1
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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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2
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Bayrak M, Mata J, Conn C, Floury J, Logan A. Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion. Food Res Int 2023; 169:112810. [PMID: 37254386 DOI: 10.1016/j.foodres.2023.112810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/01/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
In recent years, small and ultra-small angle scattering techniques, collectively known as small angle scattering (SAS) have been used to study various food structures during the digestion process. These techniques play an important role in structural characterisation due to the non-destructive nature (especially when using neutrons), various in situ capabilities and a large length scale (of 1 nm to ∼20 μm) they cover. The application of these techniques in the structural characterisation of dairy products has expanded significantly in recent years. Casein, a major dairy protein, forms the basis of a wide range of gel structures at different length scales. These gel structures have been extensively researched utilising scattering techniques to obtain structural information at the nano and micron scale that complements electron and confocal microscopy. Especially, neutrons have provided opportunity to study these gels in their natural environment by using various in situ options. One such example is understanding changes in casein gel structures during digestion in the gastrointestinal tract, which is essential for designing personalised food structures for a wide range of food-related diseases and improve health outcomes. In this review, we present an overview of casein gels investigated using small angle and ultra-small angle scattering techniques. We also reviewed their digestion using newly built setups recently employed in various research. To gain a greater understanding of micro and nano-scale structural changes during digestion, such as the effect of digestive juices and mechanical breakdown on structure, new setups for semi-solid food materials are needed to be optimised.
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Affiliation(s)
- Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | - Jitendra Mata
- Australian Centre for Neutron Scattering, Australian Nuclear Science and Technology Organisation, Lucas Heights, NSW 2234, Australia.
| | - Charlotte Conn
- School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
| | | | - Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
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3
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Sekiguchi K, Tanimoto M, Fujii S. Mesoscopic Characterization of the Early Stage of the Glucono-δ-Lactone-Induced Gelation of Milk via Image Analysis Techniques. Gels 2023; 9:gels9030202. [PMID: 36975651 PMCID: PMC10048486 DOI: 10.3390/gels9030202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 03/03/2023] [Accepted: 03/04/2023] [Indexed: 03/09/2023] Open
Abstract
We provide a method for quantifying the kinetics of gelation in milk acidified with glucono-δ-lactone (GDL) using image analysis techniques, particle image velocimetry (PIV), differential variance analysis (DVA) and differential dynamic microscopy (DDM). The gelation of the milk acidified with GDL occurs through the aggregation and subsequent coagulation of the casein micelles as the pH approaches the isoelectric point of the caseins. The gelation of the acidified milk with GDL is an important step in the production of fermented dairy products. PIV qualitatively monitors the average mobility of fat globules during gelation. The gel point estimated by PIV is in good agreement with that obtained by rheological measurement. DVA and DDM methods reveal the relaxation behavior of fat globules during gelation. These two methods make it possible to calculate microscopic viscosity. We also extracted the mean square displacement (MSD) of the fat globules, without following their movement, using the DDM method. The MSD of fat globules shifts to sub-diffusive behavior as gelation progresses. The fat globules used as probes show the change in matrix viscoelasticity caused by the gelling of the casein micelles. Image analysis and rheology can be used complementarily to study the mesoscale dynamics of the milk gel.
