1
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Pranata J, Dunn M, Drake M, Barbano DM. Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate. J Dairy Sci 2023; 106:8331-8340. [PMID: 37641294 DOI: 10.3168/jds.2023-23595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Accepted: 06/05/2023] [Indexed: 08/31/2023]
Abstract
Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage protein content, as well as the composition of soluble proteins in the aqueous phase around the casein micelle. The objective of this study was to determine the composition of soluble proteins in the aqueous phase around the casein micelles in skim milk and liquid MCC containing 7.0% and 11.6% protein content. Skim milk was pasteurized and concentrated to 7% protein content by microfiltration and then to 18% protein content by ultrafiltration. The 18% MCC was then serially diluted with distilled water to produce 11.6% and 7.0% protein MCC. Skim milk, 7.0% MCC, and 11.6% MCC representing starting materials with different protein concentrations were each ultracentrifuged at 100,605 × g for 2 h. The ultracentrifugation for each of the starting materials was performed at 3 different temperatures: 4°C, 20°C, and 37°C. The ultracentrifugation supernatants were collected to represent the aqueous phase around the casein micelle in MCC solutions. The supernatants were analyzed by Kjeldahl to determine the crude protein, casein, and casein as a percentage of crude protein content, and by sodium dodecyl sulfate PAGE to determine the composition of the individual proteins. Most of the proteins in MCC supernatant (about 45%) were casein proteolysis products. The remaining proteins in the MCC supernatant consisted of a combination of intact αS-, β-, and κ-caseins (about 40%) and serum proteins (14-18%). Concentrations of αS-casein and β-casein in the supernatant increased with decreasing temperature, especially at higher protein concentrations. Temperature and interaction between temperature and protein explained about 80% of the variation in concentration of supernatant αS- and β-caseins. Concentration of supernatant κ-casein, casein proteolysis products, and serum protein increased with increasing MCC protein concentration, and MCC protein concentration explained most of the variation in supernatant κ-casein, casein proteolysis products, and serum protein concentrations. Predicted MCC apparent viscosity was positively associated with the dissociation of αS- and β-caseins. Optimal beverage viscosity could be achieved by controlling the dissociation of these proteins in MCC.
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Affiliation(s)
- Joice Pranata
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Marshall Dunn
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing and Nutritional Sciences, North Carolina State University, Raleigh, NC 27695
| | - David M Barbano
- Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
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2
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Wu Q, Ong L, Chen GQ, Varshney S, Hanssen E, Kentish SE, Gras SL. The effect of calcium removal from skim milk by ion exchange on the properties of the ultrafiltration retentate. Food Res Int 2023; 173:113305. [PMID: 37803619 DOI: 10.1016/j.foodres.2023.113305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/17/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
New processes are needed to produce concentrated milk feedstocks with tailored calcium content, due to the direct link between calcium concentration and final product texture and functionality. Skim milk treatment with cation exchange resin 1% (w/v) or 2% (w/v) prior to ultrafiltration to a volumetric concentration factor (VCF) of 2.5 or 5 successfully decreased the calcium concentration by 20-30% and produced concentrates with solids content at ∼22-24 g 100 g-1 at a VCF of 5. Calcium reduction partially solubilized the casein micelles, increasing the concentration of soluble protein and individual caseins, leading to decreased turbidity but increased protein hydration and hydrophobicity. Decalcification (2% (w/v) resin treatment) reduced thermal stability, significantly decreasing the denaturation temperature of α-lactalbumin and β-lactoglobulin in the milk by ∼3 °C and ∼1 °C respectively. Filtration was also altered, reducing permeation flux and the gel concentration and increased filtration time. When combined, calcium reduction and filtration altered functional properties including soluble calcium, soluble protein and sedimentable solids, with increased milk protein hydration also contributing to increased viscosity. This study provides a route to produce calcium-reduced milk concentrates with potential for use in retentate-based dairy products with tailored functionality.
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Affiliation(s)
- Qihui Wu
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Lydia Ong
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - George Q Chen
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Swati Varshney
- Mass Spectrometry and Proteomics Facility, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Eric Hanssen
- Ian Holmes Imaging Centre and ARC Centre for Cryo Electron Microscopy of Membrane Proteins, The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria, 3010, Australia; Department of Biochemistry and Pharmacology, The University of Melbourne, Parkville, Victoria, 3010, Australia
| | - Sandra E Kentish
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sally L Gras
- Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia; The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Victoria 3010, Australia.
