Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication

2014 ◽  
Vol 81 (2) ◽  
pp. 238-244 ◽  
Author(s):  
Jayani Chandrapala ◽  
Don Bui ◽  
Sandra Kentish ◽  
Muthupandian Ashokkumar
Keyword(s):  
Dairy Products ◽  
Skim Milk ◽  
Low Frequency ◽  
Heat Stability ◽  
Protein Solutions ◽  
New Approach ◽  
Heat Stable ◽  
Low Frequency Ultrasound ◽  
Acid Gelation ◽  
Dairy Protein

The aggregation of proteins after heating of calcium-fortified milks has been an ongoing problem in the dairy industry. This undesirable effect restricts the manufacture of calcium rich dairy products. To overcome this problem, a completely new approach in controlling the heat stability of dairy protein solutions, developed in our lab, has been employed. In this approach, high intensity, low frequency ultrasound is applied for a very short duration after a pre-heating step at ⩾70 °C. The ultrasound breaks apart whey/whey and whey/casein aggregates through the process of acoustic cavitation. Protein aggregates do not reform on subsequent post-heating, thereby making the systems heat stable. In this paper, the acid gelation properties of ultrasonicated calcium-enriched skim milks have also been investigated. It is shown that ultrasonication alone does not change the gelation properties significantly whereas a sequence of preheating (72 °C/1 min) followed by ultrasonication leads to decreased gelation times, decreased gel syneresis and increased skim milk viscosity in comparison to heating alone. Overall, ultrasonication has the potential to provide calcium-fortified dairy products with increased heat stability. However, enhanced gelation properties can only be achieved when ultrasonication is completed in conjunction with heating.

Stability of buffalo casein micelles

1979 ◽  
Vol 46 (2) ◽  
pp. 401-405 ◽  
Author(s):  
Nripendra C. Ganguli
Keyword(s):  
Sialic Acid ◽  
Gel Filtration ◽  
Skim Milk ◽  
Heat Stability ◽  
Casein Micelles ◽  
Heat Stable ◽  
Micellar Casein ◽  
Acid Release ◽  
The Stability ◽  
Better Than

SUMMARYBuffalo skim-milk is less heat stable than cow skim-milk. Interchanging ultracentrifugal whey (UCW) and milk diffusate with micellar casein caused significant changes in the heat stability of buffalo casein micelles (BCM) and cow casein micelles (CCM). Buffalo UCW dramatically destabilized COM, whereas buffalo diffu-sate with CCM exhibited the highest heat stability.Cow κ-casein stabilizes αs-casein against precipitation by Ca better than buffalo º-casein. About 90% of αs-casein could be stabilized by κ: αs ratios of 0·20 and 0·231 for cow and buffalo, respectively.Sialic acid release from micellar κ-casein by rennet was higher than from acid κ-casein in both buffalo and cow caseins, the release being slower in buffalo. The released macropeptide from buffalo κ-casein was smaller than that from cow κ-casein as revealed by Sephadex gel filtration.Sub-units of BCM have less sialic acid (1·57mg/g) than whole micelles (2·70mg/g). On rennet action, 47% of bound sialic acid was released from sub-units as against 85% from whole micelles. The sub-micelles are less heat stable than whole micelles. Among ions tested, added Ca reduced heat stability more dramatically in whole micelles, whereas added phosphate improved the stability of micelles and, more strikingly, of sub-micelles. Citrate also improved the heat stability of sub-micelles but not of whole micelles.

scholarly journals Preparation of water-in-oil-in-water emulsions by low frequency ultrasound using skim milk and sunflower oil

2017 ◽  
Vol 63 ◽  
pp. 685-695 ◽  
Author(s):  
Thomas S.H. Leong ◽  
Meifang Zhou ◽  
Nivanyah Kukan ◽  
Muthupandian Ashokkumar ◽  
Gregory J.O. Martin
Keyword(s):  
Sunflower Oil ◽  
Skim Milk ◽  
Low Frequency ◽  
Oil In Water ◽  
Low Frequency Ultrasound ◽  
Frequency Ultrasound

scholarly journals Sonodynamic and Photodynamics Used as a Combined Therapy in the Treatment of Malignant Neoplasms: Facts and Open Questions

