Changes in functionality of whey protein and micellar casein after high pressure – low temperature treatments

Baier, Daniel; Schmitt, Christophe; Knorr, Dietrich

doi:10.1016/j.foodhyd.2014.10.010

Cited by 24 publications

(11 citation statements)

References 40 publications

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“…The presence of WPs could inhibit the formation of CN flocs through a delay in the development of hydrophobic and hydrogen interactions in flocs. Consequently, CN solubility increased in the presence of WPs under pressurization at subzero temperatures (Baier, Purschke, et al, 2015;Baier et al, 2015aBaier et al, , 2015b.…”

Section: Effect Of Medium Composition (Wps and Lactose)mentioning

confidence: 99%

“…This results from the interaction between β-LG and κ-CN. Unfolded β-LG can form disulfide-bonded aggregates with κ-CN via thioldisulfide bond exchange (Baier et al, 2015a;Bravo et al, 2013Bravo et al, , 2012. These exchanges resulted in greater denaturation of β-LG and α-LA in milk than in whey or buffer, potentially due to the smaller number of molecules available for interaction or aggregation, owing mainly to the absence of CN in whey (Huppertz et al, 2019;Mazri, Ramos, et al, 2012;Patel & Huppertz, 2014).…”

Section: 21mentioning

confidence: 99%

“…At a pH value near the pI of β-LG, the interaction between β-LG and κ-CN was inhibited (500 MPa, 20 min, 25 • C). This inhibition was due to the lower reactivity of the thiol groups and the higher reversibility of β-LG unfolding at an acidic pH of 5.8 (Baier et al, 2015a). At the CN micelle pI (4.6), the association of β-LG with itself and with CN caused β-LG and CN to precipitate (250 and 350 MPa for 5 min to 15 min at 25 • C; 250−650 MPa for 5 min at 15 • C).…”

Section: Effect Of Medium Phmentioning

confidence: 99%

“…This led to additional mechanical stress on proteins (−35 • C). The decompression rate could affect the time and speed of the crystallization process, thereby affecting protein denaturation (Baier et al, 2015a).…”

Section: Effect Of Decompression Rate and Cyclingmentioning

confidence: 99%

See 3 more Smart Citations

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: Effect Of Medium Composition (Wps and Lactose)mentioning

confidence: 99%

Section: 21mentioning

confidence: 99%

Section: Effect Of Medium Phmentioning

confidence: 99%

Section: Effect Of Decompression Rate and Cyclingmentioning

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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“…Application of high pressure treatments can induce milk protein denaturation, causing structural modifications of both CN and WPs [3,10,54,63,116,134]. The impact of high pressure treatment on WPs has recently been reviewed by Piccolomini, Kubow and Lands [108].…”

Section: Influence Of Food Processing On the Release Of Bioactive Pepmentioning

confidence: 99%

Bioactive properties of milk proteins in humans: A review

Nongonierma

Fitzgerald

2015

Peptides

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Many studies have demonstrated that milk protein consumption has benefits in terms of promoting human health. This review assesses the intervention studies which have evaluated potential health enhancing effects in humans following the ingestion of milk proteins. The impact of milk protein ingestion has been studied to asses their satiating, hypotensive, antimicrobial, anti-inflammatory, anticancer, antioxidant, insulinotropic properties as well as their impact on morphological modifications (e.g., muscle and fat mass) in humans. Consistent health promoting effects appear to have been observed in certain instances (i.e., muscle protein synthesis, insulinotropic and hypotensive activity). However, controversial outcomes have also been reported (i.e., antimicrobial, antiinflammatory, anticancer and antioxidant properties). Several factors including interindividual differences, the timing of protein ingestion as well as the potency of the active components may explain these differences. In addition, processing conditions have been reported, in certain instances, to affect milk protein structure and therefore modify their bioactive potential. It is thought that the health promoting properties of milk proteins are linked to the release of bioactive peptides (BAPs) during gastrointestinal digestion. There is a need for further research to develop a more in-depth understanding on the possible mechanisms involved in the observed physiological effects. In addition, more carefully controlled and appropriately powered human intervention studies are required to demonstrate the health enhancing properties of milk proteins in humans.

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Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume)

Luo

Tappi

Wang

et al. 2018

Food Bioprocess Technol

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Changes in functionality of whey protein and micellar casein after high pressure – low temperature treatments

Cited by 24 publications

References 40 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

Bioactive properties of milk proteins in humans: A review

Study of the Effect of High Hydrostatic Pressure (HHP) on the Osmotic Dehydration Mechanism and Kinetics of Wumei Fruit (Prunus mume)

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