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Salunke P, Metzger L. Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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2
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Salunke P, Marella C, Amamcharla J, Muthukumarappan K, Metzger L. Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Unmelted texture. J Dairy Sci 2022; 105:7891-7903. [DOI: 10.3168/jds.2022-21852] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Accepted: 06/07/2022] [Indexed: 11/19/2022]
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3
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Duerasch A, Konieczny M, Henle T. Identification of the initial reactive sites of micellar and non-micellar casein exposed to microbial transglutaminase. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04069-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractTo investigate the influence of the internal micellar structure on the course of enzymatic cross-linking especially in the initial phase of the reaction, casein micelles isolated from raw milk via ultracentrifugation were incubated with microbial transglutaminase (mTG) in comparison with non-micellar sodium caseinate. Reactive lysine and glutamine residues were identified using a label-free approach, based on the identification of isopeptides within tryptic hydrolysates by targeted HRMS as well as manual monitoring of fragmentation spectra. Identified reactive sites were furthermore weighted by tracking the formation of isopeptides over an incubation time of 15, 30, 45 and 60 min, respectively. Fifteen isopeptides formed in the early stage of mTG cross-linking of caseins were identified and further specified concerning the position of lysine and glutamine residues involved in the reaction. The results revealed lysine K176 and glutamine Q175 of β-casein as the most reactive residues, which might be located in a highly flexible region of the molecule based on different possible reaction partners identified in this study. Except for the isopeptide αs1 K34–αs2 Q101 in sodium caseinate (SC), all reactive sites were detected in micellar and in non-micellar casein, indicating that the initial phase of enzymatic cross-linking is not affected by micellar aggregation of caseins.
Graphical abstract
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4
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Puri R, Bot F, Singh U, O’Mahony JA. Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration. Foods 2021; 10:foods10123146. [PMID: 34945697 PMCID: PMC8701848 DOI: 10.3390/foods10123146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 11/25/2021] [Accepted: 12/14/2021] [Indexed: 12/03/2022] Open
Abstract
Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein proteins and increases the solubility of colloidal calcium phosphate, promoting reversible dissociation of micellar β-casein into the serum phase, and thus into permeate, during MF. Crosslinking of casein proteins using transglutaminase was studied as an approach to reduce the permeation of casein monomers, which typically results in reduced yield of protein in the retentate fraction. Two treatments (a) 5 °C/24 h (TA) and (b) 40 °C/90 min (TB), were applied to the feed before filtration at 5 °C, with a 0.1 µm membrane. Flux was high for TA treatment possibly due to the stabilising effect of transglutaminase on casein micelles. It is likely that formation of isopeptide bonds within and on the surface of micelles results in the micelles being less readily available for protein-protein and protein–membrane interactions, resulting in less resistance to membrane pores and flow passage, thereby conferring higher permeate flux. The results also showed that permeation of casein monomers into the permeate was significantly reduced after both enzymatic treatments as compared to control feed due to the reduced molecular mobility of soluble casein, mainly β-casein, caused by transglutaminase crosslinking.
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Affiliation(s)
- Ritika Puri
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
- Correspondence: or
| | - Francesca Bot
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
| | - Upendra Singh
- Lakeland Dairies, Bailieborough, A82 N6K8 Co. Cavan, Ireland;
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
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5
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Zhao X, Wang C, Cheng M, Zhang X, Jiang H. Influence of calcium on the properties of micellar casein in goat milk. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111935] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Qin Y, Cheng M, Wang L, Huang M, Wang J, Wang C. Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yusi Qin
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Ming Cheng
- Qingdao Research Institute of Husbandry and Veterinary Qingdao266100China
| | - Linlin Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Mengyao Huang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
| | - Jianmin Wang
- College of Animal Science and Veterinary Medicine Shandong Agricultural University Taian271018China
| | - Cunfang Wang
- College of Food Science and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan250353China
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7
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Qin YS, Jiang H, Wang CF, Cheng M, Wang LL, Huang MY, Zhao QX, Jiang HH. Physicochemical and functional properties of goat milk whey protein and casein obtained during different lactation stages. J Dairy Sci 2021; 104:3936-3946. [PMID: 33551171 DOI: 10.3168/jds.2020-19454] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Accepted: 10/29/2020] [Indexed: 11/19/2022]
Abstract
During lactation, goat milk contains colostrum, transitional milk, mature milk, and end milk. The protein present in goat milk during different lactation periods has different characteristics. This study aimed to characterize the protein profile of goat milk samples obtained at different lactation stages and to identify changes in the physicochemical and functional properties of whey protein and casein from goat milk collected at 1, 3, 15, 100, and 200 d after calving. The results demonstrated that the lactation period had a great influence on the physicochemical and functional properties of goat milk whey protein and casein, especially the protein properties of colostrum on the first day after delivery. The denaturation temperature, hydrophobicity, and turbidity of whey protein were significantly higher on the first day postpartum than at other lactation periods. Correspondingly, the colostrum whey protein also had better functional properties, such as emulsification, oil holding capacity, and foaming properties on the first day postpartum than at other lactation periods. For casein, the turbidity, particle size, water holding capacity, and foaming properties on the first day after delivery were significantly higher than those at other lactation periods, whereas the denaturation temperature, oil holding capacity, and emulsification followed the opposite trend. For both whey protein and casein, the 2 indicators of emulsifying properties, namely, emulsifying activity index and the emulsion stability, also followed an opposite trend relative to lactation stage, whereas the changes in foaming capacity with the lactation period were completely consistent with the change of foaming stability. These findings could provide useful information for the use of goat milk whey protein and casein obtained during different lactation stages in the dairy industry.