2020 ◽  
Author(s):  
Heber Lopes de Mello ◽  
Luiz Anastacio Alves ◽  
Evellyn Araujo Dias ◽  
Sabrina de Sá Pereira Magalhães ◽  
Vinicius Cotta-de-Almeida ◽  
...  
Keyword(s):  
Cell Death ◽  
Combined Therapy ◽  
Low Frequency ◽  
Malignant Neoplasms ◽  
Tumor Treatment ◽  
New Approach ◽  
Common Path ◽  
Open Questions ◽  
Low Frequency Ultrasound ◽  
Anti Tumor Activity

Photodynamic therapy (PDT) used in combination with sonodynamic therapy (SDT) is a new approach that aims to increase the effectiveness of tumor treatment when compared to the effect of each independent therapy. PDT is based on stimulating sensitizers with photons, while the most accepted theory for SDT is that sensitizers are stimulated by the sonoluminescence phenomenon. However, after the excitation of the sensitizer, both therapies follow a common path, leading to the generation of free radicals and inducing cell death. One of the positive aspects of this combination is the augmentation of anti-tumor activity with fewer side effects, since cell death may be induced using lower sensitizer concentrations or less exposure to ultrasound or light. Another benefit of combining PDT and SDT, especially with the use of low-frequency ultrasound is the induction of sonophoresis. For instance, on the skin, it may facilitate the absorption of the sensitizer. However, research involving both PDT and SDT exhibit many variants, including differences in irradiation sources and their intensities, among others. These aspects contribute to a lack of standardization, leading to result variations, hindering assessment on the real contribution that these combined therapies can offer in tumor treatment. Thus, further research in the pre-clinical and clinical areas are crucial.

Ultrasound effects on the assembly of casein micelles in reconstituted skim milk

2013 ◽  
Vol 81 (2) ◽  
pp. 146-155 ◽  
Author(s):  
Zheng Liu ◽  
Pablo Juliano ◽  
Roderick PW Williams ◽  
Julie Niere ◽  
Mary Ann Augustin
Keyword(s):  
High Frequency ◽  
Skim Milk ◽  
Low Frequency ◽  
Casein Micelle ◽  
Casein Micelles ◽  
Specific Energy Input ◽  
Bulk Milk ◽  
Altered Protein ◽  
Low Frequency Ultrasound ◽  
Frequency Ultrasound

Reconstituted skim milks (10 % w/w total solids, pH 6·7–8·0) were ultrasonicated (20, 400 or 1600 kHz at a specific energy input of 286 kJ/kg) at a bulk milk temperature of <30 °C. Application of ultrasound to milk at different pH altered the assembly of the casein micelle in milk, with greater effects at higher pH and lower frequency. Low frequency ultrasound caused greater disruption of casein micelles causing release of protein from the micellar to the serum phase than high frequency. The released protein re-associated to form aggregates of smaller size but with surface charge similar to the casein micelles in the original milk. Ultrasound may be used as a physical intervention to alter the size of the micelles and the partitioning of caseins between the micellar and serum phases in milk. The altered protein equilibria induced by ultrasound treatment may have potential for the development of milk with novel functionality.

Effects of added salts on the heat stability of recombined concentrated milk

1990 ◽  
Vol 57 (2) ◽  
pp. 213-226 ◽  
Author(s):  
Mary-Ann Augustin ◽  
Phillip T. Clarke
Keyword(s):  
Skim Milk ◽  
Heat Stability ◽  
Ph Control ◽  
Ph Profile ◽  
Heat Stable ◽  
Low Levels ◽  
Concentrated Milk ◽  
Milk Solids ◽  
Ph Curve

