Influence of High-pressure Treatment on Gelation of Skim Milk Powder+Low Methoxyl Pectin Dispersions

Curcumin is a bioactive polyphenolic compound extracted from turmeric with known anti-inflammatory properties, and its hydrophobic nature restricts its solubility and its bioaccessibility. Solubility may be improved upon binding of curcumin to native or treatment-modified casein micelles. The present work demonstrated that high hydrostatic pressure treatment of skim milk increases the binding of curcumin to caseins. The association of curcumin to casein micelles was assessed using fluorescence spectroscopy, either directly or by tryptophan quenching. The amount of curcumin associated with the milk proteins increased in pressure-treated milk, and a further improvement in the amount of bound curcumin was observed upon pressure treatment of a milk/curcumin mixture. However, in this case, some of the curcumin dissociated during storage, contrarily to what was observed for untreated milk. From a molecular standpoint, the data presented here indicate that structural modifications induced by high-pressure treatment and known to affect the structure of milk proteins result in a rearrangement of the amino acid residues in close proximity to the protein-associated curcumin.

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Heat and/or high-pressure treatment of skim milk: changes to the casein micelle size, whey proteins and the acid gelation properties of the milk

International Journal of Dairy Technology ◽

10.1111/j.1471-0307.2008.00418.x ◽

2008 ◽

Vol 61 (3) ◽

pp. 245-252 ◽

Cited By ~ 20

Author(s):

SKELTE G. ANEMA

Keyword(s):

High Pressure ◽

Whey Proteins ◽

Skim Milk ◽

Casein Micelle ◽

Pressure Treatment ◽

High Pressure Treatment ◽

Micelle Size ◽

Acid Gelation

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Ultra-High Pressure Homogenization-Induced Changes in Skim Milk: Impact on Acid Coagulation Properties

Journal of Dairy Research ◽

10.1017/s0022029907003032 ◽

2008 ◽

Vol 75 (1) ◽

pp. 69-75 ◽

Cited By ~ 21

Author(s):

Mar Serra ◽

Antonio J Trujillo ◽

Pamela D Jaramillo ◽

Buenaventura Guamis ◽

Victoria Ferragut*

Keyword(s):

High Pressure ◽

Water Retention ◽

Milk Powder ◽

Skim Milk ◽

Thermal Conditions ◽

Skim Milk Powder ◽

High Pressure Homogenization ◽

Ultra High Pressure ◽

Heat Treated ◽

Induced Changes

The effects of ultra-high pressure homogenization (UHPH) on skim milk yogurt making properties were investigated. UHPH-treated milk was compared with conventionally homogenised (15 MPa) heat-treated skim milk (90°C for 90 s), and to skim milk treated under the same thermal conditions but fortified with 3% skim milk powder. Results of the present study showed that UHPH is capable of reducing skim milk particle size which leads to the formation of finer dispersions than those obtained by conventional homogenisation combined with heat treatment. In addition, results involving coagulation properties and yogurt characteristics reflected that, when increasing UHPH pressure conditions some parameters such as density of the gel, aggregation rate and water retention are improved.

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