Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate

Bogahawaththa, Dimuthu and Trajkovska, Biljana and Vasiljevic, Todor (2021) Effects of pressurized thermal processing on native proteins of raw skim milk and its concentrate. Journal of Dairy Science, 104 (3). pp. 2834-2842.

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Heating, pressurization, and shearing can modify native milk proteins. The effects of pressurized heating (0.5 vs. 10 MPa at 75 or 95°C) with shearing (1,000 s−1) on proteins of raw bovine skim milk (SM, ~9% total solids) and concentrated raw skim milk (CSM, ~22% total solids) was investigated. The effects of evaporative concentration at 55°C and pressurized shearing (10 MPa, 1,000 s−1) at 20°C were also examined. Evaporative concentration of SM resulted in destabilization of casein micelles and dissociation of αS1- and β-casein, rendering CSM prone to further reactions. Treatment at 10 MPa and 1,000 s−1 at 20°C caused substantial dissociation of αS1- and β-casein in SM and CSM, with some dissociated caseins forming shear-induced soluble aggregates in CSM. The pressure applied at 10 MPa induced compression of the micelles and their dissociation in SM and CSM at 75 or 95°C, resulting in reduction of the micelle size. However, 10 MPa did not alter the mineral balance or whey proteins denaturation largely, except by reduction of some β-sheets and α-helices, due to heat-induced conformational changes
at 75 and 95°C.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Biljana Trajkovska
Date Deposited: 04 Feb 2022 08:17
Last Modified: 04 Feb 2022 08:17
URI: https://eprints.uklo.edu.mk/id/eprint/6767

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