1
|
Franceschi P, Sun W, Malacarne M, Luo Y, Formaggioni P, Martuzzi F, Summer A. Distribution of Calcium, Phosphorus and Magnesium in Yak (Bos grunniens) Milk from the Qinghai Plateau in China. Foods 2023; 12:foods12071413. [PMID: 37048234 PMCID: PMC10093724 DOI: 10.3390/foods12071413] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 03/17/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
This research was aimed to assess the distribution of calcium, phosphorus and magnesium within the casein micelles of yak milk. To this aim, nine bulk yak milk samples (Y-milk), collected in three yak farms located in the Chinese province of Qinghai, were compared to nine bulk cow milk samples used as a reference. A quite similar content of colloidal calcium (0.80 vs. 0.77 mmol/g of casein; p > 0.05), a higher content of magnesium (0.05 vs. 0.04 mmol/g of casein; p ≤ 0.01) and a lower content of colloidal phosphorus (0.48 vs. 0.56 mmol/g of casein; p ≤ 0.01) between yak and cow casein micelles were found. Moreover, the yak casein micelles showed a lower value of prosthetic phosphorus (0.20 vs. 0.26 mmol/g of casein; p ≤ 0.05) compared to the cow micelles. The lower values of colloidal and prosthetic phosphorus in yak casein micelles suggest that the yak casein is less phosphorylated than the cow one.
Collapse
|
2
|
Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
3
|
Wang Y, Wang H, Yang J, Yang M. Study on process of Yak and Holstein casein‐glucose Maillard reaction and functional properties of their products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yucheng Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Haixia Wang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Jitao Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| | - Min Yang
- College of Science Gansu Agricultural University Lanzhou 730070 China
- Institute of Agricultural Resources Chemistry and Application Gansu Agricultural University Lanzhou 730070 China
| |
Collapse
|
4
|
Wang L, Wang C, Zhang X, Fan X, Shao X. Effects of different saccharides on the microstructure and functional properties of protein in goat milk during processing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15362] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Linlin Wang
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Cunfang Wang
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Xiaoning Zhang
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Xiaoxue Fan
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| | - Xiaoqing Shao
- College of Food Science and Engineering Qilu University of Technology Shandong Academy of Sciences Jinan China
| |
Collapse
|
5
|
He J, Sirendalai, Chen Q, Yi L, Ming L, Ji R. Proteomics and microstructure profiling of Bactrian camel milk protein after homogenization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
6
|
Hazra T, Sindhav R, Sudheendra CVK, Bumbadiya M, Govani R, Ramani V. A comparative study on the effects of boiling and ultrasonication on radical scavenging activity, casein particle size, and whiteness of milk. Vet World 2021; 14:1784-1787. [PMID: 34475698 PMCID: PMC8404115 DOI: 10.14202/vetworld.2021.1784-1787] [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: 03/15/2021] [Accepted: 06/02/2021] [Indexed: 11/16/2022] Open
Abstract
Background and Aim Different processing treatments affect the functional properties of milk. This study aimed to evaluate the effects of boiling and ultrasonication on radical scavenging activity, micellar casein particle size, and the whiteness of milk. Materials and Methods Milk was subjected to boiling and ultrasonication treatments. Then, the micellar casein size and the whiteness of the milk were evaluated using L-Value- intensity of whiteness and the radical scavenging capacity of the milk was evaluated using 1,1-diphenyl-2-picrylhydrazyl method. Results The radical scavenging activity of the milk was found to be reduced during the different processing treatments, but this decrease was non-significant for the ultrasonication treatment (p>0.05). However, a significant reduction in radical scavenging activity (p<0.05) was observed for the boiled milk. Micellar casein size reduction was observed after both treatments, and boiling had a significant effect (p<0.05) on the micellar casein particle size. We found that the whiteness of skim milk was significantly decreased after boiling treatment, but was not significantly decreased after ultrasonication. Ultrasonication had a non-significant effect on the whiteness of ultrasonicated milk which was observed. Conclusion Ultrasonicated milk had a very non-significant effect on the antioxidant activity (radical scavenging activity) of milk, whereas the effect of boiling was significant. Ultrasonication treatment increases the shelf-life of milk while retaining its bioactive properties.
