Understanding the role of calcium in functionality of part skim Mozzarella cheese

The impact of calcium on softening, melting, and flow characteristics of part skim Mozzarella cheese was evaluated. Four cheeses containing different calcium levels (viz. 0.65, 0.48, 0.42, and 0.35%) were manufactured by direct acidification using glucono-delta-lactone on four different occasions. Preacidification of milk was done to alter the calcium content of the cheeses. Cheeses were made with uniform composition. Lowering of calcium to 25, 35, and 45% levels increased the melt by 1.4, 2.1, and 2.6 times, respectively, 1 d after manufacture. Low calcium cheeses softened and melted at lower time and temperatures. These cheeses flowed faster and to a greater extent. Higher proteolysis at a faster rate was observed in low calcium cheeses. Refrigerated storage up to 30 d also increased melt area, flow rate, extent of flow, and soluble protein and lowered softening and melting times in all the cheeses. The effect of calcium reduction was more noticeable as compared to the effect of storage on functionality of Mozzarella cheese. Improved softening, melting, and flow properties of low calcium part skim Mozzarella cheese is a clear advantage to cheese manufacturers and end users as they may not have to wait 15 to 20 d for proteolysis of cheese to obtain desired melt properties.

Casein interactions studied by the surface plasmon resonance technique

Surface plasmon resonance technique was investigated for the first time to study the apparent hydrophobicity and association properties of the major bovine caseins: alpha(s)-(alpha(s1)- and alpha(s2)-caseins in a 4:1 proportion), beta-, and kappa-caseins. The apparent hydrophobicities of the caseins were evaluated by a new method based on the binding level of casein on a hydrophobic sensor chip, and kinetic and equilibrium affinity constants were determined for the following casein interactions: alpha(s)/alpha(s), alpha(s)/beta, alpha(s)/kappa, beta/beta, and beta/kappa, using a sensor chip modified with covalent immobilized caseins. The study by surface plasmon resonance technology of these casein interactions under different conditions (pH, ionic strength, calcium concentration, chemical modification) demonstrated that, at neutral pH, electrostatic repulsive forces play an important role since an increase in ionic strength of the medium resulted in a stronger interaction. When charge repulsions were reduced by either acidification, increase in ionic strength, or dephosphorylation, casein interactions were reinforced, presumably due to weak attractive forces. Moreover, in this molecular model, we showed that addition of calcium greatly increased the binding response between the most phosphorylated caseins and that the added calcium (2 mM) participated directly in the formation of bridges between the phosphate groups of the casein molecules.

Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels

Elevated plasmin enzyme activity has been suggested as a likely cause of impaired functional properties that occur in milk from cows either in their late-lactational period or that are experiencing mastitis. However, there are conflicting reports on the impact of plasmin on rennet coagulation properties of milk. The effects of added plasmin on the rheological properties, at small and large deformation, of rennet-induced gels were investigated. The microstructure of rennet-induced gels was studied, using confocal scanning laser microscopy. Porcine plasmin was added to reconstituted milk, and samples were incubated at 37 degrees C for between 0.5 to 8 h. The hydrolysis reaction was terminated using soybean trypsin inhibitor. The extent of degradation of caseins was determined with SDS-PAGE. The extent of breakdown of alpha(s)- and beta-caseins increased with incubation time with plasmin. Storage modulus of rennet gels decreased linearly with increasing degradation of caseins. There was an increase in the loss tangent parameter of the gels with increasing casein degradation, indicating a more liquid-like gel character. Gelation time decreased until approximately 3 h of incubation with plasmin (when the amounts of intact alpha(s)- and beta-caseins were approximately 46 and 50%, respectively); thereafter, gelation time increased considerably. Yield stress of rennet-induced gels decreased with increasing casein breakdown. When the level of casein hydrolysis was high (<40% of intact caseins), the microstructure of rennet-induced gels was drastically altered. Even when there were low levels of casein hydrolysis, the rheological properties of rennet gels were altered, which could have negative impacts on cheese yield and texture.

Effects of structural rearrangements on the rheology of rennet-induced casein particle gels

During ageing of casein or skim milk gels, structural changes take place that affect gel parameters, such as pore size and storage modulus. These changes can be explained in terms of rearrangements of the gel network at various length scales. In this paper, rheological experiments on rennet-induced casein gels and a general model on rearrangements are presented. The results of experiments (e.g. microscopy, permeametry) and computer simulations, the model, and recent literature on casein gels and other types of particle gels are compared to each other. Experiments presented include measurements of storage and loss moduli and maximum linear strain of the casein gels. Parameters varied were pH (5.3 and 6.65) and temperature (25 and 30 degrees C). In addition, the casein volume fraction (5-9 vol.%) was varied, which enables application of fractal scaling models. For rennet-induced casein gels, it is demonstrated that at the lower pH, all types of rearrangements proceed significantly faster. The rearrangements include: an increase in the size of compact building blocks; partial disappearance of fractal structure; and the formation of straightened strands, some of which eventually break. All of these rearrangements seem to be a consequence of particle fusion. There are indications of universality of the relation between particle fusion and gel syneresis for gels composed of viscoelastic particles.

