The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk

Anema, Skelte G.

doi:10.1016/b978-0-12-815251-5.00009-8

Cited by 23 publications

(14 citation statements)

References 165 publications

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“…More importantly, for reconstituted skim milk the presence of soluble aggregates involving κ‐CN (Figure 1a) could also interfere with rennet's access to the active site of entrapped κ‐CN molecules. Aggregates in reconstituted skim milk are heat‐induced during skim milk powder processing via thiol (S‐H)‐disulfide (S‐S) interactions and appear as intermediate bands on SDS‐PAGE (Anema 2020). In the present study, such bands could be clearly seen in whey samples (Figure 3a1 and b1) and appeared to be covalently bonded since all other forms of interactions are supposedly dissociated under nonreducing SDS‐PAGE conditions.…”

Section: Discussionmentioning

confidence: 99%

“…2018), showing that the presence of some intact κ‐CN molecules is inevitable unless conditions applied allow a complete hydrolysis. Furthermore, unlike other CNs, κ‐CN is not sensitive to Ca ions (Huppertz 2013) and located preferentially on the micellar surface (Anema 2020); thus, unhydrolysed soluble molecules of κ‐CN would end up in whey.…”

Section: Discussionmentioning

confidence: 99%

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Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey

Kayihura

2023

Int J of Dairy Tech

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Milk composition is a major factor determining cheesemaking efficiency where caseins (CNs) play key roles, but little is known about individual partitioning during coagulation. This study evaluated the impact of reconstituted skim milk concentration (8%–25% solids) on the partitioning of individual CNs between rennet curd and whey produced with or without slight acidification. αs2‐CN and intact κ‐CN fractions partitioned in rennet whey were less than 10% and decreased with rise in milk concentration, whereas αs1‐CN and β‐CN appeared 100% retained into the curds. Loss of some αs2‐ and κ‐CN into rennet whey is attributed to their soluble complexes with whey proteins.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey

Kayihura

2023

Int J of Dairy Tech

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“…Both β-Lg and α-La in the unfolded status preferentially bind to the surface of casein micelles by reacting with κ-casein [ 26 ]. When severe heat treatments are applied, other inter and intramolecular interactions occur, leading to the formation of insoluble protein aggregates, also entrapping fat globules [ 32 , 33 ]. Aside from heating conditions, the protein concentration and pH of the medium also regulate the degree of whey protein binding to casein instead of self-aggregation, and this dramatically impacts milk protein functionality and behavior [ 34 ].…”

Section: Approaches and Methodologies For Modifying The Properties Of...mentioning

confidence: 99%

“…Chemical, physical, and enzymatical treatments can be applied to induce protein crosslinking since proteins have several reactive groups (e.g., side chains of glutamine, lysine, tyrosine, cysteine) [ 39 , 40 ]. Disulfide bonds are naturally occurring crosslinks in whey proteins, which may rearrange when subject to thermal treatments, enzymatic catalysis, or oxidative conditions, with a significant impact on protein functionality [ 32 ]. The creation of inter- and intra-molecular disulfide bonds leads to the formation of a stronger, more rigid protein network with enhanced resistance to proteolysis [ 41 ].…”

Section: Approaches and Methodologies For Modifying The Properties Of...mentioning

confidence: 99%

Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

Gerna

D’Incecco

Limbo

et al. 2023

Foods

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Biopolymers of different natures (carbohydrates, proteins, etc.) recovered from by-products of industrial processes are increasingly being studied to obtain biomaterials as alternatives to conventional plastics, thus contributing to the implementation of a circular economy. The food industry generates huge amounts of by-products and waste, including unsold food products that reach the end of their shelf life and are no longer usable in the food chain. Milk proteins can be easily separated from dairy waste and adapted into effective bio-based polymeric materials. Firstly, this review describes the relevant properties of milk proteins and the approaches to modifying them for subsequent use. Then, we provide an overview of recent studies on the development of films and coatings based on milk proteins and, where available, their applications in food packaging. Comparisons among published studies were made based on the formulation as well as production conditions and technologies. The role of different additives and modifiers tested for the performances of films and coatings, such as water vapor permeability, tensile strength, and elongation at break, were reviewed. This review also outlines the limitations of milk-protein-based materials, such as moisture sensitivity and brittleness. Overall, milk proteins hold great potential as a sustainable alternative to petroleum-based polymers. However, their use in food packaging materials at an industrial level remains problematic.

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“…Heat-treated milk is next initially cooled down to 75 C to allow effective homogenization by utilizing two-stage homogenizer (168 bar). Milk possesses numerous heat unstable components such as enzymes or whey protein, which under high temperature can denature and react with inorganic elements and clump together (Anema, 2020;Anema & McKenna, 1996).…”

Section: Milk Blend Processingmentioning

confidence: 99%

Industrial manufacture of fruit decorated rice puddings–An overview

Sompolski

Hefft

2022

J Food Process Engineering

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Rice pudding is a popular dessert that is eaten across the globe. Variations include the Turkish Sutlaç, German Milchreis, and Indian Kheer. This review article presents the industrial manufacture of a fruit topped rice pudding. Special emphases have been laid onto the process flow, key equipment, and critical control points. This review covers the entire manufacturing chain from product intake to packaged good and will relate back to key industrial equipment required to achieve a unit operation. Further, environmental considerations have been reflected upon. Practical ApplicationsThis review addresses a gap in the literature compiling a comprehensive overview on the manufacture of rice puddings. To compile such a review knowledge must be drawn from dairy processing, grain technology and, given this particular work considers decoration, fruit processing. However, rice pudding is an internationally enjoyed dessert, therefore, it has been deemed as useful to compile this knowledge for the wider food process engineering community.

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The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk

Cited by 23 publications

References 165 publications

Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey

Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey

Strategies for Exploiting Milk Protein Properties in Making Films and Coatings for Food Packaging: A Review

Industrial manufacture of fruit decorated rice puddings–An overview

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