Document Detail

Effect of pulsed-light treatment on milk proteins and lipids.
MedLine Citation:
PMID:  18290615     Owner:  NLM     Status:  MEDLINE    
Pulsed-light treatment offers the food industry a new technology for food preservation. It allows the inactivation of numerous micro-organisms including most infectious foodborne pathogens. In addition to microbial destruction, one can also question whether pulsed-light treatment induced conformational changes in food components. To investigate this question, the influence of pulsed-light treatment on protein components of milk was evaluated by using UV spectroscopy, spectrofluorometry, electrophoresis, and determination of amino acid composition. Pulsed-light treatment resulted in an increase of UV absorbance at 280 nm. The intrinsic tryptophan fluorescence of beta-lactoglobulin (BLG) showed a 7 nm red shift after 10 pulses. SDS-PAGE showed the formation of dimers after treatment of BLG by 5 pulses and more. No significant changes in the amino acid composition of proteins and lipid oxidation were observed after pulsed-light treatment. The obtained results indicated changes in the polarity of the tryptophanyl residue microenvironment of BLG solutions or changes in the tryptophan indole structure and some aggregation of studied proteins. Hence, pulsed-light treatment did not lead to very significant changes in protein components; consequently, it could be applied to process protein foods for their better preservation.
Noura Elmnasser; Michèle Dalgalarrondo; Nicole Orange; Amina Bakhrouf; Thomas Haertlé; Michel Federighi; Jean-Marc Chobert
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2008-02-22
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  56     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2008 Mar 
Date Detail:
Created Date:  2008-03-20     Completed Date:  2008-06-11     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1984-91     Citation Subset:  IM    
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MeSH Terms
Amino Acids / analysis
Electrophoresis, Polyacrylamide Gel
Fats / analysis*
Food Preservation / methods*
Lactoglobulins / analysis
Light* / adverse effects
Milk / chemistry*,  radiation effects
Milk Proteins / analysis*
Spectrometry, Fluorescence
Spectrophotometry, Ultraviolet
Reg. No./Substance:
0/Amino Acids; 0/Fats; 0/Lactoglobulins; 0/Milk Proteins

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