Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula

Sun, Xiaomeng; Wang, Cuina; Wang, Hao; Guo, Mingruo

doi:10.1111/1750-3841.14162

Cited by 27 publications

(19 citation statements)

References 45 publications

(68 reference statements)

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“…Fourier Transform Infrared (FTIR) spectra of DACP-HWE and DACP-UAE were analyzed using an IR Prestige-21 Spectrometer (Shimadzu Co, Ltd, Kyoto, Japan) in the range of 400–4000 cm −1 . Approximately 2 mg samples (DACP-HWE and DACP-UAE) were mixed with 200 mg dried KBr and then pressed into pellets for FTIR measurement [52].…”

Section: Methodsmentioning

confidence: 99%

Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li.

Wang

Guo

2019

Molecules

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Auricularia cornea var. Li. is an edible fungi and polysaccharides in Auricularia cornea var. Li. may have bioactive activities. Polysaccharides from Auricularia cornea var. Li. (ACP) was extracted using ultrasound-assisted extraction (UAE) method and compared with hot water extraction (HWE) for extraction yield, extraction rate, purity of polysaccharides, microstructure of residues after extraction, preliminary structure and rheological properties of polysaccharides. Optimum conditions for UAE (particle size of 150–200 mesh, water to raw material ratio of 70:1, extraction temperature at 70 °C for 40 min, ultrasonic amplitude of 40%) and HWE (particle size of 150–200 mesh, water to raw material ratio of 60:1, extraction temperature at 90 °C for 3.0 h) were obtained via single-factor experiment. Under optimum conditions, extraction yield of polysaccharides by UAE was 30.99 ± 1.93% which showed no significant difference with that by HWE (30.35 ± 1.67%) (P > 0.05). Extraction rate (29.29 ± 1.41%) and purity (88.62 ± 2.80%) of polysaccharides by UAE were higher than those by HWE (extraction rate of 24.95 ± 2.78% and purity of 75.33 ± 6.15%) (P < 0.05). Scanning Electron Microscopy (SEM) images of residues by UAE showed more broken cells than those by HWE. Fourier Transform Infrared (FTIR) spectra showed that the dialyzed ACP extracted by HWE and UAE (DACP-HWE and DACP-UAE) had similar characteristic absorption peaks of polysaccharides. Both DACP-HWE and DACP-UAE solutions showed typical shear thinning and temperature-independent behaviors (25–90 °C) and UAE resulted in polysaccharides with remarkably lower viscosity in comparison with HWE. DACP-UAE solutions exhibited more liquid-like state while DACP-HWE solutions solid-like system. Data indicated that ultrasound treatment may be a useful means for extraction of polysaccharides from Auricularia cornea var. Li.

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Section: Methodsmentioning

confidence: 99%

Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li.

Wang

Guo

2019

Molecules

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“…2, homogenisation resulted in a decrease in the thermal denaturation temperature and heat enthalpy of CN, which indicated a decrease in the structural stability of CN. This result was in accordance with a previous study that proved that a decreased denaturation temperature may result from the interactions between fat and proteins caused by homogenisation (Sun et al ., 2018). Compared with HG, the thermal denaturation temperature of the CN from UP and UHT was increased, but that from LTLT was markedly reduced.…”

Section: Resultsmentioning

confidence: 99%

Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods

Qin

Cheng

Wang

et al. 2020

Int J of Food Sci Tech

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Summary This work compared the thermal stability, microstructure and functional properties of casein (CN) in goat milk processed by different methods, including homogenisation, low‐temperature long‐time (LTLT), high‐temperature short‐time (HTST), ultrapasteurisation (UP) and ultrahigh temperature (UHT) treatment. The greatest development of CN‐whey protein complexes was observed in LTLT goat milk and the least in HTST goat milk. The CN micelles in LTLT, UP and UHT milk were more obviously changed than the CN micelles in HTST milk, and the random coil content increased significantly after the homogenisation, UP and UHT treatments. The homogenisation had a significant effect on the functional properties of CN. In addition, the most obvious changes in the properties of CN were observed in LTLT and UHT goat milk. The results suggested that homogenisation, pasteurisation and UHT can cause effective changes in the functional properties of CN in goat milk that facilitate its application in the milk industry.

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“…Significant levels of protein carbonyls are also present in the samples, as detected by assaying total carbonyl content and also by using immunoblotting on proteins separated by SDS-PAGE, with the latter experiments indicating that a significant quantity of the carbonyls is present on high-molecular-mass aggregates [56]. The exact nature of the proteins involved and the sites within these proteins remain to be determined, though it is clear that there are significant structural changes to the IF proteins induced by processing [58].…”

Section: Presence Of Oxidation Glycation and Racemised Whey Proteinmentioning

confidence: 94%

“…(41)(42)(43)(44)(45)(46)(47)(48)(49)(50)(51)(52)(53)(54)(55)(56)(57)(58), f(92-100), f(126)(127)(128)(129)(130)(131)(132)(133)(134)(135)(136)(137)(138) and f(149-154). a-Lac also has 4 hotspots; f(17-27), f(63-68), f(80-90) and f(97-102).…”

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confidence: 99%

Whey proteins: targets of oxidation, or mediators of redox protection

Giblin

Yalçın

Biçim

et al. 2019

Free Radical Research

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Bovine whey proteins are highly valued dairy ingredients. This is primarily due to their amino acid content, digestibility, bioactivities and their processing characteristics. One of the reported bioactivities of whey proteins is antioxidant activity. Numerous dietary intervention trials with humans and animals indicate that consumption of whey products can modulate redox biomarkers to reduce oxidative stress. This bioactivity has in part been assigned to whey peptides using a range of biochemical or cellular assays in vitro. Superimposing whey peptide sequences from gastrointestinal samples, with whey peptides proven to be antioxidant in vitro, allows us to propose peptides from whey likely to exhibit antioxidant activity in the diet. However, whey proteins themselves are targets of oxidation during processing particularly when exposed to high thermal loads and/or extensive processing (e.g. infant formula manufacture). Oxidative damage of whey proteins can be selective with regard to the residues that are modified and are associated with the degree of protein unfolding, with a-Lactalbumin more susceptible than b-Lactoglobulin. Such oxidative damage may have adverse effects on human health. This review summarises how whey proteins can modulate cellular redox pathways and conversely how whey proteins can be oxidised during processing. Given the extensive processing steps that whey proteins are often subjected to, we conclude that oxidation during processing is likely to compromise the positive health attributes associated with whey proteins.

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Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula

Cited by 27 publications

References 45 publications

Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li.

Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li.

Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods

Whey proteins: targets of oxidation, or mediators of redox protection

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