Fine milling and micronization of organic and inorganic materials under dynamic conditions

Herceg, Zoran; Lelas, Vesna; Brnčić, Mladen; Tripalo, Branko; Ježek, Damir

doi:10.1016/j.powtec.2003.10.009

Cited by 12 publications

(8 citation statements)

References 14 publications

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“…These changes depend on the initial particle size, acceleration, angle and number of collisions as well as rotor's speed (Herceg et al, 2004a;Herceg, Lelas, Brn ci c, Tripalo, & Je zek, 2004b;Herceg, Lelas, & Skreblin, 2002;Lelas, 1998). The results obtained in this research have shown a significant decrease in particle size of all investigated materials (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The wrinkled intramolecular structure of these proteins is a result of the disulfide bonds (S-S) between the remains of cisteine inside the molecules, mainly covered with hydrophobic remains (Tratnik, 1998). During TMA treatment of the materials, the protein globules (WPC) and casein micelles (SMP) were mechanically divided, producing a larger number of protein fragments and peptides, and the most significant changes occurred in the three-dimensional structures of globular proteins (Herceg et al, 2004a;Herceg et al, 2002;Lelas et al, 2003). Such changed protein structure can cause significant changes in the rheological properties of model systems (Tables 3-6, Fig.…”

Section: Resultsmentioning

confidence: 99%

“…In the year 1998 the process of tribomechanical micronisation and activation (TMA), as well as the appropriate equipment, was patented under number PCTP/1PB 99P/00757 in the International Bureau of the WPO PCT Receiving Office in Geneva (Lelas, 1998). Many studies have shown that tribomechanical micronisation can modify the physical, structural and functional properties of materials (Bhushan, 2000;Cefali, Nolan, McConnell, & Walters, 1995;Herceg, 2000;Herceg, Lelas, Brn ci c, Tripalo, & Je zek, 2004a;Lelas, Herceg, & Rimac-Brn ci c, 2003;Paveli c et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

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The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment

Herceg¹,

Lelas²

2005

Journal of Food Engineering

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment

Herceg¹,

Lelas²

2005

Journal of Food Engineering

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“…They are thermo labile (except of proteose peptones), and denaturation of proteins begins at the temperature of 60°C. Denaturation of proteins causes breaking of the hydrogen bridges and disulphide bonds, which assemble secondary and tertiary protein structure (Camire 2002;Herceg et al 2004a). During the process of extrusion in the last section of extruder, before expansion and moulding of finished product, temperatures reach very high levels (up to 150°C).…”

Section: Introductionmentioning

confidence: 99%

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Brnčić

Bosiljkov

Ukrainczyk

et al. 2009

Food Bioprocess Technol

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Production of extrudates from cereals is an oftenused technological process in today's world food industry. Extrudates from corn flour produced using the twin-screw extrusion process and enriched with whey protein concentrate represent high-quality source of proteins and fats. Whey protein concentrate (WPC) as a valuable source of proteins and minerals is one of the highest-quality components for possible extrudate enrichment. In this paper, the influence of various WPC addition and some extrusion process parameters such as feed moisture content (Q H 2 O ) on physicochemical properties of directly expanded corn flour extrudates manufactured in twin-screw corotating extruder was investigated. Whey protein concentrate was added in the following ratios 7.5%, 15% and 22.5% and water in 10.08, 12.18 and 14.28 L/h. Final composition of products is determined with measuring of protein, fat and water shares, water absorption index (WAI) and water solubility index (WSI). With added WPC and with increase of water volume flow, there was a significant rise in total protein, fat and water content in final products, as well as lowering of WSI and rising of WAI indexes. The statistical analysis of the obtained data shows that the lowest WSI and the highest WAI had samples with the largest share of WPC (22.5%) and water volume flow of 14.28 L/h. Colour is measured for each sample, and results were represented with hue angle (H), chroma (C) and lightness (L) values. Process parameters, WPC and Q H 2 O