Collapse
Affiliation(s)
- Tanmay Hazra
- Department of Dairy Chemistry, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India
| | - Rohit Sindhav
- Department of Dairy Technology, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India
| | - Ch V K Sudheendra
- Department of Dairy Microbiology, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India
| | - Mitul Bumbadiya
- Department of Dairy Chemistry, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India
| | - Radhika Govani
- Department of Dairy Business Management, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India
| | - Vimal Ramani
- Department of Dairy Microbiology, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India
| |
Collapse
|
7
|
Wu J, Chen S, Wang T, Li H, Sedaghat Doost A, Van Damme EJ, De Meulenaer B, Van der Meeren P. Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106757] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
8
|
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
| |
Collapse
|
9
|
Zhang J, Yang M, Cai D, Hao Y, Zhao X, Zhu Y, Zhu H, Yang Z. Composition, coagulation characteristics, and cheese making capacity of yak milk. J Dairy Sci 2019; 103:1276-1288. [PMID: 31864739 DOI: 10.3168/jds.2019-17231] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Accepted: 10/29/2019] [Indexed: 01/25/2023]
Abstract
Yak is one of the few species of which the rennet-coagulated cheese making characteristics of its milk are still not well understood. This study investigated composition and rennet-induced coagulation properties of milk from 17 individual yak cows in comparison with milk from 32 individual Holstein cows. Yak cows produced milk with generally higher concentrations of milk components. The concentrations of fat, protein, solids-not-fat (SNF), and calcium in yak milk were 1.89-, 1.68-, 1.46-, and 2-fold those in Holstein milk, respectively. The hydrodynamic radii of casein micelles (187.25 nm) and chymosin-induced paracasein (1,620 nm) were about twice the sizes of those found in Holstein milk. Higher concentrations of calcium in yak milk, together with larger sizes of casein micelles, explains the reason for its fast rate of curd formation and firmer curd texture. Optical microrheology analysis also showed that Ca2+ concentration had greater influence on the coagulation of yak milk than on Holstein milk. Cheese making trials with yak and Holstein milk proved the higher cheese yield of yak milk: 1.67-fold that of Holstein milk. Therefore, yak milk could be a suitable source of milk for enzyme-coagulated cheese making.
Collapse
Affiliation(s)
- Jian Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Ming Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Dongyan Cai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Yijiang Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Xiao Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Yuanhua Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048
| | - Hong Zhu
- Shijiazhuang Junlebao Dairy Industry Co. Ltd., China 050221
| | - Zhennai Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, China 100048.
| |
Collapse
|
10
|
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.
Collapse
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.
| |
Collapse
|
11
|
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.
Collapse
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.
| |
Collapse
|
12
|
Yang J, Yang M, Qin J, Zeng Q, Wang Y, Han N. Effect of ultrasound on the structural characteristics of fresh skim milk. FOOD SCI TECHNOL INT 2019; 26:222-230. [PMID: 31640420 DOI: 10.1177/1082013219879257] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The structural changes of skim milk caused by sonication were evaluated by particle size, zeta-potential, turbidity, scanning electron microscopy, Fourier transform infrared spectroscopy, and intrinsic and 8-anilino-1-naphthalenesulfonic acid sodium salt fluorescence properties. The results showed that the particle size and zeta-potential of skim milk remained constant with 1 min ultrasonication, and increased significantly when the duration of sonication was extended to 3 min. With 3-10 min ultrasonic treatment, the diameter and net charge of particles in skim milk changed scarcely. According to the topography, the integrity of casein micelles was not damaged by 30 min sonication, but the turbidity decreased sharply with sonication above 5 min. The secondary structure of protein in skim milk changed after 1 min sonication, shown by a significant increase of α-helix content and decrease in the irregularity of β-sheet. The intrinsic fluorescence intensity of skim milk with 1 min sonication increased dramatically with a shift in the maximum emission wavelength. The fluorescence properties revealed that the spatial structure of protein in skim milk changed by sonication.
Collapse
Affiliation(s)
- Jitao Yang
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Min Yang
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Juanjuan Qin
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Qiubing Zeng
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Yucheng Wang
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| | - Na Han
- College of Science, Institute of Agricultural Resources Chemistry and Application, Gansu Agricultural University, Lanzhou, China
| |
Collapse
|
13
|
Zhang J, Wolf B. Physico-Chemical Properties of Sugar Beet Pectin-Sodium Caseinate Conjugates via Different Interaction Mechanisms. Foods 2019; 8:E192. [PMID: 31163639 PMCID: PMC6617378 DOI: 10.3390/foods8060192] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 05/22/2019] [Accepted: 05/30/2019] [Indexed: 01/13/2023] Open
Abstract
Polysaccharides and proteins are frequently conjugated through electrostatic attraction, enzymatic cross-linking, and heat treatment (Maillard reaction) to obtain food structuring ingredients, mostly for their application as emulsifiers. The conjugate partners and their interaction type affect performance at acidic or neutral pH and during thermal processing, thus requiring careful selection. Here, the aggregate properties (particle size, conjugate charge, shear viscosity) of three types of sugar beet pectin (SBP)-sodium caseinate (SC) 1:1 conjugates, at acidic and neutral pH (4.5; 7), as well as their thermal processing stability (80 °C), were investigated. The enzymatically cross-linked SBP:SC was more acid tolerant than the electrostatically interacting conjugates. Maillard cross-linked conjugates aggregated at pH 4.5, suggesting poor emulsifier performance in acidic conditions. At pH 7, the three conjugate types showed similar aggregate properties. The results are discussed in terms of structural re-arrangement.
Collapse
Affiliation(s)
- Juyang Zhang
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
| | - Bettina Wolf
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
| |
Collapse
|
14
|
Yang M, Zhang G, Yang J, Sun D, Wen P, Zhang W. Effect of pH on dissociation of casein micelles in yak skim milk. J Dairy Sci 2018; 101:2998-3007. [DOI: 10.3168/jds.2017-13653] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Accepted: 11/26/2017] [Indexed: 11/19/2022]
|
15
|
Zhang Y, Li Y, Wang P, Tian Y, Liang Q, Ren F. Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles. Food Res Int 2017; 102:25-31. [PMID: 29195946 DOI: 10.1016/j.foodres.2017.09.097] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Revised: 09/29/2017] [Accepted: 09/29/2017] [Indexed: 11/30/2022]
Abstract
It is essential for yak cheese processing to understand the rennet-induced coagulation properties of gel formation from casein micelles. We have previously discovered that yak milk requires a longer incubation time but forms stronger gels compared with cow milk. In this study, we are aiming to understand the rennet-induced coagulation properties of yak casein micelles comparing with cow casein micelles. Rheological analyses revealed that the gelling times of yak and cow casein micelles were 11.6±0.5 and 8.7±0.4min (P<0.05) respectively, but yak casein gel had a higher elastic modulus G' (6.5±0.2Pa) than cow casein gel (2.5±0.2Pa; P<0.05). This is consistent with the results obtained by micro-rheology. Confocal laser scanning microscopic images (CLSM) and cryo-scanning electron microscopic images (cryo-SEM) showed that yak casein gel was more homogeneous and had smaller pore size than cow casein gels. Yak casein micelles had higher calcium (26.00mM), phosphate (19.90mM) and β-casein (relative 32%) concentrations. In addition, yak casein micelles were larger (Z-average 218.6nm) than cow casein micelles, and contained lower κ-casein (relative 13%). By comparison with cow casein micelles, yak casein micelle composition corresponding to their micellar calcium phosphate and κ-casein content may greatly contribute to the longer coagulation time and denser gel structure. An initial slower caseinomacropeptide (CMP) release rate and the slower rate of aggregation between para-casein micelles contributed to a more homogeneous yak gel network. Higher colloidal calcium phosphate is crucial for yak casein micelle aggregation and gel firmness because sufficient colloidal calcium phosphates can firmly glue sub-micelles and links casein micelles. This study provides valuable information for yak cheese production.
