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Glycomacropeptide (GMP) shows potential for enhancing the rehydration properties of high-protein dairy powders due to its hydrophilic nature. This study involved formulating micellar casein concentrate (MCC) solutions (8.6% final protein content) with 0, 10, and 20% GMP as a percentage of total protein, and investigated the physicochemical and rehydration properties of the resultant freeze-dried powders (P-MCC-0G, P-MCC-10G, and P-MCC-20G, respectively). The surface charges of caseins in the control MCC and 10 or 20% GMP blended solutions were −25.8, −29.6, and −31.5 mV, respectively. Tablets prepared from P-MCC-10G or P-MCC-20G powders displayed enhanced wettability with contact angle values of 80.6° and 79.5°, respectively, compared with 85.5° for P-MCC-0G. Moreover, blending of GMP with MCC resulted in faster disintegration of powder particles during rehydration (i.e., dispersibility) compared to P-MCC-0G. Faster and more extensive release of caseins from powder particles into solution was evident with the increasing proportion of GMP, with the majority of GMP released within the first 15 min of rehydration. The results of this study will contribute to further development of formulation science for achieving enhanced solubility characteristics of high-protein dairy powder ingredients, such as MCC.
Ram R. Panthi; Francesca Bot; James A. O’Mahony. Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder. Foods 2021, 10, 1960 .
AMA StyleRam R. Panthi, Francesca Bot, James A. O’Mahony. Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder. Foods. 2021; 10 (8):1960.
Chicago/Turabian StyleRam R. Panthi; Francesca Bot; James A. O’Mahony. 2021. "Influence of Glycomacropeptide on Rehydration Characteristics of Micellar Casein Concentrate Powder." Foods 10, no. 8: 1960.
Spray-dried whey protein isolate (WPI) powders were prepared at pilot-scale from solutions without heat (WPIUH), heated (WPIH) or heated with calcium (WPIHCa), which were analysed and compared with a control sample (WPIC). WPIC, WPIUH, WPIH and WPIHCa solutions had whey protein denaturation levels of 0.0, 3.2, 64.4 and 74.4%, respectively. Computerised tomography scanning showed that 52.6, 84.0, 74.5 and 41.9% of WPIC, WPIUH, WPIH and WPIHCa powder particles had diameters of ≤30 µm. WPIHCa and WPIH powders were cohesive, while WPIC and WPIUH powders were easy flowing. Marked differences in microstructure were observed between WPIH and WPIHCa. There were no measured differences in wall friction, bulk density or colour.
Jacob R Guralnick; Ram R Panthi; Francesca Bot; Valeria L Cenini; Barry Mg O’Hagan; Shane V Crowley; James A O’Mahony. Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders. International Journal of Dairy Technology 2021, 74, 581 -591.
AMA StyleJacob R Guralnick, Ram R Panthi, Francesca Bot, Valeria L Cenini, Barry Mg O’Hagan, Shane V Crowley, James A O’Mahony. Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders. International Journal of Dairy Technology. 2021; 74 (3):581-591.
Chicago/Turabian StyleJacob R Guralnick; Ram R Panthi; Francesca Bot; Valeria L Cenini; Barry Mg O’Hagan; Shane V Crowley; James A O’Mahony. 2021. "Pilot‐scale production and physicochemical characterisation of spray‐dried nanoparticulated whey protein powders." International Journal of Dairy Technology 74, no. 3: 581-591.
Formulas were designed and produced with protein contents of 10, 14 and 18 g/100 g and whey protein:casein ratios of 60:40, 40:60 and 20:80. Protein content and whey protein:casein ratio did not significantly affect the volume mean diameter (D[4,3]) of milk fat globules during processing; however, increasing protein content and decreasing whey protein:casein ratio resulted in increased viscosity during processing. The free fat content of the powders decreased with increasing protein content. Particle and bulk densities of powders with whey protein:casein ratio of 20:80 were higher than that of powders with whey protein:casein ratio of 60:40.
Emma J Walshe; Jonathan O’Regan; James A O’Mahony. Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders. International Journal of Dairy Technology 2021, 74, 592 -599.
AMA StyleEmma J Walshe, Jonathan O’Regan, James A O’Mahony. Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders. International Journal of Dairy Technology. 2021; 74 (3):592-599.