A method of reversible biomolecular immobilization for the surface plasmon resonance quantitative analysis of interacting biological macromolecules

This article presents a new procedure for the immobilization of macromolecules on gold surfaces, with the purpose of studying macromolecular interactions by simple optical configurations rendering surface plasmon resonance. Gold surfaces were covered by a three-layer structure composed of poly-L-lysine irreversibly bound to gold, followed by a second layer of heparin and a third layer of polylysine. The three-layer structure of polylysine-heparin-polylysine remains irreversibly bound to gold, it prevents biomolecules from coming into direct contact with the metal surface, and it allows the irreversible binding of different proteins and polynucleotides. After binding of a macromolecule to the three-layer structure, the interaction with a second macromolecule can be studied, and then the complex formed by the two interacting macromolecules, together with the second heparin layer and the third polylysine layer, can be broken down just by treatment with an alkaline solution having a pH value above the pK value of the amino groups of polylysine. The first polylysine layer remains irreversibly bound to gold, ready to form a new three-layer structure and, therefore, to support a new macromolecular interaction on the same regenerated surface. Polynucleotide interactions, the proteolytic action of chymotrypsin, and the interaction between the component subunits of a heterotetrameric enzyme are described as examples of macromolecular interactions studied by using this system. The method may be especially suitable for developing of low-cost systems aimed to look for surface resonance signals, and it offers the advantage of allowing calculation of parameters related to the size and stoichiometry of the interacting macromolecules, in addition to the kinetic and equilibrium properties of the interaction.

ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels

Gelation of milk proteins is the crucial first step in both cheese and yogurt manufacture. Several types of milk gels are discussed, with an emphasis on recent developments in our understanding of how these gels are formed and some of their key physical properties. Areas discussed include the latest dual-binding model for casein micelles; some recent developments in rennet-induced gelation; review of the methods that have been used to monitor milk coagulation; and a discussion of some of the possible causes for the wheying-off defect in yogurts. Casein micelles are the primary building blocks of casein-based gels; however, controversy about its structure continues. The latest model proposed for the formation of casein micelles is the dual-binding model proposed by Horne, 1998, which suggests that casein micelles are formed as a result of two binding mechanisms, namely hydrophobic attraction and colloidal calcium phosphate (CCP) bridging. Most previous models for the casein micelle have treated milk gelation from the viewpoint of simple particle destabilization and aggregation, but they have not been able to explain several unusual rheological properties of milk gels. Although there have been many techniques used to monitor the milk gelation process over the past few decades, only a few appear attractive as possible in-vat coagulation sensors. Another important aspect of milk gels is the defect in yogurts called wheying-off, which is the appearance of whey on the gel surface. The factors responsible for its occurrence are still unclear, but they have been investigated in model acid gel systems.

Growth kinetics and fractal dimensions of casein particles during acidification

Small angle static light scattering was used to study the effect of milk dilution in permeate on the mechanism of acid-induced aggregation of casein particles. Growth kinetics of casein aggregates during acidification was characterized by the succession of four populations of particles. The first one corresponded to casein particles ranging from 0.1 to 1 microm, with a mean value of 0.3 microm. The second population, from 1 to 10 microm, was quickly replaced by a third population, from 10 to 100 microm, which gave rise to the last population measurable, from 100 to 1000 microm. The angular dependence of static light scattering from about 0.01 to 50 degrees was used to determine the fractal dimension (D) of pH-induced casein aggregates. With the formation of about 10-microm aggregates, fractal structures appeared. The D values, determined from double logarithmic plots of intensity versus scatteringvector resulted in values between 1.85 and 2.03.

