Skim acidic milk whey cryoconcentration and assessment of its functional properties: Impact of processing conditions

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 3, 2009, Pages 334-341

  Aider, Mohammed ^a   de Halleux, Damien ^a   Melnikova, Inna ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b Consulting and Development in Food Science ^*  (Canada)

Author keywords

Acidic whey; Cryoconcentration; Freezing; Functionality; Optimization; Stability

Indexed keywords

ACIDIC WHEY; ACTIVITY INDICES; CHEESE PROCESSING; CRYOCONCENTRATION; DRY MATTERS; EMULSION STABILITIES; FOAM STABILITIES; FOAMING ABILITIES; FOAMING PROPERTIES; FOOD INDUSTRIES; FUNCTIONAL PROPERTIES; FUNCTIONALITY; HUMAN NUTRITIONS; ICE FRACTIONS; MILK WHEYS; PROCESSING CONDITIONS; VALORISATION;

FREEZING; ICE; OPTIMIZATION; RECYCLING; STABILITY;

EMULSIFICATION;

EID: 67349090589     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2009.01.005     Document Type: Article

References (52)

1. A.O.A.C. (1990). In Helrich K. (Ed.), Official methods of analysis. (15th ed.). Arlington, VA, USA.
2. Aider M., and de Halleux D. Cryoconcentration technology in the bio-food industry: Principles and applications. LWT - Food Science and Technology 42 3 (2009) 679-685
3. Aider M., de Halleux D., and Akbache A. Whey cryoconcentration and impact on its composition. Journal of Food Engineering 82 1 (2007) 92-102
4. Aider M., de Halleux D., and Melnikova I. Gravitational and microwave-assisted thawing during milk whey cryoconcentration. Journal of Food Engineering 88 3 (2008) 373-380
5. Andrews A.T. The composition, structure and origin of protease peptone component of bovine milk. European Journal of Biochemistry 90 (1978) 59-65
6. Andrews A.T. The formation and structure of protease peptone components. Journal of Dairy Research 46 (1979) 215-218
7. Aoki H., Taneyama O., Orimo N., and Kitagawa I. Effect of lipophilization of soy protein on its emulsion stabilizing properties. Journal of Food Science 46 4 (1981) 1192-1195
8. Aymard D., Durand D., and Nicolai T. A comparison of the structure of β-lactoglobulin aggregates formed at pH 7 and pH 2. International Journal of Polymer Analysis and Characterization 2 (1996) 115-119
9. Aymard D., Nicolai T., Durand D., and Clark A. Static and dynamic scattering of β-lactoglobulin aggregates formed after heat-induced denaturation at pH 2. Macromolecules 32 (1999) 2542-2552
10. Banavara D.S., Anupama D., and Rankin S.A. Studies on physicochemical and functional properties of commercial sweet whey powders. Journal of Dairy Science 86 (2003) 3866-3875
11. Burdo O.G., Kovalenko E.A., and Kharenko D.A. Intensification of the processes of low-temperature separation of food solutions. Applied Thermal Engineering 28 4 (2008) 311-316
12. Bauer R., Carrota R., Rischel C., and Ogendal L. Characterization and isolation on intermediate in β-lactoglobulin heat aggregation at high pH. Biophysical Journal 79 (2000) 1030-1038
13. Dalgleish D.G., Senaratne V., and Francois S. Interactions between α-lactalbumin and β-lactoglobulin in the early stages of heat denaturation. Journal of Agricultural and Food Chemistry 45 9 (1997) 3459-3464
14. Chagarovsky, & Pogasian. (2007). In http://www.iceworld.com.ua/article/art_lactoze.html.
15. Cohen, J., Cohen, P., West, S. G., & Aiken, L. S. (2003). Applied multiple regression/correlation analysis for the behavioral sciences, (3rd ed.). Mahwah, NJ: Erlbaum.
16. Damodaran, S. (1990). Interfaces, protein films, and foams. In J. E. Kinsella, Advances in food and nutrition research, Vol. 34 (pp. 1-79). New York: Academic Press.
17. De Vilbiss E.D., Holsinger V.H., Posti L.P., and Pallansch M.J. Properties of whey protein concentrate foams. Food Technologist 28 3 (1974) 40-48
18. Fachin L., and Viotto W.H. Effect of pH and heat treatment of cheese whey on solubility and emulsifying properties of whey protein concentrate produced by ultrafiltration. International Dairy Journal 15 4 (2005) 325-332
19. Gimel J.C., Durand D., and Nicolai T. Structure and distribution of aggregates formed after heat-induced denaturation of globular proteins. Macromolecules 27 2 (1994) 583-589
20. Gonzalez-Siso M.I. The biotechnological utilization of cheese whey: A review. Bioresource Technology 57 (1996) 1-17
21. Hagett T.O.R. The whipping, foaming and gelling properties of whey protein concentrates. Dairy Science and Technology 11 (1976) 244-250
22. Hansen P.M.T., and Black D.H. Whipping properties of spray-dried complexes from whey protein and carboxymethycellulose. Journal of Food Science 37 3 (1972) 452-456
23. Havea P., Singh H., and Creamer L.K. Formation of new protein structures in heated mixtures of BSA and β-lactalbumin. Journal of Agricultural and Food Chemistry 48 5 (2000) 1548-1556
24. Hawks S.E., Phillips L.G., Rasmussen R.R., Barbano D.M., and Kinsella J.E. Effects of processing treatment and cheese-making parameters on foaming properties of whey protein isolates 76 (1993) 2468-2477