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Affiliation(s)
- Y S Qin
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - H Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - C F Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353.
| | - M Cheng
- Qingdao Research Institute of Husbandry and Veterinary, Qingdao, China 266100
| | - L L Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - M Y Huang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - Q X Zhao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
| | - H H Jiang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China 250353
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8
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Duerasch A, Herrmann P, Hogh K, Henle T. Study on β-Casein Depleted Casein Micelles: Micellar Stability, Enzymatic Cross-Linking, and Suitability as Nanocarriers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13940-13949. [PMID: 33200608 DOI: 10.1021/acs.jafc.0c00904] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
β-Casein is an amphiphilic protein and thus considered as multilaterally bound in casein micelles. Its polar molecule part, in particular the phosphoserine residues, can interact electrostatically with colloidal calcium phosphate (CCP) to form nanoclusters and its nonpolar molecule part enhances micellar stability by forming hydrophobic bonds to other caseins. Because cooling weakens hydrophobic interactions, a substantial portion of β-casein can be irreversibly removed from the casein micelle by repeated depletion steps, including cooling and subsequent ultracentrifugation. Although this effect of cooling on the micellar β-casein concentration has been well known for decades, the influence of depletion on the main characteristics of casein micelles has been less investigated yet. Therefore, we aimed to analyze the consequences of β-casein depletion on the stability as well as the functionality of casein micelles to evaluate the suitability of depleted compared to native casein micelles as nanocarriers. Up to 43.2% of the total β-casein was irreversibly sequestered from native casein micelles by repeated cooling and ultracentrifugation steps. Depletion showed no effect on size distribution as well as polydispersity and particle concentration of micelle suspensions as measured via dynamic light scattering (DLS) and nanoparticle tracking analysis (NTA), respectively. Furthermore, the stability of the micelles against ethanol or the chelating agent ethylene glycol-bis(β-aminoethyl ether)-N,N,N',N'-tetraacetic acid (EGTA) was not influenced by β-casein depletion. Notwithstanding, depleted micelles were less susceptible to enzymatic cross-linking by microbial transglutaminase (mTG), indicating narrowed water channels due to depletion. Additionally, loading experiments showed that depleted micelles could be loaded with linoleic acid (LA) as intensively as native micelles, whereupon LA displaces up to 81.3% of β-casein from native micelles. Our results confirm that depletion does not enhance the ability of the casein micelle to act as a nanocarrier for hydrophobic substances but could support the understanding of the casein micelle structure. Based on the observed unchanged stability against EGTA, the hindered enzymatical cross-linking, and the efficient displacing of β-casein by LA, we suggest that the major portion of micellar β-casein is hydrophobically incorporated into the micelle structure without impact on the formation of calcium phosphate nanoclusters. The main role of β-casein for the casein micelle structure, therefore, might be to facilitate the high hydration of the interior and thus the high permeability of casein micelles.