Physico-chemical properties of skim milk retentates from microfiltration

Physico-chemical properties of retentates obtained from selective concentration of skim milk up to 8 times its original weight using a microfiltration system were studied. The effects of process variables, namely concentration (8.6 to 27 wt.%), temperature (20 to 50 degrees C) and pH (6.0, 6.3, and 6.5) on density (rho), apparent viscosity (mu(a)), consistency coefficient (K), flow behavior index (n), and activation energy (Ea) of the retentates were examined. Depending on pH, retentates showed significant increase in apparent viscosity, deviated from classical Newtonian behavior and exhibited shear-thinning between 11 to 17% solids concentration. No yield stress was detected in the range of concentration studied. The power law parameters (n and K) followed a similar trend. An Arrhenius-type equation described well the effect of temperature on apparent viscosity. Although activation energy increased 120 to 130% for a threefold increase in solids concentration, it was not significantly different from that of other types of concentrated milk at approximately the same concentration. Increasing solids were responsible for change in flow properties with concentration, while the effect of pH was attributed to differential protein (primarily casein) retention and the change in solvation properties and voluminosity of casein micelles. Models relating concentration, temperature, and pH to retentate apparent viscosity and consistency coefficient were identified. Skim milk microfiltration with in-process pH adjustment produces retentates depleted in whey proteins and calcium with significantly altered properties.

Characterization of casein micelle precipitation by chitosans

We have found that the addition of chitosan, a cationic polymer, on whole or skim milk produces destabilization and coagulation of casein micelles that takes place without changes in the milk pH or the stability of most whey proteins. The amount of lipids recovered in the chitosan-casein aggregates was similar or higher than that obtained with rennet or acid precipitation. Approximately 70% of milk Ca2+ (approximately 750 mg/L) was found in the chitosan-induced aggregates, which is 10 and 50% higher than the amounts observed with acid or rennet coagulations, respectively. Purified alpha, beta-, and kappa-caseins were extensively precipitated by different molecular weight chitosans at pH 6.8. The phosphate groups of caseins seem not to be relevant in this interaction because dephosphorylated alpha- and beta-caseins were equally precipitated with chitosans. Analysis by optical microscopy of the chitosan-casein complex reveals that the size of the aggregates increase as the molecular weight of chitosans increase. Hydrophobic and electrostatic interactions particpate in the association and coagulation of casein micelles with chitosans of different molecular weights. The phenomenon is observed over a broad range of temperature (4 to 70 degrees C) with a reduction in the concentration of chitosan needed to precipitate the caseins that parallels a reduction in the viscosity of the chitosan solutions. Taken together, the results indicate that the electrostatic interactions may contribute energetically to the association between the two biopolymers, but the hydrophobicity of the complex would be the key determinant in the overall energetics of the reaction.

Effect of cationic membrane permselectivity on the efficiency of skim milk electroacidification

Bipolar membrane electroacidification (BMEA) uses the property of bipolar membranes to split water and the demineralization action of cation-exchange membranes (CEM). As milk mineral salt content is very sensitive to ionic strength and pH changes, the aim of this study was to better understand the effect of changes in mineral content during pH decrease and demineralization of skim milk. The objectives were to investigate the effect of different cationic permselective membranes (CSV and CMX membranes) on skim milk cation migration and protein precipitation during BMEA. The permselectivity of both membranes tested does not influence the final efficiency of BMEA. The purity of the bovine milk casein isolates produced was similar to or higher (97-98% versus 93.4-96.7) than those of commercial isolates, due to a reduced ash content (1.2 versus 2.0-3. 8%) resulting from the CEM demineralizing phenomenon. For both membranes, the main ionic species to migrate was the potassium ions.

Characterization of commercial and experimental sodium caseinates by multiangle laser light scattering and size-exclusion chromatography

A range of sodium caseinate samples were characterized by a multiangle laser light scattering (MALLS) system or by the use of MALLS as an on-line detector with size-exclusion chromatography (SEC). Sodium caseinate solutions, analyzed using a MALLS system alone, gave weight-average molar mass (M(w)) values in the range 1200-4700 kDa and z-average root-mean-square radius (R(g)) values ranged from approximately 50 to 120 nm. When these solutions were ultracentrifuged at 90000g for 1 h, a cloudy top layer was formed; the subnatant was carefully removed and analyzed by SEC-MALLS. The M(w) values were found to be in the range approximately 30-575 kDa, and R(g) values ranged from approximately 22 to 49 nm. During SEC, the MALLS system detected some very large-sized material that eluted close to the void volume; this material was hardly detected by the concentration detectors, i.e., ultra-violet (UV) and differential refractive index (DRI). The intensity of the light scattering (LS) signal from this very large sized material was greatly reduced in the subnatant. SEC of sodium caseinate samples revealed two main peaks with M(w) of approximately 420-750 kDa and 39-69 kDa, respectively. The R(g) values were very large for a protein molecule, and initial calculations suggested that the shape of caseinate molecules was likely to be highly elongated.

