Skimmed milk structural dynamics during high hydrostatic pressure processing from in situ SAXS

Yang, Shuailing; Tyler, Arwen I. I.; Ahrné, Lı́lia; Kirkensgaard, Jacob J. K.

doi:10.1016/j.foodres.2021.110527

Cited by 19 publications

(18 citation statements)

References 44 publications

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“…Since pressure levels higher than 300 MPa cause the CNs to bind to the pressure‐denatured β‐LG, the submicelles are prevented from reassociating/recovering into large micelles. The effect of the pressure levels and holding time on the CN is highly dependent on factors such as pH, decompression conditions, cycling, concentration, temperature, and medium composition (Aalaei et al., 2021; Munir et al., 2019; Olsen & Orlien, 2016; Patel & Huppertz, 2014; S. Yang et al., 2021; Z. Yang et al., 2018). These factors are discussed in detail below and summarized in Figure 1.…”

Section: Factors Affecting the Cn Modification Under Hhpmentioning

confidence: 99%

“…This milder effect was due to a slight reversion of the HHP effects during decompression between cycles. The higher possibility of reassembly of CN fragments or submicelles during decompression between cycles might eventually result in higher preservation of micelles under cyclic HHP (S. Yang et al, 2020Yang et al, , 2021. This additional opportunity for the reassociation of CN fragments/submicelles in the cycled HHP process also caused the number of submicelles to increase to a lesser extent after cycled HHP than was the case after a single HHP cycle.…”

Section: Effect Of Cyclingmentioning

confidence: 99%

“…Thus, the temperature increase inside the pressure vessel (caused by the high rate of compression heating of pressure transmitting fluid) reduced the calcium phosphate solubility and enhanced the hydrophobic interactions, counteracting the effect of HHP on the micellar dissociation and size in milk (Bravo et al, 2015). S. Yang et al (2021) reported that in comparison with HHP at 25…”

Section: High Temperaturementioning

confidence: 99%

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Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Gharbi

Marciniak

Doyen

2022

Comp Rev Food Sci Food Safe

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High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk proteins depending on factors such as the temperature, pH, concentration, decompression rate, cycling, composition of the medium and pressure level and duration. An in-depth understanding of the impact of these factors is important for controlling HHP-induced modification of milk proteins and the interactions within or between them, which can be applied to prevent undesired aggregation, gelation, and precipitation during HHP processing or to obtain specific milk protein modifications to attain specific protein properties. In this regard, understanding the influences of these factors can provide insight into the modulation and optimization of HHP conditions to attain specific milk protein structures. In recent years, there has been a great research attention on HHP-induced changes in milk proteins influenced by factors such as pH, temperature, concentration, cycling, decompression condition, and medium composition. Hence, to provide insight into how these factors control milk protein structures under HHP treatment and to understand if their effects depend on HHP parameters and environmental conditions, this review discusses recent findings on how various factors (pH, temperature, cycling, decompression rate, medium composition, and concentration) affect HHP-induced bovine milk protein modification. K E Y W O R D Sbovine milk proteins, high hydrostatic pressure, structural changes Practical Application: The information provided in this review will be very useful to anticipate the challenges related to the formulation and development of pressure-treated milk and dairy products.

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Section: Factors Affecting the Cn Modification Under Hhpmentioning

confidence: 99%

Section: Effect Of Cyclingmentioning

confidence: 99%

Section: High Temperaturementioning

confidence: 99%

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Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Gharbi

Marciniak

Doyen

2022

Comp Rev Food Sci Food Safe

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“…The dynamic and disordered nature of caseins, along with their multivalent interactions, enable caseins within micelles (particularly the 'free caseins' that are not involved in binding to CaP nanoclusters via CaPbinding SLiMs) to exchange with their environment, the milk serum. Various studies have shown that free caseins readily exchange with the serum and undergo a population shift between the casein micelles and serum in response to alteration of temperature and pressure [40,41]. Similarly, the components (proteins, RNA, etc.)…”

Section: Multivalent Interactions Between Intrinsically Disordered Pr...mentioning

confidence: 99%

Are casein micelles extracellular condensates formed by liquid‐liquid phase separation?

et al. 2022

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Casein micelles are extracellular polydisperse assemblies of unstructured casein proteins. Caseins are the major component of milk. Within casein micelles, casein molecules are stabilised by binding to calcium phosphate nanoclusters and, by acting as molecular chaperones, through multivalent interactions. In the light of such interactions, we discuss whether casein micelles can be considered as extracellular condensates formed by liquid-liquid phase separation. We analyse the sequence, structure and interactions of caseins in comparison with proteins forming intracellular condensates. Furthermore, we review the similarities between caseins and small heat-shock proteins whose chaperone activity is linked to phase separation of proteins. By bringing these observations together, we describe a regulatory mechanism for protein condensates, as exemplified by casein micelles.

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“…X-ray scattering is a nondestructive technique commonly used for materials and structure characterization in different applications, such as the development of pharmaceuticals (Munjal & Suryanarayanan, 2021;Amaro & Mulholland, 2018;Maveyraud & Mourey, 2020), the analysis of myelin Georgiadis et al, 2021;Mu ¨ller et al, 2021) and amyloid structure (Liu et al, 2016;Choi et al, 2021) for disease detection in human brain tissue, the evaluation of human tissue nanostructure (Mu ¨ller et al, 2010;Georgiadis et al, 2021) in biomedical imaging, the effects of cellular membrane thickness on intracellular transport (Heberle & Pabst, 2017;Khondker et al, 2021), the inspection of skimmed milk nanostructures in food science (Yang et al, 2021;Christiansen et al, 2021), determining the stability and flexibility of polymer-like wires used in sub-nanometric materials design (Ni et al, 2018;Liu & Wang, 2020), and many others.…”

Section: Introductionmentioning

confidence: 99%

A comparison of deep-learning-based inpainting techniques for experimental X-ray scattering

et al. 2022

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The implementation is proposed of image inpainting techniques for the reconstruction of gaps in experimental X-ray scattering data. The proposed methods use deep learning neural network architectures, such as convolutional autoencoders, tunable U-Nets, partial convolution neural networks and mixed-scale dense networks, to reconstruct the missing information in experimental scattering images. In particular, the recovered pixel intensities are evaluated against their corresponding ground-truth values using the mean absolute error and the correlation coefficient metrics. The results demonstrate that the proposed methods achieve better performance than traditional inpainting algorithms such as biharmonic functions. Overall, tunable U-Net and mixed-scale dense network architectures achieved the best reconstruction performance among all the tested algorithms, with correlation coefficient scores greater than 0.9980.

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Skimmed milk structural dynamics during high hydrostatic pressure processing from in situ SAXS

Cited by 19 publications

References 44 publications

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review

Are casein micelles extracellular condensates formed by liquid‐liquid phase separation?

A comparison of deep-learning-based inpainting techniques for experimental X-ray scattering

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