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Affiliation(s)
- Anja Duerasch
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Pia Herrmann
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Konstantin Hogh
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany
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Zhang X, Lyu X, Tong Y, Wang J, Ye J, Yang R. Chitosan/casein based microparticles with a bilayer shell-core structure for oral delivery of nattokinase. Food Funct 2020; 11:10799-10816. [PMID: 33232435 DOI: 10.1039/d0fo02349c] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Nattokinase is a thrombolytic enzyme obtained from Japanese traditional food natto for prevention and cure of thrombosis-related cardiovascular diseases. However, the effectiveness of nattokinase through oral intake is limited, due to the loss of thrombolytic activity in the acidic gastric juice. In this study, we develop a functional oral delivery system of nattokinase, in which chitosan microparticles were used as the carrier core to load nattokinase via genipin crosslinking and then covered by a casein-based protective shell via transglutaminase (TG) crosslinking. The results of in vitro and in vivo assays, in the aspects of bioactivity, release dynamics, and therapeutic effects, indicated that the bilayer shell-core structure could protect loaded nattokinase from destruction in the gastric juice and achieve its controlled-release in the intestine. This work demonstrates the availability of bilayer shell-core structure design in oral delivery of nattokinase and shows its high potential for application as an anti-thrombosis functional food additive.
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Affiliation(s)
- Xuan Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
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Li R, Chang CH, Ma DD, Zhao XH. Property changes of caseinate in response to its dityrosine formation induced by horseradish peroxidase, glucose oxidase and d-glucose. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5136-5144. [PMID: 32519762 DOI: 10.1002/jsfa.10562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/31/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND A ternary system containing horseradish peroxidase (HRP), glucose oxidase and d-glucose using one- or two-step treatment was evidently able to cross-link proteins via dityrosine formation and thus was assessed for its possible impact on several properties of a protein ingredient caseinate. RESULTS HRP, glucose oxidase and d-glucose were used at 200 U, 6 U and 0.05 mmol g-1 protein to treat caseinate by one- and two-step methods, producing two cross-linked caseinates named CLCN-I and CLCN-II, respectively. In response to the conducted cross-linking, both CLCN-I and CLCN-II gained slightly reduced dispersibility at pH 5-10, enlarged hydrodynamic radius (particle size distribution, 266.37 and 258.33 versus 226.67 nm) and negative zeta-potential (-26.60 and -22.27 versus -14.30 mV) in dispersions, increased water-binding (3.70 and 3.09 versus 2.68 kg kg-1 protein), decreased oil-binding (1.75 and 2.74 versus 2.87 kg kg-1 protein) and emulsifying activity (76.2 and 82.3 versus 94.3 m2 g-1 protein), increased emulsion stability (84.3% and 82.5% versus 78.6%), and enhanced thermal stability with lower mass loss (58.5% and 59.6% versus 64.3%) or higher decomposition temperatures (331.2 °C and 328.7 °C versus 327.6 °C) upon heating at 105-450 °C. In addition, CLCN-I and CLCN-II had decreased gelling temperatures and shortened gelling times when forming acid-induced gels, and the gels were endowed with increased values in four textural indices and finer microstructure. Moreover, CLCN-I with a higher cross-linking extent showed greater property changes than CLCN-II. CONCLUSION This ternary system could be used in caseinate cross-linking to improve properties such as aggregation, emulsification, gelation and thermal stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rui Li
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Chun-Hui Chang
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Dan-Dan Ma
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
| | - Xin-Huai Zhao
- School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, China
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11
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Zhao X, Cheng M, Zhang X, Li X, Chen D, Qin Y, Wang J, Wang C. The effect of heat treatment on the microstructure and functional properties of whey protein from goat milk. J Dairy Sci 2019; 103:1289-1302. [PMID: 31837775 DOI: 10.3168/jds.2019-17221] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Accepted: 10/18/2019] [Indexed: 01/29/2023]
Abstract
This work investigated the effects of thermal processing methods commonly used in the dairy industry and prolonged treatment at different temperatures on the denaturation, microstructure, and functional properties of whey proteins (WP) from goat milk. The complete denaturation of WP was observed in goat milk treated at 85°C for 30 min, and at a higher temperature (>85°C), a considerable amount of WP was easily denatured. The low temperature, long time treatment had the least effect on the secondary structure, whereas ultra-high temperature treatment had the greatest effect, and the amount of regular structures decreased gradually with prolonged time. The most serious morphological damage occurred after treatment at 85°C for 30 min, which was consistent with the denaturation results. This result indicated that the denaturation degree, particle size, surface hydrophobicity, and microstructure had a strong influence on the functional properties of WP from goat milk after heat treatment. The heat treatment of goat milk at 65°C for 30 min and 85°C for 15 s increased the particle size, turbidity, zeta potential, and surface hydrophobicity of WP, and these increases ensured that the WP had a good emulsifying activity index, water-holding capacity, oil-holding capacity, foaming capacity, and foam stability. This study simulated the heat treatment conditions used in actual production, aiming to provide a theoretical basis for industry.