Effect of the anion citrate on the mineral composition of artificial casein micelles

The composition of artificial casein micelles (ACM) prepared at constant concentration of caseins, calcium (Ca), and phosphate (P(i)) in media with different citrate (Cit) concentrations was studied. The incorporation of the different mineral and protein components to the ACM was conditioned by the Cit concentration. In our working condition, the ACM size remained almost constant for Cit concentration ranging from 7 to 10 mM. This behavior could be indicating that the action of Cit essentially consists of a regulation of the Ca activity. The molar ratio at which Ca and P(i) were incorporated to the ACM varied for different Cit concentrations. At decreasing pH, the Ca/P(i) molar ratios for the remanent ions in the ACM were dependent on the Cit concentration. These observations could be related to a certain kind of competition between Cit, micellar calcium phosphate (MCP), and other groups able to bind Ca in the ACM.

Micelle stability: kappa-casein structure and function

The stability of the casein micelle is dependent on the presence of kappa-casein (CN) on the surface of the micelle where it functions as an interface between the hydrophobic caseins of the micelle interior and the aqueous environment. kappa-Casein is also involved in thiol-catalyzed disulfide interchange reactions with the whey proteins during heat treatments and, after rennet cleavage, in the facilitation of micelle coagulation. These functions of kappa-CN are regulated by the three-dimensional structure of the protein on the micelle surface. The usual means of determining structure are not available for kappa-CN because this protein is strongly self-associating and has never been crystallized. Instead, algorithms were used to predict selected secondary structures and circular dichroism spectroscopy on kappa-CN and the macropeptide released by chymosin. Three peptides were synthesized to cover the chymosin-sensitive site (His98-Lys111), the region in the macropeptide that could be helical (Pro130-Ile153), and the region between. Nuclear magnetic resonance spectroscopy showed that the peptide His98-Lys111 was probably a beta-strand with tight turns at each end. This hypothesis was confirmed by a study of the molecular dynamics showing that the C variant of kappa-CN interacted less strongly with chymosin; consequently, the slow renneting time of milk that contains this protein was explainable. Both circular dichroism and nuclear magnetic resonance indicated that the peptide Pro130-Ile153 was probably helical under normal physiological conditions. A preliminary study using nuclear magnetic resonance showed that the intervening peptide had no discernible secondary structure. Consequently, most of the beta-sheet structure of kappa-CN is likely in the para-kappa-CN region.

High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems

Results of this study confirm that high temperature (118 degrees C/15 min) and high pressure (400 MPa/5 min) processing of skim milk, skim milk ultrafiltration and ultracentrifugation fractions, and model milk salt solutions cause dramatic shifts in their colloidal and soluble Ca phosphate equilibrium that affect their pH, dissolved Ca content, turbidity, and casein micelle microstructure. The relations between high temperature and high pressure processing-induced changes in the colloidal and soluble Ca phosphate equilibrium were evaluated in raw, pasteurized, and high temperature treated skim milk, ultrafiltration retentate and permeate of pasteurized skim milk, clear ultracentrifugation infranatant of pasteurized skim milk, and synthetic milk ultrafiltrates with and without lactose or Ca. The magnitude of the pH and dissolved Ca shifts caused by high temperature and high pressure processing was a function of casein micelle concentration. Ultrafiltration permeate exhibited the most drastic shits in pH and dissolved Ca contents due to high temperature and high pressure processing. Although high temperature processing reduced the pH of ultrafiltration permeate from 6.59 to 6.03 and the dissolved Ca from 100% to 58%, high pressure processing reversed both of these changes. These changes in high temperature and high pressure processed milk, milk fractions, and model milk salt solutions were related to microstructural changes in the casein micelles as revealed by electron microscopy.

Role of the O-phosphoserine clusters in the interaction of the bovine milk alpha s1-, beta-, kappa-caseins and the PP3 component with immobilized iron (III) ions

alpha s1- and beta-Caseins have a sequence cluster -Ser(P)-Ser(P)-Ser(P)-Glu-Glu- which is not present in kappa-casein and the whey PP3 component. The affinity of these phosphoproteins for the iron(III)-iminodiacetic acid (IDA) complex immobilized on Sepharose was studied as a function of pH, urea concentration, calcium ion concentration, enzymatic dephosphorylation and temperature. The affinity of the three polyphosphorylated proteins (alpha s1- and beta-caseins, PP3) was similar. The sequence cluster was not a specific recognition pattern of the iron(III) ion. These three proteins presented a site of high affinity and a site of weak affinity. kappa-Casein, which had only one Ser(P) residue, presented only the site of weak affinity. Their primary site which was absent after dephosphorylation or calcium ion addition required the presence of at least two Ser(P) residues close in space. Their secondary site was sensitive to the presence of urea. It was sensitive to pH variation for PP3 and kappa-casein. The study of the affinity of a few free amino acids towards iron(III)-IDA showed that the secondary site involved tryptophan and tyrosine residues for alpha s1- and beta-caseins, histidine residues for PP3 and cysteine residues for kappa-casein.