Chicago/Turabian StyleEmma J Walshe; Jonathan O’Regan; James A O’Mahony. 2021. "Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders." International Journal of Dairy Technology 74, no. 3: 592-599.
The global market for plant-based foods intended as alternatives to cheese products is increasing and will reach almost $4 billion by 2024. In this study, an evaluation of the composition, structure and physicochemical properties of four commercial plant-based block-style products was conducted, with results compared with those for Cheddar and processed cheeses. The plant-based products had considerably lower protein contents (0.11-3.00%) compared to the Cheddar and processed cheeses (25.04 and 18.50%, respectively). Analysis of microstructure demonstrated that the plant-based products did not have a continuous protein network, with the fat globules being stabilised by starch and other hydrocolloids. The Cheddar cheese had the highest hardness, firmness and Young's modulus values (126.8, 98.81 N and 953.3 KPa, respectively), with some of the plant-based products showing similar textural properties to the Cheddar cheese. Furthermore, rheological analysis showed that the meltability profiles of the plant-based products differed to those of Cheddar cheese. The differential scanning calorimetry thermograms showed a similar peak at ∼20°C for all plant-based products, being different from the two peaks displayed by the dairy-based products. This study shows the complexity of the mechanisms behind the physicochemical properties of plant-based block-style alternatives to cheese and the challenges related to them.
N. Grasso; Y.H. Roos; S.V. Crowley; E.K. Arendt; J.A. O'Mahony. Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese. Future Foods 2021, 4, 100048 .
AMA StyleN. Grasso, Y.H. Roos, S.V. Crowley, E.K. Arendt, J.A. O'Mahony. Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese. Future Foods. 2021; 4 ():100048.
Chicago/Turabian StyleN. Grasso; Y.H. Roos; S.V. Crowley; E.K. Arendt; J.A. O'Mahony. 2021. "Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese." Future Foods 4, no. : 100048.
Soy protein isolate (SPI) powders often have poor water solubility, particularly at pH values close to neutral, which is an attribute that is an issue for its incorporation into complex nutritional systems. Therefore, the objective of this study was to improve SPI solubility while maintaining low viscosity. Thus, the intention was to examine the solubility and rheological properties of a commercial SPI powder at pH values of 2.0, 6.9, and 9.0, and determine if heat treatment at acidic or alkaline conditions might positively influence protein solubility, once re-adjusted back to pH 6.9. Adjusting the pH of SPI dispersions from pH 6.9 to 2.0 or 9.0 led to an increase in protein solubility with a concomitant increase in viscosity at 20 °C. Meanwhile, heat treatment at 90 °C significantly improved the solubility at all pH values and resulted in a decrease in viscosity in samples heated at pH 9.0. All SPI dispersions measured under low-amplitude rheological conditions showed elastic-like behaviour (i.e., G′ >G″), indicating a weak “gel-like” structure at frequencies less than 10 Hz. In summary, the physical properties of SPI can be manipulated through heat treatment under acidic or alkaline conditions when the protein subunits are dissociated, before re-adjusting to pH 6.9.
Timothy O′flynn; Sean Hogan; David Daly; James O′mahony; Noel McCarthy. Rheological and Solubility Properties of Soy Protein Isolate. Molecules 2021, 26, 3015 .
AMA StyleTimothy O′flynn, Sean Hogan, David Daly, James O′mahony, Noel McCarthy. Rheological and Solubility Properties of Soy Protein Isolate. Molecules. 2021; 26 (10):3015.
Chicago/Turabian StyleTimothy O′flynn; Sean Hogan; David Daly; James O′mahony; Noel McCarthy. 2021. "Rheological and Solubility Properties of Soy Protein Isolate." Molecules 26, no. 10: 3015.
Lactoferrin (LF) is a multifunctional glycoprotein which, when thermally processed, undergoes significant physicochemical changes. The link between such changes and the bioactivity of LF is not well characterised and requires much research. In this work, bovine LF solutions (1%, w/v, protein, pH 7) were thermally processed using high temperature short time conditions (72, 80, 85 or 95 °C with 15 s holding times). Following this, it was shown that LF and heat induced LF aggregates were largely resistant to simulated infant gastric, but not intestinal, digestion. Also, the efficacy of LF bactericidal activity, and inhibition of lipopolysaccharide-induced NF-κB activation were negatively impacted by thermal processing. This study confirmed that the efficacy of LF bio-functionalities was affected by the extent of heat-induced changes in protein structure whereby processing conditions of least severity (i.e. pasteurisation) had the least impact on bioactivity.
