Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures
Autori
Peruško, MarijaSimović, Ana
Stevanović, Nikola R.
Smiljanić, Katarina
Radomirović, Mirjana Ž.
Stanić-Vučinić, Dragana
Ghnimi, Sami
Ćirković-Veličković, Tanja
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Objective. Camel milk is highly nutritious food with numerous health benefits
proposed. Demand for camel milk has increased worldwide. Production of camel milk
powders facilitate its transport, prolonge shelf-life, and also offer an attractive additive
for various food products. In this study we characterized proteins of soluble fraction of
freeze/spray dried camel milk powders.
Material and Methods. Whole camel milk powders were prepared by spray drying
treatment at six different inlet temperatures (190°C - 250°C) or by freeze drying. The
soluble protein fractions upon the treatments were analysed by combination of
electrophoretic and spectroscopic techniques. Functional properties, such as
antioxidant activity and protein solubility were assessed.
Results. SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while
native electrophoresis revealed non-uniform decrease in pI values with increased inlet
temperature of spray drying. That indicated attachement o...f lactose moieties to NH2-
group of proteins via non-enzymatic Maillard reaction. Spectrophotometric analysis
showed formation of intermediate Maillard reaction products (increased absorbance at
294 nm) and no detectable late Maillard reaction products formation. Far-UV circular
dichroism spectra showed no differences in secondary structures between freeze and
spray dried samples. Antioxidant activity and protein solubility were increased with
increase in inlet temperature.
Conclusions. Our results showed that spray drying treatment promoted non-enzymatic
glycation of camel milk proteins. Glycation of food proteins affects their technofunctional
properties, shelf-life and nutritional value. Thus, optimization of spray
drying parametars is essential for production of high quality camel milk powders.
Acknowledgements: This research work was funded the Ministry of Education and Science of the Republic
of Serbia, GA No. OI172024, Ghent University Global Campus, Belgian Special Research Fund BOF StG No.
01N01718, Serbian Academy of Sciences and Arts Project F-26. The project leading to this application
has received funding from the European Union's Horizon 2020 research and innovation programme under
grant agreement No 810752.
Ključne reči:
camel milk / spray drying / Maillard reaction productsIzvor:
1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia, 2019, 27-27Finansiranje / projekti:
- Molekularne osobine i modifikacije nekih respiratornih i nutritivnih alergena (RS-MESTD-Basic Research (BR or ON)-172024)
- FoodEnTwin-Twinning of research activities for the frontier research in the fields of food, nutrition and environmental omics (EU-H2020-810752)
Kolekcije
Institucija/grupa
Hemijski fakultet / Faculty of ChemistryTY - CONF AU - Peruško, Marija AU - Simović, Ana AU - Stevanović, Nikola R. AU - Smiljanić, Katarina AU - Radomirović, Mirjana Ž. AU - Stanić-Vučinić, Dragana AU - Ghnimi, Sami AU - Ćirković-Veličković, Tanja PY - 2019 UR - http://cherry.chem.bg.ac.rs/handle/123456789/5131 AB - Objective. Camel milk is highly nutritious food with numerous health benefits proposed. Demand for camel milk has increased worldwide. Production of camel milk powders facilitate its transport, prolonge shelf-life, and also offer an attractive additive for various food products. In this study we characterized proteins of soluble fraction of freeze/spray dried camel milk powders. Material and Methods. Whole camel milk powders were prepared by spray drying treatment at six different inlet temperatures (190°C - 250°C) or by freeze drying. The soluble protein fractions upon the treatments were analysed by combination of electrophoretic and spectroscopic techniques. Functional properties, such as antioxidant activity and protein solubility were assessed. Results. SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while native electrophoresis revealed non-uniform decrease in pI values with increased inlet temperature of spray drying. That indicated attachement of lactose moieties to NH2- group of proteins via non-enzymatic Maillard reaction. Spectrophotometric analysis showed formation of intermediate Maillard reaction products (increased absorbance at 294 nm) and no detectable late Maillard reaction products formation. Far-UV circular dichroism spectra showed no differences in secondary structures between freeze and spray dried samples. Antioxidant activity and protein solubility