Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition

Halabi, Amira; Deglaire, Amélie; Hamon, Pascaline; Bouhallab, Saı̈d; Dupont, Didier; Croguennec, Thomas

doi:10.1016/j.foodchem.2019.125296

Cited by 36 publications

(25 citation statements)

References 35 publications

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“…the time to reach the target temperature) was controlled with a YC-747UD Data Logger Thermometer inserted in a reference tube. The heating ramp was converted into a heating time at target temperature (Halabi et al, 2020a). At various time intervals, tubes were removed and instantaneously chilled on ice bath to stop whey protein denaturation/aggregation reactions.…”

Section: Thermal Treatment and Denaturation Kineticsmentioning

confidence: 99%

“…The kinetics of milk protein denaturation is usually described by equation (1), which integrated for n ∕= 1 and rearranged results in equation (2). (Oldfield et al, 1998;Croguennec et al, 2014;Halabi et al, 2020a).…”

Section: Kinetics Of Denaturationmentioning

confidence: 99%

“…Methods for parameter estimation 2.5.1. Two-step method The two-step method consists of the estimation of the kinetic parameters in two steps: one for estimating kinetic constants for each temperature and another for estimating the activation energy and global kinetic constant (Dannenberg and Kessler, 1988;Petit et al, 2011;Halabi et al, 2020a).…”

Section: Kinetics Of Denaturationmentioning

confidence: 99%

“…Although the system quickly reaches stationary temperature, the progress of protein denaturation while temperature increases can't be ignored, so Van Loey et al (2002) suggest that to heat a sample then stop heating as soon as stationary temperature is reached and use this time as the time course 'zero point' whose concentration of native proteins is designated C 0 . Another approach is to apply mathematical methods, to convert experimental heating times, in the equivalent heating times that, at the stationary temperature T of each series, would lead to the same denaturation level (Halabi et al, 2020a). When performing estimations redefining the "zero point", as suggested by Van Loey et al (2002), there was no evidence of significant difference in the results.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Comparing different methods for estimating kinetic parameters of whey protein heat-induced denaturation in infant milk formulas

Leite

Croguennec

Halabi

et al. 2021

Journal of Food Engineering

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Modeling the heat-induced denaturation of milk proteins is a relevant issue because of heating processes in the manufacturing of several dairy products. In this study, four different parameter estimation methods were evaluated to estimate the kinetic parameters of the heat-induced protein denaturation of β-lactoglobulin (β-LG) and lactoferrin (LF) in infant milk formulas (IMF). The methods were: a two-step method, nonlinear least-squares (NLS), one-step linearized, and weighted least-squares (WLS). The WLS was the best alternative, avoiding biases observed when applying other methods besides producing consistently low residuals. Using the second proposed weight function, the WLS produced sum of squared errors and mean absolute percentage errors with average values of respectively 0.18 and 12.3% versus 0.27 and 13.3% considering all methods. However, the WLS requires good initial guesses for parameters, and previous knowledge of sampling and residuals variance. Those can be provided by previously performing the two-step and NLS methods, respectively.

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Section: Thermal Treatment and Denaturation Kineticsmentioning

confidence: 99%

Section: Kinetics Of Denaturationmentioning

confidence: 99%

Section: Kinetics Of Denaturationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparing different methods for estimating kinetic parameters of whey protein heat-induced denaturation in infant milk formulas

Leite

Croguennec

Halabi

et al. 2021

Journal of Food Engineering

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“…Furthermore, overprocessing should be avoided in order to (i) preserve more lactoferrin, which is good for human health, 7 (ii) minimize the damage of heat treatment, and (iii) reduce the formation of adverse by‐products of heat treatment 8 . The main chemical by‐products of heat treatment involve furosine, lactulose, furfuryl alcohol, furfural compounds, volatile small molecular compounds, and so on.…”

Section: Introductionmentioning

confidence: 99%

Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk

Xing

et al. 2020

J Sci Food Agric

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BACKGROUND: Sterilization of milk is aimed at killing the microorganisms present. There are three main sterilization methods commonly used in milk processing: high temperature and short time (HTST) pasteurization, ultrahigh pasteurization (UP), and ultrahigh temperature (UHT) sterilization. The Maillard reaction is of special interest in studying the effect of heat treatment on milk quality. Furfural compounds are one of the typical intermediates of the Maillard reaction, which have safety risks related to mutagenic and genotoxic effects. The furfural compounds content is directly related to the heat treatment intensity. RESULTS: The furfural compounds content was measured using high-performance liquid chromatography with ultraviolet detection in 12 min. Then, 13 levels of heat treatment intensity (combinations of temperature and time) and three levels of homogenization pressure were selected to study the change of the furfural compounds content after different processing technologies in a pilot plant. The results show a higher temperature treatment can stimulate more Maillard reaction intermediates, such as hydroxymethylfurfural and furfural. A temperature regression evaluation model and content prediction models of hydroxymethylfurfural and furfural were developed to quantify the relationship between the furfural content and heat treatment with the data from the pilot plant. CONCLUSION: Based on the temperature evaluation model, the heating temperature of three milk products was evaluated. The homogenization pressures had little effect on the furfural content in liquid milk. The emergence of the furyl methyl ketone and methylfurfural can be detected after overprocessing of the liquid milk.

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Thermal Inactivation, Denaturation and Aggregation Processes of Papain‐Like Proteases

Koroleva,

Lavlinskaya,

Holyavka

et al. 2024

Chemistry & Biodiversity

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The investigation into the behavior of ficin, bromelain, papain under thermal conditions holds both theoretical and practical significance. The production processes of medicines and cosmetics often involve exposure to high temperatures, particularly during the final product sterilization phase. Hence, it's crucial to identify the "critical" temperatures for each component within the mixture for effective technological regulation. In light of this, the objective of this study was to examine the thermal inactivation, aggregation, and denaturation processes of three papain‐like proteases: ficin, bromelain, papain. To achieve this goal, the following experiments were conducted: (1) determination of the quantity of inactivated proteases using enzyme kinetics with BAPNA as a substrate; (2) differential scanning calorimetry (DSC); (3) assessment of protein aggregation using dynamic light scattering (DLS) and spectrophotometric analysis at 280 nm. Our findings suggest that the inactivation of ficin and papain exhibits single decay step which characterized by a rapid decline, then preservation of the same residual activity by enzyme stabilization. Only bromelain shows two steps with different kinetics. The molecular sizes of the active and inactive forms are similar across ficin, bromelain, and papain. Furthermore, the denaturation of these forms occurs at approximately the same rate and is accompanied by protein aggregation.

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Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition

Cited by 36 publications

References 35 publications

Comparing different methods for estimating kinetic parameters of whey protein heat-induced denaturation in infant milk formulas

Comparing different methods for estimating kinetic parameters of whey protein heat-induced denaturation in infant milk formulas

Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk

Thermal Inactivation, Denaturation and Aggregation Processes of Papain‐Like Proteases

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