The effect of high hydrostatic pressure on the flow behaviour of skim milk–gelatin mixtures

We studied the inactivation in milk of four Escherichia coli strains (MG1655 and three pressure-resistant mutants isolated from MG1655) by high hydrostatic pressure, alone or in combination with the natural antimicrobial peptides lysozyme and nisin and at different temperatures (10 to 50°C). Compared with that of phosphate buffer, the complex physicochemical environment of milk exerted a strong protective effect on E. coli MG1655 against high-hydrostatic-pressure inactivation, reducing inactivation from 7 logs at 400 MPa to only 3 logs at 700 MPa in 15 min at 20°C. An increase in lethality was achieved by addition of high concentrations of lysozyme (400 μg/ml) and nisin (400 IU/ml) to the milk before pressure treatment. The additional reduction amounted maximally to 3 logs in skim milk at 550 MPa but was strain dependent and significantly reduced in 1.55% fat and whole milk. An increase of the process temperature to 50°C also enhanced inactivation, particularly for the parental strain, but even in the presence of lysozyme and nisin, a 15-min treatment at 550 MPa and 50°C in skim milk allowed decimal reductions of only 4.5 to 6.9 for the pressure-resistant mutants. A substantial improvement of inactivation efficiency at ambient temperature was achieved by application of consecutive, short pressure treatments interrupted by brief decompressions. Interestingly, this pulsed-pressure treatment enhanced the sensitivity of the cells not only to high pressure but also to the action of lysozyme and nisin.

Download Full-text

Effects of Heat and High Hydrostatic Pressure Treatments on Disulfide Bonding Interchanges among the Proteins in Skim Milk

Journal of Agricultural and Food Chemistry ◽

10.1021/jf052834c ◽

2006 ◽

Vol 54 (9) ◽

pp. 3409-3420 ◽

Cited By ~ 100

Author(s):

Hasmukh A. Patel ◽

Harjinder Singh ◽

Skelte G. Anema ◽

Lawrence K. Creamer

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Skim Milk ◽

Disulfide Bonding

Download Full-text

Skim milk protein distribution as a result of very high hydrostatic pressure

Food Research International ◽

10.1016/j.foodres.2015.03.014 ◽

2015 ◽

Vol 72 ◽

pp. 74-79 ◽

Cited By ~ 17

Author(s):

Francisca I. Bravo ◽

Xavier Felipe ◽

Rosina López-Fandiño ◽

Elena Molina

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Milk Protein ◽

Skim Milk ◽

Protein Distribution ◽

Very High

Download Full-text

Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk

Separation Science and Technology ◽

10.1080/01496395.2020.1749079 ◽

2020 ◽

pp. 1-10

Author(s):

Serine Touhami ◽

Julien Chamberland ◽

Véronique Perreault ◽

Shyam Suwal ◽

Alice Marciniak ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Skim Milk ◽

Alpha Lactalbumin

Download Full-text

Synergistic Effect of High Hydrostatic Pressure and Natural Antimicrobials on Inactivation Kinetics ofBacillus cereusin a Liquid Whole Egg and Skim Milk Mixed Beverage

Foodborne Pathogens and Disease ◽

10.1089/fpd.2009.0268 ◽

2009 ◽

Vol 6 (6) ◽

pp. 649-656 ◽

Cited By ~ 21

Author(s):

Maria Consuelo Pina-Pérez ◽

Angela B. Silva-Angulo ◽

Begoña Muguerza-Marquínez ◽

D. Rodrigo Aliaga ◽

Antonio Martínez López

Keyword(s):

Hydrostatic Pressure ◽

Synergistic Effect ◽

High Hydrostatic Pressure ◽

Skim Milk ◽

Inactivation Kinetics ◽

Natural Antimicrobials ◽

Liquid Whole Egg ◽

Whole Egg

Download Full-text

Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates

Journal of Dairy Research ◽

10.1017/s0022029907002762 ◽

2007 ◽

Vol 74 (4) ◽

pp. 452-458 ◽

Cited By ~ 8

Author(s):

Federico M Harte ◽

Subba Rao Gurram ◽

Lloyd O Luedecke ◽

Barry G Swanson ◽

Gustavo V Barbosa-Cánovas

Keyword(s):

Hydrostatic Pressure ◽

Whey Protein ◽

High Hydrostatic Pressure ◽

Analytical Ultracentrifugation ◽

Whey Proteins ◽

Skim Milk ◽

Casein Micelle ◽

Casein Micelles ◽

Transmission Electron ◽

Thermally Processed

High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment (85°C, 20 min) and high hydrostatic pressure (up to 676 MPa) with and without whey protein added. High hydrostatic pressure promoted extensive disruption of the casein micelles in the 250 to 310 MPa pressure range. At pressures greater than 310 MPa no further disruption was observed. The addition of whey protein to casein micelle isolates protected the micelles from high hydrostatic pressure induced disruption only when the mix was thermally processed before pressure treatment. The more whey protein was added (up to 5 g/l) the more the protection against high hydrostatic pressure induced micelle disruption was observed in thermally treated samples subjected to 310 MPa.

Download Full-text

Survival of mouse blastocysts after low-temperature preservation under high pressure

Acta Veterinaria Hungarica ◽

10.1556/avet.52.2004.4.10 ◽

2004 ◽

Vol 52 (4) ◽

pp. 479-487 ◽

Cited By ~ 7

Author(s):

Cs. Pribenszky ◽

M. Molnár ◽

S. Cseh ◽

L. Solti

Keyword(s):

Phase Transition ◽

Hydrostatic Pressure ◽

Low Temperature ◽

High Hydrostatic Pressure ◽

Room Temperature ◽

Freezing Point ◽

Significant Loss ◽

Embryo Cryopreservation ◽

Subzero Temperatures ◽

Survival Capacity

Cryoinjuries are almost inevitable during the freezing of embryos. The present study examines the possibility of using high hydrostatic pressure to reduce substantially the freezing point of the embryo-holding solution, in order to preserve embryos at subzero temperatures, thus avoiding all the disadvantages of freezing. The pressure of 210 MPa lowers the phase transition temperature of water to -21°C. According to the results of this study, embryos can survive in high hydrostatic pressure environment at room temperature; the time embryos spend under pressure without significant loss in their survival could be lengthened by gradual decompression. Pressurisation at 0°C significantly reduced the survival capacity of the embryos; gradual decompression had no beneficial effect on survival at that stage. Based on the findings, the use of the phenomena is not applicable in this form, since pressure and low temperature together proved to be lethal to the embryos in these experiments. The application of hydrostatic pressure in embryo cryopreservation requires more detailed research, although the experience gained in this study can be applied usefully in different circumstances.

Download Full-text