Interaction between berberine hydrochloride and β-lactoglobulin of two structures by heat treatment

2022 ◽  
Vol 123 ◽  
pp. 107168
Author(s):  
Xi Xiang ◽  
Qiaomei Sun ◽  
Na Gan ◽  
Zili Suo ◽  
Shuangshuang Zhang ◽  
...  
1996 ◽  
Vol 59 (8) ◽  
pp. 889-892 ◽  
Author(s):  
ROSINA LOPEZ-FANDIÑO ◽  
MAR VILLAMIEL ◽  
NIEVES CORZO ◽  
AGUSTIN OLANO

The effect of continuous-flow microwave treatment of milk was estimated by using indicators of the heat treatment intensity (β-lactoglobulin denaturation, inactivation of alkaline phosphatase and lactoperoxidase). Results were compared with those obtained using a conventional process having the same heating, holding, and cooling phases. Continuous microwave treatment proved to be an effective system for pasteurizing milk, with the inclusion of a holding phase to maintain the time and temperature conditions required. At high pasteurization temperatures, the extent of thermal denaturation observed with the microwave treatment was lower than that obtained with the conventional system. This result could be attributed to a better heat distribution and the lack of hot surfaces contacting the milk in the case of the microwave unit.


Langmuir ◽  
2009 ◽  
Vol 25 (14) ◽  
pp. 7899-7909 ◽  
Author(s):  
Christophe Schmitt ◽  
Claudine Bovay ◽  
Anne-Marie Vuilliomenet ◽  
Martine Rouvet ◽  
Lionel Bovetto ◽  
...  

2013 ◽  
Vol 51 (1) ◽  
pp. 1-7 ◽  
Author(s):  
Andrea Moro ◽  
Germán D. Báez ◽  
Griselda A. Ballerini ◽  
Pablo A. Busti ◽  
Néstor J. Delorenzi

2000 ◽  
Vol 67 (3) ◽  
pp. 329-348 ◽  
Author(s):  
ERIC C. NEEDS ◽  
MARTA CAPELLAS ◽  
A. PATRICIA BLAND ◽  
PRETIMA MANOJ ◽  
DOUGLAS MACDOUGAL ◽  
...  

Heat (85 °C for 20 min) and pressure (600 MPa for 15 min) treatments were applied to skim milk fortified by addition of whey protein concentrate. Both treatments caused > 90% denaturation of β-lactoglobulin. During heat treatment this denaturation took place in the presence of intact casein micelles; during pressure treatment it occurred while the micelles were in a highly dissociated state. As a result micelle structure and the distribution of β-lactoglobulin were different in the two milks. Electron microscopy and immunolabelling techniques were used to examine the milks after processing and during their transition to yogurt gels. The disruption of micelles by high pressure caused a significant change in the appearance of the milk which was quantified by measurement of the colour values L*, a* and b*. Heat treatment also affected these characteristics. Casein micelles are dynamic structures, influenced by changes to their environment. This was clearly demonstrated by the transition from the clusters of small irregularly shaped micelle fragments present in cold pressure-treated milk to round, separate and compact micelles formed on warming the milk to 43 °C. The effect of this transition was observed as significant changes in the colour indicators. During yogurt gel formation, further changes in micelle structure, occurring in both pressure and heat-treated samples, resulted in a convergence of colour values. However, the microstructure of the gels and their rheological properties were very different. Pressure-treated milk yogurt had a much higher storage modulus but yielded more readily to large deformation than the heated milk yogurt. These changes in micelle structure during processing and yogurt preparation are discussed in terms of a recently published micelle model.


2006 ◽  
Vol 99 (4) ◽  
pp. 651-655 ◽  
Author(s):  
M RADAMENDOZA ◽  
M VILLAMIEL ◽  
E MOLINA ◽  
A OLANO

1997 ◽  
Vol 6 (2) ◽  
pp. 193-198 ◽  
Author(s):  
Tuomo Tupasela ◽  
Petri Koskela ◽  
Eero Pahkala ◽  
Veikko Kankare

Whey proteins, which are mainly composed of β-lactoglobulin (β-lg) and α-lactalbumin (α-la), account for about 20% of the proteins of bovine milk. In this study we investigated the effect of pH, dry matter content, concentration factor, heat treatment and centrifugation on the separation of α-la from β-lg using clarified whey as raw material, α-La precipitation was highest, 23.3%, when the dry matter content ranged from 5.8% to 25.7%. The optimum pH of α-la precipitation depended on the dry matter content. The separation efficiency increased when the concentration factor and heat treatment time at 55°C increased. A longer centrifugation time and higher separation speed did not have a marked effect on the separation efficiency. Separation was more efficient with a higher centrifugation speed at concentration levels 30 X and 60 X. The separation efficiency did not improve when the temperature was raised from 55°C to 65°C but it was better at a concentration level 120 X than at 60 X and 30 X, and also at concentration level 60 X than with 30 X.


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