Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein
Keywords:
casein, dynamic ultra-high pressure homogenization, functional properties, secondary structure, hydrophobicity, non-thermal processingAbstract
Dynamic ultra-high pressure homogenization (UHPH) is a novel high-pressure processing technique. In this study, the effects of dynamic UHPH on the structure and functional properties of casein were systematically investigated. It was found that the functional properties of casein changed with dynamic UHPH treatment, and the treatment at 150 MPa could significantly improve casein aqueous solubility, foaming and emulsifying properties. These functional improvements could be attributed to its structural changes, since the dynamic UHPH treatment could change the secondary structure, promote the interchange reaction between the disulfide bond and the sulfhydryl group, and increase the surface hydrophobicity. The obtained results could broaden the application of casein and provide ideas for the non-thermal processing of proteins. Keywords: casein, dynamic ultra-high pressure homogenization, functional properties, secondary structure, hydrophobicity, non-thermal processing DOI: 10.25165/j.ijabe.20191201.3015 Citation: Wang C Y, Ma Y P, Liu B G, Kang Z L, Geng S, Wang J N, et al. Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein. Int J Agric & Biol Eng, 2019; 12(1): 229–234.References
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[2] Thorn D C, Ecroyd H, Carver J A. The two-faced nature of milk casein proteins: amyloid fibril formation and chaperone-like activity. Australian Journal of Dairy Technology, 2009; 64(1): 34–34.
[3] Zhou Y, Yi X, Wang J, Yang Q, Wang S. Optimization of the ultrasonic-microwave assisted enzymatic hydrolysis of freshwater mussel meat. Int J Agric & Biol Eng, 2018; 11(5): 236–242.
[4] Korhonen H J. Bioactive milk proteins and peptides: from science to functional applications. Australian Journal of Dairy Technology, 2009; 64(1): 34–40.
[5] Post A E, Ebert M, Hinrichs J. β-casein as a bioactive precursor-processing for purification. Australian Journal of Dairy Technology, 2009; 64(1): 84–88.
[6] Wang T T, Guo Z W, Liu Z P, Feng Q Y, Wang X L, Tian Q, et al. The aggregation behavior and interactions of yak milk protein under thermal treatment. Journal of Dairy Science, 2016; 99(8): 6137–6143.
[7] Huang Z, Cao Y, Xu D, Wang C, Zhang D. Effect of ultrasound on the diffusion properties of casein entrapped in alginate-chitosan gel. Ultrasonics Sonochemistry, 2015; 26: 149–156.
[8] Rahimi M, Ghaffari S M, Salami M, Mousavy S J, Niasari-Naslaji A, Jahanbani R, et al. ACE-inhibitory and radical scavenging activities of bioactive peptides obtained from camel milk casein hydrolysis with proteinase K. Dairy Science & Technology, 2016; 96(4): 489–499.
[9] Chandrapala J, Martin G J, Kentish S E, Ashokkumar M. Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods. Ultrasonics Sonochemistry, 2014; 21(5): 1658–1665.
[10] Francesca P, Rosalba L. Applications of high and ultra high pressure homogenization for food safety. Frontiers in Microbiology, 2016, 7: 1132.
[11] Zamora A, Guamis B. Opportunities for ultra-high-pressure homogenisation (UHPH) for the food industry. Food Engineering Reviews, 2015; 7(2): 130–142.
[12] Sorensen H, Mortensen K, Sorland G H, Larsen F H, Paulsson M, Ipsen R. Dynamic ultra-high pressure homogenisation of milk casein concentrates: Influence of casein content. Innovative Food Science & Emerging Technologies, 2014; 26: 143–152.
[13] Zhang X, Haque Z Z. Generation and stabilization of whey-based monodisperse nano emulsions using ultra-high-pressure homogenization and small amphipathic co-emulsifier combinations. Journal of Agricultural and Food Chemistry, 2015; 63(45): 10070–10077.
[14] Ferragut V, Cruz N S, Trujillo A, Guamis B, Capellas M. Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk. Journal of Food Engineering, 2009; 92(1): 63–69.
[15] Sorensen H, Mortensen K, Sorland G H, Larsen F H, Paulsson M, Ipsen R. Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate. International Dairy Journal, 2015; 46: 12–21.
