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Zhang W, Zheng S, Zhu H, Lu J, Zhang Y, Hettinga K, Pang X, Lyu J, Zhang S. Effects of protein genetic variants on their phosphorylation levels, milk composition, milk proteome, and milk coagulation ability in Chinese Holstein bovine milk. Int J Biol Macromol 2024; 262:129844. [PMID: 38316325 DOI: 10.1016/j.ijbiomac.2024.129844] [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: 07/21/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/07/2024]
Abstract
Milk samples were collected from 3625 Chinese Holstein cows to assess the effects of κ-casein (κ-CN) and β-lactoglobulin (β-LG) genetic variants on its milk coagulation properties. The results show that Chinese Holstein cows have a higher frequency of the κ-CN AA and AB variants, and β-LG of the AB and AA variants. Of these, κ-CN B variants, the β-LG AA and BB variants were more frequent in milk showing good coagulation. The effects of the genetic variants on milk composition, milk proteome, and protein phosphorylation sites were studied. The results showed that higher concentrations of protein and dry matter were found in κ-CN BE variant. Moreover, large variations in milk proteome among different κ-CN and β-LG variants were observed. Highly phosphorylated for κ-CN, especially Ser97, was observed in cows with the κ-CN BE variant, but no effect of β-LG variants on phosphorylation site was found. Of the various factors examined, variation of κ-CN phosphorylation sites Ser97 may be the most important in affecting casein structure and milk coagulation ability. Some milk protein contents were found to be negative factors for milk coagulation. In summary, this study showed that κ-CN genetic variants contained different milk compositions and phosphorylation site Ser97 influenced milk coagulation.
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Affiliation(s)
- Wenyuan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Research Group of Postharvest Technology, State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beiing 100081, China
| | - Sifan Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; YanTai Nanshan University, Yantai, China
| | - Huiquan Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center for Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yumeng Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Xiaoyang Pang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiaping Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
| | - Shuwen Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China.
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Kayihura JF. Extent of κ-casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches. Food Sci Nutr 2024; 12:1399-1412. [PMID: 38455171 PMCID: PMC10916671 DOI: 10.1002/fsn3.3868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/08/2023] [Accepted: 11/13/2023] [Indexed: 03/09/2024] Open
Abstract
Renneting is an enzymatic process that turns milk into curd which is then transformed into cheese. Rennet-induced coagulation of caseins (CNs) is the critical step during this process and the key is the primary hydrolysis of κ-CN's Phe105-Met106 bond by chymosin. This article comprehensively reviews the existing data on the extent/degree of κ-CN hydrolysis during renneting of bovine milk and critically evaluates its determination methods. The data show that under normal cheese-making conditions, milk gelation occurs at a degree of κ-CN hydrolysis <80%, which varies due to several factors including analytical and estimation approaches. The common approach involves isolating the macropeptides released, by precipitating whey proteins and residual CN in 1%-12% trichloroacetic acid (TCA), then assuming that the maximum amount obtained is 100% κ-CN hydrolysis. The drawback is that the estimated degree of κ-CN hydrolysis may be higher than the actual value as TCA partially precipitates the macropeptide fractions. Moreover, macropeptide isolation seems unnecessary based on current advances in chromatographic and electrophoretic techniques. The present work proposes a simple mass balance-based approach that will provide accurate estimates in future studies. The accuracy of measuring the degree of κ-CN hydrolysis has implications on the precision of the data in relation to its partitioning (% distribution between the curd and whey) which is essential for improving whey quality.
