المؤلفون: Zheng Pan, Aiqian Ye, Karl Fraser, Siqi Li, Anant Dave, Harjinder Singh

المصدر: Current Research in Food Science, Vol 8, Iss , Pp 100655- (2024)

مصطلحات موضوعية: Fatty acid, Lipidome, Polar lipids, Milk fat globule membrane, Phospholipids, Glycoprotein, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

الوصف: The effect of milk fat globule (MFG) size and species (sheep versus cow) on the lipid and protein compositions of sheep and cow milks was studied. The MFGs in raw cow and sheep milks were separated into six significantly different-sized (1.5–5.5 μm) groups by a gravity-based separation method, and their fatty acids, their lipidomes and the protein compositions of their MFG membranes were determined. The proportions of polar lipids increased but glycoproteins decreased with decreasing MFG size in both sheep milk and cow milk; the fatty acid composition showed few differences among the MFG groups. The average size of each MFG group was comparable between sheep milk and cow milk. Sheep milk contained higher proportions of short-chain fatty acids, medium-chain fatty acids and sphingomyelin than cow milk in all MFG groups. The proportion of glycoproteins was higher in cow MFG membrane than in sheep MFG membrane. The results suggested that the lipid and protein compositions were markedly species and size dependent.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S266592712300223XTest; https://doaj.org/toc/2665-9271Test

الوصول الحر: https://doaj.org/article/8113f1055190471795d8f623f5ff4428Test

المؤلفون: Zheng Pan, Aiqian Ye, Anant Dave, Karl Fraser, Harjinder Singh

المصدر: Journal of Dairy Science, Vol 106, Iss 3, Pp 1626-1637 (2023)

مصطلحات موضوعية: particle size, casein micelle, whey protein, ionic calcium, protein composition, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

الوصف: ABSTRACT: Sheep milk is considered unstable to UHT processing, but the instability mechanism has not been investigated. This study assessed the effect of UHT treatment (140°C/5 s) and milk pH values from 6.6 to 7.0 on the physical properties of sheep skim milk (SSM), including heat coagulation time, particle size, sedimentation, ionic calcium level, and changes in protein composition. Significant amounts of sediment were found in UHT-treated SSM at the natural pH (∼6.6) and pH 7.0, whereas lower amounts of sediment were observed at pH values of 6.7 to 6.9. The proteins in the sediment were mainly κ-casein (CN)–depleted casein micelles with low levels of whey proteins regardless of the pH. Both the pH and the ionic calcium level of the SSM at all pH values decreased after UHT treatment. The dissociation levels of κ-, β-, and αS2-CN increased with increasing pH of the SSM before and after heating. The protein content, ionic calcium level, and dissociation level of κ-CN were higher in the SSM than values reported previously in cow skim milk. These differences may contribute to the high amounts of sediment in the UHT-treated SSM at natural pH (∼6.6). Significantly higher levels of κ-, β-, and αS2-CN were detected in the serum phase after heating the SSM at pH 7.0, suggesting that less κ-CN was attached to the casein micelles and that more internal structures of the casein micelles may have been exposed during heating. This could, in turn, have destabilized the casein micelles, resulting in the formation of protein aggregates and high amounts of sediment after UHT treatment of the SSM at pH 7.0.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S0022030222007421Test; https://doaj.org/toc/0022-0302Test

الوصول الحر: https://doaj.org/article/4990f92acd0b4a17baef70b366f706f2Test

المؤلفون: Siqi Li, Munkhzul Delger, Anant Dave, Harjinder Singh, Aiqian Ye

المصدر: Journal of Dairy Science, Vol 106, Iss 3, Pp 1611-1625 (2023)

مصطلحات موضوعية: sheep milk, goat milk, gelation, seasonal variation, rennet, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

الوصف: ABSTRACT: Gelation is an important functional property of milk that enables the manufacture of various dairy products. This study investigated the acid (with glucono-δ-lactone) and rennet gelation properties of differently processed sheep, goat, and cow milks using small-amplitude oscillatory rheological tests. The impacts of ruminant species, milk processing (homogenization and heat treatments), seasonality, and their interactions were studied. Acid gelation properties were improved (higher gelation pH, shorter gelation time, and higher storage modulus (G′) by intense heat treatment (95°C for 5 min) to comparable extents for sheep and cow milks, both better than those for goat milk. Goat milk produced weak acid gels with low G′ (

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S0022030223000097Test; https://doaj.org/toc/0022-0302Test

الوصول الحر: https://doaj.org/article/e7f6fb7ee293496c964d04578885df66Test

المؤلفون: Zheng Pan, Aiqian Ye, Anant Dave, Karl Fraser, Harjinder Singh

المصدر: Journal of Dairy Science, Vol 105, Iss 5, Pp 3871-3882 (2022)