Collapse
Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yuan Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yanbao Tian
- Institute of Genetics and Developmental Biology, Chinese Academy of Sciences, Beijing, China
| | - Qi Liang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Fazheng Ren
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.
| |
Collapse
|
16
|
Wang L, Ma Y, Cui J, Oyeyinka S, He S, Li H. Thermal Properties of Yak α-Lactalbumin and β-Lactoglobulin: a DSC Study. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1988-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
17
|
Shilpashree BG, Arora S, Sharma V, Chawla P, Vakkalagadda R. Changes in physicochemical and functional properties of whey protein concentrate upon succinylation. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12321] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Sumit Arora
- Dairy Chemistry Division; National Dairy Research Institute; Karnal 132001 India
| | - Vivek Sharma
- Dairy Chemistry Division; National Dairy Research Institute; Karnal 132001 India
| | - Prince Chawla
- Dairy Chemistry Division; National Dairy Research Institute; Karnal 132001 India
| | | |
Collapse
|
18
|
Wang TT, Guo ZW, Liu ZP, Feng QY, Wang XL, Tian Q, Ren FZ, Mao XY. The aggregation behavior and interactions of yak milk protein under thermal treatment. J Dairy Sci 2016; 99:6137-6143. [PMID: 27209140 DOI: 10.3168/jds.2016-11063] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2016] [Accepted: 03/28/2016] [Indexed: 11/19/2022]
Abstract
The aggregation behavior and interactions of yak milk protein were investigated after heat treatments. Skim yak milk was heated at temperatures in the range of 65 to 95°C for 10 min. The results showed that the whey proteins in yak milk were denatured after heat treatment, especially at temperatures higher than 85°C. Sodium dodecyl sulfate-PAGE analysis indicated that heat treatment induced milk protein denaturation accompanied with aggregation to a certain extent. When the heating temperature was 75 and 85°C, the aggregation behavior of yak milk proteins was almost completely due to the formation of disulfide bonds, whereas denatured α-lactalbumin and β-lactoglobulin interacted with κ-casein. When yak milk was heated at 85 and 95°C, other noncovalent interactions were found between proteins including hydrophobic interactions. The particle size distributions and microstructures demonstrated that the heat stability of yak milk proteins was significantly lowered by heat treatment. When yak milk was heated at 65 and 75°C, no obvious changes were found in the particle size distribution and microstructures in yak milk. When the temperature was 85 and 95°C, the particle size distribution shifted to larger size trend and aggregates were visible in the heated yak milk.
Collapse
Affiliation(s)
- T T Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Z W Guo
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Z P Liu
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Q Y Feng
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - X L Wang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Q Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - F Z Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - X Y Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China; Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
19
|
|
20
|
Succinylation of sodium caseinate and its effect on physicochemical and functional properties of protein. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
21
|
He Z, Chen J, Moser SE, Jones OG, Ferruzzi MG. Interaction of β-casein with (−)-epigallocatechin-3-gallate assayed by fluorescence quenching: effect of thermal processing temperature. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12977] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhiyong He
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Sydney E. Moser
- Department of Food Science; Purdue University; West Lafayette Indiana 47906 USA
| | - Owen G. Jones
- Department of Food Science; Purdue University; West Lafayette Indiana 47906 USA
| | - Mario G. Ferruzzi
- Department of Food Science; Purdue University; West Lafayette Indiana 47906 USA
| |
Collapse
|
22
|
Influence of succinylation on the conformation of yak casein micelles. Food Chem 2015; 179:246-52. [DOI: 10.1016/j.foodchem.2015.02.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2014] [Revised: 01/30/2015] [Accepted: 02/02/2015] [Indexed: 11/20/2022]
|
23
|
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]
|