David A. Goulding; Karine Vidal; Lionel Bovetto; Jonathan O'Regan; Nora M. O'Brien; James A. O'Mahony. The impact of thermal processing on the simulated infant gastrointestinal digestion, bactericidal and anti-inflammatory activity of bovine lactoferrin – An in vitro study. Food Chemistry 2021, 362, 130142 .
AMA StyleDavid A. Goulding, Karine Vidal, Lionel Bovetto, Jonathan O'Regan, Nora M. O'Brien, James A. O'Mahony. The impact of thermal processing on the simulated infant gastrointestinal digestion, bactericidal and anti-inflammatory activity of bovine lactoferrin – An in vitro study. Food Chemistry. 2021; 362 ():130142.
Chicago/Turabian StyleDavid A. Goulding; Karine Vidal; Lionel Bovetto; Jonathan O'Regan; Nora M. O'Brien; James A. O'Mahony. 2021. "The impact of thermal processing on the simulated infant gastrointestinal digestion, bactericidal and anti-inflammatory activity of bovine lactoferrin – An in vitro study." Food Chemistry 362, no. : 130142.
Challenges are commonly encountered in the bulk handling and application of high-protein dairy powders, and are strongly influenced by their poor flowability. Powder flowability can be defined as the ability of a powder to flow under set environmental or processing conditions and it is ultimately determined by the type and extent of interparticle interactions occurring in the bulk powder (e.g., van der Waals and electrostatic interactions). High-protein powders are particularly susceptible to the occurrence of interparticle interactions, resulting in increased cohesive forces being experienced in the bulk powder, thereby reducing powder flowability. This review summarises the major factors responsible for poor flowability in high-protein dairy powders and critiques traditional (e.g., agglomeration) and some of the more relevant novel approaches (e.g., dry- and wet-coating and roller compaction) available for improving the flowability of powders post-spray drying. This review material will be of considerable interest to dairy scientists, technologists and engineers challenged with understanding, predicting and controlling the bulk handling and flowability of high-value dairy protein powders.
R. Hazlett; C. Schmidmeier; J.A. O'Mahony. Approaches for improving the flowability of high-protein dairy powders post spray drying – A review. Powder Technology 2021, 388, 26 -40.
AMA StyleR. Hazlett, C. Schmidmeier, J.A. O'Mahony. Approaches for improving the flowability of high-protein dairy powders post spray drying – A review. Powder Technology. 2021; 388 ():26-40.
Chicago/Turabian StyleR. Hazlett; C. Schmidmeier; J.A. O'Mahony. 2021. "Approaches for improving the flowability of high-protein dairy powders post spray drying – A review." Powder Technology 388, no. : 26-40.
Background The amino acid composition, rheological, thermal and colloidal stability of plant protein‐based oil‐in‐water emulsion systems containing 1.90, 3.50 and 7.70 g/100 mL of protein, fat and carbohydrate, respectively, using quinoa and lentil protein ratios of 100:0 and 60:40 were investigated. The emulsion containing lentil protein showed lower initial, peak and final viscosity values (22.7, 61.7 and 61.6 mPa·s, respectively) than the emulsion formulated with quinoa protein alone (34.3, 102 and 80.0 mPa·s, respectively) on heat treatment. Results The particle size analysis showed that both samples had small particle sizes (~1.36 μm) after homogenization; however, the sample with 60:40 quinoa:lentil protein ratio showed greater physical stability, likely related to the superior emulsifying properties of lentil protein. However, upon heat treatment, large aggregates (~100 μm) were formed in both samples, reducing the physical stability of the samples. This physical stability was increased with the addition of 0.20% sodium dodecyl‐sulphate (SDS), while it was negatively affected by the addition of α‐amylase. Addition of α‐amylase led to lower viscosity for both emulsion samples, with measured values of 41.8 and 46.0 mPa·s for the 100:0 and 60:40 samples, respectively. This suggests that the heat‐induced increases in particle size were partially due to hydrophobic interactions between the proteins as SDS disrupts hydrophobic bonds between proteins. Conclusion These results demonstrated that using a mixture of lentil and quinoa proteins positively affected the physical stability of plant protein‐based emulsions, in addition to contributing to a more nutritionally complete amino acid profile, both important considerations in the development of plant‐based beverages. This article is protected by copyright. All rights reserved.
Loreto Alonso‐Miravalles; Emanuele Zannini; Juergen Bez; Elke K. Arendt; James A. O'Mahony. Formation, Thermal and Colloidal Stability of Oil‐in‐Water Emulsions Stabilised using Quinoa and Lentil Protein Blends. Journal of the Science of Food and Agriculture 2021, 1 .
AMA StyleLoreto Alonso‐Miravalles, Emanuele Zannini, Juergen Bez, Elke K. Arendt, James A. O'Mahony. Formation, Thermal and Colloidal Stability of Oil‐in‐Water Emulsions Stabilised using Quinoa and Lentil Protein Blends. Journal of the Science of Food and Agriculture. 2021; ():1.
Chicago/Turabian StyleLoreto Alonso‐Miravalles; Emanuele Zannini; Juergen Bez; Elke K. Arendt; James A. O'Mahony. 2021. "Formation, Thermal and Colloidal Stability of Oil‐in‐Water Emulsions Stabilised using Quinoa and Lentil Protein Blends." Journal of the Science of Food and Agriculture , no. : 1.
Background Infant formula is a human milk substitute for consumption during the first months of life. The protein component of such products is generally of dairy origin. Alternative sources of protein, such as those of plant origin, are of interest due to dairy allergies, intolerances, ethical and environmental considerations. Lentils have high levels of protein (20‐30%) with good amino acid profile and functional properties. In this study, a model lentil protein‐based formula (LF), in powder format, was produced and compared to two commercial plant‐based infant formulae (i.e., soy; SF and rice; RF) in terms of physicochemical properties and digestibility. Results The macronutrient composition was similar between all the samples; however, RF and SF had larger volume‐weighted mean particle diameter (D[4,3] of 121–134 μm) in comparison with LF (31.9 μm), confirmed using scanning electron and confocal laser microscopy. The larger particle sizes of the commercial powders were attributed to their agglomeration during the drying process. Regarding the functional properties, the LF showed higher D[4,3] values (17.8 μm) after 18 h reconstitution in water, compared with the SF and RF (5.82 and 4.55 μm, respectively), which was partially attributed to hydrophobic protein‐protein interactions. Regarding viscosity at 95°C and physical stability, the LF was more stable than RF. The digestibility analysis showed LF to have similar values (p < 0.05) to the standard SF. Conclusion These results demonstrated that from nutritional and physicochemical perspectives, lentil proteins represent a good alternative to other sources of plant proteins (e.g., soy and rice) in infant nutritional products. This article is protected by copyright. All rights reserved.
Loreto Alonso‐Miravalles; Giovanni Barone; David Waldron; Juergen Bez; Marcel Skejovic Joehnke; Iben Lykke Petersen; Emanuele Zannini; Elke K. Arendt; James A. O'Mahony. Formulation, Pilot‐Scale Preparation, Physicochemical Characterisation and Digestibility of a Lentil Protein‐Based Model Infant Formula Powder. Journal of the Science of Food and Agriculture 2021, 1 .
AMA StyleLoreto Alonso‐Miravalles, Giovanni Barone, David Waldron, Juergen Bez, Marcel Skejovic Joehnke, Iben Lykke Petersen, Emanuele Zannini, Elke K. Arendt, James A. O'Mahony. Formulation, Pilot‐Scale Preparation, Physicochemical Characterisation and Digestibility of a Lentil Protein‐Based Model Infant Formula Powder. Journal of the Science of Food and Agriculture. 2021; ():1.
Chicago/Turabian StyleLoreto Alonso‐Miravalles; Giovanni Barone; David Waldron; Juergen Bez; Marcel Skejovic Joehnke; Iben Lykke Petersen; Emanuele Zannini; Elke K. Arendt; James A. O'Mahony. 2021. "Formulation, Pilot‐Scale Preparation, Physicochemical Characterisation and Digestibility of a Lentil Protein‐Based Model Infant Formula Powder." Journal of the Science of Food and Agriculture , no. : 1.
