Protein denaturation: importance in the dairy industry

Authors

DOI:

https://doi.org/10.33448/rsd-v9i11.9860

Keywords:

Thermal stability; Protein; Heat processing; Quality; Physicochemical properties.

Abstract

Milk is a food that has unique and essential properties for the human diet. Its processing can increase the range of products offered on the market, decrease costs and facilitate transportation and storage, and can also increase service life. Milk proteins are ingredients that are most valued for their excellent nutritional, technological and functional properties. Heat treatments are applied to raw milk for a variety of purposes, including maintaining public health through the elimination of pathogens and deteriorating microorganisms and the inactivation of enzymes and / or the coagulation of cellular proteins. However, the application of heat causes reversible and irreversible chemical changes that directly affect the final product. The interest in protein denaturation has remained constant over the years, and research on the subject continues to be carried out, which is why the relevance of understanding the structure and factors that affect micellar stability and how to control this process takes place. The article briefly describes the structure of milk and its properties, emphasizing the treatments that can be applied in order to denature proteins and their applications in the dairy industry. It is concluded that the stability of these proteins is an important factor to guarantee adequate processing conditions, increase the useful life of dairy products and provide higher quality to the final consumer, in addition to having great commercial importance, as it is one of the best sources of protein to feed.

References

Baldasso, C. (2008). Concentração, purificação e fracionamento das proteínas do soro lácteo através da tecnologia de separação por membranas. Dissertação (Mestrado em Engenharia) – Universidade Federal do Rio Grande do Sul, Escola de Engenharia, Porto Alegre.

Blowey, R. W. (1992). Factors affecting milk quality. In: Bovine Medicine. Diseases and husbandry of cattle. Blackwell, Oxford.

Brasil, R. B., Nicolau, E. S., Cabral, J. F., & Silva, M. A. P. (2015). Estrutura e estabilidade das micelas de caseína do leite bovino. Ciência Animal, (2).

Brito, M. A. V. P., & Brito, J. R. F. (2001). Qualidade do leite. Produção de leite e sociedade: uma análise crítica da cadeia do leite no Brasil. Belo Horizonte: FEPMVZ.

Candido, F. S., Mendonça, T. O., Zanini, D. S., Meneguelli, M., Berndt, F. M., & Muniz, I. M. (2020). Microbiological quality of chilled raw milk. Reserch, Society and Development, 9(11), e839119584.

De Kruif, C. G., Huppertz, T., Urban, V. S., & Petukhov, A. V. (2012). Casein micelles and their internal structure. Advances in Colloid and Interface Science, 171–172, 36–52.

Fennema, O. R., Parkin, K. L., & Damodaran, S. (2010). Química de Alimentos de Fennema. 4 ed. Porto Alegre: Artmed.

Guimarães, D. H. P. (2003). Análise da incrustação da β-lactoglobulina e da ovoalbumina na superfície aquecida de um tubo. Tese de doutorado da Universidade Estadual de Campinas. Campinas, SP.

Jelen, P., & Rattray, W. (1995). Thermal desnaturation of whey proteins. In: HeatInduced Changes in Milk, 4, 66-85, Brussels: IDF.

Koche, J. C. (2011). Fundamentos de metodologia científica. Petrópolis: Vozes.

Lima, A. L. A., Cruz, A. V., Gonzalez, C. A. G., Silva, E. A. C., Souza, M. C., Lima, H. K. S., Reis, M. B. C., Costa, R. R., Oliveira, A. L. B., Jesus, I. S., Silveira, J. A. S., & Silveira, N. S. S. (2020). Antimicrobial sensitivity profile of bacteria isolated from milk of cows with mastitis in family farms. Research, Society and Development, 9(11), e099119438.

Ludke, M., & Andre, M. E. D. A. (2013). Pesquisas em educação: uma abordagem qualitativa. São Paulo: E.P.U. E.

Ministério da Agricultura, Pecuária e Abastecimento – MAPA. Instrução Normativa nº 62 de 29 de dezembro de 2011. Regulamento técnico de identidade e qualidade do leite.

Noro, G. (2001). Síntese e secreção do leite. Programa de Pós-graduação em Ciências Veterinárias, Universidade Federal do Rio Grande do Sul, Rio Grande do Sul.

Oliveira, L. N., Marinho, V. T., Zamagno, M. V., Lauro, M. A., Barbosa J. A. N., & Silva, P. H. F. da. (2015). Avaliação do índice de soroproteína não-desnaturada como um indicador de tratamento térmico para leite UHT e leite em pó. Revista do Instituto de Laticínios Cândido Tostes, 70, 78-84.

Pereira, A. S., Shitsuka, D. M., Parreira, F. J., & Shitsuka, R. (2018). Metodologia da pesquisa científica. Santa Maria: UAB/NTE/UFSM.

Sampaio, A. C. F., Oliveira, A. P., Moraes, M. S., Quirino, D. J. G., Barros, N. V. A., Silva, E. F., Wanderley, B. R. S. M., Aguiar, R. A. C., Silva, L. P. F. R., & Gregório, M. G. (2020). Microbiological aspects of type C pasteurized milk marketed in the cariri region of the State of Ceará. Research, Society and Development, 9(10), e4199108661.

Sgarbieri, V. C. (2005). Revisão: Propriedaades Estruturais e Físico-Químicas das Proteínas do Leite. Brazilian Journal of Food Tecnology, 8(1), 43-56.

Singh, H. (2004). Heat stability of milk. International Journal of Dairy Technolog, 57.

Souza, A. B. (2013). Avaliação da influência tecnológica da relação soro-proteína/caseínas durante condições simuladas de processamento térmico. Dissertação de Mestrado em Ciência e Tecnologia do Leite e Derivados. Universidade Federal de Juiz de Fora, Juiz de Fora, MG, Brasil.

Vidal, A. M. C., & Netto, A. S. (2018). Obtenção e processamento do leite e derivados. Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, Pirassununga, São Paulo.

Walstra, P., Wouters, J. T. M., & Geurts, T. J. (2006). Dairy science and technology. New York: Taylor & Francis Group, 768.

Downloads

Published

13/11/2020

How to Cite

BUENO, T. M.; SCHIASSI , M. C. E. V.; CARVALHO, G. R.; QUEIROZ, F.; PIMENTA, C. J. Protein denaturation: importance in the dairy industry. Research, Society and Development, [S. l.], v. 9, n. 11, p. e2679119860, 2020. DOI: 10.33448/rsd-v9i11.9860. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/9860. Acesso em: 23 nov. 2024.

Issue

Vol. 9 No. 11

Section

Review Article

License

Copyright (c) 2020 Tainah Morais Bueno; Maria Cecília Evangelista Vasconcelos Schiassi ; Gabriel Ribeiro Carvalho; Fabiana Queiroz; Carlos José Pimenta

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.