were increased with increase in inlet temperature. Conclusions. Our results showed that spray drying treatment promoted non-enzymatic glycation of camel milk proteins. Glycation of food proteins affects their technofunctional properties, shelf-life and nutritional value. Thus, optimization of spray drying parametars is essential for production of high quality camel milk powders. Acknowledgements: This research work was funded the Ministry of Education and Science of the Republic of Serbia, GA No. OI172024, Ghent University Global Campus, Belgian Special Research Fund BOF StG No. 01N01718, Serbian Academy of Sciences and Arts Project F-26. The project leading to this application has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 810752. C3 - 1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia T1 - Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures SP - 27 EP - 27 UR - https://hdl.handle.net/21.15107/rcub_cherry_5131 ER -
@conference{ author = "Peruško, Marija and Simović, Ana and Stevanović, Nikola R. and Smiljanić, Katarina and Radomirović, Mirjana Ž. and Stanić-Vučinić, Dragana and Ghnimi, Sami and Ćirković-Veličković, Tanja", year = "2019", abstract = "Objective. Camel milk is highly nutritious food with numerous health benefits proposed. Demand for camel milk has increased worldwide. Production of camel milk powders facilitate its transport, prolonge shelf-life, and also offer an attractive additive for various food products. In this study we characterized proteins of soluble fraction of freeze/spray dried camel milk powders. Material and Methods. Whole camel milk powders were prepared by spray drying treatment at six different inlet temperatures (190°C - 250°C) or by freeze drying. The soluble protein fractions upon the treatments were analysed by combination of electrophoretic and spectroscopic techniques. Functional properties, such as antioxidant activity and protein solubility were assessed. Results. SDS-PAGE revealed non-uniform increase in Mw of major protein bands, while native electrophoresis revealed non-uniform decrease in pI values with increased inlet temperature of spray drying. That indicated attachement of lactose moieties to NH2- group of proteins via non-enzymatic Maillard reaction. Spectrophotometric analysis showed formation of intermediate Maillard reaction products (increased absorbance at 294 nm) and no detectable late Maillard reaction products formation. Far-UV circular dichroism spectra showed no differences in secondary structures between freeze and spray dried samples. Antioxidant activity and protein solubility were increased with increase in inlet temperature. Conclusions. Our results showed that spray drying treatment promoted non-enzymatic glycation of camel milk proteins. Glycation of food proteins affects their technofunctional properties, shelf-life and nutritional value. Thus, optimization of spray drying parametars is essential for production of high quality camel milk powders. Acknowledgements: This research work was funded the Ministry of Education and Science of the Republic of Serbia, GA No. OI172024, Ghent University Global Campus, Belgian Special Research Fund BOF StG No. 01N01718, Serbian Academy of Sciences and Arts Project F-26. The project leading to this application has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 810752.", journal = "1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia", title = "Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures", pages = "27-27", url = "https://hdl.handle.net/21.15107/rcub_cherry_5131" }
Peruško, M., Simović, A., Stevanović, N. R., Smiljanić, K., Radomirović, M. Ž., Stanić-Vučinić, D., Ghnimi, S.,& Ćirković-Veličković, T.. (2019). Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures. in 1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia, 27-27. https://hdl.handle.net/21.15107/rcub_cherry_5131
Peruško M, Simović A, Stevanović NR, Smiljanić K, Radomirović MŽ, Stanić-Vučinić D, Ghnimi S, Ćirković-Veličković T. Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures. in 1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia. 2019;:27-27. https://hdl.handle.net/21.15107/rcub_cherry_5131 .
Peruško, Marija, Simović, Ana, Stevanović, Nikola R., Smiljanić, Katarina, Radomirović, Mirjana Ž., Stanić-Vučinić, Dragana, Ghnimi, Sami, Ćirković-Veličković, Tanja, "Physicochemical characterization of soluble proteins of whole camel milk powders produced by spray drying treatment at high temperatures" in 1st FoodEnTwin Workshop “Food and Environmental -Omics”, Book of Abstracts, June 20-21, 2019, Belgrade, Serbia (2019):27-27, https://hdl.handle.net/21.15107/rcub_cherry_5131 .