Reconstituted milk protein concentrate (MPC; 80% protein) was mixed with lactose (MPC-Lac) or milk permeate (MPC-Perm) to 20% dry matter (DM) before been evaporated to 45% DM and subsequently spray dried. The pH of protein solutions, measured during evaporation from 20 to 45% DM at 50 °C, decreased from pH 6.64 to pH 6.53 and from 6.1 to 5.95 for MPC-Lac and MPC-Perm, respectively. The particle size and viscosity were greater in MPC-Perm than MPC-Lac solutions after evaporation. However, the heat stability of rehydrated MPC-Perm powder (3.5% protein) were significantly higher than MPC-Lac at pH values between 6.4 and 6.8, which may be attributed to the lower calcium ion concentration in MPC-Perm than in MPC-Lac. This study highlighted the complexity of mineral addition and phase distribution in protein-standardised milk systems; whereby higher levels of mineral addition contribute to viscosity and age thickening, but not necessarily lower heat stability.
Tugce Aydogdu; Quang Tri Ho; Lilia Ahrné; James A. O'Mahony; Noel A. McCarthy. The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. International Dairy Journal 2021, 118, 105037 .
AMA StyleTugce Aydogdu, Quang Tri Ho, Lilia Ahrné, James A. O'Mahony, Noel A. McCarthy. The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems. International Dairy Journal. 2021; 118 ():105037.
Chicago/Turabian StyleTugce Aydogdu; Quang Tri Ho; Lilia Ahrné; James A. O'Mahony; Noel A. McCarthy. 2021. "The influence of milk minerals and lactose on heat stability and age-thickening of milk protein concentrate systems." International Dairy Journal 118, no. : 105037.
Aqueous solutions of lactoferrin (LF) were subjected to thermal processing (72, 80, 85, 95 °C for 15 s) using a rheometer. Despite the low protein concentration and low ionic strength of the LF solutions, analyses post-processing revealed the presence of heat-induced, covalently-linked, protein aggregates. Aggregation was accompanied by increased surface hydrophobicity and zeta-potential and changes to the secondary structure of the protein, including reduction in the proportion of alpha helix domains coupled with increased intermolecular beta sheet structures. The native red colour of the protein was lost upon thermal processing, not attributable to the release of LF-bound iron. Micro-differential scanning calorimetry showed LF to be irreversibly denatured on heating with endotherms observed at 58.7 °C (apo-LF) and 89.6 °C (holo-LF). Thermal processing at 72–95 °C resulted in irreversible changes to the structural and physicochemical properties of bovine LF whereby the lowest heating intensity had the least impact on LF structure.
David A. Goulding; Jonathan O'Regan; Lionel Bovetto; Nora M. O'Brien; James A. O'Mahony. Influence of thermal processing on the physicochemical properties of bovine lactoferrin. International Dairy Journal 2021, 119, 105001 .
AMA StyleDavid A. Goulding, Jonathan O'Regan, Lionel Bovetto, Nora M. O'Brien, James A. O'Mahony. Influence of thermal processing on the physicochemical properties of bovine lactoferrin. International Dairy Journal. 2021; 119 ():105001.
Chicago/Turabian StyleDavid A. Goulding; Jonathan O'Regan; Lionel Bovetto; Nora M. O'Brien; James A. O'Mahony. 2021. "Influence of thermal processing on the physicochemical properties of bovine lactoferrin." International Dairy Journal 119, no. : 105001.
Key quality aspects of fat filled milk powders (FFMPs) produced with skim milk pre‐heated at 93 °C × 60 s and 105 °C × 15 s (medium whey protein nitrogen index; WPNI), and 116 °C × 60 s and 136 °C × 15 s (high WPNI) were examined. The 136 °C × 15 s treatment produced a FFMP with threefold higher free fat, showed significantly (P < 0.05) lower solubility in coffee and exhibited extensive flecking on rehydration in water. Insoluble materials were observed using microscopy; flecks generated upon rehydration in water were composed of fat, whereas flecks/sediment in coffee were composed of undissolved powder particles.
Eoin W Finnegan; Sultan Mahomud; Eoin G Murphy; James A O'Mahony. The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom. International Journal of Dairy Technology 2021, 74, 404 -413.
AMA StyleEoin W Finnegan, Sultan Mahomud, Eoin G Murphy, James A O'Mahony. The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom. International Journal of Dairy Technology. 2021; 74 (2):404-413.
