Article
Agriculture, Dairy & Animal Science
Larissa Di Marzo, Joice Pranata, David M. Barbano
Summary: The study compared the estimation of milk casein percentage using SDS-PAGE and Kjeldahl methods, finding that Kjeldahl underestimated the proteolytic damage to casein in milk.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Materials Science, Multidisciplinary
Gbolahan Afuwape, Reghan J. Hill
Summary: This study investigates the dynamic mobility spectra of nanoemulsion drops in polyacrylamide hydrogels using electrokinetic sonic amplitude. The nanodrop radius in hydrogels is found to be similar to their nanoemulsion counterparts, with frequency-independent shear viscosity and shear modulus. The low-frequency plateau modulus systematically increases with the hexadecane volume fraction.
ACS APPLIED POLYMER MATERIALS
(2021)
Article
Food Science & Technology
Yan Zhang, Shengsheng Li, Lizhu Zhao
Summary: The aim of this study was to investigate the influence of different processing methods on the quality, protein oxidation, and structural properties of yak meat. Various parameters such as cooking loss, shear force, color, texture, thiobarbituric acid reactive substance (TBARS), total carbonyl content (TCC), total sulfhydryl content (TSC), and structural properties were measured. The results showed that frying at 80 degrees C resulted in the lowest cooking loss and shear force, indicating better textural characteristics. Drying led to the highest protein oxidation, while frying showed the lowest protein oxidation and the best quality.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Fisheries
Uzma Shabir, Jehangir Shafi Dar, Aashaq Hussain Bhat, Bashir Ahmad Ganai, Imtiaz Ahmad Khan
Summary: A beta-defensin-like protein with strong antimicrobial activity was isolated and characterized from fish epidermal mucus. The mucus exhibited antimicrobial activity against various bacterial and fungal pathogens. This is the first report of this antimicrobial peptide from C. carpio in Kashmir waters.
AQUACULTURE REPORTS
(2022)
Article
Environmental Sciences
F. Zarei, M. H. Fazaelipoor
Summary: This research found that Tween 80 showed a high efficiency in removing TPH, while SDS had no statistically significant impact. Additionally, the addition of sucrose significantly accelerated microbial activity and promoted the bioremediation of oily sludge, indicating the potential role of sucrose as an inducer in bioremediation.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Hyuk Cheol Kwon, Dong-Min Shin, Jong Hyeok Yune, Chang Hee Jeong, Sung Gu Han
Summary: Consumers are increasingly interested in low-fat meat products and demand for new fat replacers. Whey protein isolate (WPI) and sodium dodecyl sulfate (SDS) were used to produce WPI-SDS gel, improving the quality of low-fat meat products. Addition of 0.06% SDS results in the highest viscosity and hardness of WPI-SDS gel.
Article
Chemistry, Analytical
Csenge Filep, Andras Guttman
Summary: This study utilized capillary SDS gel electrophoresis with dextran and borate cross-linking to analyze the electrophoretic process and molecular characteristics of SDS-protein complexes with the help of 3D Ferguson plots and KR plots, revealing the impact of dextran and borate concentrations on separation characteristics during electrophoresis.
ANALYTICA CHIMICA ACTA
(2021)
Article
Biochemical Research Methods
Bin -Bin Shen, Jun-Jie Yuan, Ci Qian, Han Gao, Wei-Jie Fang
Summary: This manuscript describes the formation mechanism of an artifact shoulder peak in a therapeutic recombinant protein X during the sample preparation procedure under standard non-reduced capillary electrophoresis with sodium dodecyl sulfate (nrCE-SDS) analysis. The results suggest that the reaction between NEM and lysine residues in the protein, as well as the decrease in electrophoretic mobility due to increased molecular weight, are the root causes for the formation of the artifact peak.
ANALYTICAL BIOCHEMISTRY
(2022)
Article
Environmental Sciences
Yildiz Sahin, Nihat Hakan Akyol, Sedanur Selay Kasap
Summary: This study tested the performance of different types, concentrations, and rates of flushing agents in remediation of pool-dominated tetrachloroethylene in soil. The experimental data were analyzed using Taguchi orthogonal array and Minitab 17 program. The results showed that flushing agent type had the largest impact on the performance, followed by flushing agent concentration and flushing rate. The study highlights the importance of experimental design and selection of appropriate conditions for rapid and cost-effective remediation of contaminated sites.
WATER AND ENVIRONMENT JOURNAL
(2022)
Article
Chemistry, Multidisciplinary
Zahra Abbasian Chaleshtari, Hamed Salimi-Kenari, Reza Foudazi
Summary: The current study investigates the colloidal behavior of nanoemulsions at different oil volume fractions and reveals the transition of nanoemulsions from liquid-like to viscoelastic gels at a volume fraction of 30%. Additionally, two regimes of colloidal interactions are proposed in the semidilute and concentrated regimes based on rheological results and pairwise interactions estimated between droplets.