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3
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Wang Y, Cui X, Li Y, Wang S, Yan G, Zhang L, Li Y. Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion. Foods 2023; 12:foods12101976. [PMID: 37238793 DOI: 10.3390/foods12101976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/05/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value increased from 6.5 to 7.0 and were optimal within the pH of 6.8~7.0, while the concentration of free calcium ions (Ca2+) was 2.94~3.22 mM. With the pH subsequently fixed at 6.8 and 7.0, when the addition of CaCl2 was increased to 2.00 mM (free Ca2+ strength > 4.11 mM), stability and aeration characteristics reduced significantly, including the flocculation of fat globules, an increase in particle size, and a decrease in the zeta potential and viscosity of the O/W emulsion, all leading to an increase in interfacial protein mass and decreased overrun and foam firmness. Overall, the results indicated that pH changes and CaCl2 addition significantly influenced the stability and aeration characteristics of dairy emulsions, by influencing free Ca2+ strength, which is an important factor in determining the quality of dairy emulsions.
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Affiliation(s)
- Yunna Wang
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xin Cui
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Shiran Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Guosen Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yan Li
- Beijing Engineering and Technology Research Centre of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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4
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Garcia A, Alting A, Huppertz T. Disruption of casein micelles by calcium sequestering salts: from observations to mechanistic insights. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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5
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Wang K, Liu D, Tao X, Zhang J, Huppertz T, Regenstein JM, Liu X, Zhou P. Decalcification strongly affects in vitro gastrointestinal digestion of bovine casein micelles under infant, adult and elderly conditions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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6
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Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Singh R, Rathod G, Meletharayil G, Kapoor R, Sankarlal V, Amamcharla J. Invited review: Shelf-stable dairy protein beverages—Scientific and technological aspects. J Dairy Sci 2022; 105:9327-9346. [DOI: 10.3168/jds.2022-22208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Accepted: 07/18/2022] [Indexed: 11/17/2022]
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8
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Xiao H, Yu J, Song L, Hu M, Guo H, Xue Y, Xue C. Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes. Food Res Int 2022; 162:111965. [DOI: 10.1016/j.foodres.2022.111965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 11/29/2022]
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9
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Impact of variation in calcium level on the technofunctional properties of milk protein concentrate. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Calcium-Reduced Micellar Casein Concentrate-Physicochemical Properties of Powders and Functional Properties of the Dispersions. Foods 2022; 11:foods11101377. [PMID: 35626947 PMCID: PMC9141348 DOI: 10.3390/foods11101377] [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: 03/01/2022] [Revised: 04/25/2022] [Accepted: 05/06/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed to examine the physicochemical properties of 30% calcium (Ca)-reduced micellar casein 80% protein powders (RC-MCC) and the functional properties of the resultant dispersions. The calcium reduction in the micellar casein (MCC) powder was achieved by subjecting the liquid micellular casein obtained from the microfiltration of pasteurized skim milk to carbon dioxide (CO2) treatment before and during ultrafiltration. The CO2 injection was controlled to obtain a 0 and 30% reduction in calcium in the C-MCC (control) and RC-MCC powders, respectively. The MCC powders were tested for physicochemical properties such as chemical composition, particle size distribution, and bulk density. The MCC powders were reconstituted in deionized water to test the functional properties of the dispersions, i.e., solubility, viscosity, heat stability, emulsifying capacity, emulsion stability, foam capacity, and foam stability. The CO2 injection did not result in any significant differences in the composition except mineral contents, particularly calcium. The particle size and bulk density of RC-MCC powders were significantly (p < 0.05) lower than control powders. The RC-MCC powder dispersions showed increased heat stability compared to control, whereas no significant changes in viscosity and emulsification capacity were observed between the two dispersions. However, the emulsion stability and foam stability of RC-MCC dispersions were significantly lower than C-MCC dispersions. This study showed that by utilizing a novel microfiltration−CO2 injection−ultrafiltration process, 30% calcium-reduced MCC powder was commercially feasible. This research also provides a detailed understanding of the effect of calcium reduction on the functional properties of resultant MCC dispersions. It showed that calcium reduction could improve the solubility of the powders and heat stability and foam capacity of the dispersions.