Chicago/Turabian StyleEoin W Finnegan; Sultan Mahomud; Eoin G Murphy; James A O'Mahony. 2021. "The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom." International Journal of Dairy Technology 74, no. 2: 404-413.
Effects of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration of resulting micellar casein concentrate (MCC) powders were investigated. Aliquots of retentate (pH 6.9) were adjusted to pH 7.3, 7.6 or 7.6 followed by readjustment to pH 6.9 (6.9R) prior to powder preparation. The retentates with pH 6.9, 7.3, and 7.6 had casein micelle size of 179, 189 and 197 nm, respectively, while sample 6.9R had size of 183 nm, similar to retentate at pH 6.9. Higher retentate pH resulted in lower ionic calcium and higher conductivity, with sample 6.9R having higher values for both parameters than the pH 6.9 sample. The MCC powders displayed poorer wettability and enhanced dispersibility with increasing retentate pH. Interestingly, the 6.9R powder had the best wettability and dispersibility. This study demonstrated that pH-mediated modifications of the physicochemical properties of retentates improve the rehydration properties of resultant MCC powders.
Ram R. Panthi; Francesca Bot; Sini N. Shibu; Dzianis Saladukha; Tomasz J. Ochalski; James A. O'Mahony. Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders. International Dairy Journal 2021, 116, 104953 .
AMA StyleRam R. Panthi, Francesca Bot, Sini N. Shibu, Dzianis Saladukha, Tomasz J. Ochalski, James A. O'Mahony. Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders. International Dairy Journal. 2021; 116 ():104953.
Chicago/Turabian StyleRam R. Panthi; Francesca Bot; Sini N. Shibu; Dzianis Saladukha; Tomasz J. Ochalski; James A. O'Mahony. 2021. "Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders." International Dairy Journal 116, no. : 104953.
The objective of this study was to determine the effect of mineral addition during standardisation on colloidal and rheological properties of skim milk on concentration. For that purpose, solubility, ionic strength and ionic calcium activity of milk permeate were determined and skim milk was standardised with either lactose or milk permeate (in powder or reconstituted form). Results indicated that milk permeate contains mineral complexes that alter the ionic equilibrium of skim milk and standardisation with permeate powder has the potential to decrease casein micelle size and integrity. Apparent viscosity of the concentrates demonstrated that skim milk standardised with milk permeate powder had the highest viscosity, followed by that standardised with reconstituted milk permeate or lactose. These novel results demonstrate that the state of minerals in milk permeate influence the physicochemical properties of skim milk and thereby affect viscosity of resultant concentrates.
Paraskevi Tsermoula; Kamil P. Drapala; Aoife M. Joyce; Kate Hoare; Shane V. Crowley; James A. O'Mahony. The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates. International Dairy Journal 2021, 119, 104982 .
AMA StyleParaskevi Tsermoula, Kamil P. Drapala, Aoife M. Joyce, Kate Hoare, Shane V. Crowley, James A. O'Mahony. The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates. International Dairy Journal. 2021; 119 ():104982.
Chicago/Turabian StyleParaskevi Tsermoula; Kamil P. Drapala; Aoife M. Joyce; Kate Hoare; Shane V. Crowley; James A. O'Mahony. 2021. "The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates." International Dairy Journal 119, no. : 104982.
Plasmin is the principal indigenous proteinase present in bovine milk, and has been the focus of many studies as it contributes in diverse ways to the quality of milk and milk-based products. The plasmin system is a complex protease-protease inhibitor system, which involves a series of interactions that ultimately result in the activation of plasminogen to active plasmin. The components of the plasmin system within bovine milk have been successfully quantified, isolated and characterised. Components of the plasmin system are affected by numerous factors such as processing conditions, environmental factors and storage conditions, which ultimately alter the rate/extent of plasminogen activation and plasmin-induced proteolysis. Factors such as pH, heat treatment, presence of whey proteins and temperature of storage can also influence the rate of plasmin-induced hydrolysis of caseins in milk and other dairy products. Plasmin-mediated hydrolysis can have both beneficial and negative effects on a wide variety of dairy products; plasmin is of great importance in the development of flavour and texture during cheese ripening for example, whereas, in ultra-high-temperature milk and high protein dairy-based beverages, plasmin-induced proteolysis can cause undesirable gelation. In this chapter, an overview of the current state of knowledge and areas that require additional research is presented.
