Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures

Ni, Dandan; Liao, Minjie; Ma, Lingjun; Chen, Fang; Liao, Xiaojun; Hu, Xiaosong; Miao, Song; Fitzpatrick, John J.; Ji, Junfu

doi:10.1016/j.foodres.2021.110797

Cited by 12 publications

(3 citation statements)

References 40 publications

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“…The presence of individual CN molecules in milk serum is energetically unfavorable. Thus, these CN molecules can either assemble into new smaller micelles or adsorb at the surface of the remaining CN micelles, favoring the formation of a higher content of small micelles together with a fraction of large micelles (Knudsen & Skibsted, 2010; Ni et al., 2021; Olsen & Orlien, 2016; Tromp et al., 2015).…”

Section: Overview Of the Effects Of Hhp On Cn And Casein Micellesmentioning

confidence: 99%

“…Nevertheless, a high protein concentration (and fast compression) induced gelation due to more contact points and higher protein–protein interactions (De Maria et al., 2016; Munir et al., 2019; L. Wang & Moraru, 2021b). For low protein concentrations (2.5%–5%), HHP (150−500 MPa) dissociated the CN micelles and generated a smaller particle size associated with the release of calcium, but at higher protein concentrations, different effects were observed (Cadesky et al., 2017; Ni et al., 2021). For the higher protein concentration (10%), a pressure below 250 MPa induces CN micelle disintegration along with the liberation of αs‐CNs and calcium into the serum.…”

Section: Factors Affecting the Cn Modification Under Hhpmentioning

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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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: Overview Of the Effects Of Hhp On Cn And Casein Micellesmentioning

confidence: 99%

Section: Factors Affecting the Cn Modification Under Hhpmentioning

confidence: 99%

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

View full text Add to dashboard Cite

show abstract

“… Qin et al, (2013) showed that HHP treatment could result in gradual unfolding of walnut protein isolate structure, further enhancing its emulsifying and foaming properties. Besides, the current research has found that the HHP process could largely improve the rehydration behaviors of micellar casein powders via dissociating the CCP connections ( Ni et al, 2021 ). 500 MPa treatment was used to increase the free calcium content of casein solution by two times, demonstrating the effective disintegration of casein micelles.…”

Section: Introductionmentioning

confidence: 98%

Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin

Mao

et al. 2022

Food Chemistry: X

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Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review

Siddiqui,

Khan,

Bahmid

et al. 2024

J Food Sci Technol

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High-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important for milk and dairy products. HPP can cause significant changes in the quaternary (> 150 MPa) and tertiary (> 200 MPa) protein structures. At pressures > 400 MPa, they dissolve in the following order: αs2-casein, αs1-casein, k-casein, and β-casein. A similar trend is observed in the processing of whey proteins. HPP can affect the rate of milk fat adhering as cream with increased results at 100–250 MPa with time dependency while decreasing up to 70% at 400–600 MPa. Some studies indicated the lactose influencing casein on HP, with 10% lactose addition in case in suspension before exposing it to 400 MPa for 40 min prevents the formation of large casein micelles. Number of researches has shown that moderate pressures (up to 400 MPa) and mild heating can activate or stabilize milk enzymes. Pressures of 350–400 MPa for 100 min can boost the activity of milk enzymes by up to 140%. This comprehensive and critical review will benefit scientific researchers and industrial experts in the field of HPP treatment of milk and its effect on milk components. Graphical abstract

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Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures

Cited by 12 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

Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin

Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review

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