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Affiliation(s)
- Kento Sekiguchi
- Department of Food and Life Sciences, Toyo University, 1-1-1, Izumino, Itakura, Oratown 374-0193, Gunma, Japan
| | - Morimasa Tanimoto
- Faculty of Health and Nutrition, Department of Food Sciences, Tokyo Seiei College, 1-4-6, Shinkoiwa, Katsushika, Tokyo 124-8530, Japan
| | - Shuji Fujii
- Department of Food and Life Sciences, Toyo University, 1-1-1, Izumino, Itakura, Oratown 374-0193, Gunma, Japan
- Correspondence: ; Tel.: +81-(0)276-82-9214
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4
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Coşkun Ö, Wiking L, Corredig M. Cold ultrafiltered or microfiltered milk retentates: A systematic comparison of the effects of compositional differences on their gelation functionality. J Dairy Sci 2023; 106:3123-3136. [PMID: 37002138 DOI: 10.3168/jds.2022-22497] [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: 07/08/2022] [Accepted: 11/23/2022] [Indexed: 03/31/2023]
Abstract
The colloidal stability of casein micelles suspensions prepared using ultrafiltration (UF) and microfiltration (MF) was studied by testing acid- and rennet-induced destabilization. Skim milk and 4× (based on volume reduction) concentrates were obtained by processing under similar conditions, at temperatures below 10°C. Concentrates were subjected to different levels of diafiltration (DF), resulting in samples with comparable casein volume fractions but different amounts of proteins and ions in the serum phase. The novelty of the work is the systematic comparison of MF and UF concentrates of similar history. More specifically, concentrates similar in ionic composition but with or without serum proteins were compared, to evaluate whether whey proteins and β-casein depletion from the micelles will play a role in the processing properties, or whether these are affected solely by the ionic balance. Microfiltered micelles' apparent diameter decreased by about 50 nm during the specific hydrolysis of κ-casein by chymosin, whereas those in skim milk control showed a decrease of about half that size. All concentrates subjected to extensive DF showed smaller hydrodynamic diameters, with reductions of ∼18 and 13 nm for MF and UF, respectively. Highly diafiltered UF retentates showed a delayed onset of rennet-induced gelation, due to low colloidal calcium, compared with other samples. Low-diafiltered samples showed weak storage modulus (∼1 Pa) after 60 min of onset of gelation. In addition, onset pH increased with diafiltration to ∼5.8 for UF and ∼6 for MF in high-diafiltered samples. These results clearly demonstrated that the functional properties of casein micelles change during membrane concentration, and this cannot be solely attributed to changes in ionic equilibrium.
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Affiliation(s)
- Özgenur Coşkun
- Department of Food Science, CiFood Multidisciplinary Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
| | - Lars Wiking
- Department of Food Science, CiFood Multidisciplinary Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Milena Corredig
- Department of Food Science, CiFood Multidisciplinary Center for Innovative Foods, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
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5
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Wang Y, Deng Y, Sun J, Cai W, Han X. The effect of extracellular protease secreted by
Pseudomonas fluorescens
W3
on the quality of
UHT
milk. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yu Wang
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Yingwang Deng
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Jialei Sun
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Wenjing Cai
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Xue Han
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
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6
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Yang M, Ye A, Yang Z, Everett DW, Gilbert EP, Singh H. Kinetics of pepsin-induced hydrolysis and the coagulation of milk proteins. J Dairy Sci 2022; 105:990-1003. [PMID: 34998540 DOI: 10.3168/jds.2021-21177] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 10/17/2021] [Indexed: 11/19/2022]
Abstract
Hydrolysis-induced coagulation of casein micelles by pepsin occurs during the digestion of milk. In this study, the effect of pH (6.7-5.3) and pepsin concentration (0.110-2.75 U/mL) on the hydrolysis of κ-casein and the coagulation of the casein micelles in bovine skim milk was investigated at 37°C using reverse-phase HPLC, oscillatory rheology, and confocal laser scanning microscopy. The hydrolysis of κ-casein followed a combined kinetic model of first-order hydrolysis and putative pepsin denaturation. The hydrolysis rate increased with increasing pepsin concentration at a given pH, was pH dependent, and reached a maximum at pH ∼6.0. Both the increase in pepsin concentration and decrease in pH resulted in a shorter coagulation time. The extent of κ-casein hydrolysis required for coagulation was independent of the pepsin concentration at a given pH and, because of the lower electrostatic repulsion between para-casein micelles at lower pH, decreased markedly from ∼73% to ∼33% when pH decreased from 6.3 to 5.3. In addition, the rheological properties and the microstructures of the coagulum were markedly affected by the pH and the pepsin concentration. The knowledge obtained from this study provides further understanding on the mechanism of milk coagulation, occurring at the initial stage of transiting into gastric conditions with high pH and low pepsin concentration.
