Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine yogurts

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY NFS Journal Pub Date : 2024-05-23 DOI:10.1016/j.nfs.2024.100181
Bhawna Sobti , Mutamed Ayyash , Mustapha Mbye , Meththa Ranasinghe , Akmal Nazir , Rabih Kamleh , Basim Abu-Jdayil , Afaf Kamal-Eldin
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Abstract

The aim of this study was to assess the effects of ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on the quality of yogurts produced from camel milk (CM) or bovine milk (BM). Milk was concentrated by UF (0, 1, and 2-fold) before applying heat (75 °C or 85 °C for 30 min) or HPP (350 MPa or 550 MPa for 5 min). Yogurts were produced using starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus subsp. delbrückii) and pH, viscoelastic and thixotropic rheological properties, and protein profiles were determined. Compared to HPP, heat-treated yogurts, especially at 85 °C, exhibited the highest rheological storage and loss moduli signifying stronger gels. Lower storage modulus values in HPP treated CM yogurts were explained by the lack of long-range β-lactoglobulin bridges at micelle surfaces and the reassociation of pressure-dissociated caseins by hydrophobic interactions. Percent structural regeneration, which increased with increasing milk concentration, revealed higher thixotropic behavior in the case of heat- than in HPP-treated samples. SDS-PAGE electrophoresis revealed extensive proteolysis in CM compared to BM yogurts suggesting the involvement of some enzyme activities in the low gel strength.

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超滤后加热或高压处理对骆驼和牛酸奶的影响
本研究旨在评估超滤(UF)结合高压处理(HPP)或热处理对用骆驼奶(CM)或牛乳(BM)生产的酸奶质量的影响。在加热(75 ℃ 或 85 ℃,30 分钟)或高压处理(350 兆帕或 550 兆帕,5 分钟)之前,先用超滤(0、1 和 2 倍)浓缩牛奶。使用起始培养物(嗜热链球菌和保加利亚乳杆菌亚种 delbrückii)生产酸奶,并测定酸奶的 pH 值、粘弹性和触变性流变特性以及蛋白质含量。与 HPP 酸奶相比,热处理酸奶(尤其是在 85 °C)显示出最高的流变储存模量和损失模量,表明凝胶更强。经 HPP 处理的 CM 酸奶储存模量值较低的原因是胶束表面缺乏长程 β-乳球蛋白桥,以及压力解离的酪蛋白在疏水作用下重新结合。随着牛奶浓度的增加,结构再生的百分比也在增加,这表明加热处理的样品比 HPP 处理的样品具有更高的触变性。SDS-PAGE 电泳显示,与 BM 酸奶相比,CM 酸奶中存在大量蛋白质分解,这表明凝胶强度低与某些酶活性有关。
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来源期刊
NFS Journal
NFS Journal Agricultural and Biological Sciences-Food Science
CiteScore
11.10
自引率
0.00%
发文量
18
审稿时长
29 days
期刊介绍: The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production
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