Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/389 |
Resumo: | During heat treatment of dairy products it is possible to occur several chemical modifications which whey protein denaturation is quite evident and studied. This phenomenon can cause gelation in UHT milk and some problems in reconstitution of milk powder, two major dairy products widely used in dairy foods and by consumer. The whey protein nitrogen index (WPNI) can be an useful tool to assess the degree of severity that milk was submitted, and therefore inferred from the occurrence of possible defects associated with protein denaturation. This study presents theevaluation of the non-denaturated whey protein contents as a heat treatment indicator for ultrapasteurization and drying milk processing. Commercial samples of UHT milk and milk powdershowed WPNI confidence interval of (2.39 ± 1.41) mgWPN.mL-1 and (2.63 ± 1.38) mgWPN.mL-1, respectively. According to the statistical analysis of variance, all samples differed with a p-value 0.001; and 90% of UHT milk and 67% milk powder samples were classified as medium heat treatment. It was possible to infer the severity of the heat treatment associated with each kind of product analyzed.The results were able to demonstrate the lack of standardization of heat treatment processes on the samples studied, a fact that may result in the growth of undesirablecharacteristics in the products during the storage or commercia lization. |
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Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powderAVALIAÇÃO DO ÍNDICE DE SOROPROTEÍNA NÃO DESNATURADA COMO UM INDICADOR DE TRATAMENTO TÉRMICO PARA LEITE UHT E LEITE EM PÓ5.07.01.00-2; 5.07.01.02-9Desnaturação; processamento térmico; qualidade; desidratação.During heat treatment of dairy products it is possible to occur several chemical modifications which whey protein denaturation is quite evident and studied. This phenomenon can cause gelation in UHT milk and some problems in reconstitution of milk powder, two major dairy products widely used in dairy foods and by consumer. The whey protein nitrogen index (WPNI) can be an useful tool to assess the degree of severity that milk was submitted, and therefore inferred from the occurrence of possible defects associated with protein denaturation. This study presents theevaluation of the non-denaturated whey protein contents as a heat treatment indicator for ultrapasteurization and drying milk processing. Commercial samples of UHT milk and milk powdershowed WPNI confidence interval of (2.39 ± 1.41) mgWPN.mL-1 and (2.63 ± 1.38) mgWPN.mL-1, respectively. According to the statistical analysis of variance, all samples differed with a p-value 0.001; and 90% of UHT milk and 67% milk powder samples were classified as medium heat treatment. It was possible to infer the severity of the heat treatment associated with each kind of product analyzed.The results were able to demonstrate the lack of standardization of heat treatment processes on the samples studied, a fact that may result in the growth of undesirablecharacteristics in the products during the storage or commercia lization.Durante o processamento térmico de produtos lácteos ocorrem diversas modificações químicas dentre as quais a desnaturação de soroproteínas é bastante evidente e estudada. Este fenômeno pode gerar gelificação em leite UHT e problemas de solubilização em leite em pó, dois importantes produtos lácteos amplamente difundidos no mercado nacional. O índice de soroproteína não-desnaturada (WPNI) pode ser uma ferramenta útil para avaliar o grau de severidade ao qual o leite está sendo submetido e, portanto, permite inferir sobre a ocorrência dos possíveis defeitos associados à desnaturação proteica. Neste estudo, verificou-se o teor de soroproteína não-desnaturada como indicador de tratamento térmico em leite submetido aos processamentos de ultrapasteurização e de secagem. As amostras comerciais de leite UHT e leite em pó analisadas apresentaram um intervalo de confiança de WPNI (2,39 ± 1,41) mg WPN.mL-1 e (2,63 ± 1,38) mg WPN.mL-1, respectivamente. De acordo com a análise estatística de variância, todas as amostras avaliadas diferiram entre si com um p-valor 0,001; sendo que 90% das amostras de leite UHT e 67% para as amostras de leite em pó foram classificadas como submetidas a médio tratamento térmico. Os dados obtidos permitiram inferir sobre a severidade do tratamento térmico associado a cada tipo de produto analisado e foram capazes de demonstrar a falta de padronização dos processos de tratamento térmico nas amostras estudadas, fato este que pode ter como consequência o desenvolvimento de