Thomas C. France; James A. O’Mahony; Alan L. Kelly. The Plasmin System in Milk and Dairy Products. Engineering Foods for Bioactives Stability and Delivery 2021, 11 -55.
AMA StyleThomas C. France, James A. O’Mahony, Alan L. Kelly. The Plasmin System in Milk and Dairy Products. Engineering Foods for Bioactives Stability and Delivery. 2021; ():11-55.
Chicago/Turabian StyleThomas C. France; James A. O’Mahony; Alan L. Kelly. 2021. "The Plasmin System in Milk and Dairy Products." Engineering Foods for Bioactives Stability and Delivery , no. : 11-55.
Changes in the physicochemical properties and distribution of constituents in skim milk during microfiltration (MF) at low temperature influence filtration performance and product composition. In this study, the influence of processing temperature within the cold MF range (4, 8 and 12 °C) on filtration performance, fouling and partitioning of proteins was investigated. MF at 4 °C required the greatest energy input due to the significantly higher (p < 0.05) viscosity of feed and retentate streams, compared to processing at 8 and 12 °C. The greatest and lowest extents of reversible and irreversible fouling during MF were observed on filtration at 12 and 4 °C, respectively. Chemical analysis of the cleaning solutions post-processing demonstrated that protein was the major foulant; the lowest protein content in the recovered cleaning solutions (50 °C water and 55 °C alkali) was measured after MF at 4 °C. The concentration of β-casein, β-lactoglobulin and α-lactalbumin in the permeate all decreased throughout MF, due to fouling of the membrane. The greatest decrease in concentration of β-casein in the permeate during MF was observed at 12 °C (18.1%) followed by 8 °C (17.1%) and 4 °C (13.6%). The results of this study provide valuable information on processing efficiency (i.e., energy consumption and protein yield) and membrane fouling during the processing of skim milk in the cold MF range.
Thomas C. France; Francesca Bot; Alan L. Kelly; Shane V. Crowley; James A. O'Mahony. The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk. Separation and Purification Technology 2020, 262, 118256 .
AMA StyleThomas C. France, Francesca Bot, Alan L. Kelly, Shane V. Crowley, James A. O'Mahony. The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk. Separation and Purification Technology. 2020; 262 ():118256.
Chicago/Turabian StyleThomas C. France; Francesca Bot; Alan L. Kelly; Shane V. Crowley; James A. O'Mahony. 2020. "The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk." Separation and Purification Technology 262, no. : 118256.
The impact of calcium fortification, delivered using different proportions of soluble (calcium chloride; CaCl2) and insoluble (micronised calcium citrate; CaCit) calcium salts, on physicochemical and thermal stability properties of a model infant milk formula (IMF) was determined. The IMF was formulated with a whey protein fraction dominant in α-lactalbumin and fortified with calcium (1500 mg L−1) using 70:30, 60:40, 50:50, 40:60 and 30:70 ratios of CaCit:CaCl2. Increasing CaCl2 levels decreased the net zeta-potential of IMFs from −41.0 to −22.1 mV and increased ionic calcium levels (1.44–6.99 mm). The apparent viscosity, especially at acidic pH (6.40), increased compared to the control with values ranging from 22.3 to 50.2 mPa s for ratios 70:30 and 30:70, respectively. In addition, mean particle size of the IMF increased, with values ranging from 2.19 to 43.4 μm. This study provides useful information in supporting next-generation fortification strategies of nutritional dairy-based products with calcium.
Giovanni Barone; Jonathan O'Regan; Alan L. Kelly; James A. O'Mahony. Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts. International Dairy Journal 2020, 117, 104951 .
AMA StyleGiovanni Barone, Jonathan O'Regan, Alan L. Kelly, James A. O'Mahony. Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts. International Dairy Journal. 2020; 117 ():104951.
Chicago/Turabian StyleGiovanni Barone; Jonathan O'Regan; Alan L. Kelly; James A. O'Mahony. 2020. "Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts." International Dairy Journal 117, no. : 104951.
