Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

Tu, Zong–cai; Zhang, Lan; Wang, Hui; Huang, Xiaoqin; Zhang, Lu; Yang, Kai

doi:10.3136/fstr.20.345

Cited by 7 publications

(2 citation statements)

References 42 publications

(20 reference statements)

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“…Other factors that could be important include the type of heat source: Gomaa () found that microwave heating not only enhanced antioxidative activity of β‐lactoglobulin hydrolysate, but the same hydrolysate also presented unique proteins, an indication that microwave treatment may have exposed new cleavage sites within the protein. Since geometry of proteins in skim milk was also changed during microwave heating (Tu et al., ), microwave treatment can also enhance digestibility of milk.…”

Section: Impact Of Food Processing Operationsmentioning

confidence: 99%

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Maestri

Pavlićević

Montorsi

et al. 2018

Comp Rev Food Sci Food Safe

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Amino acid (AA) sequences of 807 bioactive peptides from foods of animal origin were examined in order to correlate peptide structure with activity (antihypertensive, antioxidative, immunomodulatory, antimicrobial, hypolipidemic, antithrombotic, and opioid) and stability in vivo. Food sources, such as milk, meat, eggs, and marine products, show different frequencies of bioactive peptides exhibiting specific effects. There is a correlation of peptide structure and effect, depending on type and position of AA. Opioid peptides contain a high percentage of aromatic AA residues, while antimicrobial peptides show an excess of positively charged AAs. AA residue position is significant, with those in the first and penultimate positions having the biggest effects on peptide activity. Peptides that have activity in vivo contain a high percentage (67%) of proline residues, but the positions of proline in the sequence depend on the length of the peptide. We also discuss the influence of processing on activity of these peptides, as well as methods for predicting release from the source protein and activity of peptides.

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Section: Impact Of Food Processing Operationsmentioning

confidence: 99%

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Maestri

Pavlićević

Montorsi

et al. 2018

Comp Rev Food Sci Food Safe

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“…Tu et al. () observed that MW heating at 400 W for 15 min changes the isoelectric point of proteins of conjugated protein‐lactose compounds resulting in a more acidic environment. According to these authors, this can increase the application of milk protein, expanding its application to acidic foods.…”

Section: Mw Heating and Intrinsic Quality Parameters In Dairy Processingmentioning

confidence: 99%

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Martins

Cavalcanti

Couto

et al. 2019

Comp Rev Food Sci Food Safe

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Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing superior‐quality dairy‐based products with extended shelf‐life, representing a good alternative to conventional heat treatment. The main drawback of MW heating refers to nonuniform temperature distribution, resulting in hot and cold spots mainly in solid and semisolid products; however, MW heating has been shown to be suitable for liquid foods, especially in a continuous fluid system. This review aims to describe the main factors and parameters necessary for the application of MW heating technology for dairy processing, considering the theoretical fundamentals and its effects on quality and safety aspects of milk and dairy products. MW heating has demonstrated great ability for the destruction of pathogenic/spoilage microorganisms and their spores, and also inactivation of enzymes, thereby preserving fresh characteristics of dairy products.

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Heat Treatment of Milk: Microwave Technology and Ohmic Heating

Bakalis

Fryer

López-Quiroga

2022

Encyclopedia of Dairy Sciences

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Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

Cited by 7 publications

References 42 publications

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Meta‐Analysis for Correlating Structure of Bioactive Peptides in Foods of Animal Origin with Regard to Effect and Stability

Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products

Heat Treatment of Milk: Microwave Technology and Ohmic Heating

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