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Affiliation(s)
- Mengxiao Yang
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Zhi Yang
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand
| | - David W Everett
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; AgResearch Limited, Tennent Drive, Private Bag 11 008, Palmerston North 4442, New Zealand
| | - Elliot Paul Gilbert
- Australian Centre for Neutron Scattering, ANSTO, New Illawarra Road, Lucas Heights, NSW 2234, Australia; Australian Institute for Bioengineering and Nanotechnology and Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Harjinder Singh
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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7
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8
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Gai N, Uniacke-Lowe T, O’Regan J, Faulkner H, Kelly AL. Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review. Foods 2021; 10:2409. [PMID: 34681458 PMCID: PMC8535582 DOI: 10.3390/foods10102409] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 12/05/2022] Open
Abstract
Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.
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Affiliation(s)
- Nan Gai
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Therese Uniacke-Lowe
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Jonathan O’Regan
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Hope Faulkner
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Alan L. Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
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9
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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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10
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Nilsson K, Abdelghani A, Burleigh S, Buhelt Johansen L, Lindmark-Månsson H, Paulsson M, Glantz M. An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104754] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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11
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Nilsson K, Buhelt Johansen L, de Koning D, Duchemin S, Stenholdt Hansen M, Stålhammar H, Lindmark-Månsson H, Paulsson M, Fikse W, Glantz M. Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle. J Dairy Sci 2020; 103:6858-6868. [DOI: 10.3168/jds.2020-18357] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Accepted: 04/06/2020] [Indexed: 12/25/2022]
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12
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Allele and Genotype Frequencies of the Κappa-Casein (CSN3) Locus in Macedonian Holstein-Friesian Cattle. MACEDONIAN VETERINARY REVIEW 2020. [DOI: 10.2478/macvetrev-2020-0013] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The bovine kappa-casein (κ-CN) is a phospho-protein with 169 amino acids encoded by the CSN3 gene. The two most common gene variants in the HF breed are CSN3*A and CSN3*B while CSN3*E has been found with lower frequency. The aim of this study was to optimize a laboratory method for genotyping of these three alleles as well as to determine their genotype and allele frequencies in the HF cattle population in the Republic of North Macedonia. Genomic DNA was extracted from full blood from 250 cows. The target DNA sequence was amplified with newly designed pair of primers and the products were subjected to enzymatic restriction with HindIII and HaeIII endonucleases. Genotype determination was achieved in all animals. The primers successfully amplified a fragment of 458 bp and the digestion of this fragment with both endonucleases enabled differentiation of five different genotypes with the following observed frequencies: AA (0.39), AB (0.29), BB (0.16), AE (0.10), and BE (0.06). The estimated allele frequencies were: CSN3*A (0.584), CSN3*B (0.336) and CSN3*E (0.08). The observed genotype frequencies differed significantly (P<0.01) from those that would be expected under HW equilibrium, while the fixation index (F=0.17) indicated moderate heterozygosity deficiency. Nevertheless, the CSN3*B allele was present with relatively high frequency which should be used to positively select for its carriers, since increasing its frequency could help to improve the rheological properties of the milk intended for cheese production.
