Effects of ozone processing on chemical, structural and functional properties of whey protein isolate

Food Research International

Volumn 66, Issue , 2014, Pages 365-372

  Segat, Annalisa ^a   Misra, N N ^b   Fabbro, Astrid ^a   Buchini, Federica ^a   Lippe, Giovanna ^a   Cullen, Patrick J ^c   Innocente, Nadia ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^c UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

Functional properties; Gaseous ozone; Oxidation; Whey protein isolate

Indexed keywords

CHEMICAL ANALYSIS; DAIRIES; FLEXIBLE STRUCTURES; HYDROPHOBICITY; OXIDATION; OZONE; OZONIZATION; PROTEINS; SOLUBILITY; SULFUR COMPOUNDS; TURBIDITY;

FOAMING PROPERTIES; FUNCTIONAL PROPERTIES; GASEOUS OZONE; PROTEIN STRUCTURES; SELF REARRANGEMENT; SURFACE HYDROPHOBICITY; TURBIDITY ANALYSIS; WHEY PROTEIN ISOLATE;

STRUCTURAL PROPERTIES;

EID: 84908268567     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.10.002     Document Type: Article

References (63)

1. Aguayo E., Escalona V.H., Artés F. Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes. Postharvest Biology and Technology 2006, 39(2):169-177.
2. Alexandre E.M.C., Santos-Pedro D.M., Brandão T.R.S., Silva C.L.M. Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress. Journal of Food Engineering 2011, 105(2):277-282.
3. Ali V., Prakash K., Kulkarni S., Ahmad A., Madhusudan K.P., Bhakuni V. 8-Anilino-1-naphthalene sulfonic acid (ANS) induces folding of acid unfolded cytochrome c to molten globule state as a result of electrostatic interactions. Biochemistry 1999, 39:13635-13642.
4. AOAC Association of Official Analitycal Chemists, Official Methods of Analysis 1997, Association of Official Analytical Chemists Inc., Arlington, VA. 16th ed.
5. Arzeni C., Martínez K., Zema P., Arias A., Pérez O.E., Pilosof, A.M.R. Comparative study of high intensity ultrasound effects on food proteins functionality. Journal of Food Engineering 2012, 108(3):463-472.
6. Beveridge T., Toma S.J., Nakai S. Determination of free SH- and SS-groups in some food proteins using Ellman's reagent. Journal of Food Science 1974, 39:49-51.
7. Biasutti M., Venir E., Marchesini G., Innocente N. Rheological properties of model dairy emulsions as affected by high pressure homogenization. Innovative Food Science & Emerging Technologies 2010, 11(4):580-586.
8. Bock J.E., Damodaran S. Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy. Food Hydrocolloids 2013, 31(2):146-155.
9. Bouaouina H., Desrumaux A., Loisel C., Legrand J. Functional properties of whey proteins as affected by dynamic high-pressure treatment. International Dairy Journal 2006, 16(4):275-284.
10. Cataldo F. On the action of ozone on proteins. Polymer Degradation and Stability 2003, 82(1):105-114.
11. Cataldo F. On the action of ozone on methaemoglobin. Polymer Degradation and Stability 2004, 86(3):473-481.
12. Cataldo F. On the action of ozone on gelatin. International Journal of Biological Macromolecules 2007, 41(2):210-216.
13. Cayot P., Lorient D. Structure-function relationships of whey proteins. Food proteins and their applications 1997, Marcel Dekker Inc., New York, USA. M. Dekker (Ed.).
14. Chandrapala J., Zisu B., Palmer M., Kentish S., Ashokkumar M. Ultrasonics sonochemistry effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. Ultrasonics Sonochemistry 2011, 18(5):951-957.
15. Creighton T.E. Proteins: structure and molecular properties 1993, W. H. Freeman and Company, New York. T.E. Creighton (Ed.).
16. Croguennec T., Renault A., Bouhallab S., Pezennec S. Interfacial and foaming properties of sulfydryl-modified bovine beta-lactoglobulin. Journal of Colloid and Interface Science 2006, 302(1):32-39.
17. Crowe K.M., Skonberg D., Bushway A., Baxter S. Application of ozone sprays as a strategy to improve the microbial safety and quality of salmon fillets. Food Control 2012, 25(2):464-468.
