An analytical approach to reveal the addition of heat-denatured whey proteins in lab-scale cheese making |
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Affiliation: | 1. MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China;2. Shanghai Research Institute of Chemical Industry, Shanghai 200062, China |
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Abstract: | A simple analytical procedure for the detection of self-aggregated heat-denatured whey proteins (HDWP) in model cheeses was developed. The principle of the approach lies in the solubilization of the cheese matrix by a sodium citrate solution (0.2 M, pH 7.0) resulting in the dissociation of the casein micelles and the insolubilization of HDWP aggregates, which are collected in the pellet after a centrifugation step. The reliability of the procedure was tested in lab-scale cheeses from peroxidase-positive pasteurized milk with different protein-based ingredients (microparticulated whey protein concentrate, milk protein concentrate, whey protein isolate and Ricotta cheese) at concentrations ranging from 0.2 to 1.2% protein (w/v on cheese milk). A linear relationship between the amount of the HDWP added to cheese milk and that recovered from model cheeses was observed. Heat-damage indicators, furosine and lysinoalanine, showed levels in the experimental cheese samples not related with added HDWP, but represented a source of information on the ingredients other than liquid milk. Overall, in the model cheeses, the proposed method was an easy-to-apply and reliable tool for the evaluation of the presence of HDWP-based products. Further investigation is required for the application to real cheeses and for the evaluation of possible interferences from proteolysis during ripening. |
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Keywords: | Heat-denatured whey proteins Milk cheese Supplementation Extraction Sodium citrate CN" },{" #name" :" keyword" ," $" :{" id" :" kwrd0040" }," $$" :[{" #name" :" text" ," _" :" casein CZE" },{" #name" :" keyword" ," $" :{" id" :" kwrd0050" }," $$" :[{" #name" :" text" ," _" :" capillary zone electrophoresis FUR" },{" #name" :" keyword" ," $" :{" id" :" kwrd0060" }," $$" :[{" #name" :" text" ," _" :" furosine HDWP" },{" #name" :" keyword" ," $" :{" id" :" kwrd0070" }," $$" :[{" #name" :" text" ," _" :" heat-denatured whey proteins HTST" },{" #name" :" keyword" ," $" :{" id" :" kwrd0080" }," $$" :[{" #name" :" text" ," _" :" high-temperature short-time HWPI" },{" #name" :" keyword" ," $" :{" id" :" kwrd0090" }," $$" :[{" #name" :" text" ," _" :" WPI in-batch heated (100 °C/3 h) LAL" },{" #name" :" keyword" ," $" :{" id" :" kwrd0100" }," $$" :[{" #name" :" text" ," _" :" lysinoalanine MPC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0110" }," $$" :[{" #name" :" text" ," _" :" milk protein concentrate WP" },{" #name" :" keyword" ," $" :{" id" :" kwrd0120" }," $$" :[{" #name" :" text" ," _" :" whey proteins WPC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0130" }," $$" :[{" #name" :" text" ," _" :" whey protein concentrate WPI" },{" #name" :" keyword" ," $" :{" id" :" kwrd0140" }," $$" :[{" #name" :" text" ," _" :" whey protein isolate |
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