查看更多>>摘要：? 2021The effect of pH-shifting treatment combined with ultrasound on physicochemical and functional properties of whey protein isolate (WPI) was investigated. After pH 2- or pH 11-shifting (1, 2 and 3 h) and ultrasound treatment (600 W, 30 min), particle size distribution of WPI became narrower and its fluorescence intensity decreased significantly. After WPI was treated with pH 11-shifting for 3 h and ultrasound, it showed the maximum surface hydrophobicity and lowest turbidity (P < 0.05). Meanwhile, pH 2-shifting treatment (3 h) combined with ultrasound could improve emulsion stability of WPI. However, consecutive pH 11-shifting (1–3 h) and ultrasound significantly reduced the emulsifying properties of WPI. Therefore, the combination of pH 2-shifting and ultrasound was a significant method to improve the physicochemical properties of whey proteins.
查看更多>>摘要：? 2021 Elsevier LtdA novel closed-tube loop-mediated isothermal amplification (LAMP) was developed to detect goat milk adulterated with cow milk. The reaction results of the LAMP assay developed, identified using both visual observation and agarose gel electrophoresis, were completely consistent, indicating that visual observation was suitable and efficient to judge the final LAMP results. The specificity of LAMP assay was evaluated using DNA of related species namely goat, pork, chicken, duck, dog, which revealed only a specific amplification of cow. The sensitivity of LAMP assay was as low as 10 fg. The limit of detection (LOD) of LAMP assay reached 0.01%, 10 times higher than PCR assay. In addition, this assay successfully amplified and identified 0.01% of cow commercial milk products in goat milk. Therefore, our results provided a simple, specific, sensitive, rapid, and cost-effective method to detect goat milk adulteration.
查看更多>>摘要：? 2021 Elsevier LtdFat-free fermented concentrated milk products, recently classified as dispersions of (fat-free) fermented concentrated milk protein-based microgel particles, are basically produced by upstream, fermentation, and downstream processing. Development of production parameters aimed at, e.g., increasing yield, shelf-stability, and reducing acid whey, has led to a variety of possible parameters at each production stage. Though the influences of some individual parameters on the final textural properties are well understood, combinations of parameters and outcomes in large technical scale production environments are not well documented. Production parameters of six fat-free fermented concentrated milk products from technical scale production were reviewed and parallels were drawn between chemical composition, serum release, particle size, and rheological properties. In order of importance, the five parameters of downstream standardisation, pre-heating, concentration method, addition of rennet during fermentation and fermentation temperature/time were identified as main textural drivers, by initiating changes of microgel particle voluminosity, surface properties, size, and composition.
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