Dissociation of β-casein from casein micelles at low temperature is exploited in the manufacture of β-casein-enriched ingredients. In this study, the effects of selected temperatures within the cold processing range (4, 8, 12, 16 and 20 °C) and different transmembrane pressures (0.05 and 0.30 bar), on protein, mineral and plasmin partitioning during microfiltration were determined. Significantly higher (p < 0.05) total and ionic calcium concentrations were measured in permeate generated at 4 °C under sub-critical flux conditions (0.05 bar) compared with limiting flux conditions (0.30 bar). Under the former, the highest concentration of β-casein in permeate (2.02 mg mL-1) was achieved at 4 °C; however, these conditions also led to the highest plasmin activity (0.023 AMC units mL-1) in permeate. Lower processing temperature and reduced fouling contribute to higher yields of β-casein, although the concomitantly higher plasmin activity may contribute to protein stability challenges during down-stream processing of such permeates.
Thomas C. France; Alan L. Kelly; Shane V. Crowley; James A. O'Mahony. The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk. International Dairy Journal 2020, 114, 104930 .
AMA StyleThomas C. France, Alan L. Kelly, Shane V. Crowley, James A. O'Mahony. The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk. International Dairy Journal. 2020; 114 ():104930.
Chicago/Turabian StyleThomas C. France; Alan L. Kelly; Shane V. Crowley; James A. O'Mahony. 2020. "The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk." International Dairy Journal 114, no. : 104930.
The effects of processing temperature on filtration performance and characteristics of retentates and permeates produced during ultrafiltration (UF) of skim milk at 5, 20, and 50 °C were investigated. The results indicate that despite higher flux at 50 °C, UF under these conditions resulted in greater fouling and rapid flux decline in comparison with 5 and 20 °C. The average casein micelle diameter was higher in retentate produced at 5 and 20 °C. The retentate analysed at 5 °C displayed higher viscosity and shear thinning behaviour as compared to retentate analysed at 20 and 50 °C. Greater permeation of calcium and phosphorus was observed at 5 and 20 °C in comparison with 50 °C, which was attributed to the inverse relationship between temperature and solubility of colloidal calcium phosphate. Permeation of α-lactalbumin was observed at all processing temperatures, with permeation of β-lactoglobulin also evident during UF at 50 °C. All UF retentates were shown to have plasmin activity, while lower activity was measured in retentate produced at 5 °C. The findings revealed that UF processing temperature influences the physicochemical, rheological, and biochemical properties of, and thereby govern the resulting quality and functionality of, retentate- and permeate-based dairy ingredients.
Ritika Puri; Upendra Singh; James A. O’Mahony. Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk. Foods 2020, 9, 1721 .
AMA StyleRitika Puri, Upendra Singh, James A. O’Mahony. Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk. Foods. 2020; 9 (11):1721.
Chicago/Turabian StyleRitika Puri; Upendra Singh; James A. O’Mahony. 2020. "Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk." Foods 9, no. 11: 1721.
The α-relaxation temperatures (Tα), derived from the storage and loss moduli using dynamic mechanical analysis (DMA), were compared to methods for stickiness and glass transition determination for a selection of model whey protein concentrate (WPC) powders with varying protein contents. Glass transition temperatures (Tg) were determined using differential scanning calorimetry (DSC), and stickiness behavior was characterized using a fluidization technique. For the lower protein powders (WPC 20 and 35), the mechanical Tα determined from the storage modulus of the DMA (Tα onset) were in good agreement with the fluidization results, whereas for higher protein powders (WPC 50 and 65), the fluidization results compared better to the loss modulus results of the DMA (Tα peak). This study demonstrates that DMA has the potential to be a useful technique to complement stickiness characterization of dairy powders by providing an increased understanding of the mechanisms of stickiness.
Laura T. O’Donoghue; Kamrul Haque; Sean A. Hogan; Fathima R. Laffir; James A. O’Mahony; Eoin G. Murphy. Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders. Foods 2020, 9, 1295 .
AMA StyleLaura T. O’Donoghue, Kamrul Haque, Sean A. Hogan, Fathima R. Laffir, James A. O’Mahony, Eoin G. Murphy. Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders. Foods. 2020; 9 (9):1295.
Chicago/Turabian StyleLaura T. O’Donoghue; Kamrul Haque; Sean A. Hogan; Fathima R. Laffir; James A. O’Mahony; Eoin G. Murphy. 2020. "Dynamic Mechanical Analysis as a Complementary Technique for Stickiness Determination in Model Whey Protein Powders." Foods 9, no. 9: 1295.