Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk

Journal of Agricultural and Food Chemistry
Hasmukh A PatelLawrence K Creamer

Abstract

Traditionally, milk has been heat treated to control microorganisms and to alter its functionality, for example, to increase its heat stability. Pressure treatment has been considered as a possible alternative for microorganism control, but some of the functionality-related milk protein interactions have not been explored. The present study used two novel two-dimensional polyacrylamide gel electrophoresis (2D PAGE) methods to explore the differences in the irreversible disulfide bond changes among the milk proteins after four common heat treatments and after 30-min pressure treatments of milk at 200, 400, 600, and 800 MPa at ambient temperature (22 degrees C). The pasteurizing heat treatment (72 degrees C for 15 s) denatured and aggregated only a few minor whey proteins, but the high heat treatments (100 degrees C for 120 s, 120 degrees C for 120 s, and 140 degrees C for 5 s) formed disulfide-bonded aggregates that included a high proportion of all of the whey proteins and kappa-casein (kappa-CN) and a proportion of the alpha(s2)-CN. Pressure treatment of milk at 200 MPa caused beta-lactoglobulin (beta-LG) to form disulfide-bonded dimers and incorporated beta-LG into aggregates, probably disulfide-bonded to kappa-CN. The other ...Continue Reading

References

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Nov 24, 2005·Journal of Agricultural and Food Chemistry·Hasmukh A PatelLawrence K Creamer

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Citations

Nov 11, 2011·Journal of Agricultural and Food Chemistry·Bente M JensenTrine K Dalsgaard
Jul 20, 2012·Journal of Agricultural and Food Chemistry·Rosa PizzanoFrancesco Addeo
Feb 19, 2013·Journal of Agricultural and Food Chemistry·Therese Uniacke-LoweDaniel M Mulvihill
Sep 8, 2009·Bioscience, Biotechnology, and Biochemistry·Yuka MiyamotoYasuki Matsumura
Nov 4, 2008·Biological Chemistry·Waleska D SchwarczRafael B Gonçalves
Sep 18, 2012·Journal of Dairy Science·F I BravoR López-Fandiño
Aug 25, 2009·Biochimica Et Biophysica Acta·Reza YousefiThomas Haertle
Jun 4, 2010·Molecular Nutrition & Food Research·Didier DupontAlan R Mackie
Aug 14, 2018·Journal of Dairy Science·Dimuthu BogahawaththaTodor Vasiljevic
May 1, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Minghui PanBaoguo Sun
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