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Affiliation(s)
- Xuan Zhao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Ming Cheng
- Qingdao Research Institute of Husbandry and Veterinary, Qingdao, China, 266100
| | - Xuexi Zhang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Xiangying Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Di Chen
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Yusi Qin
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Jianmin Wang
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, China, 271018
| | - Cunfang Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353.
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12
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Li XY, Cheng M, Li J, Zhao X, Qin YS, Chen D, Wang JM, Wang CF. Change in the structural and functional properties of goat milk protein due to pH and heat. J Dairy Sci 2019; 103:1337-1351. [PMID: 31785880 DOI: 10.3168/jds.2019-16862] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 10/02/2019] [Indexed: 01/11/2023]
Abstract
This study was carried out to investigate the effects of pH and heat on the structure and function of milk proteins by comparing goat milk treated under different pH and temperature conditions. The results showed that pH had a significant effect on the thermal stability of goat milk proteins, and the proteins were least thermally stable at pH 7.7. Except for the pH 6.9 goat milk, the surface hydrophobicities of the milk proteins at various pH values reached their maxima at 85°C. The particle size, zeta potential, and content of regular secondary structure also decreased significantly at 85°C, and the turbidity of milk proteins under alkaline pH conditions was lower than that under acidic conditions. It was concluded that alkaline conditions resulted in better emulsion stability and oil-holding capacity, and acidic conditions offered better foaming ability, foam stability, and water-holding capacity for goat milk protein during heat processing. It can also be seen that 85°C was the key temperature for milk proteins after changing the pH of the milk. This paper provides a theoretical basis for optimizing the processing conditions for goat milk and the applications of goat milk proteins.
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Affiliation(s)
- X Y Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - M Cheng
- Qingdao Research Institute of Husbandry and Veterinary, Qingdao, China, 266100
| | - J Li
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - X Zhao
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - Y S Qin
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - D Chen
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353
| | - J M Wang
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, China, 271018
| | - C F Wang
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China, 250353.
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Zänker H, Heine K, Weiss S, Brendler V, Husar R, Bernhard G, Gloe K, Henle T, Barkleit A. Strong Uranium(VI) Binding onto Bovine Milk Proteins, Selected Protein Sequences, and Model Peptides. Inorg Chem 2019; 58:4173-4189. [PMID: 30860361 DOI: 10.1021/acs.inorgchem.8b03231] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Hexavalent uranium is ubiquitous in the environment. In view of the chemical and radiochemical toxicity of uranium(VI), a good knowledge of its possible interactions in the environment is crucial. The aim of this work was to identify typical binding and sorption characteristics of uranium(VI) with both the pure bovine milk protein β-casein and diverse related protein mixtures (caseins, whey proteins). For comparison, selected model peptides representing the amino acid sequence 13-16 of β-casein and dephosphorylated β-casein were also studied. Complexation studies using potentiometric titration and time-resolved laser-induced fluorescence spectroscopy revealed that the phosphoryl-containing proteins form uranium(VI) complexes of higher stability than the structure-analog phosphoryl-free proteins. That is in agreement with the sorption experiments showing a significantly higher affinity of caseins toward uranium(VI) in comparison to whey proteins. On the other hand, the total sorption capacity of caseins is lower than that of whey proteins. The discussed binding behavior of milk proteins to uranium(VI) might open up interesting perspectives for sustainable techniques of uranium(VI) removal from aqueous solutions. This was further demonstrated by batch experiments on the removal of uranium(VI) from mineral water samples.
