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Stability of milk proteins subjected to UHT treatments: challenges and future perspectives.

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Title: Stability of milk proteins subjected to UHT treatments: challenges and future perspectives.
Authors: de Souza, Alisson Borges1 (AUTHOR), Stephani, Rodrigo2 (AUTHOR), Tavares, Guilherme M.1 (AUTHOR) tavaresg@unicamp.br
Source: Critical Reviews in Food Science & Nutrition. 2024, Vol. 64 Issue 33, p12352-12362. 11p.
Subjects: Protein structure, Milk proteins, Chelating agents, Protein stability, Research personnel
Abstract: Ultra-high temperature (UHT) treatments are of high economic relevance for food industries because they contribute to extending the shelf life of food products and facilitating their distribution. In the dairy segment, UHT treatments are applied to a wide range of products containing variable protein amounts. In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT-treated high-protein beverages. This review will discuss the two main strategies used by industries to increase the stability of milk proteins during and/or after UHT treatments: (i) addition of chelating agents and (ii) use of polysaccharides. Moreover, the challenges and opportunities associated with promising strategies to improve the stability of milk proteins during and/or after UHT treatments will be covered in this review. The information compiled will be useful to guide researchers and industries in developing more stable UHT dairy products in harmony with consumers' demands. [ABSTRACT FROM AUTHOR]
Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: Stability of milk proteins subjected to UHT treatments: challenges and future perspectives.
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  Data: <searchLink fieldCode="AR" term="%22de+Souza%2C+Alisson+Borges%22">de Souza, Alisson Borges</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Stephani%2C+Rodrigo%22">Stephani, Rodrigo</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Tavares%2C+Guilherme+M%2E%22">Tavares, Guilherme M.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> tavaresg@unicamp.br</i>
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  Data: <searchLink fieldCode="JN" term="%22Critical+Reviews+in+Food+Science+%26+Nutrition%22">Critical Reviews in Food Science & Nutrition</searchLink>. 2024, Vol. 64 Issue 33, p12352-12362. 11p.
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  Data: <searchLink fieldCode="DE" term="%22Protein+structure%22">Protein structure</searchLink><br /><searchLink fieldCode="DE" term="%22Milk+proteins%22">Milk proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Chelating+agents%22">Chelating agents</searchLink><br /><searchLink fieldCode="DE" term="%22Protein+stability%22">Protein stability</searchLink><br /><searchLink fieldCode="DE" term="%22Research+personnel%22">Research personnel</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Ultra-high temperature (UHT) treatments are of high economic relevance for food industries because they contribute to extending the shelf life of food products and facilitating their distribution. In the dairy segment, UHT treatments are applied to a wide range of products containing variable protein amounts. In this sense, the changes in the molecular structure of milk proteins induced by the severity of UHT treatments may lead to fouling in equipment during processing or sedimentation and/or gelation during storage. Nowadays, these concerns are even more relevant due to the increasing demand for UHT-treated high-protein beverages. This review will discuss the two main strategies used by industries to increase the stability of milk proteins during and/or after UHT treatments: (i) addition of chelating agents and (ii) use of polysaccharides. Moreover, the challenges and opportunities associated with promising strategies to improve the stability of milk proteins during and/or after UHT treatments will be covered in this review. The information compiled will be useful to guide researchers and industries in developing more stable UHT dairy products in harmony with consumers' demands. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Critical Reviews in Food Science & Nutrition is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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        Value: 10.1080/10408398.2023.2250865
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      – Code: eng
        Text: English
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        PageCount: 11
        StartPage: 12352
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      – SubjectFull: Protein structure
        Type: general
      – SubjectFull: Milk proteins
        Type: general
      – SubjectFull: Chelating agents
        Type: general
      – SubjectFull: Protein stability
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      – SubjectFull: Research personnel
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      – TitleFull: Stability of milk proteins subjected to UHT treatments: challenges and future perspectives.
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            NameFull: Tavares, Guilherme M.
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              Text: 2024
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              Y: 2024
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