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11
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Srinivasan A, Gayathri G, Muthupandi M, Rajasekar K, Ameen KB, Pandaram P, Ramasubbu A. Eco-benign Synthesis, Characterization of CdS-QDs/Casein Bionanocomposite Towards Anti-microbial, Anti-hemolytic and Cytotoxicity in A549 & MCF-7 Cells. J CLUST SCI 2022. [DOI: 10.1007/s10876-022-02253-2] [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]
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12
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Babu K, Amamcharla J. Application of micro- and nano-bubbles in spray drying of milk protein concentrates. J Dairy Sci 2022; 105:3911-3925. [DOI: 10.3168/jds.2021-21341] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Accepted: 01/21/2022] [Indexed: 11/19/2022]
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13
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Inhibition of biofilm formation of Geobacillus stearothermophilus in calcium-reduced milk protein formulation is associated with calcium, sodium and bacteria growth history: A preliminary study. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Khalesi M, FitzGerald RJ. Impact of total calcium in milk protein concentrate on its interaction with the aqueous phase. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.128068] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Effects of quantity and source of calcium on the behavior of goat milk after heating and acidification. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Zhang R, Luo L, Yang Z, Ashokkumar M, Hemar Y. Formation by high power ultrasound of aggregated emulsions stabilised with milk protein concentrate (MPC70). ULTRASONICS SONOCHEMISTRY 2021; 81:105852. [PMID: 34875554 PMCID: PMC8651996 DOI: 10.1016/j.ultsonch.2021.105852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/18/2021] [Accepted: 11/25/2021] [Indexed: 06/13/2023]
Abstract
In this work, oil-in-water emulsions stabilised by milk protein concentrate (MPC70) were investigated. The MPC70 concentration was kept constant at 5% (close to the protein content found in skim milk) and the oil volume fraction was varied from 20 to 65%. Sonication was performed at 20 kHz and at a constant power of 14.4 W for a total emulsion volume of 10 mL. Under certain oil concentration (≥35%) and sonication times (≥3s) the emulsion aggregated and formed high-viscosity pseudo plastic materials. However, the viscosity behaviour of the emulsion made with 35% oil reverted to that of a liquid if sonicated for longer times (≥15 s). Confocal laser scanning microscopy showed clearly that the oil droplets are aggregated under the sonication conditions and oil concentrations indicated above. An attempt to explain this behaviour through a simple model based on the bridging of oil droplets by the MPC70 particles and, taking into account the oil droplet and MPC70 particle sizes as well as the oil volume fraction, was made. The model fails to describe in details the aggregation behaviour of these emulsions, likely due to the inhomogeneous protein layer, where both free caseins and casein micelles are adsorbed, and to the packing of the oil droplets at concentrations ≤55%. Nonetheless, this work demonstrates the potential of ultrasound processing for the formation of dairy emulsions with tailored textures.
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Affiliation(s)
- Ruijia Zhang
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand
| | - Lan Luo
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand
| | - Zhi Yang
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand.
| | | | - Yacine Hemar
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China.
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17
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Barone G, Yazdi SR, Lillevang SK, Ahrné L. Calcium: A comprehensive review on quantification, interaction with milk proteins and implications for processing of dairy products. Compr Rev Food Sci Food Saf 2021; 20:5616-5640. [PMID: 34622552 DOI: 10.1111/1541-4337.12844] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/01/2021] [Accepted: 09/02/2021] [Indexed: 12/22/2022]
Abstract
Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences the texture and taste of dairy products and their processability. In bovine milk, Ca is presented in several speciation forms, such as complexed with other milk components or free as ionic calcium while being distributed between colloidal and serum phases of milk. Partitioning of Ca between these phases is highly dynamic and influenced by factors, such as temperature, ionic strength, pH, and milk composition. Processing steps used during the manufacture of dairy products, such as preconditioning, concentration, acidification, salting, cooling, and heating, all contribute to modify Ca speciation and partition, thereby influencing product functionality, product yield, and fouling of equipment. This review aims to provide a comprehensive understanding of the influence of Ca partition on dairy products properties to support the development of kinetics models to reduce product losses and develop added-value products with improved functionality. To achieve this objective, approaches to separate milk phases, analytical approaches to determine Ca partition and speciation, the role of Ca on protein-protein interactions, and their influence on processing of dairy products are discussed.