[16] Liu X, Yu M. Effects of paraffin emulsion on the structure and properties of soy protein films. Journal of Dispersion Science and Technology, 2016; 37(9): 1252–1258.
[17] Le T T, Bhandari B, Holland J W, Deeth H C. Maillard reaction and protein cross-linking in relation to the solubility of milk powders. Journal of Agricultural and Food Chemistry, 2011; 59(23): 12473–12479.
[18] Yang, S Q, He D J, Ning J F. Predicting wheat kernels' protein content by near infrared hyperspectral imaging. Int J Agric & Biol Eng, 2016; 9(2): 163–163.
[19] Yin S W, Tang C H, Cao JS, Hu E K, Wen Q B, Yang X Q. Effects of limited enzymatic hydrolysis with trypsin on the functional properties of hemp (Cannabis sativa L.) protein isolate. Food Chemistry, 2008; 106(3): 1004–1013.
[20] Liu L L, Wang H, Ren G Y, Duan X, Li D, Yin G J. Effects of freeze-drying and spray drying processes on functional properties of phosphorylation of egg white protein. Int J Agric & Biol Eng, 2015; 8(4): 116–123.
[21] Manfo F P, Chao W F, Moundipa P F, Pugeat M, Wang P S. Effects of maneb on testosterone release in male rats. Drug and Chemical Toxicology, 2011; 34(2): 120–128.
[22] Zhao Q, Selomulya C, Xiong H, Chen X D, Ruan X, Wang S, et al. Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain Indica rice. Journal of Cereal Science, 2012; 56(3): 568–575.
[23] Jambrak A R, Mason T J, Lelas V, Herceg Z, Herceg I L. Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. Journal of Food Engineering, 2008; 86(2): 281–287.
[24] Jafari S M, He Y, Bhandari B. Production of sub-micron emulsions by ultrasound and microfluidization techniques. Journal of Food Engineering, 2007; 82(4): 478–488.
[25] Chandi G K, Sogi D S. Functional properties of rice bran protein concentrates. Journal of Food Engineering, 2007; 79(2): 592–597.
[26] Shanmugam A, Chandrapala J, Ashokkumar M. The effect of ultrasound on the physical and functional properties of skim milk. Innovative Food Science & Emerging Technologies, 2012; 16: 251–258.
[27] Le T T, Bhandari B, Holland J W, Deeth H C. Maillard reaction and protein cross-linking in relation to the solubility of milk powders. Journal of Agricultural and Food Chemistry, 2011; 59(23): 12473–12479.
[28] Dombrowski J, Dechau J, Kulozik U. Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation. Food Hydrocolloids, 2016; 57: 92–102.
[29] Bolontrade A J, Scilingo A A, Anon M C. Amaranth proteins foaming properties: Film rheology and foam stability-Part 2. Colloids and Surfaces B: Biointerfaces, 2016; 141: 643–650.
[30] Sharma P, Oey I, Everett D W. Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk. Food chemistry, 2016; 207: 34–42.
[31] Qian C, McClements D J. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: factors affecting particle size. Food Hydrocolloids, 2011; 25(5): 1000–1008.
[32] Li H, Zhu K, Zhou H, Peng W. Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula. Food Chemistry, 2012; 132(2): 808–814.
[33] Yang H, Yang A, Gao J, Chen H. Characterization of physicochemical properties and IgE-binding of soybean proteins derived from the HHP-treated seeds. Journal of Food Science, 2014; 79(11): C2157–2163.
[34] Riebroy S, Benjakul S, Visessanguan W, Erikson U, Rustad T. Acid-induced gelation of natural actomyosin from Atlantic cod (Gadusmorhua) and burbot (Lotalota). Food Hydrocolloids, 2009; 23(1): 26–39.
[35] Chapleau N J, de Lamballerie-Anton M I. Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing. European Food Research and Technology, 2003; 216(6): 470–476.
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Published
2019-02-01
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Wang, C., Ma, Y., Liu, B., Kang, Z., Geng, S., Wang, J., … Ma, H. (2019). Effects of dynamic ultra-high pressure homogenization on the structure and functional properties of casein. International Journal of Agricultural and Biological Engineering, 12(1), 229–234. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/3015
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Agro-product and Food Processing Systems
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