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Impact of Pretreatment on Physicochemical and Nutritional Properties of Milk...
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Impact of Pretreatment on Physicochemical and Nutritional Properties of Milk Protein

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (25 October 2022) | Viewed by 9602

Special Issue Editors

Dr. Meram Chalamaiah

E-Mail Website
Guest Editor
Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, AB, Canada
Interests: protein; food chemistry; nutritional biochemistry; food science
Special Issues, Collections and Topics in MDPI journals
Dr. Xiaofeng Ren

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
Interests: protein; food chemistry; nutritional biochemistry; food science

Special Issue Information

Dear Colleagues,

Milk protein is an important component for preparation of many high-protein foods due to its excellent nutritional and physicochemical properties. Several methods such as chemical alterations, enzymatic hydrolysis, heat treatment, ultrasound, high pressure, pulsed electric field, and gamma irradiation technologies have been used for the pretreatment of milk in order to enhance the functionalities, nutritional value and bioactive properties. The nutritional value and functional performance of milk proteins are significantly affected by the choice of pretreatment method. Solubility, foaming, emulsification, and gelation are important physicochemical properties of milk proteins that are altered considerably by pretreatment methods. Modification of milk proteins by using various pretreatment methods would open up new avenues for better utilization of milk proteins in food and non-food industries.

Dr. Meram Chalamaiah
Prof. Dr. Xiaofeng Ren
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • milk protein
  • chemical alterations
  • enzymatic hydrolysis
  • heat treatment
  • ultrasound
  • high pressure
  • pulsed electric field
  • gamma irradiation technologies

Published Papers (5 papers)