18. Cui X., Xiong Y.L., Kong B., Zhao X., Liu N. Hydroxyl radical-stressed whey protein isolate: chemical and structural properties. Food and Bioprocess Technology 2012, 5(6):2454-2461.
19. De Noni I., Pellegrino L., Cattaneo S., Resmini P. HPLC of proteose peptones for evaluating ageing of packaged pasteurized milk. International Dairy Journal 2007, 17(1):12-19.
20. De Wit J.N. Functional properties of whey proteins. Developments in dairy chemistry. 4. Functional milk proteins 1989, 285-321. Elsevier Science Publishers Ltd, UK. P.F. Fox (Ed.).
21. Dickinson E. Food colloids - an overview. Colloids and Surfaces 1989, 42:191-204.
22. Dissanayake M., Vasiljevic T. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. Journal of Dairy Science 2009, 92(4):1387-1397.
23. Dong A., Huang P., Caughey W.S. Protein secondary structures in water from second-derivative amide I infrared spectra. Biochemistry 1990, 29(13):3303-3308.
24. Ellman G.L. Tissue sulfhydryl groups. Archives of Biochemistry and Biophysics 1959, 82:70-77.
25. Foegeding E.A., Davis J.P., Doucet D., McGuffey M.K. Advances in modifying and understanding whey protein functionality. Trends in Food Science & Technology 2002, 13(5):151-159.
26. Foegeding E.A., Luck P.J., Davis J.P. Factors determining the physical properties of protein foams. Food Hydrocolloids 2006, 20(2-3):284-292.
27. Innocente N., Comparin D., Corradini C. Proteoso-peptone whey fraction as emulsifier in ice-cream preparation. International Dairy Journal 2002, 12:69-74.
28. Innocente N., Corradini C., Blecker C., Paquot M. Dynamic surface properties of the proteoso-peptone fraction of bovine milk. Journal of Dairy Science 1998, 81:1833-1839.
29. Innocente N., Corradini C., Blecker C., Paquot M. Emulsifying properties of the total fraction and the hydrophobic fraction of bovine milk proteoso-peptones. International Dairy Journal 1998, 8:981-985.
30. Innocente N., Marchesini G., Biasutti M. Feasibility of the SPME method for the determination of the aroma retention capacity of proteoso-peptone milk protein fraction at different pH values. Food Chemistry 2011, 124:1249-1257.
31. International Dairy Federation Standards Milk: Determination of nitrogen content IDF 20B, Brussels, Belgium 1993.
32. Jackson M., Mantsch H.H. The use and misuse of FTIR spectroscopy in the determination of protein structure. Critical Reviews in Biochemistry and Molecular Biology 1995, 30(2):95-120.
33. Kato A., Nakai S. Hydrophobicity determined by a fluorescence probe. Biochimica et Biophysica Acta 1980, 624:13-20.
34. Kelly F.J., Mudway I.S. Protein oxidation at the air-lung interface. Amino Acids 2003, 25(3-4):375-396.
35. Khadre M.A., Yousef A.E., Kim J. Microbiological aspects of ozone applications in food. A review. Journal of Food Science 2001, 6:1242-1252.
36. Kilara A., Vaghela M.N. Whey proteins. Proteins in food processing 2000, Woodhead Limited Publishing, Cambridge, England. R.Y. Yada (Ed.).
37. Kim J., Yousef A.E., Chism G.W. Use of ozone to inactivate microorganisms on lattuce. Journal of Food Safety 1998, 19(1):17-34.
38. Kinsella J.E., Melachouris N. Functional properties of proteins in food: A survey. CRC Critical Reviews in Food Science and Nutrition 1976, 7(3):219-280.
39. Kinsella J.E., Whitehead D.M. Protein in whey: Chemical, physical, and functional properties. Advances in Food and Nutrition Research 1989, 33:343-438.
40. Kong B., Xiong L.Y., Cui X., Zhao X. Hydroxyl radical-stressed whey protein Isolate: Functional and rheological properties. Food and Bioprocess Technology 2013, 6:169-176.
41. Kong J., Yu S. Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochimica et Biophysica Sinica 2007, 39(8):549-559.
42. Kristo E., Hazizaj A., Corredig M. Structural changes imposed on whey proteins by UV irradiation in a continuous UV light reactor. Journal of Agricultural and Food Chemistry 2012, 60:6204-6209.
