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Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk
- Source :
- Ultrasonics Sonochemistry 77 (2021), Ultrasonics Sonochemistry, 77, Ultrasonics Sonochemistry, Ultrasonics Sonochemistry, Vol 77, Iss, Pp 105668-(2021)
- Publication Year :
- 2021
-
Abstract
- Graphical abstract<br />Highlights • Ultrasonication was synergistically combined with microfiltration for milk processing. • Ultrasonication further extended the shelf life of microfiltered skim milk. • Ultrasonication above 1296 J/mL changed the proteome of milk serum. • Microfiltration combined with ultrasonication retains ˃80% bioactive proteins.<br />To extend the shelf life and retain bioactive proteins in milk, this study utilized microfiltration (MF) combined with ultrasonication to treat skim milk and investigated its efficiency in removing bacteria and retaining bioactive proteins compared with HTST pasteurization and microfiltration alone. Results showed that microfiltration combined with ultrasonication at 1296 J/mL could completely remove the bacteria in skim milk. Ultrasonication further extended the shelf life (4 °C) of microfiltered skim milk, which could reach at least 40 days when MF was combined with ˃1296 J/mL ultrasonication. In addition, ELISA showed that HTST pasteurization significantly decreased the levels of IgG by ~30%, IgA by ~ 50%, IgM by ~60%, and lactoferrin by ~40%, whereas the activity of the enzymes lactoperoxidase and xanthine oxidase were also decreased by ~ 20%. Compared with HTST, MF alone or combined with ultrasonication retained these bioactive proteins to a larger degree. On the other hand, proteomics indicated both damage to casein micelle and fat globule structures in milk when ultrasonication at >1296 J/mL was applied, as shown by increases in caseins and milk fat globular proteins. Simultaneously, this ultrasound intensity also decreased levels of bioactive proteins, such as complement factors. Taken together, this study provided new insights that may help to implement this novel combination of non-thermal technologies for the dairy industry aimed at improving milk quality and functionality.
- Subjects :
- Proteomics
food.ingredient
Acoustics and Ultrasonics
Sonication
Microfiltration
QC221-246
Pasteurization
Shelf life
law.invention
Inorganic Chemistry
food
fluids and secretions
Skim milk
law
Casein
Skimmed milk
Animals
Chemical Engineering (miscellaneous)
Environmental Chemistry
Radiology, Nuclear Medicine and imaging
Original Research Article
Globules of fat
Food science
QD1-999
ComputingMethodologies_COMPUTERGRAPHICS
VLAG
Chemistry
Organic Chemistry
Lactoperoxidase
Acoustics. Sound
Temperature
Proteins
food and beverages
Milk
Food Quality and Design
Food Storage
Ultrasonication
Filtration
Subjects
Details
- Language :
- English
- ISSN :
- 13504177
- Database :
- OpenAIRE
- Journal :
- Ultrasonics Sonochemistry 77 (2021), Ultrasonics Sonochemistry, 77, Ultrasonics Sonochemistry, Ultrasonics Sonochemistry, Vol 77, Iss, Pp 105668-(2021)
- Accession number :
- edsair.doi.dedup.....5d7e9605250b437acfbcf0d7994284fb