25. Herceg Z., Rezek A., Lelas V., Kresic G., and Franetovic M. Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions. Journal of Food Engineering 79 1 (2007) 279-286
26. Hoffmann M., Roefs M., Verheul M., van Mil M., and Kruif G. Aggregation of β-lactoglobulin studied by in situ light scattering. Journal of Dairy Research 63 (1996) 423-440
27. Holt, C., McPhail, D., Nevison, I., Nylander, T., Otte, J., Ipsen R. H., et al. (1999). Apparent chemical composition of nine commercial or semi commercial whey protein concentrates, isolates and fractions. International Journal of Food Science and Technology, 34, 543-556.
28. Iametti S., Cairoli S., De Gregori B., and Bonomi F. Modifications of high-order structures upon heating of beta-lactoglobulin: Dependence on the protein concentration. Journal of Agricultural and Food Chemistry 43 1 (1995) 53-58
29. Iqbal A., Khalil I.A., Ateeq N., and Sayyar Khan M. Nutritional quality of important food legumes. Food Chemistry 97 2 (2006) 331-335
30. Khalil, I. A., & Manan, F. (1990). Chemistry-one. Bio-analytical chemistry, (2nd ed.). Tajkutab Khana, Peshawar.
31. Kitabatake N., Wada R., and Fujita Y. Reversible conformational change in β-lactoglobulin A modified with N-ethylmaleimide and resistance to molecular aggregation on heating. Journal of Agricultural and Food Chemistry 49 8 (2001) 4011-4018
32. L'hocine L., Boye J., and Arcand Y. Composition and functional properties of soy protein isolates prepared using alternative defatting and extraction procedures. Journal of Food Science 71 3 (2006) 137-145
33. Ly M.H., Aguedo M., Goudot S., Le M.L., Cayot P., Teixeira J.A., et al. Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability. Food Hydrocolloids 22 5 (2008) 742-751
34. Marwaha S.S., and Kennedy J.F. Review: Whey pollution problem and potential utilization. International Journal of Food Science and Technology 23 (1988) 323-336
35. McDonough F.E., Alford J.A., and Womack M. Whey protein concentrate as a milk extender 59 (1976) 34-40
36. Mita T., Ishida E., and Matsumoto H. Physicochemical studies on wheat protein foams. II. Relationship between bubble size and stability of foams prepared with gluten and gluten components. Journal of Colloid and Interface Science 64 1 (1978) 143-153
37. Mohanty B., Mulvihill D.M., and Fox P.F. Emulsifying and foaming properties of acidic caseins and sodium caseinate. Food Chemistry 28 1 (1988) 17-30
38. Mangino M.E. Protein interactions in emulsions: Protein-lipid interactions. In: Hettiarachchy N.S., and Ziegler G.R. (Eds). Protein functionality in food systems (1994), Marcel Decker, New York 147-180
39. Panesar P.S., Kennedy J.F., Gandhi D.N., and Bunko K. Bioutilisation of whey for lactic acid production. Food Chemistry 105 1 (2007) 1-14
40. Patel M.T., and Kilara A. Studies on whey protein concentrates. 2. Foaming and emulsifying properties and their relationships with physicochemical properties 73 (1990) 2731-2740
41. Pearce K.N., and Kinsella J.E. Emulsifying properties of proteins: Evaluation of a turbidimetric technique. Journal of Agricultural and Food Chemistry 26 3 (1978) 716-723
42. Photchanachai S., and Kitabatake N. Heating of β-lactoglobulin A solution in a closed system at high temperatures. Journal of Food Science 66 5 (2001) 647-652
43. Rangsansarid J., and Fukada K. Factors affecting the stability of O/W emulsion in BSA solution: Stabilization by electrically neutral protein at high ionic strength. Journal of Colloid and Interface Science 316 2 (2007) 779-786
44. Roufik S., Paquin P., and Britten M. Use of high-performance size exclusion chromatography to characterize protein aggregation in commercial whey protein concentrates. International Dairy Journal 15 3 (2005) 231-241
45. Schokker E.P., Singh H., and Creamer L.K. Heat-induced aggregation of β-lactoglobulin A and B with [alpha]-lactalbumin. International Dairy Journal 10 12 (2000) 843-853
46. Swaisgood, H. E. (1986). In: Fox, P. F. Developments in Dairy Chemistry. London: Elsevier Applied Science, pp 1-60.
47. Tosi E., Canna L., Lucero H., and Ré E. Foaming properties of sweet whey solutions as modified by thermal treatment. Food Chemistry 100 2 (2007) 794-799
48. Voutsinas L.P., Cheung E., and Nakai S. Relationships of hydrophobicity to emulsifying properties of heat denatured proteins. Journal of Food Science 48 (1983) 26-56
49. Waniska R.D., and Kinsella J.E. Foaming properties of proteins: Evaluation of a column aeration apparatus using ovalbumin. Journal of Food Science 44 (1979) 1398-1402
50. Yu M.A., and Damodaran S. Kinetics of protein foam destabilization: Evaluation of a method using bovine serum albumin. Journal of Agricultural and Food Chemistry 39 9 (1991) 1555-1562
51. Zheng H.G., Yang X.Q., Tang C.H., Li L., and Ahmad I. Preparation of soluble soybean protein aggregates (SSPA) from insoluble soybean protein concentrates (SPC) and its functional properties. Food Research International 41 2 (2008) 154-164
52. Zhu H., and Damodaran S. Proteose peptones and physical factors affect foaming properties of whey protein isolate. Journal of Food Science 59 3 (1994) 554-560