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Wang T, Li Y, De Witte F, Rebry F, Li H, Vermeir P, Dewettinck K, Van der Meeren P. Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior. Food Res Int 2024; 180:113991. [PMID: 38395543 DOI: 10.1016/j.foodres.2024.113991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 12/30/2023] [Accepted: 01/05/2024] [Indexed: 02/25/2024]
Abstract
Inducing the spontaneous aggregation from casein molecules (i.e. αs1, αs2, β, and κ-casein) into re-assembled casein micelles (RCMs) through the addition of salts as an alternative to native casein micelles, has garnered increasing attention in recent years. In this investigation, re-assembled casein micelles were generated by adding varying amounts of calcium, phosphate, and citrate ions to a sodium caseinate dispersion. The formed micelles were further characterized in terms of particle size, optical density, and partitioning of calcium ions and caseins. Besides, their small-angle X-ray scattering (SAXS) profiles and renneting properties were evaluated. The observations revealed that the particle size and optical density of RCMs increased with the continuous addition of salts, while the micellar yield improved and could exceed 85 %. Moreover, the quantity of individual casein molecules that contributed to the creation of micelles was in concordance with their level of phosphorylation (i.e. αs2-casein > αs1-casein > β-casein > κ-casein). Mineral analysis results and SAXS scattering profiles confirmed that the added calcium ions acted as cross-linkers and participated in the construction of calcium phosphate nanoclusters. The renneting ability of RCMs was primarily dependent upon the colloidal calcium content per gram of micellar casein.
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Affiliation(s)
- Teng Wang
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium.
| | - Yadong Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
| | - Fien De Witte
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Ferre Rebry
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
| | - Hao Li
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
| | - Pieter Vermeir
- Laboratory for Chemical Analysis (LCA), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Koen Dewettinck
- Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Gent, Belgium
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Daniloski D, McCarthy NA, Huppertz T, Vasiljevic T. What is the impact of amino acid mutations in the primary structure of caseins on the composition and functionality of milk and dairy products? Curr Res Food Sci 2022; 5:1701-1712. [PMID: 36212081 PMCID: PMC9535159 DOI: 10.1016/j.crfs.2022.09.026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 09/25/2022] [Accepted: 09/28/2022] [Indexed: 11/19/2022] Open
Abstract
The impact of amino acid mutations within the peptide structure of bovine milk protein is important to understand as it can effect processability and subsequently effect its physiological properties. Genetic polymorphisms of bovine caseins can influence the chemical, structural, and technological properties, including casein micelle morphology, calcium distribution, network creation upon gelation, and surface activity. The A1 and A2 genetic variants of β-casein have recently acquired growing attention from both academia and industry, prompting new developments in the area. The difference between these two genetic variants is the inclusion of either proline in β-casein A2 or histidine in β-casein A1 at position 67 in the peptide chain. The aim of this review was to examine the extent to which milk and ingredient functionality is influenced by β-casein phenotype. One of the main findings of this review was although β-casein A1 was found to be the dominant variant in milks with superior acid gelation and rennet coagulation properties, milks comprised of β-casein A2 possessed greater emulsion and foam formation capabilities. The difference in the casein micelle assembly, hydrophobicity, and chaperone activity of caseins may explain the contrast in the functionality of milks containing β-casein from either A1 or A2 families. This review provides new insights into the subtle variations in the physicochemical properties of bovine milks, which could potentially support dairy producers in the development of new dairy products with different functional properties. Impact of β- and other caseins on the casein micelle structure and functionality. Proline and histidine in β-caseins play a key role in casein micelle conformation. Chaperone activity of β-casein A2 towards heat-induced aggregation of whey protein. Gels prepared of milks with β-casein A1 possess a denser and firmer structure. Ordered structure of β-casein A2 led to improved emulsion and foam formation.
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Affiliation(s)
- Davor Daniloski
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC, 8001, Australia
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Noel A. McCarthy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC, 8001, Australia
- FrieslandCampina, Amersfoort, the Netherlands
- Wageningen University & Research, Wageningen, the Netherlands
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Victoria University, Melbourne, VIC, 8001, Australia
- Corresponding author.
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Daniloski D, McCarthy NA, Auldist MJ, Vasiljevic T. Properties of sodium caseinate as affected by the β-casein phenotypes. J Colloid Interface Sci 2022; 626:939-950. [PMID: 35835044 DOI: 10.1016/j.jcis.2022.07.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/15/2022] [Accepted: 07/04/2022] [Indexed: 12/15/2022]
Abstract
The aim of the study was to investigate the properties of sodium caseinate dispersions and oil-in-water emulsions obtained from cows' milk of either A1/A1, A1/A2, or A2/A2 β-casein phenotype. Protein structural characterisation was examined using Fourier Transform Infrared and Nuclear Magnetic Resonance spectroscopies, with physicochemical and interfacial properties assessed by analysing adsorbed protein content, hydrophobicity, solubility, and emulsion stability of the samples. Results showed variations in the secondary structure of all samples dependent of the presence of A1 or A2 β-caseins. The main differences included greater amounts of α-helix and β-sheet in A1/A1 and A1/A2 sodium caseinate dispersions that influenced their lower solubility, while random coils/polyproline II helixes were found only in A2/A2 sodium caseinate dispersion. In contrast, upon adsorption on the interface of A2/A2 sodium caseinate emulsion, the protein adopted ordered conformational motifs. This conformational shift supposedly arose from structural differences between the two β-casein proteoforms, which most likely enhanced the emulsion properties of A2/A2 sodium caseinate compared to either A1/A1 or A1/A2 sodium caseinates. The A2 β-casein in both, A1/A2 and A2/A2 sodium caseinates, appears to be able to more rapidly reach the oil droplet surface and was more efficient as emulsifying agent. The current results demonstrated that the conformational rearrangement of proteins upon adsorption to emulsion interfaces was dependent not only on hydrophobicity and on solubility, but also on the conformational flexibility of A1/A1, A1/A2, and A2/A2 β-casein phenotypes. These findings can assist in predicting the behaviour of sodium caseinates during relevant industrial processing.
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Affiliation(s)
- Davor Daniloski
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Noel A McCarthy
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, P61 C996, Cork, Ireland
| | - Martin J Auldist
- Agriculture Victoria, Department of Jobs, Precincts and Regions, Ellinbank, Victoria 3821, Australia; University of Melbourne, Centre for Agricultural Innovation, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Melbourne, Victoria 3010, Australia
| | - Todor Vasiljevic
- Victoria University, Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities and College of Health and Biomedicine, Melbourne, Victoria 8001, Australia.
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