查看更多>>摘要：Ultrafiltration (UF) is an effective method for separating and enriching milk proteins. This study aims to analyze the protein profile of milk fat globule membrane (MFGM) materials enriched by UF membranes from butter serum with different molecular mass cutoffs through a label-free proteomic approach. In total, 616 MFGM proteins were identified in all groups, of which 395, 399, 399 and 484 proteins were identified with a 30 kDa, 50 kDa and 100 kDa UF membrane and without UF, respectively. It was more efficient to enrich fatty acid binding protein and mucin 15 using a 30 kDa membrane, whereas mucin 1 was more abundant when using a 50 kDa membrane. Compared with the 30 kDa and 50 kDa membranes, the 100 kDa membrane led to the optimal efficiency with low permeation of the most major MFGM proteins and high permeation of non-MFGM proteins. Butyrophilin, adipophilin, xanthine oxidase/dehydrogenase, and periodic acid Shiff6/7 were concentrated approximately twofold in the 100 kDa retentate. Meanwhile, the relative abundances of beta-lactoglobulin and alpha-lactalbumin were reduced by approximately 17.3% and 16.2%, respectively. This work will facilitate the development of MFGM protein isolation using membrane separation processes and provide a theoretical reference for the production of MFGM proteins.
查看更多>>摘要：Protein nanoparticles represent a promising system for the encapsulation and delivery of bioactive compounds or highly sensitive ingredients. In this study, whey protein isolate nanoparticles (WPINs) were prepared by using supercritical carbon dioxide (scCO(2)) treatment. The effects of scCO(2) on the size and stability of the WPINs were investigated. The average particle diameter ranged from 100 to 300 nm when the WPIN solution was treated with scCO(2) at 8-24 MPa and 45 degrees C for 30 min. ScCO2-treated WPINs had more uniform size distribution and smaller particles than WPINs prepared without scCO(2). However, particle aggregation was observed during heating to 55-75 degrees C. Fluorescence and differential thermogravimetric analysis showed that CO2 pressure did not cause secondary and tertiary structure changes or denaturation of WPINs. The change in WPINs size was likely caused by the high diffusibility of scCO(2), which could slightly modify WPINs local structure, affecting hydrophobic interactions and hydrogen bonding within the molecule. These results indicate that the size of nanoparticles can be modulated by adjusting CO2 pressure, which may facilitate WPINs use in food and biomedical products.
查看更多>>摘要：An infrared assisted with hot air dryer (IRHAD) was designed and developed to retain the quality of turmeric during drying. Drying experiments were conducted at three different mode of operation [infrared assisted with hot air drying (IRHAD), infrared drying (IRD), and hot air drying (HAD)] and three different drying temperatures (50, 60 and 70 degrees C) at fixed air velocity of 2 m/s. It was observed that IRHAD at 70 degrees C showed higher drying rate and recorded 26.98% and 35.21% lesser drying time than IRD and HAD, respectively. An increase in drying temperature (up to 60 degrees C) increase the curcumin, oleoresin, colour and starch content and further increase in temperature degrades the quality of the turmeric. IRHAD provided maximum retention of curcumin, oleoresin, and starch content and less colour deterioration at 60 degrees C temperature compared to IRD and HAD. The drying methods and drying temperatures have significant effect (P <= 0.01) on the quality parameters investigated. IRHAD with the drying temperature of 60 degrees C could be the suitable operating condition to produce better-quality turmeric.
查看更多>>摘要：Anthocyanins-rich blueberry extracts, which commonly used as food additive, are good for human health, but they are unstable during concentration processes. In this study, five flat-sheet nanofiltration (NF) membranes were used to concentrate the blueberry aqueous extracts. Effects of different membranes on physicochemical characteristics of concentrates (total phenolics, total anthocyanins, total sugars, total pectin, etc.), properties of membrane fouling, and stability of concentrates in cold storage were investigated. Among different NF membranes, NF3, made from polyamide and molecular weight cut off of 400 Da was the best to concentrate the extracts with the highest content of anthocyanins (147.59 mg/L) and polyphenols (434.70 mg/L). In the storage at 4 degrees C for 4 weeks, concentrates were more stable than the original extracts. Total polyphenols in concentrates decreased about 13.9% only, and total anthocyanins reduced more slowly. Accordingly, NF is a promising technology to promote the stability of active compounds, especially anthocyanins in blueberry extracts during concentrations and their storages.
NSTL
Elsevier