Physical effects upon whey protein aggregation for nano-coating production

Ramos, Óscar L.; Pereira, Ricardo N.; Rodrigues, Rui M.; Teixeira, J. A.; Vicente, António A.; Malcata, F. Xavier

doi:10.1016/j.foodres.2014.09.036

Cited by 69 publications

(39 citation statements)

References 98 publications

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“…For F2, it was observed an increase in glutamic acid, proline, methionine, valine, phenylalanine, arginine, and serine on storage Day 30. This trend might be correlated to UF and to a greater primary proteolysis index that occurred on storage Day 30, causing peptides increase, favoring the action of microbial amine and/orexo‐peptides (Ramos et al, ; Rodrigues et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Sheep's milk concentration by ultrafiltration and cheese elaboration

Faion¹,

Becker²,

Fernandes³

et al. 2019

J Food Process Engineering

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This study aimed at concentrating sheep milk using ultrafiltration as well as Pecorino cheese elaboration and characterization. Sheep milk ultrafiltration at 22°C, for 30 min and 2 bar, provided an approximately fourfold increase in the protein and fat concentrations, consequently increased cheese yield by 17%. The cheese stored for 30 days was classified as high moisture (52%), semi‐fat (29%) with 37% protein content. High positive correlations were observed (>0.80) for depth index in relation to extension index, serine, glutamic acid, proline, methionine, valine, and phenylalanine. Arginine, threonine, aspartic acid, leucine, and lysinepresented negative (p < .05) correlations for protein. The use of concentrated sheep milk enables obtaining differential products with added‐value asan alternative technology. Practical applications Sheep milk is used in fine cheese production, mainly in Europe. The southern state of Rio Grande do Sul is the main sheep milk producer in Brazil with approximately 158,000 L per year, a market lacking further prospecting for products with different characteristics. Sheep milk concentration by ultrafiltration increases its protein contents that consequently enhancing the cheese yield as well as offering a flavor differential. In the present work, it was possible to verify that the milk concentration at 22°C, for 30 min and 2 bar, using 10 kDa membrane provided a fourfold increase in protein and fat concentrations, consequently increasing cheese yield by 17%, which provided a cheese with distinctive nutritional characteristics when compared to those made with nonconcentrated milk.

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Section: Resultsmentioning

confidence: 99%

“…The proteolysis extension index ( the action of microbial amine and/orexo-peptides (Ramos et al, 2014;Rodrigues et al, 2000).…”

Section: Cheese Characteristicsmentioning

confidence: 99%

Sheep's milk concentration by ultrafiltration and cheese elaboration

Faion¹,

Becker²,

Fernandes³

et al. 2019

J Food Process Engineering

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“…These samples were chosen for TEM imaging because they differed more significantly in terms of denaturation and aggregation behavior when compared with samples heated conventionally. Figure 6 shows TEM micrographs with typical fine-stranded structures composed of fine nanometer networks, which are known to occur at low ionic strength and pH values far from the pI, due to the dominance of intermolecular electrostatic bonds (Ikeda and Morris 2002;Ramos et al 2014;Schuster et al 2014). For the case of OH treatments, visual inspection of the micrographs shows a more open structure with some levels of protein aggregation, when compared with the denser structure of the sample treated conventionally.…”

Section: Temmentioning

confidence: 99%

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Pereira

Rodrigues

Ramos

et al. 2015

Food Bioprocess Technol

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Formation of whey protein isolate protein aggregates under the influence of moderate electric fields upon ohmic heating (OH) has been monitored through evaluation of molecular protein unfolding, loss of its solubility, and aggregation. To shed more light on the microstructure of the protein aggregates produced by OH, samples were assayed by transmission electron microscopy (TEM). Results show that during early steps of an OH thermal treatment, aggregation of whey proteins can be reduced with a concomitant reduction of the heating charge-by reducing the comeup time (CUT) needed to reach a target temperature-and increase of the electric field applied (from 6 to 12 V cm −1 ). Exposure of reactive free thiol groups involved in molecular unfolding of β-lactoglobulin (β-lg) can be reduced from 10 to 20 %, when a CUT of 10 s is combined with an electric field of 12 V cm −1 .Kinetic and multivariate analysis evidenced that the presence of an electric field during heating contributes to a change in the amplitude of aggregation, as well as in the shape of the produced aggregates. TEM discloses the appearance of small fibrillar aggregates upon the influence of OH, which have recognized potential in the functionalization of food protein networks. This study demonstrated that OH technology can be used to tailor denaturation and aggregation behavior of whey proteins due to the presence of a constant electric field together with the ability to provide a very fast heating, thus overcoming heat transfer limitations that naturally occur during conventional thermal treatments.

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“…egg white, soy and whey proteins), have attracted much attention over the years due to their physico-chemical properties and industrial relevance (Clark, Kavanagh, & Ross-Murphy, 2001;Nicolai & Durand, 2013). Whey proteins (such as β-lactoglobulin and lactoferrin) have been widely used in food products due to their high nutritional value and gelation capacity (Ramos et al, 2014;Xiong & Kinsella, 1990). The bovine lactoferrin (bLf) from milk is a single-chain glycoprotein of the transferrin family with 703 amino acids, folded into two globular lobules, with a molecular weight of about 80 kDa and an isoelectric point (pI) around 8-9 (Levay & Viljoen, 1995).…”

Section: Introductionmentioning

confidence: 99%

“…Gelation of proteins is one of the most used methods for development of protein aggregates and at high concentrations is used to form gels. When low concentrations are used is possible to produce nanoparticles Ramos et al, 2014). After the heating step where protein denatures and polymerizes, the cooling step and subsequent salt addition are the following events, which induce protein aggregation (Remondetto, Paquin, & Subirade, 2002).…”

Section: Introductionmentioning

confidence: 99%

Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile

Martins

Santos

Bourbon

et al. 2016

Food Research International

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This study aims at developing and characterizing bovine lactoferrin (bLf) nanoparticles as an iron carrier. bLf nanoparticles were characterized in terms of size, polydispersity index (PdI), electric charge (ζ-potential), morphology, structure and stability over time. Subsequently, iron release experiments were performed at different pH values (2.0 and 7.0) at 37°C, in order to understand the release mechanism. bLf (0.2%, w/v) nanoparticles were successfully produced by thermal gelation (75°C for 20min). bLf nanoparticles with 35mM FeCl showed an iron binding efficiency value of approximately 20%. The nanoparticles were stable (i.e. no significant variation of size and PdI of the nanoparticles) for 76days at 4°C and showed to be stable between 4 and 60°C and pH2 and 11. Release experiments at pH2 showed that iron release could be described by the linear superposition model (explained by Fick and relaxation phenomenon). On the contrary, the release mechanism at pH7 cannot be described by either Fick or polymer relaxation behaviour. In general, results suggested that bLf nanoparticles could be used as an iron delivery system for future food applications.

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Physical effects upon whey protein aggregation for nano-coating production

Cited by 69 publications

References 98 publications

Sheep's milk concentration by ultrafiltration and cheese elaboration

Sheep's milk concentration by ultrafiltration and cheese elaboration

Production of Whey Protein-Based Aggregates Under Ohmic Heating

Lactoferrin-based nanoparticles as a vehicle for iron in food applications – Development and release profile

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