Page analysis of milk proteins altered by high thermal treatment

Jovanović, Snežana; Barać, Miroljub B.; Maćej, Ognjen; Djurdjevic, Jelena

doi:10.1556/aalim.34.2005.2.2

Cited by 11 publications

(11 citation statements)

References 15 publications

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“…They can be denatured by heat, which causes breaking and randomization of the stabilizing disulfide bonds, and exhibits heat-induced gelation. 38 The physical, chemical and structural properties of whey proteins determine their functional properties. As the primary food application of whey proteins is as emulsifiers, the optimum conditions under which they act have been extensively studied.…”

Section: Types Of Milk Proteins and Their Applicationsmentioning

confidence: 99%

“…Regarding its foaming properties, they mainly depend on the degree of protein denaturation. 38 Whey protein products are produced for food, cosmetic and pharmaceutical sectors. There are diverse types of whey protein products: whey protein concentrate (WPC) (which contains 25-80% protein), whey protein isolates (WPIs) (contain-ing ≥90% protein), whey protein hydrolysate (which will be commented on in the following section), β-lactoglobulin, α-lactalbumin and the protein-peptone fraction.…”

Section: Types Of Milk Proteins and Their Applicationsmentioning

confidence: 99%

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Retracted Article: Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry

Ortega‐Requena

Rebouillat²

2015

Green Chem.

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Milk is a natural suspension of essential nutrients and it can be exploited not only to be consumed directly as a beverage or transformed into a range of traditional dairy foods, but as a source of ingredients for food product innovation. In addition, by-products from the dairy industry, that used to constitute an economical and environmental problem, are still rich in proteins, lactose and minerals. Therefore, from a green point of view, they can be valorized and are being exploited for multiple food and non-food applications. This publication aims to give an overview of the different applications of milk ingredients and by-products from the dairy industry. Additionally, enzymatic modification and production of bioactive peptides and bioemulsifiers broaden their functionality and applicability. Finally, a critical view of the most promising aspects as well as some features that need further development is presented. The unmet needs, the cross fertilization in between protein domains, the carbon footprint requirements, the environmental necessities, the health and wellness new demand… are dominant factors in the search for an innovation approach outlining the potential that those "apparent" constrains oblige science and technology to account for. The adjacent technology analysis opportunity, that such a review generates, is in essence an open innovation step.

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Section: Types Of Milk Proteins and Their Applicationsmentioning

confidence: 99%

Section: Types Of Milk Proteins and Their Applicationsmentioning

confidence: 99%

Retracted Article: Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry

Ortega‐Requena

Rebouillat²

2015

Green Chem.

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“…β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) are the most important whey proteins due to their high content in total whey proteins and significance for the food industry (Janovič et al, 2005). α-La and β-Lg are strongly correlated with the nutritional value and the functional properties (i.e.…”

mentioning

confidence: 99%

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Hejtmánková¹,

Pivec²,

Trnková³

et al. 2012

CZECH J ANIM SCI

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ABSTRACT:This study was conducted to evaluate changes in composition of whey proteins of Czech White Short-haired goat and East Friesian ewe milk and their comparison throughout lactation. Some differences in composition between ewe and goat milk were found. The results showed that the mean total protein (%), whey protein (g/100 g), and β-lactoglobulin (β-Lg, g/100 g) contents of goat milk were 2.75, 0.433, and 0.119 respectively and of ewe milk 6.36, 1.11, and 0.732 respectively. The contents of total protein as well as acid whey proteins in goat milk were nearly constant throughout the lactation period and fluctuated around the mean value while the contents of total protein as well as acid whey proteins in ovine milk were dependent on the period of lactation. The total protein content in ovine milk continuously increased during the lactation period. A higher content of ovine acid whey proteins was noticed at the beginning and in the final period of lactation. The average ratio of whey to total protein was 15.8 ± 2.61% in goat milk and 17.4 ± 2.68% in ewe milk and ranged from 13.0 to 20.4% in goat and from 14.0 to 20.8% in ewe milk. The total contents of two major whey proteins. α-lactalbumin and β-lactoglobulin (α-La + β-Lg = AG), averaged 87% of total whey protein, 92% in ovine milk. The main component of acid whey proteins in goat milk was α-La while in ovine milk the main component of acid whey proteins was β-Lg, however, at the end of the lactation period the content of β-Lg for both kinds of milk increased steeply, and the β-Lg/α-La ratio reached a maximum value of 1.94 in goat milk and of 9.74 in ewe milk. In addition, goat milk contains a similar amino acid profile to ewe milk but the amino acid pattern in whey proteins differs from that in milk. Total essential amino acids were approximately 40% of the total amino acids in goat and ewe milk as well as in goat and ewe whey.

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“…In milk, the main proteins found are caseins, whey proteins (globulin and albumin), and proteins from membranes of fat globules (Jovanović et al, 2005;Walstra et al, 2006). Casein retains approximately 3g of water g -1 , while whey proteins retain 1g of water g -1 ; however, heat treatment during ice cream production increases the water holding capacity of whey proteins resulting in similar or higher water holding capacity compared to that of casein (Jovanović et al, 2005;Walstra et al, 2006). Another explanation is that more time is required to melting when the ice cream contains more 6/10 water, which has a higher melting point than milk fat (Choi & Shin, 2014).…”

Section: Melting Behaviormentioning

confidence: 99%

Impact of different dairy wheys on quality parameters of ice cream

Meneses

Moura

Almeida

et al. 2021

Agraria

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This study aimed to evaluate the effects of different dairy by-products (ricotta, butter, and cheese wheys) on ice cream production and their impact on quality parameters. Chocolate ice creams were developed differing their main ingredients (100% ricotta or butter or cheese wheys or whole milk) and were evaluated by nutritional composition, pH and titratable acidity, water activity, melting and desorption behavior, instrumental color and texture, microbiological and sensory analyses. The results showed that different by-products application in ice cream significantly reduced (p < 0.05) the fat content (40% on average), presented lower (p < 0.05) pH difference, and no variation (p > 0.05) for water activity. Instrumental texture and color of the ice creams with ricotta, cheese, and butter wheys presented slight alteration (p < 0.05), indicating greater hardness and color intensity, which was not observed and did not affect the sensory tests. Even the greatest melting resistance in the melting point (0.73 g min-1) (p < 0.05) showed no signs of desorption (p > 0.05). In the acceptance test, the samples developed with ricotta, butter, cheese, and whole milk obtained good values of overall liking (averages 6.76, 6.07, 6.95, and 7.15, respectively), and most of the consumers (equal to or greater than 53.75%) said they would buy the products. In general, although these dairy by-products reduced nutritional values, their application in ice creams showed a potential alternative to the dairy industry.

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Page analysis of milk proteins altered by high thermal treatment

Cited by 11 publications

References 15 publications

Retracted Article: Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry

Retracted Article: Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry

Differences in the composition of total and whey proteins in goat and ewe milk and their changes throughout the lactation period

Impact of different dairy wheys on quality parameters of ice cream

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