Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

Sørensen, Helle; Mortensen, K.; Sørland, Geir Humborstad; Larsen, Flemming H.; Paulsson, Marie; Ipsen, Richard

doi:10.1016/j.idairyj.2014.09.012

Cited by 15 publications

(7 citation statements)

References 38 publications

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“…For higher calcium concentrations, HPP of dispersions resulted in a decrease of gel stiffness in glycinin and the opposite in the presence of β-conglycinin. Dynamic, ultra-high pressure homogenization treatment (300 MPa) has also been reported to increase the viscosity of whey protein-depleted milk concentrates more intensively at low mineral contents (5% instead of 10% w/w) [ 190 ]. Similarly, Zamora et al [ 134 ] referred that both ultra-high-pressure homogenization triggered changes in protein interactions (e.g.,) within rennet curds through ionic bonds with calcium salts.…”

Section: The Effect Of Emerging Technologies On Food Componentsmentioning

confidence: 99%

Functionality of Food Components and Emerging Technologies

Galanakis¹

2021

Foods

236

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This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.

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Section: The Effect Of Emerging Technologies On Food Componentsmentioning

confidence: 99%

Functionality of Food Components and Emerging Technologies

Galanakis¹

2021

Foods

236

View full text Add to dashboard Cite

show abstract

“…The whey protein particles are disrupted more severely as the homogenization pressure increases. However, due to the thermal effect (when higher homogeneous pressure is used, temperatures rise because of high shear), the broken protein particles become agglomerated again to form some large particles, resulting in the significant (P \ 0.05) increase of the average particle size of the emulsion (Sørensen et al 2015).…”

Section: Effect Of Homogenization Pressure On Particle Size Of Whey Protein Emulsionmentioning

confidence: 99%

Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein

Wang

Zhu

et al. 2019

J Food Sci Technol

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The effects of dynamic ultra-high pressure homogenization (UHPH) on the structure and functional properties of whey protein were investigated in this study. Whey protein solution of 10 mg/mL (1% w/w) was prepared and processed by a laboratory scale high pressure homogenizer with different pressures (25, 50, 100, 150, 200, and 250 MPa) at an initial temperature of 25 °C. Then, the solution samples were evaluated in terms of secondary structure, sulfhydryl and disulfide bond contents, surface hydrophobicity, average particle size, solubility, foaming capacity, emulsifying activity, and thermal properties. It was found that the secondary structure of whey protein changed with the dynamic UHPH treatment. The interchange reaction between the disulfide bond and the sulfhydryl group was promoted and the surface hydrophobicity significantly increased. The functional properties of the whey protein accordingly changed. Specifically, after dynamic UHPH treatment, the average particle size of the whey protein and emulsion decreased while the solubility, the foaming capability and the emulsification stability increased significantly. The results also revealed that with the dynamic UHPH at 150 MPa, the best improvement was observed in the whey protein functional properties. The whey protein solubility increased from 63.15 to 71.61% and the emulsification stability improved from 195 to 467 min.

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“…proteins and starches, will change due to the strong shearing force, high-speed impact, high-frequency oscillation, instantaneous pressure release, and other dynamic actions applied to the materials in the reaction chamber, resulting in certain changes in the functional properties of the materials [10][11][12] . Dynamic UHPH has been used to improve the functional properties of peanut protein [13] , soy protein [14] , whey protein [15] , and others. However, few studies have been reported on the application of dynamic UHPH to improve the functional properties of casein.…”

Section: Introduction mentioning

confidence: 99%

Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein

Wang

Liu

et al. 2019

International Journal of Agricultural and Biological Engineering

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Dynamic ultra-high pressure homogenization (UHPH) is a novel high-pressure processing technique. In this study, the effects of dynamic UHPH on the structure and functional properties of casein were systematically investigated. It was found that the functional properties of casein changed with dynamic UHPH treatment, and the treatment at 150 MPa could significantly improve casein aqueous solubility, foaming and emulsifying properties. These functional improvements could be attributed to its structural changes, since the dynamic UHPH treatment could change the secondary structure, promote the interchange reaction between the disulfide bond and the sulfhydryl group, and increase the surface hydrophobicity. The obtained results could broaden the application of casein and provide ideas for the non-thermal processing of proteins.

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Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

Cited by 15 publications

References 38 publications

Functionality of Food Components and Emerging Technologies

Functionality of Food Components and Emerging Technologies

Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein

Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein

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