Thermal aggregation of whey proteins in the presence of buttermilk concentrate

Journal of Food Engineering

Volumn 103, Issue 3, 2011, Pages 244-250

  Saffon, Maxime ^a   Britten, Michel ^b   Pouliot, Yves ^a  

^a LAVAL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Aggregation; Buttermilk; Heat treatment; Ultrasound treatment; Whey proteins

Indexed keywords

AGGREGATE FORMATION; AGGREGATION; AGGREGATION PROCESS; BUTTERMILK; CAVITATION CONDITIONS; CHEESE WHEY; DENATURATION PROCESS; DISULPHIDE BONDS; NON-COVALENT INTERACTION; RHEOLOGICAL PROPERTY; THERMAL AGGREGATION; ULTRASOUND TREATMENTS; WATER HOLDING CAPACITY; WHEY PROTEINS;

AGGLOMERATION; DENATURATION; HEAT TREATMENT; PROTEINS; RHEOLOGY; ULTRASONICS;

DAIRY PRODUCTS;

EID: 78650738015     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.020     Document Type: Article

References (39)

1. A.C. Alting, R.J. Hamer, C.G. de Kruif, and R.W. Visschers Formation of disulphide bonds in acid-induced gels of preheated whey protein isolate Journal of Agricultural and Food Chemistry 48 2000 5001 5007
2. S.G. Anema On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins Journal of Dairy Research 75 2008 415 421
3. AOAC Official Methods of Analysis 15th ed. 1990 Association of Official Analytical Chemists Washington, DC, USA
4. M. Ashokkumar, R. Bhaskaracharya, S. Kentish, J. Lee, M. Palmer, and B. Zisu The ultrasonic processing of dairy products - an overview Dairy Science and Technology 2009 10.1051/dst/2009044
5. G. Blond, and I. Montupet Capacité de rétention d'eau des protéines laitires Lait 69 2 1989 151 154
6. C.R. Daubert, H.M. Hudson, A.E. Foegeding, and P. Prabhasankar Rheological characterization and electrokinetic phenomena of charged whey protein dispersions of defined size LWT 39 2006 206 215
7. L. Donato, F. Guyomarc'h, S. Amiot, and D.G. Dalgleish Formation of whey protein-κ-casein complexes in heated milk: preferential reaction of whey protein with κ-casein in the casein micelles International Dairy Journal 17 2007 1161 1167
8. M.F. Ertugay, M. Sengül, and M. Sengül Effect of ultrasound treatment on milk homogenization and particle size distribution of fat Turkish Journal of Veterinary and Animal Sciences 28 2004 303 308
9. P. Havea, A.J. Carr, and L.K. Creamer The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels Journal of Dairy Research 71 2004 330 339
10. M.A.M. Hoffman, and P.J.J.M. Van Mil Heat-induced aggregation of β-lactoglobulin: role of the free thiol group and disulphide bonds Journal of Agricultural and Food Chemistry 45 1997 2942 2948
11. IDF Skim milk, whey and buttermilk. Determination of fat content-Gravimetric method (Reference method) 2008 International Dairy Federation Brussels, Belgium (Standard 22)
12. IDF Milk and milk products. Determination of nitrogen content-Routine method using combustion according to the Dumas principle 2002 International Dairy Federation Brussels, Belgium (Standard 185)
13. IDF Milk and milk products. Determination of lactose in milk and dairy products by enzymatic method (Routine method) 2001 International Dairy Federation Brussels, Belgium (Standard 79B)
14. A.R. Jambrak, V. Lelas, T.J. Mason, G. Kresik, and M. Badanjak Physical properties of ultrasound treated soy proteins Journal of Food Engineering 93 2009 386 393
15. N.S. Joshi, P.N. Thakar, and A.H. Jana Utilization of buttermilk in cheese making - a review Indian Food Packer March-April 1994 59 65
16. N. Kitabatake, R. Wada, and Y. Fujita 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 2001 4011 4018
17. G. Kresic, V. Lelas, A.R. Jambrak, Z. Herceg, and S.R. Brncic Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins Journal of Food Engineering 87 2008 64 73
