressure drop in HPH results in a flow velocity increase and consequently, higher shear enhance. It results in an increase in the fluid temperature, which has been previously related to be around 0.17-0.18°C/1 MPa for milk and skim milk 9,16 and 0.16°C/MPa in mango nectar 20,21 . Thus, beer can reach around 80°C at an inlet temperature of 25°C, which even for short period of time (0.7s) 4 , could affect the total haze of the beer.…”

Section: Resultsmentioning

confidence: 80%

Effects of High Pressure Homogenization on Beer Quality Attributes

Franchi¹,

Tribst

Cristianini

2011

Journal of the Institute of Brewing

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The aim of the present study was to evaluate the use of high pressure homogenization (HPH) as an alternative to thermal pasteurization for beer stabilization and to evaluate the effect of processing on colour, haze and redox potential immediately after the process and during the product shelf-life (100 days). The results obtained showed good colour retention, changes in the redox potential and greater values for turbidity, presenting a higher value for the product treated by HPH than for the thermally treated samples reported in literature. The evaluation of the results indicated that the HPH process is a promising process for beer treatment in terms of guaranteeing better colour retention. However to make this product stable, it would be necessary to perform stabilization treatments to minimize the negative effects of processing on the haze of the final product.

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“…Moreover, UHPH reduces the size of micelles by partially removing surface protein on caseins, but do not disrupt completely the micelles [9,64]. Indeed, Roach and Harte [57] observed a significant reduction in particle size when pressures \250 MPa were applied to casein micelles and casein micelle isolates. However, UHPH at 300 MPa of fractionated milk concentrate affected casein micelles at pH 5.8, but not at pH 6.6 suggesting the need of some colloidal calcium phosphate dissociation to cause micellar disruption [73].…”

Section: Particle Disruption and Food Stabilitymentioning

confidence: 99%

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

2014

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Ultra-high-pressure homogenisation (UHPH) is a novel technology with applications in the processing of fluids. While the technology is based on conventional balland-seat homogenisers, developments in valve design and materials have enabled pressures of 400 MPa to be achieved. The benefits of UHPH include shelf-life extension through inactivation of microorganisms and improvements in functionality due to increased emulsion capacity and stability, with minimal effects on nutritional value and sensory characteristics. It is also envisaged that the thermal effects of UHPH are minimal as the treated fluid reaches its maximum temperature for less than a second. European research projects have recently supported the studies of UHPH for food applications, including dairy products, vegetable milk, and fruit juices. These projects have been focused on the evaluation of the effects of UHPH on a large number of food components, with a particular emphasis on control of enzymes and physical functionality. UHPH is a sustainable process that has potential application in a large number of liquid foods, including milk (cow, goat, soy, rice, and almond), fruit juices (orange, apple, and grape), and manufactured food products (yoghurt, soghurt, and cheese) as a novel process for the production of a wide variety of safe and nutritious foods.

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Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization

Cited by 92 publications

References 27 publications

Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins

Effect Of Ultra High-Pressure Homogenization on hydro- and liposoluble milk vitamins

Effects of High Pressure Homogenization on Beer Quality Attributes

Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry

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