UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey

Bühler, Sofie; Solari, Federico; Gasparini, Alessandra; Montanari, Roberto; Sforza, Stefano; Tedeschi, Tullia

doi:10.1016/j.lwt.2019.01.051

Cited by 30 publications

(12 citation statements)

References 15 publications

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“…The analytical system is an Acquity UPLC coupled to a single quadrupole SQD detector (Waters, Milford, MA, USA), and the chromatographic column used is an Acquity BEH UPLC 300 A, 150× 2.1 mm with a C18 stationary phase (Waters, Milford, MA, USA). Details of the chromatographic and acquisition parameters are described in Buhler et al ( 16 ).…”

Section: Methodsmentioning

confidence: 99%

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Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

et al. 2021

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Legumes have been known for centuries for their good nutritional properties. Unfortunately, during processing, from 5 to 25% of this production is wasted, generating by-products that can still be a rich source of useful compounds, such as proteins, which can still be used in food and feed formulations. The choice of the extraction technique is important to preserve the nutritional value of proteins since drastic conditions of pH and/or temperature could damage them. In this work, two mild extraction techniques (direct assisted extraction—DAE and enzymatic assisted extraction—EAE) were applied for protein extraction from legume by-products obtained from agro-industrial processes. The quality of proteins was evaluated considering protein integrity [SDS-PAGE, degree of hydrolysis (DH), free amino acid content, racemization degree] and nutritional features [amino acid score (AAS), digestibility]. Direct assisted extraction is the technique that has best preserved protein integrity (1–5% DH and free amino acid content <1%), The digestibility of proteins extracted with EAE is higher (no protein bands detected in SDS-PAGE) than with the one of DAE extracts, making this technique particularly suitable for those food and feed formulation were a high digestibility of proteins is required.

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Section: Methodsmentioning

confidence: 99%

“…The separation and detection of derivatized amino acids were achieved by RP-UPLC/ESI-MS using a single quadrupole in Single Ion Recording acquisition mode. Details are described in Buhler et al ( 16 ).…”

Section: Methodsmentioning

confidence: 99%

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

et al. 2021

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“…Sorghum flour (500 mg) underwent acid hydrolysis and derivatization with AccQ Tag (Waters, Milford, MA, USA) as described in Anzani et al [ 25 ]. All samples and standard solutions were analyzed using an ultra-performance liquid chromatography coupled to electrospray ionization mass spectroscopy (UPLC/ESI-MS) system as described by Buhler et al [ 26 ]. The ratio of essential amino acid (EA) to total amino acid (TA) was calculated (EA/TA, %).…”

Section: Methodsmentioning

confidence: 99%

Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

Marchini

Marti

Folli

et al. 2021

Foods

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The nutritional and physicochemical properties of sorghum proteins and starch make the use of this cereal for food production challenging. Sprouting is a cost-effective technology to improve the nutritional and functional profile of grains. Two drying treatments were used after sorghum sprouting to investigate whether the drying phase could improve the protein and starch functionalities. Results showed that the drying treatment at lower temperature/longer time (40 °C for 12 h) extended the enzymatic activity that started during sprouting compared to the one performed at higher temperature/shorter time (50 °C for 6 h). An increased protein hydrolysis and water- and oil-holding capacity were found in the flour obtained by the former treatment. Higher protein matrix hydrolysis caused high exposure of starch to enzymes, thus increasing its digestibility, while worsening the technological functionality. Overall, modulating drying conditions could represent a further way, in addition to sprouting, to improve sorghum flour’s nutritional profile.

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“…UV treatment of light with the wavelength range of 254 nm shows better results to inactivate the molds, bacteria, viruses and other microorganisms. [68] Pathogenic microorganisms that cause unfavorable impacts on products can be deactivated by UV-irradiation treatment without affecting the overall characteristics of food products. [69] Ultraviolet radiations with the wavelength range of 270-295 nm for different periods between 2-24 hours were applied on milk proteins samples.…”

Section: Ultraviolet Irradiationmentioning

confidence: 99%

Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review

Syed

Hassan

Sharif

et al. 2021

International Journal of Food Properties

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The current review focused on the effect of different thermal and nonthermal processing techniques on the structural and functional modifications of milk proteins. In thermal processing, denaturation in whey proteins takes place at the temperature range of 60-100°C. High temperature short time (HTST) treatment caused denaturation with the loss of secondary structure of proteins at temperature of 72°C for 15 minutes. Ultra-high temperature (UHT) treatment damaged β-lactoglobulins at higher temperature range of 135-140°C for 2 seconds. High-pressure processing (HP) (≤200-400 MPa) caused denaturation and aggregation of casein micelles with large molecular size. High-pressure homogenization with 350-400 MPa caused modification in structure of milk proteins and enhanced the solubility of whey proteins. Gamma irradiation with the dose of 3 kGy and 10 kGy crosslinked bands from α-lactalbumin and β-lactoglobulins respectively. At the dose of 32-64 kGy, crosslinking among caseinates appeared and molecular size of whey proteins increased. Dose of ultraviolet (UV) irradiation (254 nm) caused stability and improvement in the structure of whey proteins. Sonication treatment (20 W for 60 minutes) caused reduction in the size of casein micelles up to 1-4 nm.

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UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey

Cited by 30 publications

References 15 publications

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies

Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features

Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review

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