Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review
M Munir, M Nadeem, TM Qureshi, TSH Leong, CJ Gamlath, GJO Martin, M Ashokkumar
Innovative Food Science & Emerging Technologies | Elsevier BV | Published : 2019
High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used for pasteurization with minimum heat input. They also alter physico-chemical properties of milk proteins and enzymes. This article aims at identifying the important changes in milk proteins imparted by these three processing technologies. HPP dissociates casein micelles at low pH (<6.7) and concentrations (400 MPa). MW treatment denatures whey proteins rapidly, even below their thermal denaturation temperatures. High-power MW treatment (e.g. 60 kW) deactivates enzymes by denaturing them. However, low-power controlled MW irradiation (e.g. 30 W) improves enzyme activity. Ultrasound can homogenize protein aggregates in..View full abstract
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Awarded by Australian Research Councils Industrial Transformation Research Program (ITRP) funding scheme
Financial support was provided by the Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan and School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia. Authors are grateful for this support. This research was supported under Australian Research Councils Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd.