High pressure whey proteins

Nakamura, T., (1993). Production of low antigenic whey protein hydrolysates by enzymatic hydrolysis and denaturation with high pressure, Milchwiss., 48, 141-147. 

A good example of its use applied to a protein associated with food chemistry is that of P-lactoglobulin. Ikeuchi et al. (2001) used ANS as a probe to follow P-lactoglobulin de-naturation under high pressure and its subsequent renaturation on release of pressure (Fig. B3.6.11). The denaturation was shown to be completely reversible at pH 2 but not at neutral pH, explaining why whey protein isolates subjected to high pressures form a gel at pH 7 but not at acid pH. 

Figure 13.15. LM images of different gels types of 12% whey protein/3% gelatin at pH5.4 indueed by temperature and high pressure processing.

Walkenstrom, P., and Hermansson, A.M. (1997b). Mixed gels of gelatin and whey proteins, formed by combining temperature and high pressure. Food Hydrocolloids, 11, 457-470. 

Van Camp, J., Messens, W., Clement, J. and Huyghebaert, A. 1997. Influence of pH and calcium chloride on the high-pressure-induced aggregation of a whey protein concentrate. J. Agric. Food Chem. 45 1600-1607. 

Hinrichs, J. and Rademacher, B. 2004. High pressure thermal denaturation kinetics of whey proteins. J. Dairy Res. 71(4) 480-488. 

Iordache, M. and Jelen, P. (2003). High pressure microfluidization treatment of heat denatured whey proteins for improved functionality. Innou. Food Sci. Emerg. Technol. 4, 367-376. 

Lee, S.-H., Lefevre, T., Subirade, M., and Paquin, P. (2009). Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion. Food Chem. 113,191-195. 

Lopez-Fahdino, R. (2006). Functional improvement of milk whey proteins induced by high hydrostatic pressure. Crit. Rev. Food Sci. Nutr. 46,351-363. 

Lopez-Fandino, R., Carrascosa, A.V., and Olano, A. The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk, /. Dairy Sci, 79, 929,1996. 

High pressure induces disruption of casein micelles and denaturation of whey proteins, increases pH of milk, reduces rennet coagulation time, and increases cheese yield, thereby possessing potential application in cheese making (O Reilly et al.,... 

San-Martin et al. (2006) discussed the application of high pressure in cheese making with reference to its effect on milk components such as casein micelles, whey proteins, milk fat globules, as well as its impact on milk color, microbial inactivation, cheese ripening, and brining. 

High-pressure treatment of milk increased yield of cheese due to increased WHC as well as to denaturation of whey proteins and their association with casein. Drake et al. (1997) attributed the increased yield and higher moisture content of cheese made from high-pressure treated milk to the fact that casein molecules and fat globules might not aggregate closely and hence allow moisture to be trapped or held in cheese. Pandey and Ramaswamy (1998) reported that reduced hardness of Cheddar... 

Anema (2008b) showed that application of combined process involving heat and high pressure to skim milk resulted in higher level of whey protein denaturation than that of heat or pressure treatment alone. High-pressure treatment alone decreased the casein micelle size, whereas the change in casein micelle size was not prominent for thermal or combined treatment. 

Lim et al. (2008a,b) demonstrated that application of high pressnre (300 MPa, 15 min) conld enhance the foaming properties of WPG, which was added to low-fat ice cream to improve its body and texture. Due to the impact of high pressure on the fnnctional properties of whey proteins, the ice-cream mix containing the pressnre-treated whey protein exhibited increased overrun and foam stability and hardness than ice cream produced with untreated whey protein. 

Alvarez, P.A., Ramaswamy, H.S., and Ismail, A.A. 2007. Effect of high-pressure treatment on the electrospray ionization mass spectrometry (ESI-MS) profiles of whey proteins. International Dairy Journal 17 881-888. 

Anema, S.G. 2008a. Effect of milk solids concentration on whey protein denaturation, particle size changes and solubilization of casein in high-pressure-treated skim milk. International Dairy Journal 18 228-235. 

Anema, S.G. 2008b. Heat and/or high pressure treatment of skim milk Changes to the casein micelle size, whey proteins and the acid gelation properties of the milk. International Journal of Dairy Technology 61 245-252. 

Chicon, R., Belloque, J., Alonso, E., and Fandino, R.L. 2009. Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure. Food Hydrocolloids 23 593-599. 

Lim, S.Y, Swanson, B.G., Ross, C.E., and Clark, S. 2008a. High hydrostatic pressure modification of whey protein concentrates for improved body and texture of low-fat ice cream. Journal of Dairy Science 91 1308-1316. 

Moatsu, G., Bakopanos, C., Katharios, D., Katsaros, G., Kandarakis, 1., Taoukis, R, and Politis, 1. 2008. Effect of high pressure treatment at various temperatures on indigenous proteolytic enzymes and whey protein denaturation in bovine milk. Journal of Dairy Research 75 262-269. 

Dissanayake, M. Vasiljevic, T. Functional properties of whey proteins affected by heat treatment and hydrodynamic high-pressure shearing. Journal of Dairy Science, 2009, 92(4), 1387-1397. 

Piccolomini, A.F., Iskandar, M.M., Lands, L.C., Kubow, S., 2012. High hydrostatic pressure pre-treatment of whey proteins enhances whey protein hydrolysate inhibition of oxidative stress and IL-8 secretion in intestinal epithelial cells. Food Nutrition Research 56. 

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