Functional Milk Proteins: Production and Utilization

Mulvihill, Daniel M.; Ennis, Michael P.

doi:10.1007/978-1-4419-8602-3_32

Cited by 88 publications

(89 citation statements)

References 89 publications

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“…Whey protein isolate (WPI), an abundant by-product in the cheese-making industry, has been successfully employed as a raw material for preparation of biodegradable polymers (Mulvihill and Ennis, 2003). WPI has desirable film forming and barrier properties, which compare well to petrobased products (McHugh et al, 1994a, McHugh et al, 1994b, Fairley et al, 1996, Sothornvit and Krochta, 2000, Fang et al, 2002, Hong and Krochta, 2003, Khwaldia et al, 2004, Perez-Gago et al, 2005, Gounga et al, 2007, Pallas-Brindle and Krochta, 2008and Min et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Kadam

Thunga

Wang

et al. 2013

Journal of Food Engineering

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Whey protein isolate (WPI) films embedded with TiO2@@SiO2 (porous silica (SiO2) coated titania (TiO2)) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO2@@SiO2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3-4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety. AbstractWhey protein isolate (WPI) films embedded with TiO 2 @@SiO 2 (porous silica (SiO 2 ) coated titania (TiO 2 )) nanoparticles for improved mechanical properties were prepared by solution casting. A WPI solution of 1.5 wt% TiO 2 @@SiO 2 nanoparticles was subjected to sonication at amplitudes of 0, 16, 80 and 160 μm prior to casting in order to improve the film forming properties of protein and to obtain a uniform distribution of nanoparticles in the WPI films. The physical and mechanical properties of the films were determined by dynamic mechanical analysis (DMA), thermogravimetric analysis (TGA), and tensile testing. Water vapor permeability (WVP) measurements revealed that the water vapor transmission rates are slightly influenced by sonication conditions and nanoparticle loading. The DMA results showed that, at high sonication levels, addition of nanoparticles prevented protein agglomeration. The thermal stability of the materials revealed the presence of 3-4 degradation stages in oxidizing the protein films. The addition of nanoparticles strengthens the WPI film, as evidenced by tensile stress analysis. Sonication improved nanoparticle distribution in film matrix; such films can potentially become effective packaging materials to enhance food quality and safety.

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Section: Introductionmentioning

confidence: 99%

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Kadam

Thunga

Wang

et al. 2013

Journal of Food Engineering

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“…partly explains the processing challenges. The extraction method described in this study included a step whereby samples were adjusted to pH ϳ4.6, which has been shown to precipitate ϳ80% of the total nitrogen in dairy samples (39). Incorporation of this step facilitated the removal of a significant fraction of residues by low-speed centrifugation.…”

Section: Discussionmentioning

confidence: 99%

Metagenomic Analysis of Dairy Bacteriophages: Extraction Method and Pilot Study on Whey Samples Derived from Using Undefined and Defined Mesophilic Starter Cultures

Muhammed

Kot

Neve

et al. 2017

Appl Environ Microbiol

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Despite being potentially highly useful for characterizing the biodiversity of phages, metagenomic studies are currently not available for dairy bacteriophages, partly due to the lack of a standard procedure for phage extraction. We optimized an extraction method that allows the removal of the bulk protein from whey and milk samples with losses of less than 50% of spiked phages. The protocol was applied to extract phages from whey in order to test the notion that members of Lactococcus lactis 936 (now Sk1virus), P335, c2 (now C2virus) and Leuconostoc phage groups are the most frequently encountered in the dairy environment. The relative abundance and diversity of phages in eight and four whey mixtures from dairies using undefined mesophilic mixed-strain cultures containing Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc species (i.e., DL starter cultures) and defined cultures, respectively, were assessed. Results obtained from transmission electron microscopy and high-throughput sequence analyses revealed the dominance of Lc. lactis 936 phages (order Caudovirales, family Siphoviridae) in dairies using undefined DL starter cultures and Lc. lactis c2 phages (order Caudovirales, family Siphoviridae) in dairies using defined cultures. The 936 and Leuconostoc phages demonstrated limited diversity. Possible coinduction of temperate P335 prophages and satellite phages in one of the whey mixtures was also observed. IMPORTANCEThe method optimized in this study could provide an important basis for understanding the dynamics of the phage community (abundance, development, diversity, evolution, etc.) in dairies with different sizes, locations, and production strategies. It may also enable the discovery of previously unknown phages, which is crucial for the development of rapid molecular biology-based methods for phage burden surveillance systems. The dominance of only a few phage groups in the dairy environment signifies the depth of knowledge gained over the past decades, which served as the basis for designing current phage control strategies. The presence of a correlation between phages and the type of starter cultures being used in dairies might help to improve the selection and/or design of suitable, custom, and cost-efficient phage control strategies.KEYWORDS abundance, bacteriophages, Caudovirales, dairy, diversity, Lactococcus lactis, Leuconostoc, mesophilic, metavirome, Siphoviridae, starter culture, whey

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“…Measurement of bread loaf volume In bakeries, use of whey protein products generally reduces loaf volume (Mulvihill and Ennis 2003). Milk proteins do not have properties similar to those of wheat gluten and therefore cannot replace the wheat protein in large part in bakery products; however, they could be used as nutritional supplements and for functional effects in cereal-based products.…”

Section: Sds-page Analysismentioning

confidence: 99%

“…Skim milk powder is used as an ingredient in many food products, including cheese, yogurt, milk beverages, bread, and cakes (Mulvihill and Ennis, 2003). Skim milk powder imparts on food products not only a milky flavor, but also desirable physical properties, thereby satisfying preference requirements.…”

Section: Introductionmentioning

confidence: 99%

Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process

Miyamoto

Matsumiya

Kubouchi

et al. 2009

FSTR

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To investigate the effects of production-related heat treatments on physicochemical properties of skim milk powder, four kinds of skim milk powder were prepared under different heating conditions. The degree of heating was expressed as the integrated caloric content added to the powders. The four skim milk powders were dispersed in water, and the physicochemical properties of them were compared. Solution turbidity increased with an increase in integrated caloric content, but the protein content in the supernatant decreased; the latter characteristic indicated that severe heating conditions resulted in aggregate formation of denatured whey protein molecules. The content of sulfhydryl groups and surface hydrophobicity of skim milk solutions were closely related to the heating conditions in the production process. SDS-PAGE analysis revealed that β-lactoglobulin and α-lactalbumin were main proteins involved in aggregate formation. The powder that had been treated with the most severe heating condition was found to be the most suitable for making bread.

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Functional Milk Proteins: Production and Utilization

Cited by 88 publications

References 89 publications

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Preparation and characterization of whey protein isolate films reinforced with porous silica coated titania nanoparticles

Metagenomic Analysis of Dairy Bacteriophages: Extraction Method and Pilot Study on Whey Samples Derived from Using Undefined and Defined Mesophilic Starter Cultures

Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process

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