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Affiliation(s)
- Joseph F. Kayihura
- Advanced Food Systems Research Unit, Institute for Sustainable Industries and Liveable Cities, College of Health and BiomedicineVictoria UniversityMelbourneVictoriaAustralia
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3
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Molecular details of the formation of soluble aggregates during ultrafiltration or microfiltration combined with diafiltration of skim milk. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107244] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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Warncke M, Kulozik U. Functionality of MC88- and MPC85-Enriched Skim Milk: Impact of Shear Conditions in Rotor/Stator Systems and High-Pressure Homogenizers on Powder Solubility and Rennet Gelation Behavior. Foods 2021; 10:foods10061361. [PMID: 34208341 PMCID: PMC8231227 DOI: 10.3390/foods10061361] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 06/08/2021] [Accepted: 06/10/2021] [Indexed: 11/16/2022] Open
Abstract
Milk protein concentrate (MPC) and micellar casein (MC) powders are commonly used to increase the protein concentration of cheese milk. However, highly-concentrated milk protein powders are challenging in terms of solubility. The research question was whether and how incompletely dissolved agglomerates affect the protein functionality in terms of rennet gelation behavior. For the experiments, skim milk was enriched with either MC88 or MPC85 to a casein concentration of 4.5% (w/w) and sheared on a laboratory and pilot scale in rotor/stator systems (colloid mill and shear pump, respectively) and high-pressure homogenizers. The assessment criteria were on the one hand particle sizes as a function of shear rate, and on the other hand, the rennet gelation properties meaning gelling time, gel strength, structure loss upon deformation, and serum loss. Furthermore, the casein, whey protein, and casein macropeptide (CMP) recovery in the sweet whey was determined to evaluate the shear-, and hence, the particle size-dependent protein accessibility. We showed that insufficient powder rehydration prolongs the rennet gelation time, leading to softer, weaker gels, and to lower amounts of CMP and whey protein in the sweet whey.
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Zhang Y, Ren F, Wang P, Liang Q, Peng Y, Song L, Wen P. The influence of yak casein micelle size on rennet-induced coagulation properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:327-333. [PMID: 32629541 DOI: 10.1002/jsfa.10647] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 05/24/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Yak milk formed stronger rennet-induced gels if the milk contained smalled casein micelles and a higher concentration of calcium. Also casein gels could formed after a shorter incubation time if the milk contained smalled casein micelles. The objective of this study was to estimate the importance of yak casein micelle size on rennet-induced coagulation properties. RESULTS Three fractions of different-sized, undamaged casein micelles (Ф112.17 ± 0.83 nm, Ф207.13 ± 0.59 nm and Ф269.37 ± 2.89 nm) were obtained by ultracentrifugation. The smallest casein micelles had the highest concentrations of calcium (803.21 ± 8.49 mM), phosphate (445.52 ± 10.66 mM), and κ-casein/total casein (19.45%). Rheological analyses determined the optimal gelation times of small, medium, and large casein micelles to be 9.5 ± 0.5, 10.8 ± 0.5, and 13.3 ± 0.2 min, respectively. Higher κ-casein concentration in the small casein micelles appeared to facilitate their shorter incubation time. Both the faster caseinomacropeptide (CMP) release rate and rennet-induced aggregation rate of small casein micelles contributed to a faster change in turbidity. Furthermore, small casein micelles had the highest elastic modulus (G', 73.21 ± 4.5 Pa) 60 min after the addition of rennet. This was consistent with micro-photographs, which showed that small casein micelles could form a more homogeneous gel, which had smaller pore sizes. Trial cheese manufacture verified that yak cheese containing small casein micelles, formed curd faster and the cheese had higher texture profile analysis (TPA) values for hardness, cohesiveness, and springiness. CONCLUSION This is important information for the optimization of yak cheese industrial production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Fazheng Ren
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Pengjie Wang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qi Liang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yun Peng
- Treasure of Plateau Yak Dairy Co., Ltd, Lhasa, China
| | - Li Song
- Gansu Hualing Biotechnology Research Center, Lanzhou, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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6
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Impact of temperature and high pressure homogenization on the solubility and rheological behavior of reconstituted dairy powders of different composition. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.08.039] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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Zhao Z, Corredig M. Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions. Food Chem 2020; 316:126199. [PMID: 32036175 DOI: 10.1016/j.foodchem.2020.126199] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 11/30/2019] [Accepted: 01/10/2020] [Indexed: 11/19/2022]
Affiliation(s)
- Zhengtao Zhao
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.
| | - Milena Corredig
- Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada; iFOOD Center for Innovative Food, Department of Food Science Aarhus University, Blichers Alle, 20, Postboks 50, 8830 Tjele, Denmark.
