Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure

Functional properties of whey proteins as affected by dynamic high-pressure treatment

“…Different types of interactions contribute to the stabilisation of the secondary, tertiary and quaternary structures of proteins. Many studies (Balny & Masson, 1993;Silva & Weber, 1993;Ve´lez-Ruiz, Swanson, & Barbosa-Canovas, 1998) have confirmed the view that the application of pressure has a disruptive effect on intramolecular hydrophobic and electrostatic interactions. Conversely, hydrogen-bonding interactions are relatively insensitive to pressure.…”

High pressure-induced changes in milk proteins and possible applications in dairy technology

“…Changes detected in viscosity, viscoelasticity and texture of gels made from concentrated milk were a function of the pressure level and, as it was the case of rennet or acid gels, were mainly attributed to the concomitant disintegration of the protein structure into fragments that reaggregate on the release of pressure, giving rise to new structures inaccessible via conventional methods of gelling caseins (Briscoe, Luckham, & Staeritz, 2002;Ve´lez-Ruiz, Swanson, & Barbosa-Ca´novas, 1998). According to Keenan et al (2001), micellar dissociation is a requisite for gel formation, while whey protein aggregation (whether self-aggregation or formation of complexes with caseins) plays a subordinate role.…”

Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk

“…HPinduced gelation required milk concentrations of 25% or above and pressures of 400 MPa or higher (Velez-Ruiz et al, 1998). The dissociation of casein from the casein micelles during HP treatment is required for gel formation (Fertsch et al, 2003;Keenan et al, 2001), and the rate of depressurization after HP treatment influences the firmness and structure of the gels (Fertsch et al, 2003).…”

“…Most of the studies on HP treatment of concentrated milk systems have examined the formation and properties of pressure-induced gels (Fertsch, Muller, & Hinrichs, 2003;Keenan, Young, Tier, Jones, & Underdown, 2001;Velez-Ruiz, Swanson, & Barbosa-Canovas, 1998). HPinduced gelation required milk concentrations of 25% or above and pressures of 400 MPa or higher (Velez-Ruiz et al, 1998).…”