Effects of conventional processing methods on whey proteins in production of native whey powder

Muuronen, Klaus; Partanen, Riitta; Heidebrecht, Hans-Jürgen; Kulozik, Ulrich

doi:10.1016/j.idairyj.2020.104959

Cited by 12 publications

(8 citation statements)

References 50 publications

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“…All milk samples were preserved at −80°C until use. Goat whey powder and bovine whey powder were produced referring to the methods of Outinen et al (2010) and Muuronen et al (2021). First, 200 mL of raw milk was dispensed into 10-mL centrifuge tubes and centrifuged at 1,677 × g for 30 min at 4°C to remove the upper fat and retain the lower skim milk.…”

Section: Sample Preparationmentioning

confidence: 99%

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DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

Zhang

Qiao

et al. 2022

Journal of Dairy Science

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As one of the main ingredients in some milk powders, whey powder is sometimes added to pure goat milk products, which can cause health risks, economic fraud, and unfair competition of food industries. This study is the first to explore qualitative and quantitative methods to identify adulteration of bovine whey powder in goat dairy products based on DNA. We extracted DNA from whey powder using a modified DNA extraction method; this exhibited good quality and integrity, with purity of 1.53 to 1.75 and concentration of 122 to 179 ng/μL. Conventional PCR and real-time PCR were compared for qualitative detection of bovine whey powder; real-time PCR demonstrated sensitivity of 0.01 ng/ μL, which was higher than the 0.05 ng/μL detected by the conventional PCR method. Furthermore, real-time PCR was conducted for DNA quantitative detection, with good linearity (R 2 = 0.9858) obtained for bovine whey powder contents from 0.1% to 30%. Relative error decreased with increase of the mixing proportion of whey powder; the coefficient of variation above 0.1% of the mixing ratio was close to or less than 5%; and the relative standard deviation of repeatability results was less than 5%. Considering the economic costs of testing, conventional PCR could be performed first, and samples with obvious intentional adulteration detected can be further accurately quantified by real-time PCR. Overall, this research provides a realistic and effective method for qualitative and quantitative identification of bovine whey powder in goat dairy products, thus laying a good foundation for verification of goat dairy product label claims and industrial control.

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Section: Sample Preparationmentioning

confidence: 99%

“…All of these methods use lipids or proteins as target analytes. However, some proteins in whey powder are prone to denaturation during pasteurization, evaporation, and drying (Muuronen et al, 2021). Brick et al (2017) found an approximately 20% loss of identifiable proteins after pasteurization.…”

Section: Introductionmentioning

confidence: 99%

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

Zhang

Qiao

et al. 2022

Journal of Dairy Science

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“…Native whey is directly produced by the microfiltration of skim milk, which is mostly used for nutraceuiticals and functional foods (Muuronen et al . 2021). Acid whey (AW) has become a worldwide problem for dairy industry as a result of the growing Greek (strained) yoghurt and cheese markets (Uduwerella et al .…”

Section: Introductionmentioning

confidence: 99%

“…Acid whey, which has lower pH values than sweet whey (pH ~3.9-4.5), is by-product of acid coagulated dairy products such as Greek yoghurt, cottage cheese or acid casein (Anand et al 2013). Native whey is directly produced by the microfiltration of skim milk, which is mostly used for nutraceuiticals and functional foods (Muuronen et al 2021). Acid whey (AW) has become a worldwide problem for dairy industry as a result of the growing Greek (strained) yoghurt and cheese markets (Uduwerella et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Suitability of acid whey for fermented and fresh‐pack cornichon pickle production

Cetin

Avunca

Mehmetoğlu

et al. 2023

Int J of Dairy Tech

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Suitability of acid whey (AW) as brine media in fermented and fresh-pack cornichon pickle production was investigated. Fermented and fresh-pack pickles were produced with AW and vinegar (control). Microbiological, textural, colour and sensory properties of the pickles were monitored during 12-wk storage at room temperature. Fermented and fresh-pack pickles manufactured with AW exhibited higher total solids content than the pickles manufactured with vinegar. Acid whey as pickling media increased the development of presumptive lactococci species both in fermented and in freshpack pickles. This study shows that AW is a suitable pickling media for fermented and fresh-pack cornichon pickle manufacture.

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“…Since several years, the development of cost-efficient separation methods of the individual whey protein fractions has evolved as an important driver for innovation in dairy industry and food research. A common concomitant of traditional dairy processing is the partial loss of native conformation caused by thermal, mechanical or chemical stresses on the protein [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Molecular Analytical Assessment of Thermally Precipitated α-Lactalbumin after Resolubilization

Haller

Maier

Kulozik

2021

Foods

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Selective thermal precipitation followed by a mechanical separation step is a well described method for fractionation of the main whey proteins, α-lactalbumin (α-la) and β-lactoglobulin (β-lg). By choosing appropriate environmental conditions the thermal precipitation of either α-la or β-lg can be induced. Whereas β-lg irreversibly aggregates, the precipitated α-la can be resolubilized by a subsequent adjustment of the solution’s pH and the ionic composition. This study reports on the analytical characterization of resolubilized α-la compared to its native counterpart as a reference in order to assess whether the resolubilized α-la can be considered close to ‘native’. Turbidity and quantification by RP-HPLC of the resolubilized α-la solutions were used as a measure of solubility in aqueous environment. RP-HPLC was also applied to determine the elution time as a measure for protein’s hydrophobicity. DSC measurement was performed to determine the denaturation peak temperature of resolubilized α-la. FTIR spectroscopy provided insights in the secondary structure. The refolding of α-la achieved best results using pH 8.0 and a 3-fold stoichiometric amount of Ca2+ per α-la molecule. The results showed that the mechanism of aggregation induced by gentle thermal treatment under acidic conditions with subsequent mechanical separation is reversible to a certain extent, however, the exact native conformation was not restored.

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Effects of conventional processing methods on whey proteins in production of native whey powder

Cited by 12 publications

References 50 publications

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

Suitability of acid whey for fermented and fresh‐pack cornichon pickle production

Molecular Analytical Assessment of Thermally Precipitated α-Lactalbumin after Resolubilization

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