SummaryChanges in heat stability and Ca2+ activity of recombined concentrated milk (18% solids non-fat:8% fat) induced by the additions of 0·011–0·217 mol phosphate/kg skim milk solids (SMS), 0·022–0·217 mol citrate/kg SMS, 0·011–0·022 mol Ca/kg SMS and 0·016–0·067 mol EDTA/kg SMS were evaluated. Heat stability was assessed using an objective method which involved determination of viscosity after heating under controlled conditions. Low levels of added phosphate and citrate generally effected an acid shift of the viscosity–pH profile, while higher levels caused a broadening of the profile. Addition of CaCl2 at a level of 0·011 mol/kg SMS resulted in a narrowing of the viscosity–pH curve; additions of higher levels resulted in a non-heat stable recombined milk concentrate. EDTA also caused a narrowing of the viscosity–pH curve. The results highlight the importance of pH control for effective stabilization of recombined milk concentrates by additions of phosphate and citrate.

The effect of preheat temperature and urea addition on the seasonal variation in the heat stability of skim-milk powder

1982 ◽  
Vol 49 (2) ◽  
pp. 187-196 ◽  
Author(s):  
Philip M. Kelly
Keyword(s):  
Seasonal Variation ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Holding Time ◽  
Preheat Temperature ◽  
Heat Stable ◽  
Optimum Heat ◽  
Urea Addition

SUMMARYThe manufacture of skim-milk powder with heat stable characteristics was investigated commercially during the course of 8 trials carried out over a 12-month period. Skim-milk was preheated to temperatures ranging from 110 to 130 °C with a 2-min holding time prior to evaporation and drying. The effect of added urea was also examined during each trial run. Heat coagulation times at 120 °C were determined upon reconstitution of the powders to 20% total solids. From February to April the heat stability of the skim-milk powders increased, with the more heat stable samples being obtained at the higher preheating temperatures. Addition of urea increased the heat stability, particularly so in those milks which had been preheated to 130 °C. The presence of added urea during preheating was not found to be necessary as an equal effect on heat stability was observed when urea was introduced at the concentrate stage before drying. Later in the season optimum heat coagulation times were obtained by maintaining preheating temperatures at 118–120 °C.

Inactivation of Enterobacter aerogenes in reconstituted skim milk by high- and low-frequency ultrasound

2014 ◽  
Vol 21 (6) ◽  
pp. 2099-2106 ◽  
Author(s):  
Shengpu Gao ◽  
Yacine Hemar ◽  
Gillian D. Lewis ◽  
Muthupandian Ashokkumar
Keyword(s):  
Skim Milk ◽  
Low Frequency ◽  
Enterobacter Aerogenes ◽  
Low Frequency Ultrasound ◽  
Frequency Ultrasound

Low-frequency ultrasound and photochromotherapy in the complex treatment of patients with chronic bacterial and viral rhinosinusitis

2020 ◽  
pp. 13-23
Author(s):  
Natalya Kornova ◽  
A. Krylov
Keyword(s):  
Chronic Rhinosinusitis ◽  
Low Frequency ◽  
Chronic Tonsillitis ◽  
Complex Treatment ◽  
Resonance Imaging ◽  
X Ray ◽  
Low Frequency Ultrasound ◽  
Viral Nature ◽  
Ig G ◽  
Frequency Ultrasound

The article presents results of a study on the effectiveness of using lowfrequency ultrasound and photochromotherapy in the complex treatment of patients with chronic bacterial and viral rhinosinusitis. The study involved 69 people aged 18 to 55 years: 39 (56.83 %) women and 30 (45.11 %) men with chronic rhinosinusitis during the period of clinical exacerbation and concomitant chronic tonsillitis without exacerbation. All patients included in the study underwent X-ray examination or computed tomography and magnetic resonance imaging of the paranasal sinuses. 100 % of the patients were examined for the presence of antibodies to Human gammaherpesvirus 4 (ELISA), had study of blood serum for IgM and IgG and test to determine the avidity of Ig G antibodies to γ-herpesviruses. The obtained data indicate the effectiveness of including low-frequency ultrasound and photochromotherapy in the complex treatment of patients with chronic rhinosinusitis and concomitant chronic tonsillitis of bacterial and viral nature without exacerbation.

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