Effect of high-pressure treatment on in-vitro digestibility of β-lactoglobulin

2008 ◽  
Vol 9 (1) ◽  
pp. 62-69 ◽  
Author(s):  
Michael Zeece ◽  
Thom Huppertz ◽  
Alan Kelly
Keyword(s):  
High Pressure ◽  
In Vitro Digestibility ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Β Lactoglobulin

High pressure treatment of bovine milk: effects on casein micelles and whey proteins

2004 ◽  
Vol 71 (1) ◽  
pp. 97-106 ◽  
Author(s):  
Thom Huppertz ◽  
Patrick F Fox ◽  
Alan L Kelly
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Casein Micelle ◽  
Pressure Treatment ◽  
Casein Micelles ◽  
High Pressure Treatment ◽  
Micelle Size ◽  
Β Lactoglobulin

Effects of high pressure (HP) on average casein micelle size and denaturation of α-lactalbumin (α-la) and β-lactoglobulin (β-lg) in raw skim bovine milk were studied over a range of conditions. Micelle size was not influenced by treatment at pressures <200 MPa, but treatment at 250 MPa increased micelle size by ∼25%, while treatment at [ges ]300 MPa irreversibly reduced it to ∼50% of that in untreated milk. The increase in micelle size after treatment at 250 MPa was greater with increasing treatment time and temperature and milk pH. Treatment times [ges ]2 min at 400 MPa resulted in similar levels of micelle disruption, but increasing milk pH to 7·0 partially stabilised micelles against HP-induced disruption. Denaturation of α-la did not occur [les ]400 MPa, whereas β-lg was denatured at pressures >100 MPa. Denaturation of α-la and β-lg increased with increasing pressure, treatment time and temperature and milk pH. The majority of denatured β-lg was apparently associated with casein micelles. These effects of HP on casein micelles and whey proteins in milk may have significant implications for properties of products made from HP-treated milk.

Oligomerization of β-lactoglobulin by microbial transglutaminase during high pressure treatment

2001 ◽  
Vol 213 (3) ◽  
pp. 246-247 ◽  
Author(s):  
Sabine Lauber ◽  
Ivonne Noack ◽  
Henning Klostermeyer ◽  
Thomas Henle
Keyword(s):  
High Pressure ◽  
Microbial Transglutaminase ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Β Lactoglobulin

Effect of High-pressure Treatment on the Tryptic Hydrolysis of Bovine β-Lactoglobulin AB

1998 ◽  
Vol 8 (2) ◽  
pp. 125-133 ◽  
Author(s):  
Françoise Maynard ◽  
Alexandra Weingand ◽  
Jörg Hau ◽  
Rolf Jost
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Β Lactoglobulin ◽  
Hydrolysis Of ◽  
Tryptic Hydrolysis

Application of high-pressure treatment improves the in vitro protein digestibility of gel-based meat product

2020 ◽  
Vol 306 ◽  
pp. 125602 ◽  
Author(s):  
Siwen Xue ◽  
Chong Wang ◽  
Yuan H. Brad Kim ◽  
Guanglian Bian ◽  
Minyi Han ◽  
...  
Keyword(s):  
High Pressure ◽  
Meat Product ◽  
Protein Digestibility ◽  
Pressure Treatment ◽  
In Vitro Protein Digestibility ◽  
High Pressure Treatment ◽  
Vitro Protein
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