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13
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Li Q, Zhao Z. Acid and rennet-induced coagulation behavior of casein micelles with modified structure. Food Chem 2019; 291:231-238. [PMID: 31006464 DOI: 10.1016/j.foodchem.2019.04.028] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 04/02/2019] [Accepted: 04/06/2019] [Indexed: 01/20/2023]
Affiliation(s)
- Quanyang Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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14
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15
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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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16
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Ilhan H, Guven B, Dogan U, Torul H, Evran S, Çetin D, Suludere Z, Saglam N, Boyaci İH, Tamer U. The coupling of immunomagnetic enrichment of bacteria with paper-based platform. Talanta 2019; 201:245-252. [PMID: 31122419 DOI: 10.1016/j.talanta.2019.04.017] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 04/04/2019] [Accepted: 04/06/2019] [Indexed: 01/11/2023]
Abstract
In this study, the coupling of magnetic enrichment of bacteria from real samples with rapid surface enhanced Raman spectroscopy (SERS) detection was reported. The selective isolation and enrichment for the model bacteria Escherichia coli (E. coli) was performed using E. coli (primary) antibody bound-magnetic gold (Fe3O4@Au) nanoparticles. Following isolation and enrichment, the rennet enzyme was used to cleave of casein modified Fe3O4/Au-PEI nanoparticles from primary antibody-bound bacteria to prevent the nanoparticle aggregation and provide the movement of bacteria on nitrocellulose membrane. In the first part of the study, optimization studies were carried out namely; the amounts of gold nanoparticles (AuNPs), polyethyleneimine coated magnetic gold (Fe3O4/Au-PEI) nanoparticles, casein and rennet enzyme. The SERS signals of DTNB (5,5'-Dithiobis(2-nitrobenzoic acid)) molecule were collected on the test line and a calibration curve was plotted by using signal intensities. The correlation between the concentration of E. coli and SERS signal was found to be linear within the range of 101-107 cfu/mL (R2 = 0.984, LOD = 0.52 cfu/mL and LOQ = 1.57 cfu/mL). The selectivity of the paper-based lateral flow immunoassay (LFIA) was examined with Bacillus subtilis (B. subtilis), Micrococcus luteus (M. luteus), Salmonella enteritidis (S. enteritidis) which did not produce any significant response compared with E. coli measurement. Finally, the developed paper-based LFIA was tested with urine and milk samples. The obtained SERS results were compared with a plate counting method results which were in a good accordance. The developed method was found as rapid and sensitive to E. coli with a total analysis time of less than 60 min.
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Affiliation(s)
- Hasan Ilhan
- Department of Nanotechnology, Faculty of Science, Hacettepe University, 06800, Ankara, Turkey
| | - Burcu Guven
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey
| | - Uzeyir Dogan
- Department of Analytical Chemistry, Faculty of Pharmacy, Gazi University, Etiler, 06330, Ankara, Turkey
| | - Hilal Torul
- Department of Analytical Chemistry, Faculty of Pharmacy, Gazi University, Etiler, 06330, Ankara, Turkey
| | - Sefika Evran
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey
| | - Demet Çetin
- Science Teaching Programme, Faculty of Education, Gazi University, Besevler, 06500, Ankara, Turkey
| | - Zekiye Suludere
- Department of Biology, Faculty of Science, Gazi University, Besevler, 06500, Ankara, Turkey
| | - Necdet Saglam
- Department of Nanotechnology, Faculty of Science, Hacettepe University, 06800, Ankara, Turkey
| | - İsmail Hakki Boyaci
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey
| | - Ugur Tamer
- Department of Analytical Chemistry, Faculty of Pharmacy, Gazi University, Etiler, 06330, Ankara, Turkey.
