查看更多>>摘要：Rheological, foaming and foam textural properties of whey protein isolate (WPI) microgels formed via cold-set gelation were investigated and compared with those of native WPI foams. The effect of CaCl2 concentration and cross-linking time on microgel formation was studied assessing particle size, rheology and foamability. Foams, produced by mechanical whipping, were assessed by overrun, stability and texture. WPI had lower viscosity than the microgels, producing foams with greater overrun. For microgels, higher concentrations of CaCl2 formed smaller particles and decreased microgel viscosity, causing higher overrun. Increasing cross-linking time from 0 to 24 h significantly (P < 0.05) increased G'& nbsp;and G ''& nbsp;of the microgels, resulting in decreased overrun. Native WPI foams drained within 60 min. In contrast, negligible amounts of liquid drained from microgel foams, which remained stable for > 2 years. This demonstrates that WPI microgels can be used as a novel functional application for creating ultra-stable foams for use in the food industry. (C)& nbsp;2022 The Author(s). Published by Elsevier Ltd.& nbsp;
Lund, PernilleMardal, FrejaLund, Marianne N.Ray, Colin A....
12页
查看更多>>摘要：The impact of lactose to whey protein ratio on processed-induced protein modifications was investigated in powdered model infant formula. Model samples were prepared with different lactose to whey protein ratios and different total protein concentrations; protein modifications were evaluated before, during and after processing. Lab-scale equipment was used to mimic commercial manufacturing, and a powdered young-child formula was included to elucidate cumulative effects of commercial unit operations. Maillard-related and structural protein modifications were affected differently by unit operations, both in model samples and commercial formula. Maillard reaction products (furosine, a-dicarbonyls and advanced glycation end products) increased with increased lactose content of model samples, whereas absence of lactose facilitated formation of disulphide-linked aggregates, lysinoalanine and lanthionine. The lowest level of protein modifications was observed at a 30:70 lactose to whey protein ratio, suggesting partial dry blending of lactose as a feasible approach to improve protein quality in powdered infant formula. (c) 2022 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
查看更多>>摘要：The study was carried out on the assumption that raw materials for butter production by the traditional batch churning method can be contaminated with Listeria monocytogenes cells. Raw milk and cream used in butter making were experimentally contaminated with the pathogen, and two contamination scenarios were considered. In the first variant, it was assumed that cream for butter making is contaminated with L. monocytogenes. The second scenario relied on the assumption that butter is contaminated during packaging. The experimental material was divided into samples and stored at a temperature of 3, 6, 9,12 or 21 ?. The study demonstrated that L. monocytogenes cells proliferated twice as fast in butter produced from contaminated cream as in butter that was contaminated during packaging. Results of microbiological tests conducted on raw materials, products, and rinses during batch butter production can predict the direction and rate of L. monocytogenes cell growth/inactivation. (C)& nbsp;2022 Elsevier Ltd. All rights reserved.
Hailu, YonasO'Mahony, James A.Fenelon, Mark A.McCarthy, Noel A....
4页
查看更多>>摘要：The aim of this study was to produce a colloidally stable whey protein concentrate enriched in beta-casein. Microfiltration (MF) of skim milk was completed at similar to 7 degrees C (pore size 0.1 mu m) followed by ultrafiltration of the MF permeate at similar to 9 degrees C to concentrate the beta-casein-whey protein fraction (BWPC). The casein:whey protein ratio of the BWPC system was similar to 25:75. Skim milk was then added to ultrafiltration retentate at a level supplying 0, 0.1, 0.3 and 0.5% (w/w) of the total protein, followed by evaporation and spray drying. During evaporation of the BWPC stream without skim milk addition, there was significant precipitation of beta-casein, resulting in an increase in particle size due to uncontrolled aggregation. Addition of low amounts of skim milk was effective at reducing the precipitation of beta-casein during evaporation at 50 degrees C, indicating that the addition of micellar casein to the BWPC stream was able to prevent uncontrolled beta-casein aggregation. (C) 2022 Elsevier Ltd. All rights reserved.
查看更多>>摘要：In two different goat farms, producing Picodon and Mutschli cheese respectively, two groups of lactating goats were fed alfalfa pellets (ALF) or sainfoin pellets (SNF) for 6 weeks. The cheeses produced at the end of the trial were analysed for sensory properties, composition, fatty acid profile, proteolysis, and rheology. The SNF Picodon had higher "goat" and "farm" aroma and odour, and higher bitter taste, compared with the ALF Picodon. The SNF Picodon showed lower dry matter than the ALF Picodon, leading to differences in texture and mouthfeel. The SNF Mutschli had a different mouthfeel than the ALF Mutschli. In a triangle test, consumers were able to perceive a difference in both Picodon and Mutschli between ALF and SNF groups. In both Picodon and Mutschli, feeding sainfoin increased cheese proteolysis and modified cheese fatty acid profile, resulting in higher polyunsaturated fatty acids proportion and lower n-6/n-3 ratio.
查看更多>>摘要：The aim of this work was to elucidate the influence of both the structural features of milk proteins [whey proteins (WPI) and sodium caseinate (SC)] and the character of their electrostatic associative interactions with chitosan (CHIT) on the structure, thermodynamic parameters and functionality of their complexes with essential lipids. These lipids included soybean phosphatidylcholine liposomes (PC), rich in omega-6 linoleic (LA) polyunsaturated fatty acid (PUFA), and long chain omega-3 PUFAs (eicosapentaenoic and docosahexaenoic acids) from fish oil (FO) to their equal weight ratio with LA. A laser light scattering method was used in static, dynamic and electrophoretic modes to characterise the structure and ther-modynamic parameters of the supramolecular complexes in an aqueous medium. The functionality of the supramolecular complexes (WPI-CHIT-PC-FO and SC-CHIT-PC-FO) was considered from the point of view of their solubility in an aqueous medium and protective abilities against oxidation of the essential lipids encapsulated in them. (c) 2022 Elsevier Ltd. All rights reserved.
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