características indesejáveis nos produtos ao longo do período de estocagem e comercialização.ILCTFapemig, Gemacom TechOliveira, Leandra NatáliaMarinho, Vanessa ToledoZamagno, Marilana VidalLauro, Maraíse AparecidaBarboza, Jéssica Aparecida NorvinoSilva, Paulo Henrique Fonseca da2015-09-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/38910.14295/2238-6416.v70i2.389Journal of Candido Tostes Dairy Institute; v. 70, n. 2 (2015); 78-84Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 2 (2015); 78-842238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/389/365https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/389/48https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/389/49Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2015-09-14T12:30:10Zoai:oai.rilct.emnuvens.com.br:article/389Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2015-09-14T12:30:10Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder AVALIAÇÃO DO ÍNDICE DE SOROPROTEÍNA NÃO DESNATURADA COMO UM INDICADOR DE TRATAMENTO TÉRMICO PARA LEITE UHT E LEITE EM PÓ |
title |
Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder |
spellingShingle |
Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder Oliveira, Leandra Natália 5.07.01.00-2; 5.07.01.02-9 Desnaturação; processamento térmico; qualidade; desidratação. |
title_short |
Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder |
title_full |
Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder |
title_fullStr |
Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder |
title_full_unstemmed |
Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder |
title_sort |
Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder |
author |
Oliveira, Leandra Natália |
author_facet |
Oliveira, Leandra Natália Marinho, Vanessa Toledo Zamagno, Marilana Vidal Lauro, Maraíse Aparecida Barboza, Jéssica Aparecida Norvino Silva, Paulo Henrique Fonseca da |
author_role |
author |
author2 |
Marinho, Vanessa Toledo Zamagno, Marilana Vidal Lauro, Maraíse Aparecida Barboza, Jéssica Aparecida Norvino Silva, Paulo Henrique Fonseca da |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Fapemig, Gemacom Tech |
dc.contributor.author.fl_str_mv |
Oliveira, Leandra Natália Marinho, Vanessa Toledo Zamagno, Marilana Vidal Lauro, Maraíse Aparecida Barboza, Jéssica Aparecida Norvino Silva, Paulo Henrique Fonseca da |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
5.07.01.00-2; 5.07.01.02-9 Desnaturação; processamento térmico; qualidade; desidratação. |
topic |
5.07.01.00-2; 5.07.01.02-9 Desnaturação; processamento térmico; qualidade; desidratação. |
description |
During heat treatment of dairy products it is possible to occur several chemical modifications which whey protein denaturation is quite evident and studied. This phenomenon can cause gelation in UHT milk and some problems in reconstitution of milk powder, two major dairy products widely used in dairy foods and by consumer. The whey protein nitrogen index (WPNI) can be an useful tool to assess the degree of severity that milk was submitted, and therefore inferred from the occurrence of possible defects associated with protein denaturation. This study presents theevaluation of the non-denaturated whey protein contents as a heat treatment indicator for ultrapasteurization and drying milk processing. Commercial samples of UHT milk and milk powdershowed WPNI confidence interval of (2.39 ± 1.41) mgWPN.mL-1 and (2.63 ± 1.38) mgWPN.mL-1, respectively. According to the statistical analysis of variance, all samples differed with a p-value 0.001; and 90% of UHT milk and 67% milk powder samples were classified as medium heat treatment. It was possible to infer the severity of the heat treatment associated with each kind of product analyzed.The results were able to demonstrate the lack of standardization of heat treatment processes on the samples studied, a fact that may result in the growth of undesirablecharacteristics in the products during the storage or commercia lization. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-09-03 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/389 10.14295/2238-6416.v70i2.389 |
url |
https://www.revistadoilct.com.br/rilct/article/view/389 |
identifier_str_mv |
10.14295/2238-6416.v70i2.389 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/389/365 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/389/48 https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/389/49 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 70, n. 2 (2015); 78-84 Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 2 (2015); 78-84 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738128975462400 |