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Abstract
SummaryThe formation of hydrophobic sites on the surface of casein micelles as a consequence of rennet action has been followed through the binding rate of a fluorescent probe and its distribution between a free and an ‘aggregated’ protein fraction. The variation of this parameter has been related to clotting time and curd hardening kinetics.Results show that a first aggregation of casein through hydrophobic sites interaction began as soon as rennet was added to milk. At the natural pH of milk, the sol-gel transition occurred when all the casein micelles were already involved in large aggregates. This was not the case with slightly acidified milk (pH 6·5 and 6·3) where clotting occurred well before the first aggregation step had been completed. The surface hydrophobicity of casein continued to increase in the curd due to continuing enzymic action and structural rearrangements. When this process has been completed the hardening of curd proceeds at an accelerated pace until it reached its maximum asymptotic value.
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Influence of processing on the molecular modifications of milk proteins in the course of enzymic coagulation. J DAIRY RES 2009. [DOI: 10.1017/s0022029900027473] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
SummaryThe formation of hydrophobic sites on the surface of casein micelles as a consequence of enzymic coagulation of industrially heat-treated milk was studied by following the distribution of a fluorescent hydrophobic probe between a free and an aggregated protein fraction. Results were compared with those obtained when coagulation of the same milk samples was followed rheologically in a Gelograph apparatus and by tristimulus colorimetry. Thermal treatment of milk appeared to affect the accessibility of casein to enzyme action, while homogenization influenced the rate of cooperative aggregation of casein subjected to proteolysis.
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Abstract
SummaryA mathematical model for chymosin action on casein micelles is presented in a two-stage equation which results in a single curve demonstrating the lag time from enzyme addition to the end of coagulum firming. The model uses the Michaelis–Menten enzyme kinetics equation for the first reaction followed by an nth order reaction for the casein micelles agglomeration stage. The computer output using these equations shows that lag time is elongated as enzyme concentration is lowered. Regression analysis of time of gelation against l/E0 shows good correlation. Viscosity of the milk drops at the beginning of the κ-casein hydrolysis and increases thereafter, when the coagulum is being formed.
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O'CALLAGHAN DONALJ, GUINEE TIMOTHYP. COMPARISON OF MATHEMATICAL MODELS APPLIED TO THE RENNET COAGULATION OF SKIM MILKS. J Texture Stud 1996. [DOI: 10.1111/j.1745-4603.1996.tb00986.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Carlson A, Hill G, Olson N. The coagulation of milk with immobilized enzymes: A critical review. Enzyme Microb Technol 1986. [DOI: 10.1016/0141-0229(86)90059-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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