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Affiliation(s)
- Giovanni Barone
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
| | | | | | - Lilia Ahrné
- Department of Food Science, Ingredients and Dairy Technology, University of Copenhagen, Frederiksberg, Denmark
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18
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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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19
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Khalesi M, FitzGerald RJ. Insolubility in milk protein concentrates: potential causes and strategies to minimize its occurrence. Crit Rev Food Sci Nutr 2021; 62:6973-6989. [PMID: 33856251 DOI: 10.1080/10408398.2021.1908955] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Milk protein concentrates (MPCs), which are produced from skim milk following a series of manufacturing steps including pasteurization, membrane filtration, evaporation and spray drying, represent a relatively new category of dairy ingredients. MPC powders mainly comprise caseins and whey proteins in the same ratio of occurrence as in milk. While bovine MPCs have applications as an ingredient in several protein enriched food products, technofunctional concerns, e.g., reduced solubility and emulsification properties, especially after long-term storage, limit their widespread and consistent utilization in many food products. Changes in the surface and internal structure of MPC powder particles during manufacture and storage occur via casein-casein and casein-whey protein interactions and also via the formation of casein crosslinks in the presence of calcium ions which are associated with diminishment of MPCs functional properties. The aggregation of micellar caseins as a result of these interactions has been considered as the main cause of insolubility in MPCs. In addition, the occurrence of lactose-protein interactions as a result of the promotion of the Maillard reaction mainly during storage of MPC may lead to greater insolubility. This review focuses on the solubility of MPC with an emphasis on understanding the factors involved in its insolubility along with approaches which may be employed to overcome MPC insolubility. Several strategies have been developed based on manipulation of the manufacturing process, along with composition, physical, chemical and enzymatic modifications to overcome MPC insolubility. Despite many advances, dairy ingredient manufacturers are still investigating technical solutions to resolve the insolubility issues associated with the large-scale manufacture of MPC.
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20
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Wu S, Cronin K, Fitzpatrick J, Miao S. Updating insights into the rehydration of dairy-based powder and the achievement of functionality. Crit Rev Food Sci Nutr 2021; 62:6664-6681. [PMID: 33792423 DOI: 10.1080/10408398.2021.1904203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Dairy-based powder had considerable development in the recent decade. Meanwhile, the increased variety of dairy-based powder led to the complex difficulties of rehydrating dairy-based powder, which could be the poor wetting or dissolution of powder. To solve these various difficulties, previous studies investigated the rehydration of powder by mechanical and chemical methods on facilitating rehydration, while strategies were designed to improve the rate-limiting rehydration steps of different powder. In this review, special emphasis is paid to the surface and structure of the dairy-based powder, which was accountable for understanding rehydration and the rate-limiting step. Besides, the advantage and disadvantage of methods employed in rehydration were described and compared. The achievement of the powder functionality was finally discussed and correlated with the rehydration methods. It was found that the surface and structure of dairy-based powder were decided by the components and production of powder. Post-drying methods like agglomeration and coating can tailor the surface and structure of powder afterwards to obtain better rehydration. The merit of the mechanical method is that it can be applied to rehydrate dairy-based powder without any addition of chemicals. Regarding chemical methods, calcium chelation is proved to be an effective chemical in rehydration casein-based powder.
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Affiliation(s)
- Shaozong Wu
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland.,Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Kevin Cronin
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - John Fitzpatrick
- Process & Chemical Engineering, School of Engineering, University College Cork, Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Co. Cork, Ireland
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21
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Wu S, Lin D, Fitzpatrick J, Cronin K, Miao S. Influence of acidification or alkalization followed by neutralization on dissolution and acid gelation ability of MPI. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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22
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Murayama D, Zhu Y, Ikeda S. Correlations between the solubility and surface characteristics of milk protein concentrate powder particles. J Dairy Sci 2021; 104:3916-3926. [PMID: 33612211 DOI: 10.3168/jds.2020-18311] [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: 02/04/2020] [Accepted: 12/02/2020] [Indexed: 11/19/2022]
Abstract
The solubility of high-protein milk protein concentrate (MPC) may decrease significantly during storage, particularly at relatively high temperatures and humidity. The objective of this study was to seek correlations between the solubility loss of MPC during storage and various surface characteristics determined on the basis of simultaneous nanoscale topographical imaging and nanomechanical mapping of MPC particle surfaces using atomic force microscopy. A control MPC and a calcium-depleted MPC were stored at 45°C and 66% relative humidity for up to 60 d. The solubility of the control MPC was 56% at the beginning of the storage and gradually decreased to 10% at the end of the 60-d storage. The calcium-depleted MPC exhibited more rapid decreases from almost 100% at the beginning of the storage to 18% after storage for 45 d, after which we observed no significant difference in solubility between the control and calcium-depleted MPC. Averaged or root mean squared roughness values calculated using topographical images were found to have no correlation with the solubility. Deformation, Derjaguin-Muller-Toropov modulus, and adhesion images revealed the presence of individual casein micelles and larger clusters of aggregated casein micelles at MPC particle surfaces, whereas we observed no correlation between the solubility and averaged values of these nanomechanical properties. Furthermore, Derjaguin-Muller-Toropov modulus and adhesion images showed that the peripheral edges of individual casein micelles and their clusters had significantly higher values of the corresponding nanomechanical properties than other regions in the images, indicating the occurrence of the fusion of casein micelles. The surface area coverage or the percent area of the fused regions in an image revealed significant negative linear correlations with the solubility for both the control and calcium-depleted MPC. The present results support the hypothesis that the fusion of casein micelles at MPC powder particle surfaces is a causative factor for the solubility loss of MPC during storage and in turn suggest that the solubility loss may be alleviated by inhibiting the formation of a crust or skin on powder particle surfaces.