مصطلحات موضوعية: whey protein, casein micelle, protein composition, structure, kinetics, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

الوصف: ABSTRACT: The interactions among the proteins in sheep skim milk (SSM) during heat treatments (67.5–90°C for 0.5–30 min) were characterized by the kinetics of the denaturation of the whey proteins and of the association of the denatured whey proteins with casein micelles, and changes in the size and structure of casein micelles. The relationship between the size of the casein micelles and the association of whey proteins with the casein micelles is discussed. The level of denaturation and association with the casein micelles for β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) increased with increasing heating temperature and time; the rates of denaturation and association with the casein micelles were markedly higher for β-LG than for α-LA in the temperature range 80 to 90°C; the Arrhenius critical temperature was 80°C for the denaturation of both β-LG and α-LA. The casein micelle size increased by 7 to 120 nm, depending on the heating temperature and the holding time. For instance, the micelle size (about 293 nm) of SSM heated at 90°C for 30 min increased by about 70% compared with that (about 174.6 nm) of unheated SSM. The casein micelle size increased slowly by a maximum of about 65 nm until the level of association of the denatured whey proteins with casein micelles reached 95%, and then increased markedly by a maximum of about 120 nm when the association level was greater than about 95%. The marked increases in casein micelle size in heated SSM were due to aggregation of the casein micelles. Aggregation of the casein micelles and association of whey protein with the micelles occurred simultaneously in SSM during heating.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S0022030222001527Test; https://doaj.org/toc/0022-0302Test

الوصول الحر: https://doaj.org/article/8131799e0ece46df85fb3747b0bd45d2Test

المؤلفون: Siqi Li, Aiqian Ye, Zheng Pan, Jian Cui, Anant Dave, Harjinder Singh

المصدر: Journal of Dairy Science, Vol 105, Iss 2, Pp 965-980 (2022)

مصطلحات موضوعية: goat milk, heat treatment, homogenization, gastric digestion, protein hydrolysis, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

الوصف: ABSTRACT: The gastric digestion behavior of differently processed goat milks was investigated using a dynamic in vitro gastric digestion model, the human gastric simulator. Homogenization and heat treatment of goat milk resulted in gastric clots with highly fragmented structures. They also delayed the pH reduction during digestion, altered the chemical composition of the clots and the emptied digesta, promoted the release of calcium from the clots, and accelerated the hydrolysis and the emptying of milk proteins. The apparent density of the protein particles and the location of the homogenized fat globules changed during the digestion process, as shown in the emptied digesta of the homogenized goat milks. The effects of processing on the digestion behavior of goat milk were broadly similar to those previously reported for cow milk. However, the overall gastric digestion process of goat milk was more affected by homogenization than by heat treatments.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S0022030221010407Test; https://doaj.org/toc/0022-0302Test

الوصول الحر: https://doaj.org/article/b6238f9e6c364320af099d8694dc2addTest

المؤلفون: Siqi Li, Ashish Saharawat, Aiqian Ye, Anant Dave, Harjinder Singh

المصدر: Foods, Vol 12, Iss 7, p 1517 (2023)

مصطلحات موضوعية: deer milk, lactation, composition, fatty acids, milk proteins, milk structures, Chemical technology, TP1-1185

الوصف: In an increasingly diversified global market, milk of minor dairy species has gained interest as a novel and premium source of nutrition. Relative to the major dairy species, much is lacking in our understanding of red deer (Cervus elaphus) milk. In this study, we characterized the compositions (macronutrients, minerals, fatty acids, and proteins) of red deer milk and their variations throughout lactation. We also investigated the structures, physical properties, and gelation (acid- and rennet-induced) properties of deer milk and how they are impacted by typical processing treatments (e.g., homogenization and pasteurization). We identified unique features in the composition of deer milk, including being richer in protein, fat, calcium, zinc, iodine, branched-chain fatty acids, and α-linolenic acid than other ruminant milks. Different deer milk components displayed diverse variation patterns over the lactation cycle, many of which were different from those demonstrated in other ruminant species. Other physicochemical features of deer milk were identified, such as its markedly larger fat globules. Processing treatments were demonstrated to alter the structural and gelation properties of deer milk. Most of the gelation properties of deer milk resembled that of bovine milk more than ovine and caprine milks. This study furthers our understanding of red deer milk and will aid in its processing and applications in novel products.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/12/7/1517Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/716c6e4c0ccd441b8413faa0d2be5945Test