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8
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Diafiltration affects the gelation properties of concentrated casein micelle suspensions obtained by filtration. J DAIRY RES 2020; 87:248-254. [PMID: 32406367 DOI: 10.1017/s0022029920000345] [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: 11/07/2022]
Abstract
Using membrane filtration it is possible to selectively concentrate proteins and, in the case of microfiltration, concentrate casein micelles. During filtration, water is often added and this practice, called diafiltration, causes further release of permeable components and maintains filtration efficiency. Filtration causes changes in composition of the protein as well as the soluble phase, including soluble calcium, which is a critical factor controlling the gelation properties of the casein micelles in milk. It was hypothesized that concentrates obtained using membrane filtration with or without diafiltration would have different gelation behavior. To test this hypothesis, two concentrates of similar casein micelle volume fraction were prepared, using spiral wound polymeric microfiltration membranes with a 800 kDa molecular weight cutoff, with or without diafiltration. The concentrates showed a gelation behavior comparable to that of skim milk, with a similar gelation time and with a higher firmness, due to the higher number of protein linkages in the network. In contrast, the hydrolysis of κ-casein by chymosin and casein aggregation were inhibited in diafiltered casein micelle suspensions. When the concentrates were recombined with the original skim milk to a final concentration of 5% protein, which re-established a similar soluble phase composition, differences in gelation behavior were no longer observed: both treatments showed similar gelation time and gel firmness. These results confirmed that membrane filtration can result in concentrates with different functionality, and that ionic environmental conditions are critical to the aggregation behavior of casein micelles. This is of particular significance in industrial settings where these fractions are used as a way to standardize proteins in cheese making.
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Tsuda H, Nishihara A, Kurihara K, Morimasa K. Characterisation of Milk Clotting Properties of Latex from Japanese Milkweed ( Metaplexis japonica). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Harutoshi Tsuda
- Faculty of Agriculture and Life Science, Hirosaki University
| | - Asuka Nishihara
- Faculty of Life and Environmental Sciences, Prefectural University of Hiroshima
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Corredig M, Nair PK, Li Y, Eshpari H, Zhao Z. Invited review: Understanding the behavior of caseins in milk concentrates. J Dairy Sci 2019; 102:4772-4782. [DOI: 10.3168/jds.2018-15943] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Accepted: 02/07/2019] [Indexed: 01/16/2023]
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11
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Fan F, Liu M, Shi P, Xu X, Lu W, Wang Z, Du M. Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates. Food Sci Nutr 2018; 6:1196-1203. [PMID: 30065820 PMCID: PMC6060896 DOI: 10.1002/fsn3.657] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 03/23/2018] [Accepted: 03/26/2018] [Indexed: 11/25/2022] Open
Abstract
Milk protein concentrate (MPC) is a widely used material in the food industry. However, despite its widespread use, the mechanism underlying the decreased solubility of MPC that occurs during storage has not yet been clarified. In this study, the solubility changes, protein cross-linking, and Maillard reaction and the relationships between them were investigated in modified MPC powders (MMPC) containing different concentrations of protein and/or lactose stored at 50°C for 15-45 days. The results demonstrated that both the protein and lactose contents affected solubility. The proteins interacted through hydrogen bonding, disulfide bonding, hydrophobic interactions, and nondisulphide covalent bonding, which led to cross-linking. The Maillard reaction promoted protein cross-linking and was in turn influenced by protein cross-linking. The Maillard reaction was slower when the degree of protein cross-linking was greater. These results improve our understanding of the mechanism leading to poor solubility of MPC powders during storage.