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Affiliation(s)
- Daiki Murayama
- Department of Food Science, University of Wisconsin, Madison 53706
| | - Ying Zhu
- Department of Food Science, University of Wisconsin, Madison 53706
| | - Shinya Ikeda
- Department of Food Science, University of Wisconsin, Madison 53706.
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23
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Wu S, Fitzpatrick J, Cronin K, Miao S. Effects of calcium chelation on the neutralization of milk protein isolate and casein micelle reassembling. Food Chem 2020; 332:127440. [DOI: 10.1016/j.foodchem.2020.127440] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 06/18/2020] [Accepted: 06/26/2020] [Indexed: 01/03/2023]
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24
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Wu S, Li G, Xue Y, Ashokkumar M, Zhao H, Liu D, Zhou P, Sun Y, Hemar Y. Solubilisation of micellar casein powders by high-power ultrasound. ULTRASONICS SONOCHEMISTRY 2020; 67:105131. [PMID: 32339869 DOI: 10.1016/j.ultsonch.2020.105131] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/11/2020] [Accepted: 04/13/2020] [Indexed: 06/11/2023]
Abstract
High protein milk ingredients, such as micellar casein powder (MCP), exhibit poor solubility upon reconstitution in water, particularly after long-time storage. In this study, ultrasonication (20 kHz, power density of 0.75 W/ml) was used to improve the solubility of aged MCP powders. For all the MCP powders (concentration varying from 0.5 to 5%, and storage of MCP at 50 °C for up to 10 days) it was found that short time ultrasonication (2.5 min) reduced the size of the protein particles from >30 μm to ∼0.1 μm, as measured by light scattering. This resulted in an improvement of solubility (>95%) for all the MCP powders. Cryo-electron microscopy and small x-ray angle scattering showed that the MCP powders dissolved into particles with morphologies and internal structure similar to native casein micelles in bovine milk. SDS-PAGE and RP-HLPC showed that ultrasonication did not affect the molecular weight of the individual casein molecules. Compared to overhead stirring using a 4-blade stirrer, ultrasonication required less than 10 times the drawn electrical energy density to achieve a particle size 10 times smaller.
