Effects of disulphide bonds between added whey protein aggregates and other milk components on the rheological properties of acidified milk model systems

International Dairy Journal

Volumn 59, Issue , 2016, Pages 1-9

  Liu, Guanchen ^a   Jæger, Tanja C ^b   Lund, Marianne N ^a   Nielsen, Søren B ^b   Ray, Colin A ^a   Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; ELECTROPHORESIS; GELS; PROTEINS;

DISULPHIDE BONDS; GEL ELECTROPHORESIS; GLUCONO-DELTA-LACTONE; LINKED STRUCTURES; NON-COVALENT INTERACTION; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL PROPERTY; WHEY PROTEIN ISOLATE;

PARTICLE SIZE;

EID: 84962279236     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.03.002     Document Type: Article

References (32)

1. Alting A.C., Hamer R.J., de Kruif C.G., Paques M., Visschers R.W. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels. Food Hydrocolloids 2003, 17:469-479.
2. Alting A.C., Hamer R.J., de Kruif G.G., Visschers R.W. Formation of disulfide bonds in acid-induced gels of preheated whey protein isolate. Journal of Agricultural and Food Chemistry 2000, 48:5001-5007.
3. Anema S.G., Lee S.K., Lowe E.K., Klostermeyer H. Rheological properties of acid gels prepared from heated pH-adjusted skim milk. Journal of Agricultural and Food Chemistry 2004, 52:337-343.
4. Donato L., Guyomarc'h F. Formation and properties of the whey protein/κ-casein complexes in heated skim milk - a review. Dairy Science and Technology 2009, 89:3-29.
5. Ellman G.L. Tissue sulfhydryl groups. Archives of Biochemistry and Biophysics 1959, 82:70-77.
6. de la Fuente M.A., Singh H., Hemar Y. Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins. Trends in Food Science and Technology 2002, 13:262-274.
7. Hau J., Bovetto L. Characterisation of modified whey protein in milk ingredients by liquid chromatography coupled to electrospray ionisation mass spectrometry. Journal of Chromatography A 2001, 926:105-112.
8. Havea P., Singh H., Creamer L.K., Campanella O.H. Electrophoretic characterization of the protein products formed during heat treatment of whey protein concentrate solutions. Journal of Dairy Research 1998, 65:79-91.
9. Havea P., Watkinson P., Kuhn-Sherlock B. Heat-induced whey protein gels: protein-protein interactions and functional properties. Journal of Agricultural and Food Chemistry 2009, 57:1506-1512.
10. Lucey J.A., Singh H. Formation and physical properties of acid milk gels: a review. Food Research International 1997, 30:529-542.
11. Mangino M. Gelation of whey protein concentrates. Food technology (USA) 1992, 46:114-117.
12. Mardal F. A study of low fat yoghurt-investigation of the effect of adding nanoparticulated whey, temperature of heat treatment, pressure during homogenisation and stirring 2013, Masters Thesis, University of Copenhagen, Denmark.
13. Morand M., Dekkari A., Guyomarc'h F., Famelart M.-H. Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk. International Dairy Journal 2012, 25:103-111.
14. Morand M., Guyomarc'h F., Famelart M.-H. How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk - a review. Dairy Science and Technology 2011, 91:97-126.
15. Nagy P., Winterbourn C.C. Redox chemistry of biological thiols. Advances in Molecular Toxicology 2010, 4:183.
16. Nguyen N.H.A., Wong M., Guyomarc'h F., Havea P., Anema S.G. Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels. International Dairy Journal 2014, 37:57-63.
17. Renard D., Lavenant L., Sanchez C., Hemar Y., Horne D. Heat-induced flocculation of microparticulated whey proteins (MWP); consequences for mixed gels made of MWP and β-lactoglobulin. Colloids and Surfaces B: Biointerfaces 2002, 24:73-85.
18. Renard D., van de Velde F., Visschers R.W. The gap between food gel structure, texture and perception. Food Hydrocolloids 2006, 20:423-431.
19. Roberts S.B., Pi-Sunyer F.X., Dreher M., Hahn R., Hill J.O., Kleinman R.E., et al. Physiology of fat replacement and fat reduction: effects of dietary fat and fat substitutes on energy regulation - Discussion. Nutrition Reviews 1998, 56:S41-S49.
20. Sanchez C., Pouliot M., Gauthier S.F., Paquin P. Thermal aggregation of whey protein isolate containing microparticulated or hydrolyzed whey proteins. Journal of Agricultural and Food Chemistry 1997, 45:2384-2392.
21. Sandoval-Castilla O., Lobato-Calleros C., Aguirre-Mandujano E., Vernon-Carter E.J. Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal 2004, 14:151-159.
22. Sava N., Van der Plancken I., Claeys W., Hendrickx M. Heat-induced changes in thiol availability of beta-lactoglobulin. Communications in Agricultural and Applied Biological Sciences 2004, 69:243-246.
23. 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, 88:1646-1653.
24. Sonestedt E., Wirfalt E., Wallstrom P., Gullberg B., Orho-Melander M., Hedblad B. Dairy products and its association with incidence of cardiovascular disease: the Malmo diet and cancer cohort. European Journal of Epidemiology 2011, 26:609-618.
25. Tamime A.Y., Kalab M., Muir D.D., Barrantes E. The microstructure of set-style, natural yogurt made by substituting microparticulate whey protein for milk fat. International Journal of Dairy Technology 1995, 48:107-111.
26. Torres I.C. Microparticulated whey protein as fat replacer in yoghurt: Understanding the role of particle characteristics on structure and sensory perception 2012, PhD Thesis, University of Copenhagen, Denmark.
27. Torres I.C., Amigo Rubio J.M., Ipsen R. Using fractal image analysis to characterize microstructure of low-fat stirred yoghurt manufactured with microparticulated whey protein. Journal of Food Engineering 2012, 109:721-729.
28. Torres I.C., Janhøj T., Mikkelsen B.Ø., Ipsen R. Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt. International Dairy Journal 2011, 21:645-655.
29. Vasbinder A.J., Alting A.C., Visschers R.W., de Kruif C.G. Texture of acid milk gels: formation of disulphide cross-links during acidification. International Dairy Journal 2003, 13:29-38.
30. Vasbinder A.J., van Mil P.J.J.M., Bot A., de Kruif K.G. Acid-induced gelation of heat-treated milk studied by diffusing wave spectroscopy. Colloids and Surfaces B-Biointerfaces 2001, 21:245-250.
31. Visschers R.W., de Jongh H.H.J. Disulphide bond formation in food protein aggregation and gelation. Biotechnology Advances 2005, 23:75-80.
32. de Wit J.N. Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 1998, 81:597-608.