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“…Improvements in functional properties may be achieved by modifying the protein structure by chemical, enzymatic or physical treatments [11,15,16,18,24,28,37,43]. Functional properties of whey proteins such as emulsification, foaming and gelation are affected by their structure and mainly reflect the functionality of β-lactoglobulin as the most abundant protein, which has the ability to adsorb at the wateroil and air-water interfaces [39].…”

Section: Introductionmentioning

confidence: 99%

Effects of high pressure on functionality of whey protein concentrate and whey protein isolate

Krešić

Lelas

Herceg

et al. 2006

Lait

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-The objective of this study was to evaluate the influence of high-pressure treatments on the solubility, surface hydrophobicity, foaming and emulsifying ability of whey protein concentrate (WPC) and whey protein isolate (WPI). Dispersions of WPC and WPI powders (10% (w/w)) were processed at 300 MPa and 600 MPa, for 5 and 10 min at 40 ± 2°C. Changes in protein solubility were determined as solubility at pH 7.0 and at pH 4.6. Assessment of foaming properties was based on the foam expansion during prolonged whipping, and foam stability. Emulsifying properties were characterised by emulsion stability and emulsifying activity indices. The results show significant (P < 0.05) modification of solubility and surface hydrophobicity with increasing intensity and duration of applied pressure, indicating partial denaturation and aggregation of proteins. It was found that high-pressure treatments significantly (P < 0.05) improved the foaming behaviour of WPI, while the foaming ability of WPC was diminished. However, foams formed with high-pressuretreated WPC and WPI exhibited significantly prolonged stability (P < 0.05) compared with control samples. There was a significant trend of decreasing emulsifying efficiency and emulsifying stability related to the intensity of applied pressure and treatment time for both WPC and WPI. emulsifying properties / foaming properties / high pressure / whey protein concentrate / whey protein isolate / solubility / surface hydrophobicity 摘要 -高压处理对乳清浓缩蛋白和乳清分离蛋白的影响。本文研究了高压处理对乳清浓缩蛋白 (WPC) 和乳清分离蛋白 (WPI) 的溶解性、表面疏水性、发泡性和乳化性的影响。在 40°C 下，乳清浓缩蛋白 (10 %, w/w) 和乳清分离蛋白 (10 %, w/w) 的分散液分别在 300 MPa 和 600 Mpa 下高压处理 5 min 和 10 min。在 pH 7.0 和 pH 4.6 测定了两种蛋白质溶解性的变化。以长时间搅打后形成的泡沫膨胀度和泡沫稳定性来评价蛋白质的发泡性能；根据测定乳液稳定性指数和乳化活性指数评价两种蛋白质的乳化特性。试验结果表明，经过高压长时间的处理后，由于蛋白质发生了部分变性和凝聚作用，使得蛋白质的溶解性和表面疏水性发生了显著的改变 (P < 0.05)。高压处理能够显著地改善 WPI 的发泡性 (P < 0.05)，而 WPC 的泡沫形成能力则降低。然而与对照样品相比，经过高压处理后的 WPC 和 WPI 形成的泡沫稳定性有显著提高 (P < 0.05)。随着处理压力和作用时间的增加，两种蛋白质的乳化性和乳化稳定性均呈下降的趋势。乳化性 / 发泡性 / 高压 / 乳清浓缩蛋白 / 乳清分离蛋白 / 溶解性 / 表面疏水性 * Corresponding author (通讯作者): Greta.Kresic@fthm.hrArticle published by EDP Sciences and available at http://www.edpsciences.org/lait or http://dx

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Fine milling and micronization of organic and inorganic materials under dynamic conditions

Cited by 12 publications

References 14 publications

The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment

The influence of temperature and solid matter content on the viscosity of whey protein concentrates and skim milk powder before and after tribomechanical treatment

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Effects of high pressure on functionality of whey protein concentrate and whey protein isolate

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