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Affiliation(s)
- Fengjiao Fan
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Meng Liu
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Pujie Shi
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Xianbing Xu
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Weihong Lu
- Department of Food Science and EngineeringHarbin Institute of TechnologyHarbinChina
| | - Zhenyu Wang
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
| | - Ming Du
- School of Food Science and TechnologyNational Engineering Research Center of SeafoodDalian Polytechnic UniversityDalianChina
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12
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Lin Y, Kelly AL, O'Mahony JA, Guinee TP. Effects of milk heat treatment and solvent composition on physicochemical and selected functional characteristics of milk protein concentrate. J Dairy Sci 2018; 101:6799-6813. [PMID: 29803416 DOI: 10.3168/jds.2017-14300] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 04/13/2018] [Indexed: 11/19/2022]
Abstract
Milk protein concentrate (MPC) powders (∼81% protein) were made from skim milk that was heat treated at 72°C for 15 s (LHMPC) or 85°C for 30 s (MHMPC). The MPC powder was manufactured by ultrafiltration and diafiltration of skim milk at 50°C followed by spray drying. The MPC dispersions (4.02% true protein) were prepared by reconstituting the LHMPC and MHMPC powders in distilled water (LHMPCw and MHMPCw, respectively) or milk permeate (LHMPCp and MHMPCp, respectively). Increasing milk heat treatment increased the level of whey protein denaturation (from ∼5 to 47% of total whey protein) and reduced the concentrations of serum protein, serum calcium, and ionic calcium. These changes were paralleled by impaired rennet-induced coagulability of the MHMPCw and MHMPCp dispersions and a reduction in the pH of maximum heat stability of MHMPCp from pH 6.9 to 6.8. For both the LHMPC and MHMPC dispersions, the use of permeate instead of water enhanced ethanol stability at pH 6.6 to 7.0, impaired rennet gelation, and changed the heat coagulation time and pH profile from type A to type B. Increasing the severity of milk heat treatment during MPC manufacture and the use of permeate instead of water led to significant reductions in the viscosity of stirred yogurt prepared by starter-induced acidification of the MPC dispersions. The current study clearly highlights how the functionality of protein dispersions prepared by reconstitution of high-protein MPC powders may be modulated by the heat treatment of the skim milk during manufacture of the MPC and the composition of the solvent used for reconstitution.
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Affiliation(s)
- Yingchen Lin
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland, T12 Y337
| | - Timothy P Guinee
- Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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13
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Thermal stability of reconstituted milk protein concentrates: Effect of partial calcium depletion during membrane filtration. Food Res Int 2017; 102:409-418. [DOI: 10.1016/j.foodres.2017.07.058] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 07/23/2017] [Accepted: 07/26/2017] [Indexed: 11/21/2022]
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14
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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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15
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Leite Júnior BRDC, Tribst AAL, Cristianini M. Comparative study among rheological, near-infrared light backscattering and confocal microscopy methodologies in enzymatic milk coagulation: Impact of different enzyme and protein concentrations. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.035] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.06.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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17
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18
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Perreault V, Turcotte O, Morin P, Pouliot Y, Britten M. Combined effect of denatured whey protein concentrate level and fat level in milk on rennet gel properties. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.11.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Changes in particle size, calcium and phosphate solubilization, and microstructure of rehydrated milk protein concentrates, prepared from partially acidified milk. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-015-0270-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Eshpari H, Jimenez-Flores R, Tong P, Corredig M. Partial calcium depletion during membrane filtration affects gelation of reconstituted milk protein concentrates. J Dairy Sci 2015; 98:8454-63. [DOI: 10.3168/jds.2015-9856] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2015] [Accepted: 08/22/2015] [Indexed: 11/19/2022]
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21
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Deeth HC, Lewis MJ. Practical consequences of calcium addition to and removal from milk and milk products. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12188] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hilton C Deeth
- School of Agriculture and Food Sciences The University of Queensland Brisbane Qld 4072 Australia
| | - Michael J Lewis
- Department of Food and Nutrition Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
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22
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Changes in the physico-chemical properties of casein micelles during ultrafiltration combined with diafiltration. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.037] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Liu DZ, Weeks MG, Dunstan DE, Martin GJ. Alterations to the composition of casein micelles and retentate serum during ultrafiltration of skim milk at 10 and 40 °C. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.10.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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