Article
Chemistry, Analytical
Kai Nan, Man He, Beibei Chen, Bin Hu
Summary: Understanding the role of arsenic binding proteins is crucial in studying the mutagenicity, carcinogenicity, and teratogenicity of arsenic. Utilizing various techniques, researchers were able to identify 32 different arsenic binding proteins in HepG2 cells, which are involved in structural functions, enzymes related to metabolic cycles and transcriptional regulation. The discovery of specific proteins like poly [ADP-ribose] polymerase 1 and general transcription factor IIH subunit 1 binding with arsenicals sheds light on their potential impact on nucleotide excision repair in HepG2 cells.
ANALYTICA CHIMICA ACTA
(2021)
Article
Engineering, Chemical
Azam Shadloo, Kiana Peyvandi, Abolfazl Shojaeian, Sheida Shariat
Summary: This study measured the second critical micelle concentration (SCMC) of non-ionic surfactants, such as Tween and Span series, in an aqueous medium using the conductometric technique for the first time. The SCMC is a point where monodisperse equilibrium disks aggregate to form flat ribbons (cylindrical micelles) with polydisperse length, uniform width, and swollen ends. The structure of cylindrical micelles was determined via transmission electron microscopy, and important thermodynamic properties were measured. The SCMC was found to have a significant influence on these thermodynamic properties.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2023)
Article
Medicine, General & Internal
Paulina Mazur, Paulina Dumnicka, Joanna Tisonczyk, Anna Zabek-Adamska, Ryszard Drozdz
Summary: Proteinuria, an important sign of kidney diseases, can be differentiated using immunochemical detection or urinary proteins electrophoresis. The study aims to use SDS-PAGE with commercially available 4-20% gradient gels to detect and differentiate proteinuria. The results showed distinct protein patterns associated with glomerular and tubular proteinuria, and these patterns were related to different clinical characteristics. The SDS-PAGE separation is a reliable technique to diagnose proteinuria and differentiate its types.
Article
Chemistry, Analytical
Pongsakorn Thawornpan, Watthanachai Jumpathong, Supinya Thanapongpichat, Natta Tansila, Aung Win Tun, Luitzen de Jong, Hansuk Buncherd
Summary: The magnetic fraction of fly ash was proven to be an effective magnetic solid-phase extraction adsorbent for the enrichment of phosphoproteins. It has a high enrichment factor, is simple to use, and can be reused multiple times.
ANALYTICAL LETTERS
(2021)
Article
Engineering, Chemical
Long Xu, Xu Liu, Ziqing Liu, Pengcheng Li, Hongyu Ding, Houjian Gong, Mingzhe Dong
Summary: This study investigates the oil washing mechanism of hydrophobically associating polyacrylamide (HAHPAM) in chemical flooding by analyzing its extensional rheology. The results show that HAHPAM solution has better extensibility compared to partially hydrolyzed polyacrylamide (HPAM), especially at high temperature and salinity. Factors such as concentration, temperature, NaCl, and surfactant affect the filament breakup time and extensional viscosity of HAHPAM solution.
CHEMICAL ENGINEERING SCIENCE
(2023)
Review
Food Science & Technology
Hao Ouyang, Kieran N. Kilcawley, Song Miao, Mark Fenelon, Alan Kelly, Jeremiah J. Sheehan
Summary: The article discusses the global cheese industry's focus on accessing new markets, driving the need for innovation in cheese products, especially in meeting the preferences of East Asian consumers for soft textures and mild flavors. Strategies such as incorporating polysaccharides and plant proteins are reviewed as ways to achieve desired cheese characteristics, with a focus on developing bespoke structures for these markets.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Bozhao Li, David S. Waldron, MaryAnne Drake, John Lyne, Alan L. Kelly, Paul L. H. McSweeney
Summary: In this study, Cheddar-type cheese was produced using different types of chymosin. The cheese made with modified camel chymosin had higher hardness and lower meltability compared to the other cheeses. Sensory analysis also showed that cheese made with modified camel chymosin had improved flavor characteristics.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Engineering, Chemical
Ali Alehosseini, Catherine Wall, Annalisa Segat, Brijesh K. Tiwari, Prateek Sharma, Alan L. Kelly, Jeremiah J. Sheehan
Summary: The research evaluated the potential of Pulsed Electric Field (PEF) and High Pressure Processing (HPP) to increase the diffusion rate of norbixin molecules in cheese. While the operational parameters did not significantly increase the penetration rate of norbixin, the findings contribute to current knowledge and could lead to a practical solution through further research.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Luca Amagliani, Jonathan O'Regan, Alan L. Kelly, James A. O'Mahony
Summary: The study investigated the influence of different low molecular weight surfactants on the stability of model infant formula emulsions based on rice protein hydrolyzate, showing that CITREM and DATEM improved the stability of the emulsions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Davor Daniloski, Noel A. McCarthy, Todor Vasiljevic
Summary: This study evaluates the impact of beta-casomorphins on human health, but the results are inconclusive and limited, requiring more experiments to confirm. Since these peptides are usually further cleaved in the gut, some individuals may experience increased intestinal permeability leading to a leaky gut condition, making the absorption of beta-casomorphins possible.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Dimuthu Bogahawaththa, Todor Vasiljevic