43. Laemmli U. Cleavage of structural proteins during the assembly of the head of 339 bacteriophage T4. Nature 1970, 227:680-685.
44. Lê S., Josse J., Husson F. FactoMineR: An R package for multivariate analysis. Journal of Statistical Software 2008, 25(1):1-18.
45. Li C.P., Enomoto H., Ohki S., Ohtomo H., Aoki T. Improvement of functional properties of whey protein isolate through glycation and phosphorylation by dry heating. Journal of Dairy Science 2005, 88(12):4137-4145.
46. Liu X., Powers J.R., Swanson B.G., Hill H.H., Clark S. Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure. Innovative Food Science & Emerging Technologies 2005, 6:310-317.
47. Liu T.X., Relkin P., Launay B. Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters. Thermochimica Acta 1994, 246:387-403.
48. Liu G., Xiong Y.L. Oxidatively induced chemical changes and interactions of mixed myosin, b-lactoglobulin, and Soy 7S globulin. Journal of the Science of Food and Agriculture 2000, 80(99):1601-1607.
49. Liu G., Xiong Y.L., Butterfield D.A. Properties of oxidized myofibrils and whey- and soy-protein Isolates. Journal of Food Science 2000, 65(5):811-818.
50. Luyten J.M.J.G., Vereijken J.M., Buecking M. Using proteins as additives in foods: An introduction. Proteins in food processing 2004, 421-441. Woodhead, Cambridge. R.Y. Yada (Ed.).
51. Manousaridis G., Nerantzaki A., Paleologos E.K., Tsiotsias A., Savvaidis I.N., Kontominas M.G. Effect of ozone on microbial, chemical and sensory attributes of shucked mussels. Food Microbiology 2005, 22(1):1-9.
52. Monahan F.J., German J.B., Kinsellat J.E. Effect of pH and temperature on protein unfolding and thiol/disulfide interchange reactions during heat-induced gelation of whey. Proteins 1995, 43(1):46-52.
53. Nakai S. Structure-function relationships of food proteins with an emphasis on the importance of protein hydrophobicity. Journal of Agricultural and Food Chemistry 1983, 31:676-683.
54. Nicorescu I., Loisel C., Riaublanc A., Vial C., Djelveh G., Cuvelier G., et al. Effect of dynamic heat treatment on the physical properties of whey protein foams. Food Hydrocolloids 2009, 23(4):1209-1219.
55. Parris N., Purcell J.M., Ptashkin S.M. Thermal denaturation of whey proteins in skim milk. Journal of Agricultural and Food Chemistry 1991, 39(12):2167-2170.
56. Qin B.Y., Bewley M.C., Creamer L.K., Baker E.N., Jameson G.B. Functional implications of structural differences between variants A and B of bovine beta-lactoglobulin. Protein Science 1999, 8(1):75-83.
57. Safonova O.N., Kholodova E.A., Golota V.I. Ozone usage for adjustment of technological properties of wheat baking flour. 11th International Congress on Engineering and Food 2011, Cosmos Ware, Athens, Greece.
58. Sava N., Van der Plancken I., Claeys W., Hendrickx M. The kinetics of heat-induced structural changes of beta-lactoglobulin. Journal of Dairy Science 2005, 88(5):1646-1653.
59. Segat A., Biasutti M., Iacumin L., Comi G., Baruzzi F., Carboni C., et al. Use of ozone in production chain of high moisture mozzarella cheese. LWT - Food Science and Technology 2014, 55(2):513-520.
60. Tosi E., Canna L., Lucero H., Ré E. Foaming properties of sweet whey solutions as modified by thermal treatment. Food Chemistry 2007, 100(2):794-799.
61. Uzun H., Ibanoglu E., Catal H., Ibanoglu S. Effects of ozone on functional properties of proteins. Food Chemistry 2012, 134(2):647-654.
62. Venir E., Marchesini G., Biasutti M., Innocente N. Dynamic high pressure-induced gelation in milk protein model systems. Journal of Dairy Science 2010, 93(2):483-494.
63. Xiang B.Y., Ngadi M.O., Ochoa-Martinez L., Simpson M.V. Pulsed electric field-induced structural modification of whey protein isolate. Food and Bioprocess Technology 2009, 4(8):1341-1348.