Effect of agitation on heat-induced deproteination process of buffalo milk whey

Journal of Food Engineering

Volumn 87, Issue 3, 2008, Pages 398-404

  Agrawal, Shailesh G ^a   Bund, Rajesh K ^a   Pandit, Aniruddha B ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Continuous; Heat induced aggregation kinetics; Shear; Whey

Indexed keywords

CALCIUM CHLORIDE; DENATURATION; PROTEINS; RATE CONSTANTS; THERMAL EFFECTS;

BUFFALO MILK WHEY; HEAT INDUCED AGGREGATION KINETICS;

DAIRY PRODUCTS;

EID: 40249105777     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.12.030     Document Type: Article

References (21)

1. Anema S.G., and McKenna A.B. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk. Journal of Agriculture and Food Chemistry 44 (1996) 422-428
2. Bramaud C., Aimar P., and Daufin G. Whey protein fractionation: isoelectric precipitation of α-lactalbumin under gentle heat treatment. Biotechnology and Bioengineering 56 4 (1997) 391-396
3. Britten M., and Giroux H.J. Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization. Food Hydrocolloids 15 (2001) 609-617
4. Byrne E.P., Fitzpatrick J.J., Pampel L.W., and Titchener-Hooker N.J. Influence of shear on particle size and fractal dimension of whey protein precipitates: implications for scale-up and centrifugal clarification efficiency. Chemical Engineering Science 57 (2002) 3767-3779
5. Caussette M., Planche H., Delepine S., Monsan P., Gaunand A., and Linder B. The self catalytic enzyme inactivation induced by solvent stiriing: a new example of protein conformational change induction. Protein Engineering 10 10 (1997) 1235-1240
6. Chen X.D., Chen Z.D., Nguang S.K., and Anema S. Exploring the reaction kinetics of whey protein denaturation/aggregation by assuming the denaturation step is reversible. Biochemical Engineering Journal 2 (1998) 63-69
7. Clawin R.I., Kiesner C., and Schlimme E. Analysis of the acid-soluble contents of alpha-lactalbumin, β-lactalbumin serum albumin and of the immunoglobulin in pasteurized milk. Kieler-Milcwirtschaftliche Forschungsberichte 53 4 (2000) 323-334
8. Colombie S., Gaunand A., Rinaudo M., and Lindet B. Irreversible lysozyme inactivation and aggregation induced by stirring: kinetic study and aggregates characterization. Biotechnology Letters 22 (2000) 277-283
9. Dannenberg F., and Kessler H. Reaction kinetics of the denaturation of whey proteins in milk. Journal of Food Science 53 1 (1988) 258-263
10. Fogliano V., Monti S.M., Visconti A., Randazzo G., Facchiano A.M., Colonna G., and Ritieni A. Identification of β-lactoglobulin lactolysation site. Biochemia et Biophysica Acts 1388 (1998) 295-304
11. Fujino H., Muguruma M., Ito T., and Ohashi T. Studies on available utilization of whey proteins: I. Effect of pH, sodium chloride and calcium chloride on heat aggregation of whey protein concentrate and whey protein isolate. Nippon Shokuhin Kogyo Gokkaishi 40 5 (1993) 309-315
12. Kazmierski M., and Corredig M. Characterization of soluble aggregates from whey protein isolate. Food Hydrocolloids 17 (2003) 685-692
13. Kinsella J.E., and Whitehead D.M. Proteins in Whey: Chemical Physical and Functional Properties. In: Kinsella J.E. (Ed). Food and Nutrition Research Vol. 33 (1989), Academic Press, Inc, San Diego 344-425
14. Li-Chan E. Heat-induced changes in proteins of whey protein concentrate. Journal of Food Science 48 (1983) 47-56
15. Lowry O.D., Roseborough N.J., Farr A.L., and Rondall R.J. Protein measurement with the folin phenol reagent. Journal of Biological Chemistry 193 (1951) 265-275
16. Morgan F., Leonil J., Molle, and Bouhallab S. Nonenzymatic lactolysation of bovine β-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoforms. Biochemical and Biophysical Research Communications 236 (1997) 413-417
17. Pearson D. The Chemical Analysis of Foods. seventh ed. (1976), Churchill Livingstone, London (pp. 127-128)
18. Simmons M.J.H., Jayaraman P., and Fryer P.J. The effect of temperature and shear rate on the aggregation of whey proteins and its implications for milk fouling. Journal of Food Engineering 79 (2007) 517-528
19. + on heat aggregation of whey protein concentrates. Journal Food Science 48 (1983) 42-47
20. Walkenstrom P., Nielsen M., Windhab E., and Hermansson A.M. Effects of flow behaviour on the aggregation of whey protein suspensions, pure or mixed with xanthan. Journal of Food Engineering 42 (1999) 15-26
21. Zittle C.A., and Dellamonica E.S. Viscosity and flocculation of heated β-lactoglobulin solutions: effect of calcium concentration and pH. Journal of Dairy Science 39 (1956) 514-521