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Affiliation(s)
- Sinong Wu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Guantian Li
- School of Chemical Sciences, The University of Auckland, New Zealand
| | - Yu Xue
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | | | - Haibo Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yang Sun
- School of Food Science and Technology, and School of Chemical Engineering, Hubei University of Arts and Science, Hubei, Xiangyang 441053, China
| | - Yacine Hemar
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
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Nogueira MH, Ben-Harb S, Schmutz M, Doumert B, Nasser S, Derensy A, Karoui R, Delaplace G, Peixoto PP. Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105778] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage. Food Chem 2020; 308:125576. [DOI: 10.1016/j.foodchem.2019.125576] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 08/19/2019] [Accepted: 09/22/2019] [Indexed: 11/22/2022]
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27
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Hu X, Zhang X, Chen D, Li N, Hemar Y, Yu B, Tang S, Sun Y. How much can we trust polysorbates as food protein stabilizers - The case of bovine casein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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28
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Zhang Y, Li Y, Wang P, Liang Q, Zhang Y, Ren F. The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Li J, Wu Y, Lu N, Liu D, Regenstein JM, Zhou P. Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100424] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Pandalaneni K, Bhanduriya K, Amamcharla J, Marella C, Metzger L. Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Storage stability. J Dairy Sci 2019; 102:155-163. [DOI: 10.3168/jds.2018-15239] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Accepted: 09/21/2018] [Indexed: 11/19/2022]
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31
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Pandalaneni K, Amamcharla J, Marella C, Metzger L. Influence of milk protein concentrates with modified calcium content on enteral dairy beverage formulations: Physicochemical properties. J Dairy Sci 2018; 101:9714-9724. [DOI: 10.3168/jds.2018-14781] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Accepted: 07/10/2018] [Indexed: 11/19/2022]
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32
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Wang H, Wang Y, Yuan D, Cao J, Chen L, Li Y, Zhang L. Effect of gelling temperature and calcium chloride concentration on rheological and microstructural properties of acid‐induced gels of milk protein concentrates. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13719] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hong Wang
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
| | - Yunna Wang
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
| | - Dongdong Yuan
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University, Haidian District Beijing China
| | - Jialu Cao
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
| | - Liankun Chen
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
| | - Yan Li
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University, Haidian District Beijing China
| | - Liebing Zhang
- College of Food Science and Nutritional Engineering China Agricultural University, Haidian District Beijing China
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33
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Sun Y, Zhang J, Wang H, Wang T, Cheng H, Yu B, Oliveira CL. Sulfate dodecyl sodium-induced stability of a model intrinsically disordered protein, bovine casein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.043] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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34
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Meng X, Ge H, Ye Q, Peng L, Wang Z, Jiang L. Efficient and Response Surface Optimized Aqueous Enzymatic Extraction of Camellia oleifera
(Tea Seed) Oil Facilitated by Concurrent Calcium Chloride Addition. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Xianghe Meng
- Ocean College; Zhejiang University of Technology; No. 18, Chaowang Road, Xiacheng District, Hangzhou 310018 China
| | - Hangli Ge
- Ocean College; Zhejiang University of Technology; No. 18, Chaowang Road, Xiacheng District, Hangzhou 310018 China
| | - Qin Ye
- Ocean College; Zhejiang University of Technology; No. 18, Chaowang Road, Xiacheng District, Hangzhou 310018 China
| | - Li Peng
- Ocean College; Zhejiang University of Technology; No. 18, Chaowang Road, Xiacheng District, Hangzhou 310018 China
| | - Zhongjiang Wang
- College of Food Science; Northeast Agricultural University; Harbin 150038 China
| | - Lianzhou Jiang
- College of Food Science; Northeast Agricultural University; Harbin 150038 China
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STUDY OF INFLUENCE OF CALCIUM CONTENT IN MILK ON QUALITY INDICATORS OF COTTAGE CHEESE. EUREKA: LIFE SCIENCES 2017. [DOI: 10.21303/2504-5695.2017.00510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other factors, the important role in milk clotting belongs to calcium, which role is in binding of free OH-groups of phosphoric acid of casein micelles. As a result of the aforesaid, their negative charge and colloid stability decrease with further hydrophilicity decrease with further aggregation of casein molecules. It was established, that the excessive content of calcium in milk is negative that is manifested in formation of the dry and brittle consistence of sour milk cheese. There was offered the way of calcium content regulation in milk by its decalcification using the natural sorbent of sodium alginate. Regulation of the milk salt system, especially, the calcium content as an initial raw material for producing sour milk cheese by the change of the content and condition of calcium allowed to correct parameters of the process of sour milk cheese making and its functional-technological properties, especially, moisture-keeping ability, form stability and other. It was established, that the decrease of the calcium content in milk provides getting sour milk cheese with the soft, easily smearing consistence, without whey separation. The obtained data on the characteristic of organoleptic indicators fully correlate with studies of the microstructure and dispersity of sour milk cheese. It was determined, that milk decalcification results in raising dispersity of sour milk cheese at the synchronous increase of the percent content of protein particles with minimal size characteristics in the system. It was elucidated, that the microstructure of studied samples consists of protein grains of the same form, evenly distributed by the whole volume. Based on the obtained experimental data, there were corrected parameters of the technological process of sour milk cheese production. There were elaborated ways of formation of the culinary products assortment on the base of sour milk cheese, produced of decalcified milk.
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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.
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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.
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38
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Lazzaro F, Saint-Jalmes A, Violleau F, Lopez C, Gaucher-Delmas M, Madec MN, Beaucher E, Gaucheron F. Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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