Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments

Gràcia-Julià, Alvar; René, Malika; Cortés-Muñoz, Marianela; Picart, Laëtitia; López-Pedemonte, Tomás; Chevalier, Dominique; Dumay, Eliane

doi:10.1016/j.foodhyd.2007.05.017

Cited by 95 publications

(59 citation statements)

References 70 publications

(79 reference statements)

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“…However, a posterior study carried out by the same research group showed that UHPH induces irreversible disruption of Food Eng Rev large whey protein aggregates without affecting their conformation and their concomitant solubility; in addition, UHPH-treated whey proteins showed better foaming and stabilising properties [3]. Whey protein aggregation results from a combined effect of mechanical forces and short-life heating phenomena, but protein aggregates remain ''soluble'' [28]. Various studies have proven that processing of casein micelles by UHPH can modify casein micelle organisation with an enhancement of their binding capacity to triclosan, a-tocopherol acetate or curcumin [2,9,58].…”

Section: Particle Disruption and Food Stabilitymentioning

confidence: 99%

“…Particle size profiles of food emulsions have proven that UHPH applied to protein suspensions can lead to protein aggregates of \100 nm and oil-in-water emulsions of submicron droplet diameters, which is in the size domain of nano-particles [8,10,25,28,32]. However, during UHPH above 200 MPa, part of the energy is dissipated as heat, which may collapse oil droplets, resulting in rheological properties comparable to untreated emulsions of corn oil stabilised by commercial micellar casein [63].…”

Section: Particle Disruption and Food Stabilitymentioning

confidence: 99%

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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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Section: Particle Disruption and Food Stabilitymentioning

confidence: 99%

Section: Particle Disruption and Food Stabilitymentioning

confidence: 99%

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

2014

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“…As the intensity of the heat treatment increases, the whey proteins unfold, aggregate and form sediments through a multiple-reaction process. In general, for protein precipitation, the authors recommend to adjust the pH of whey between 6.3 and 6.8 using NaOH solution, then heat it to 90 °C and acidize it to pH between 4.5 and 5.5 [9,10].…”

Section: Optimization Of Proteins Recovery Process From Cheese Whey 142mentioning

confidence: 99%

“…Denaturation/aggregation phenomena depend on physical and biochemical parameters, such as heating temperature and holding time, heating rate, presence of proteins or other hydrocolloids, protein concentration, pH, ionic strength and mineral content [5,7,9]. Even though there are many studies about the optimization of the process of aggregation of whey proteins, no results were found about the influence of the presence of residual fat on it.…”

Section: Optimization Of Proteins Recovery Process From Cheese Whey 142mentioning

confidence: 99%

“…During this process, β-Lg (the major component of whey proteins) undergoes a structural change-exposes the S-S groups, which play a central role in the formation of covalent "bridges" with other proteins. These structural changes are produced quickly to pH values greater than 6.7 and temperatures above 70 °C [9]. Also, Robinson et al [15] suggested that the increase of protein recovery is directly related to whey exposure time at 90 °C, and 10 min of heating is sufficient to reach the maximum performance.…”

Section: Yield and Water Retention Of Protein Aggregatesmentioning

confidence: 99%

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Optimization of Proteins Recovery Process from Cheese Whey

Cuellas¹,

Rosa²,

Jorge³

2015

JAST-B

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Abstract:The process to obtain a protein-containing ingredient from the remaining whey of Argentinean "Cuatriolo" cheese production was studied. In order to optimize the protein recovery, physical and chemical treatments were investigated. Two protocols with different sequences of application of heating step and acid addition were assayed in the presence and absence of fat and CaCl 2 . The results were evaluated by the yield, water retention and particle size. The results showed that the highest yield of the process (76.6%) and an increase in water retention (39.8 w/w) were achieved when the acid was added after boiled and incubated for 30 min at 90 °C. In these working conditions, the presence of calcium shows a lower yield of recovery (72.8 %) and this behaviour correlates with a smaller particle size. Additionally, the presence of fat reduces the particle size and decreases the performance of the process (69.4%). Thus, the yield of protein recovery is related to the particle size of the aggregates, i.e., the recovery of proteins increases when increase the particle size. The simultaneous presence of fat and CaCl 2 increases the amount of water retained in the aggregated protein (47.62 w/w). In conclusion, the process of aggregation in whey protein should take into account both the design of suitable protocol and the presence of fat and additives.

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Protein and Peptide Formulation Development

Ohtake¹,

Wang²

2013

Pharmaceutical Sciences Encyclopedia

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Proteins/peptides are generally much more sensitive to process‐ or storage‐induced degradations than small synthetic molecules. Therefore, significant efforts are needed to formulate these protein/peptide drug candidates into viable commercial products.This chapter reviews the degradation processes in proteins/peptides, describes factors affecting protein/peptide stability, and discusses strategies in the successful development and manufacturing of protein/peptide commercial products.

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Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments

Cited by 95 publications

References 70 publications

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

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

Optimization of Proteins Recovery Process from Cheese Whey

Protein and Peptide Formulation Development

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