18. R.C. Lawrence The use of ultrafiltration technology in cheese making Bulletin of the International Dairy Federation 240 1989 1 15
19. Lawrence, R.C. 1993. Incorporation of whey proteins in cheese. Factors Affecting the Yield of Cheese, IDF Special Issue, vol. 9301, pp. 79-87.
20. Y. Lebeuf, C. Lacroix, and P. Paquin Effet de l'incorporation des protéines du lactosérum dénaturées et microparticulées dans le cheddar jeune Lait 78 1998 303 318
21. Lelivre, J., 1990. Incorporation of size-reduced dispersions of whey proteins into Mozzarella cheese. In: Proceedings 23rd IDF Congress, Montreal, p. 517.
22. Mignot, B.M., Tracard, H., 1976. Procédé d'incorporation aux fromages, sous forme colloïdale, de lactoprotéines thermocoagulables du lait. Patent FR2301180.
23. V.V. Mistry, L.E. Metzger, and J.L. Maubois Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat cheddar cheese Journal of Dairy Science 79 1996 1137 1145
24. P. Morin, Y. Pouliot, and M. Britten Effect of buttermilk made from creams with different heat treatment histories on properties of rennet gels and model cheeses Journal of Dairy Science 91 2008 871 882
25. C.V. Morr, and R.V. Josephson Effect of calcium, N-ethylmaleimide and casein upon heat-induced whey protein aggregation Journal of Dairy Science 51 1968 1349 1355
26. A. Patist, and D. Bates Ultrasonic innovations in the food industry: from the laboratory to commercial production Innovative Food Science and Emerging Technologies 9 2008 147 154
27. P. Punidadas, J. Feirtag, and M.A. Tung Incorporating whey proteins into mozzarella cheese International Journal of Dairy Technology 52 2 1999 51 55
28. D.M. Raval, and V.V. Mistry Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese Journal of Dairy Science 82 1999 2334 2343
29. W.H. Sawyer Complex between β-lactoglobulin and κ casein. A review Journal of Dairy Science 52 1969 1347 1355
30. M.J. Taylor, and T. Richardson Antioxidant activity of skim milk: effect of sonication Journal of Dairy Science 63 1980 1938 1942
31. S. Turcot, D. St Gelais, and S.L. Turgeon Affinage de fromages allégés de type Cheddar fabriqués partir de laits enrichis en phospholipides Lait 82 2002 209 223
32. S. Turcot, S.L. Turgeon, and D. St Gelais Effet de la concentration en phospholipides de babeurre dans le lait de fromagerie sur la production et la composition de fromages allégés de type Cheddar Lait 81 2001 429 442
33. A.J. Vasbinder, and C.G. de Kruif Casein-whey interactions in heated milk: the influence of pH International Dairy Journal 13 2003 669 677
34. M. Villamiel, and P. de Jong Influence of high intensity ultrasound and heat treatment in continuous flow and fat, proteins, and native enzymes of milk Journal of Agricultural and Food Chemistry 48 2000 472 478
35. P. Walstra Formation of emulsion P. Becher, Encyclopedia of Emulsion Technology: Basic Theory vol. 1 1983 Marcel Decker New York 57 127
36. Y.L. Xiong, K.A. Dawson, and L. Wan Thermal aggregation of β-lactoglobulin. Effect of pH, ionic environment, and thiol reagent Journal of Dairy Science 76 1993 70 77
37. A. Ye, H. Singh, M.W. Taylor, and S. Anema Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk Lait 84 2004 269 283 (Pubitemid 38732372)
38. A. Ye, H. Singh, D.J. Oldfield, and S. Anema Kinetics of heat-induced association of β-lactoglobulin and α-lactalbumin with milk fat globule membrane in whole milk International Dairy Journal 14 2004 389 398
39. B. Zisu, R. Bhaskaracharya, S. Kentish, and M. Ashokkumar Ultrasonic processing of dairy systems in large scale reactors Ultrasonic Sonochemistry 00 2009 10.1016/j.ultsonch.2009.10.014