Understanding filtration mechanisms at a molecular level is important for predicting structural and functional properties of globular milk proteins after membrane operations. This stage is thus highly decisive for the further development of membrane separations as an efficient alternative to chromatographic processes for the fractionation of milk proteins. In this study, we proposed an original and complete analytical package for the examination of the putative effect of filtration at both macroscopic and molecular levels. We then investigated the pertinence of this analytical package during ultrafiltration (UF) of globular milk proteins in both dead-end and crossflow modes. Reverse-phase HPLC combined with statistical computing was shown to be relevant for the assessment of even slight physically induced modifications. Adaptations of circular dichroism and solubility measurements, regarding their respective dependence on temperature and pH, were also useful for an accurate evaluation of functional modifications. At last, immunochemistry was proven to be a pertinent tool for the specific detection of modifications affecting a targeted protein, even in mixed solutions. Moreover, results obtained by such methods were shown to be coherent with data obtained from classical techniques such as fluorescence. For beta-lactoglobulin, some physically induced modifications were noticed in the permeate because of shear stress inside membrane pores. In the case of alpha-lactalbumin dead-end UF, permeation was shown to affect protein characteristics because of an increase in the relative calcium content responsible for a conformational transition from the apo-form to the holo-form of the protein. Finally, during crossflow UF with limited transmission of BSA, observations were coherent with a partial aggregation because of the circulation of proteins in the filtration pilot. Such a hypothesis corroborates results previously mentioned in the literature.
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http://dx.doi.org/10.3168/jds.2009-2995 | DOI Listing |
Nanoscale Adv
December 2024
The Department of Chemistry & Biochemistry, The University of Texas at El Paso 500 W. University Ave. El Paso TX 79968 USA
Carbon nanomaterials (CNMs), such as carbon nanotubes (CNTs), graphene quantum dots (GQDs), and carbon quantum dots (CQDs), are prevalent in biological systems and have been widely utilized in applications like environmental sensing and biomedical fields. While their presence in human matrices is projected to increase, the interfacial interactions between carbon-based nanoscopic platforms and biomolecular systems continue to remain underexplored. In this study, we investigated the effect of gelatin-sourced CQDs on the globular milk protein beta-lactoglobulin (BLG).
View Article and Find Full Text PDFJ Dairy Sci
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China. Electronic address:
Changes in the structure and composition of milk fat globules in spray- and freeze-dried milk powders have recently garnered significant attention. This study investigated changes in milk fat globular membrane (MFGM) proteins from bovine, goat, and horse milk powders, both spray- and freeze-dried, using a label-free proteomics approach, and quantified surface free fatty acids and their composition using gas chromatography. The results showed that several proteins of α-casein and β-lactoglobulin increased, while fibrinogen α, β chain, and mucin-1 decreased in the MFGM fractions of the studied spray-dried milk powders.
View Article and Find Full Text PDFFood Res Int
November 2024
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
Cryogel particles were obtained by freeze-drying and grinding hydrogel monoliths made from 20 % (w/w) whey protein isolate (WP) suspensions prepared at different pH (pH 4.8, 5.7, and 7.
View Article and Find Full Text PDFSoft Matter
October 2024
Department of Chemical Engineering, University of Illinois Chicago, Chicago, IL 60608, USA.
Milk foams are fragile objects, readily prepared for frothy cappuccinos and lattes using bovine milk. However, evolving consumer preferences driven by health, climate change, veganism, and sustainability have created a substantial demand for creating frothy beverages using plant-based milk alternatives or plant milks. In this contribution, we characterize maximum foam volume and half-lifetime as metrics for foamability and foam stability and drainage kinetics of two animal milks (cow and goat) and compared them to those of the six most popular, commercially available plant milks: almond, oat, soy, pea, coconut, and rice.
View Article and Find Full Text PDFJ Dairy Sci
January 2025
Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, Corvallis, OR 97331; Nutrition Program, School of Nutrition and Public Health, College of Health, Oregon State University, Corvallis, OR 97331. Electronic address:
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