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Affiliation(s)
- Harald Zänker
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Katja Heine
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany.,Faculty of Chemistry and Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Stephan Weiss
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Vinzenz Brendler
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Richard Husar
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Gert Bernhard
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
| | - Karsten Gloe
- Faculty of Chemistry and Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Thomas Henle
- Faculty of Chemistry and Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Astrid Barkleit
- Institute of Resource Ecology , Helmholtz-Zentrum Dresden-Rossendorf , Bautzner Landstraße 400 , 01328 Dresden , Germany
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Nogueira MH, Tavares GM, Nogueira Silva NF, Casanova F, Stringheta PC, Gaucheron F, Teixeira AV, Perrone IT, Carvalho AF. Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2018.100103] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Duerasch A, Wissel J, Henle T. Reassembling of Alkali-Treated Casein Micelles by Microbial Transglutaminase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11748-11756. [PMID: 30350984 DOI: 10.1021/acs.jafc.8b04000] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In milk, caseins interact to form nanoparticles called casein micelles. Under weak alkaline conditions, casein micelles swell reversibly and are disrupted at pH values above 8.5. The enzyme microbial transglutaminase (mTG) is widely used in food industry to modify the functional properties of proteins. Here, we evaluated the potential of mTG as a stabilizer for alkaline disrupted casein micelles. Hence, enzymatic cross-linking of casein micelles as well as sodium caseinate was studied at the natural milk pH 6.8 and under alkaline conditions at pH 7.9 by analyzing oligomerization via size exclusion chromatography, monomeric caseins via RP-HPLC-UV, and extra-micellar protein via Bradford assay. Additionally, alkaline swelling as well as enzymatic reconstruction of casein micelles was observed via scanning electron microscopy and dynamic light scattering. The results showed that the extent of cross-linking is mainly influenced by protein conformation and not by pH value. However, micellar αs2-casein was much more cross-linked at pH 7.9 compared to pH 6.8, whereas an opposite tendency was determined for micellar κ-casein. This leads to the conclusion that αs2-casein is mainly located in the inner center of casein micelles and is only accessible for enzymatic cross-linking after alkaline swelling of the micelle. Alkaline disrupted casein micelles are reassembled due to intramicellar cross-linking by mTG. On the basis of the results, an enhanced model of the structure of casein micelles was developed.
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Affiliation(s)
- Anja Duerasch
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Jana Wissel
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , 01062 Dresden , Germany
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16
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Ryder K, Ali MA, Billakanti J, Carne A. Fundamental characterisation of caseins harvested by dissolved air flotation from dairy wastewater and comparison with skim milk powder. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.11.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Lam E, Holt C, Edwards P, McKinnon I, Otter D, Li N, Hemar Y. The effect of transglutaminase treatment on the physico-chemical properties of skim milk with added ethylenediaminetetraacetic acid. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.02.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Fu M, Zhao XH. Structure and Property Changes of Transglutaminase-Induced Modification of Sodium Caseinate in the Presence of Oligochitosan of 5 kDa. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1137937] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Miao Fu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
- Department of Food Science, Northeast Agricultural University, Harbin, China
- Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, China
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Yang M, Shi Y, Liang Q. Effect of microbial transglutaminase crosslinking on the functional properties of yak caseins: a comparison with cow caseins. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0236-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Heat stability of yak micellar casein as affected by heat treatment temperature and duration. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0173-6] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Teoh PL, Mirhosseini H, Mustafa S, Hussin ASM, Abdul Manap MY. Recent Approaches in the Development of Encapsulated Delivery Systems for Probiotics. FOOD BIOTECHNOL 2011. [DOI: 10.1080/08905436.2011.547332] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Menéndez O, Schwarzenbolz U, Partschefeld C, Henle T. Affinity of microbial transglutaminase to αs1-, β-, and acid casein under atmospheric and high pressure conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4177-4184. [PMID: 19368390 DOI: 10.1021/jf8034447] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Kinetics for the reaction of microbial transglutaminase (MTG) with individual caseins in a TRIS-acetate buffer at pH 6.0 was evaluated under atmospheric pressure (0.1 MPa) and high pressure (400 MPa) at 40 °C. The reaction was monitored under the following limitations: The kinetics from the initial velocities was obtained from nonprogressive enzymatic reactions assuming that the individual catalytic constants of reactive glutamine residues are represented by the reaction between MTG and casein monomers. Enzyme reaction kinetics carried out at 0.1 MPa at 40 °C showed Henri-Michaelis-Menten behavior with maximal velocities of 2.7 ± 0.02 × 10(-3), 0.8 ± 0.01 × 10(-3), and 1.3 ± 0.30 × 10(-3) mmol/L · min and K(m) values of 59 ± 2 × 10(-3), 64 ± 3 × 10(-3), and 50 ± 2 × 10(-3) mmol/L for β-, α(s1)-, and acid casein, respectively. Enzyme reaction kinetics of β-casein carried out at 400 MPa and 40 °C also showed a Henri-Michaelis-Menten behavior with a similar maximal velocity of 2.5 ± 0.33 × 10(-3) mmol/L · min, but, comparable to a competitive inhibition, the K(m) value increased to 144 ± 34 × 10(-3) mmol/L. The reaction of MTG with α(s1)-casein under high pressure did not fit in to Henri-Michaelis-Menten kinetics, indicating the complex influence of pressure on protein-enzyme interactions.
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Affiliation(s)
- Orquídea Menéndez
- Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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Hiller B, Lorenzen PC. Effect of phosphatase/transglutaminase treatment on molar mass distribution and techno-functional properties of sodium caseinate. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.06.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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