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Research

18 pages, 4381 KiB  
Article
Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions
by Xiangli He, Shangxi Jia, Jiayun Wan, Yan Li, Yanyan Zhang, He Zhu and Ke Li
Foods 2022, 11(18), 2817; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182817 - 13 Sep 2022
Cited by 2 | Viewed by 1338
Abstract
The effects of high-intensity ultrasound treatment (0, 3, 6, 9 min) on physicochemical and structural characteristics of SC and the storage, thermal and freeze–thaw stability of SC O/W emulsions were investigated. The results showed that ultrasound treatment reduced the particle size of SC, [...] Read more.
The effects of high-intensity ultrasound treatment (0, 3, 6, 9 min) on physicochemical and structural characteristics of SC and the storage, thermal and freeze–thaw stability of SC O/W emulsions were investigated. The results showed that ultrasound treatment reduced the particle size of SC, although there were no obvious changes in zeta potential, profiles and weights. Ultrasound treatment improved surface hydrophobicity and fluorescence intensity of SC and changed ultraviolet–visible (UV–Vis) spectroscopy but had no influence on the secondary structure of SC. This indicates that ultrasounds might destroy the tertiary structure but leave most of the integral secondary structure. A scanning electron microscope (SEM) also showed that ultrasound-treated SC presented small aggregates and a loose structure. The physicochemical and structural changes of SC benefited the ability of protein adsorbing oil droplets and emulsion stability. Under stresses such as storage, thermal and freeze–thawing, the oil droplets of treated emulsions were still uniform and stable, especially at 6 min and 9 min. Overall, the high-intensity ultrasounds made the SC present small aggregates and a loose structure improving the SC O/W emulsions stability under storage, thermal and freeze–thawing environment and have great potential to stabilize the SC prepared O/W emulsions. Full article
(This article belongs to the Special Issue Impact of Pretreatment on Physicochemical and Nutritional Properties of Milk Protein)
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16 pages, 1026 KiB  
Article
Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks
by Katarzyna Kiełczewska, Aneta Dąbrowska, Marika Magdalena Bielecka, Bogdan Dec, Maria Baranowska, Justyna Ziajka, Yang Zhennai and Justyna Żulewska
Foods 2022, 11(13), 1817; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11131817 - 21 Jun 2022
Cited by 2 | Viewed by 1719
Abstract
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by [...] Read more.
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives to non-fermented milks, as compared with commercial protein, preparations (whey protein isolate or concentrate and casein concentrate). The addition of protein preparations increased the pH, viscosity and heat stability of non-fermented milks. Milks enriched with whey proteins were characterized by a higher content of valine and isoleucine and a lower content of leucine, lysine and arginine. Addition of casein or whey protein concentrate decreased the phosphorus content and increased the calcium content of milk, but only in the products enriched with casein or whey protein concentrate. Color saturation was higher in products fortified with protein preparations obtained in the laboratory and commercial whey protein concentrate. Milk enriched with whey protein isolate, followed by milk serum protein concentrate, received the highest scores in the sensory evaluation. The presented results make a valuable contribution to the production of milks enriched with various protein fractions. The study proposes the possibility of production of protein preparations and milks enhanced with protein preparations, which can be implemented in industrial dairy plants. Full article
(This article belongs to the Special Issue Impact of Pretreatment on Physicochemical and Nutritional Properties of Milk Protein)
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13 pages, 1521 KiB  
Article
Effect of Microwave Pretreatment on the Antioxidant Activity and Stability of Enzymatic Products from Milk Protein
by Xue Yang, Xiaofeng Ren and Haile Ma
Foods 2022, 11(12), 1759; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11121759 - 15 Jun 2022
Cited by 4 | Viewed by 1558
Abstract
The effects of microwave pretreatment on the antioxidant activity and stability of enzymatic products from milk protein (MP) were studied. The peptide content, molecular weight distribution, and amino acid composition of MP hydrolysate were also measured to explain the change of antioxidant activity [...] Read more.
The effects of microwave pretreatment on the antioxidant activity and stability of enzymatic products from milk protein (MP) were studied. The peptide content, molecular weight distribution, and amino acid composition of MP hydrolysate were also measured to explain the change of antioxidant activity under microwave pretreatment. The results showed that microwave pretreatment increased the degree of hydrolysis of MP with the power of 400 W for the highest value. The DPPH scavenging activity and the total antioxidant capacity of MP pretreated by microwave with a power of 300 W presented the highest effect and increased by 53.97% and 16.52%, respectively, compared to those of control. In addition, the results of thermal stability and in vitro digestion of MP hydrolysate showed that the MP hydrolysate pretreated by microwave exerted excellent antioxidative stability, especially for the microwave power of 300 W. After pretreated with microwave, the peptide content increased as the rise of power and it reached the peak at the power of 400 W. The molecular weight of MP hydrolysate pretreated by microwave with the power of 300 W showed more percentage of peptides between 200 Da and 500 Da. The result of amino acid composition showed that total amino acid (TAA) content of MP hydrolysate pretreated by microwave with power of 400 W showed the highest value, which increased by 7.58% compared to the control. The ratio of total hydrophobic amino acids to the TAA of MP hydrolysate showed the most increased amplitude with the microwave power of 300 W. The antioxidant activity of MP hydrolysate was related to the peptide content, and it was also relevant to the amino acid category and content. In conclusion, microwave pretreatment is an effective method for the preparation of antioxidant peptides and an increase in antioxidant stability. Full article
(This article belongs to the Special Issue Impact of Pretreatment on Physicochemical and Nutritional Properties of Milk Protein)
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15 pages, 3235 KiB  
Article
Ultrasound Improved the Non-Covalent Interaction of β-Lactoglobulin with Luteolin: Regulating Human Intestinal Microbiota and Conformational Epitopes Reduced Allergy Risks
by Titi Wang, Wenmei Chen, Yanhong Shao, Jun Liu and Zongcai Tu
Foods 2022, 11(7), 988; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11070988 - 29 Mar 2022
Cited by 5 | Viewed by 1931
Abstract
The present study aims to investigate the effects of ultrasound on the non-covalent interaction of β-lactoglobulin (β-LG) and luteolin (LUT) and to investigate the relationship between allergenicity and human intestinal microbiota. After treatment, the conformational structures of β-LG were changed, which reflected by [...] Read more.
The present study aims to investigate the effects of ultrasound on the non-covalent interaction of β-lactoglobulin (β-LG) and luteolin (LUT) and to investigate the relationship between allergenicity and human intestinal microbiota. After treatment, the conformational structures of β-LG were changed, which reflected by the decrease in α-helix content, intrinsic fluorescence intensity and surface hydrophobicity, whereas the β-sheet content increased. Molecular docking studies revealed the non-covalent interaction of β-LG and LUT by hydrogen bond, van der Walls bond and hydrophobic bond. β-LG-LUT complex treated by ultrasound has a lower IgG/IgE binding ability and inhibits the allergic reaction of KU812 cells, depending on the changes in the conformational epitopes of β-LG. Meanwhile, the β-LG-LUT complex affected the composition of human intestinal microbiota, such as the relative abundance of Bifidobacterium and Prevotella. Therefore, ultrasound improved the non-covalent interaction of β-LG with LUT, and the reduction in allergenicity of β-LG depends on conformational epitopes and human intestinal microbiota changes. Full article
(This article belongs to the Special Issue Impact of Pretreatment on Physicochemical and Nutritional Properties of Milk Protein)
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11 pages, 1673 KiB  
Article
Whey Proteins-Fortified Milk with Adjusted Casein to Whey Proteins Ratio Improved Muscle Strength and Endurance Exercise Capacity without Lean Mass Accretion in Rats
by Eun Woo Jeong, Gyu Ri Park, Jiyun Kim, Youjin Baek, Gwang-woong Go and Hyeon Gyu Lee
Foods 2022, 11(4), 574; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040574 - 16 Feb 2022
Cited by 5 | Viewed by 2307
Abstract
This study investigated the effects of the casein to whey proteins (CW) ratio in milk on body composition, muscle strength, and endurance exercise capacity in rats. Thirty rats were assigned into five groups, and each treatment was administered for eight weeks: (1) control [...] Read more.
This study investigated the effects of the casein to whey proteins (CW) ratio in milk on body composition, muscle strength, and endurance exercise capacity in rats. Thirty rats were assigned into five groups, and each treatment was administered for eight weeks: (1) control (isocaloric lactose supplementation), (2) CW8:2 (regular milk), (3) CW6:4, (4) CW5:5, and (5) nitrogen-free (lactose). The milk concentration was converted from a human equivalent dose (400 mL/60 kg body weight/day). All the milk-administered groups showed significantly greater growth performance, including body weight and weight gain compared to the isocaloric lactose control (p < 0.05). However, different CW ratios in milk had no effect on growth performance. Additionally, body composition, i.e., lean body mass and adiposity, was not affected by the CW ratio. Interestingly, CW6:4 and CW5:5 had significantly higher plasma branched-chain amino acids concentrations than control and CW8:2 (p < 0.05). In addition, CW5:5 showed significantly increased grip strength by 12–24% and time to exhaustion by 8–62% compared to the other groups (p < 0.05), indicating that the higher whey proteins ratio improved physical performance. We concluded that whey proteins-fortified milk enhances muscle strength and endurance exercise capacity without altering lean mass in rats. Full article
(This article belongs to the Special Issue Impact of Pretreatment on Physicochemical and Nutritional Properties of Milk Protein)
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