المؤلفون: Siqi Li, Munkhzul Delger, Anant Dave, Harjinder Singh, Aiqian Ye

المصدر: Foods, Vol 11, Iss 12, p 1737 (2022)

مصطلحات موضوعية: sheep milk, goat milk, seasonal variation, composition, calcium, fatty acids, Chemical technology, TP1-1185

الوصف: There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the nutritional quality and processing properties of the milk. In this study, we characterized sheep and goat milks from New Zealand over the seasons for their composition (macronutrients, macro- and micro-minerals, fatty acids, and proteins) and physicochemical properties (e.g., ionic calcium, fat globule size, casein micelle size, viscosity, and melting behavior of milk fat). Heat-induced (95 °C for 5 min) protein interactions and changes in the physical properties of the milks were also investigated. The compositional and structural features of sheep and goat milks were identified and compared with those reported for cow milk. Seasonal variations in the milk characteristics were more pronounced for sheep milk than goat milk and were probably affected by the production systems. Sheep milk, particularly in the late season, had the largest heat-induced increases in casein micelle size and viscosity, probably arising from the greater casein–whey protein and casein–casein interactions during heat treatment. This study provides comprehensive information on the properties of sheep and goat milks and highlights the interaction effects between species, season, and processing.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/11/12/1737Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/2c227edb6565445a92aff1c5b7ca5d2cTest

المؤلفون: Alejandra Acevedo-Fani, Anant Dave, Harjinder Singh

المصدر: Frontiers in Chemistry, Vol 8 (2020)

مصطلحات موضوعية: casein micelle, milk fat globule, oleosome, bioactive compound, functional food, Chemistry, QD1-999

الوصف: Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/article/10.3389/fchem.2020.564021/fullTest; https://doaj.org/toc/2296-2646Test

الوصول الحر: https://doaj.org/article/8bcb6a70db50408c987dd4a115c57bb0Test

المؤلفون: Francesca Louise Garcia, Sihan Ma, Anant Dave, Alejandra Acevedo-Fani

المصدر: Foods, Vol 10, Iss 12, p 2930 (2021)

مصطلحات موضوعية: hempseeds, physicochemical properties, oil bodies, oleosomes, structure, delivery systems, Chemical technology, TP1-1185

الوصف: The structural and physicochemical characteristics of oil bodies from hemp seeds were explored in this study. Oil bodies from several plant-based sources have been previously studied; however, this is the first time a characterisation of oil bodies from the seeds of industrial hemp is provided. The morphology of oil bodies in hemp seeds and after extraction was investigated using cryo-scanning electron microscopy (cryo-SEM), and the interfacial characteristics of isolated oil bodies were studied by confocal laser scanning microscopy (CLSM). Proteins associated with oil bodies were characterised using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). The effect of pH and ionic strength on colloidal properties of the oil bodies was investigated. Oil bodies in hemp seeds appeared spherical and sporadically distributed in the cell, with diameters of 3 to 5 μm. CLSM images of isolated oil bodies revealed the uniform distribution of phospholipids and proteins at their interface. Polyunsaturated fatty acids were predominant in the lipid fraction and linoleic acid accounted for ≈61% of the total fatty acids. The SDS-PAGE analysis of washed and purified oil bodies revealed major bands at 15 kDa and 50–25 kDa, which could be linked to membrane-specific proteins of oil bodies or extraneous proteins. The colloidal stability of oil bodies in different pH environments indicated that the isoelectric point was between pH 4 and 4.5, where oil bodies experienced maximum aggregation. Changes in the ionic strength decreased the interfacial charge density of oil bodies (ζ-potential), but it did not affect their mean particle size. This suggested that the steric hindrance provided by membrane-specific proteins at the interface of the oil bodies could have prevented them from flocculation at low interfacial charge density. The results of this study provide new tertiary knowledge on the structure, composition, and colloidal properties of oil bodies extracted from hemp seeds, which could be used as natural emulsions or lipid-based delivery systems for food products.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/10/12/2930Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/73f664e41ff64dbe984b9aeba64913d4Test

المؤلفون: Zheng Pan, Aiqian Ye, Siqi Li, Anant Dave, Karl Fraser, Harjinder Singh

المصدر: Foods, Vol 10, Iss 8, p 1938 (2021)

مصطلحات موضوعية: sheep milk, protein, fat, pepsin, homogenization, heat treatment, Chemical technology, TP1-1185

الوصف: Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)–pasteurized, and homogenized–heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions.

وصف الملف: electronic resource

العلاقة: https://www.mdpi.com/2304-8158/10/8/1938Test; https://doaj.org/toc/2304-8158Test

الوصول الحر: https://doaj.org/article/ed680edd585b4e86849a1f36676fe9e9Test