Impact of low frequency ultrasound on physicochemical and structural properties of protein-lactose systems with varying caseins, whey proteins and calcium

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-08-18 DOI:10.1016/j.jfoodeng.2024.112283

Yuanyuan Zhao , Juhi Saxena , Jayani Chandrapala , Tuyen Truong

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引用次数: 0

Abstract

This study examines the impact of low-frequency ultrasound on the physicochemical attributes of milk proteins, focusing on various casein-to-whey protein ratios and their interactions with lactose and calcium. Milk systems with varying casein-to-whey protein ratios (0:100, 50:50, 60:40, 80:20), lactose, and various calcium chloride (CaCl₂) concentrations (0–30 mM), were exposed to 20 kHz ultrasound for different durations (0, 1, 5, 10 min). A range of physicochemical factors, including particle size, zeta potential, calcium ion activity, pH, and water-holding capacity, were examined. The results revealed that calcium concentration and pH significantly (P < 0.05) influenced the physicochemical and structural properties of milk protein-lactose-calcium systems. FTIR analyses indicated that ultrasound promoted secondary structural changes in milk proteins and enabled the creation of lactose-protein and calcium-lactose complexes. The intermolecular and intramolecular interactions through hydrophobic and covalent bonding prevailed. Understanding these three-way interactions is crucial for innovating stable and shelf-stable dairy formulations, which is essential for advancing dairy processing.

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低频超声对含有不同酪蛋白、乳清蛋白和钙的蛋白质-乳糖体系的物理化学和结构特性的影响

本研究探讨了低频超声波对牛奶蛋白质理化属性的影响，重点是各种酪蛋白与乳清蛋白的比例及其与乳糖和钙的相互作用。将不同酪蛋白与乳清蛋白比例（0:100、50:50、60:40、80:20）、乳糖和不同氯化钙（CaCl2）浓度（0-30 mM）的牛奶系统暴露于 20 kHz 超声波中，持续时间各不相同（0、1、5、10 分钟）。研究了一系列物理化学因素，包括粒度、ZETA电位、钙离子活性、pH值和持水能力。结果表明，钙浓度和 pH 值对牛奶蛋白-乳糖-钙体系的物理化学和结构特性有显著影响（P < 0.05）。傅立叶变换红外分析表明，超声波促进了牛奶蛋白质的二次结构变化，并使乳糖-蛋白质和钙-乳糖复合物得以生成。通过疏水键和共价键产生的分子间和分子内相互作用占主导地位。了解这些三向相互作用对于创新稳定和货架稳定的乳制品配方至关重要，这对于推进乳制品加工至关重要。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.