Summary: Shearing can alter the secondary structure and denaturation extent of proteins, with different effects observed for IgG and BSA. Shearing at specific temperatures may have a countereffect against thermal denaturation, while in most conditions, shearing induced denaturation of proteins.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, Alan L. Kelly, James A. O'Mahony, Eoin G. Murphy
Summary: The heat treatment of milk and dairy ingredients for powder manufacture is a complex area that affects microbial quality, process efficiency, and end-powder functionality. Understanding the mechanisms behind heat-induced viscosity increase is important for preventing fouling of processing equipment. This review highlights areas of limited research and suggests future exploration.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
S. Kaur, T. Huppertz, T. Vasiljevic
Summary: Actinidin can effectively reduce the immunoreactivity of beta-lactoglobulin and alpha s(1)-casein in whey protein isolate and milk protein concentrate through protein hydrolysis. The hydrolysis process, temperature, and time significantly affect the reduction in antigenicity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fanyu Meng, Therese Uniacke-Lowe, Alan L. L. Kelly
Summary: The study investigated the effects of heating, addition of calcium-chelating agents, sonication, and freezing on the creaming of bovine milk. Heating had a slight impact on the creaming rate, while the addition of trisodium citrate enhanced the creaming rate. Sonication and high-temperature heating resulted in the flocculation of fat globules in the cream region.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sinead A. Mc Entee, Eoin G. Murphy, Fergal N. Lawless, Alan L. Kelly, Noel A. McCarthy
Summary: This study evaluated the suitability of milk protein concentrate (MPC 80), skim milk powder, acid whey protein concentrate (aWPC 35), cheese whey protein concentrate and isolate (cWPC 35 and cWPI) in infant formula applications. The serum-phase compounds in casein-rich streams, especially aWPC 35, played a crucial role in controlling whey protein thermal aggregation. Replacing cWPC 35 with cWPI improved protein stability at UHT temperatures, indicating that removal of minerals from whey protein streams could increase thermal stability.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Joseph F. Kayihura, Thom Huppertz, Todor Vasiljevic
Summary: (English Summary)
This study determined RCT using small amplitude oscillatory rheology and modified the Carlson, Hill, and Olson's spiking technique to estimate residual RA. A simple model for estimating RA partitioning based on whey volume was proposed.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Biochemistry & Molecular Biology
Elaheh Ahmadi, Todor Vasiljevic, Thom Huppertz
Summary: The present study investigated the effect of micellar calcium phosphate (MCP) content and pH of skim milk on heat-induced changes in skim milk. The results demonstrated that reducing MCP content had a positive effect on the thermal stability of milk protein, while higher MCP content might lead to changes in protein structure and the formation of aggregates.
Article
Food Science & Technology
Surjit Kaur, Todor Vasiljevic, Thom Huppertz
Summary: The study aimed to investigate the impact of actinidin on the functionality of milk protein systems. The results showed that the extent of hydrolysis was associated with changes in protein functionality, with solubility increasing and emulsifying properties decreasing with higher degrees of hydrolysis. Heat stability improved for whey protein concentrate while foaming properties improved for both whey protein concentrate and milk protein concentrate. Further adjustments in hydrolysis parameters and processing conditions could potentially manipulate the functionality of hydrolysates obtained using actinidin.
Review
Food Science & Technology
Alan L. Digvijay, Alan L. Kelly, Prabin Lamichhane
Summary: Temperature-mediated preservation techniques provide a simple and effective method for long-term storage of food products. However, the effects of sub-zero temperatures and freezing on the properties of heterogeneous systems like cheese are not well understood. Ice crystallization during freezing can cause undesirable changes in texture and functionality of cheese, but the findings vary due to experimental conditions. Different types of cheese may have different effects and suitability for frozen storage, with most cases adversely affecting texture and functional attributes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Davor Daniloski, Noel A. McCarthy, Thom Huppertz, Todor Vasiljevic
Summary: This article examines the impact of amino acid mutations on the peptide structure of bovine milk protein, which can affect its processability and physiological properties. Genetic polymorphisms of bovine caseins have been found to influence the chemical, structural, and technological properties of milk. The differences between A1 and A2 genetic variants of beta-casein have gained attention recently and have prompted new developments in the field. The review provides insights into the subtle variations in physicochemical properties of bovine milk, which can support the development of dairy products with different functional properties.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