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17
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Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin. Food Chem 2018; 263:127-134. [DOI: 10.1016/j.foodchem.2018.04.128] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 04/27/2018] [Accepted: 04/28/2018] [Indexed: 02/07/2023]
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18
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Lauzin A, Dussault-Chouinard I, Britten M, Pouliot Y. Impact of membrane selectivity on the compositional characteristics and model cheese-making properties of liquid pre-cheese concentrates. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.03.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Wang F, Zhang W, Ren F. Effect of carrageenan addition on the rennet-induced gelation of skim milk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4178-4182. [PMID: 26763490 DOI: 10.1002/jsfa.7620] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Revised: 01/05/2016] [Accepted: 01/06/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Carrageenan (CG) (κ-CG, ι-CG and λ-CG) was added to skim milk and the rennet-induced aggregation was studied. Caseinomacropeptide (CMP) release, diffusing wave spectroscopy (DWS) and rheology were used to follow the structural dynamics of casein micelles during gelation. The influence of carrageenan on the nature of protein interactions in the gels was investigated using a combination of ultracentrifugation and specific dissociating agents. RESULTS For the recombined samples containing κ-CG and low concentrations of ι-CG and λ-CG, the CMP release was slowed down; however, the development of DWS and rheological parameters was similar to that of the control sample, and the increase in the incorporation of proteins through calcium bridges and hydrophobic interactions may be the most likely contributors. For the recombined samples containing high concentrations of ι-CG and λ-CG, other factors may impede the gel formation process. CONCLUSION High concentrations of ι-CG and λ-CG strongly interfered with the rennet-induced aggregation, interrupted the interaction of caseins and therefore may contribute to good quality of low-fat cheese. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Fang Wang
- The Innovation Centre of Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, College of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - Wei Zhang
- The Innovation Centre of Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage Organisms and Pesticide Residue, College of Food Science and Engineering, Beijing University of Agriculture, Beijing, China
| | - Fazheng Ren
- The Innovation Centre of Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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20
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Zhao Z, Corredig M. Influence of sodium chloride on the colloidal and rennet coagulation properties of concentrated casein micelle suspensions. J Dairy Sci 2016; 99:6036-6045. [DOI: 10.3168/jds.2015-10622] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Accepted: 01/31/2016] [Indexed: 11/19/2022]
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21
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22
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Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0281-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Hass R, Munzke D, Ruiz SV, Tippmann J, Reich O. Optical monitoring of chemical processes in turbid biogenic liquid dispersions by Photon Density Wave spectroscopy. Anal Bioanal Chem 2015; 407:2791-802. [PMID: 25725578 DOI: 10.1007/s00216-015-8513-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2014] [Revised: 12/11/2014] [Accepted: 01/23/2015] [Indexed: 11/27/2022]
Abstract
In turbid biogenic liquid material, like blood or milk, quantitative optical analysis is often strongly hindered by multiple light scattering resulting from cells, particles, or droplets. Here, optical attenuation is caused by losses due to absorption as well as scattering of light. Fiber-based Photon Density Wave (PDW) spectroscopy is a very promising method for the precise measurement of the optical properties of such materials. They are expressed as absorption and reduced scattering coefficients (μ a and μ s', respectively) and are linked to the chemical composition and physical properties of the sample. As a process analytical technology, PDW spectroscopy can sense chemical and/or physical processes within such turbid biogenic liquids, providing new scientific insight and process understanding. Here, for the first time, several bioprocesses are analyzed by PDW spectroscopy and the resulting optical coefficients are discussed with respect to established mechanistic models of the chosen processes. As model systems, enzymatic casein coagulation in milk, temperature-induced starch hydrolysis in beer mash, and oxy- as well as deoxygenation of human donor blood were investigated by PDW spectroscopy. The findings indicate that also for very complex biomaterials (i.e., not well-defined model materials like monodisperse polymer dispersions), obtained optical coefficients allow for the assessment of a structure/process relationship and thus for a new analytical access to biogenic liquid material. This is of special relevance as PDW spectroscopy data are obtained without any dilution or calibration, as often found in conventional spectroscopic approaches.
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Affiliation(s)
- Roland Hass
- Institute of Chemistry, Physical Chemistry - innoFSPEC, University of Potsdam, Am Muehlenberg 3, 14476, Potsdam/Golm, Germany,
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24
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Krishnankutty Nair P, Corredig M. Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: differences between milk concentration using ultrafiltration and osmotic stressing. J Dairy Sci 2014; 98:27-36. [PMID: 25468692 DOI: 10.3168/jds.2014-8356] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Accepted: 09/20/2014] [Indexed: 11/19/2022]
Abstract
Concentrating milk is a common unit operation in the dairy industry. With the reduction of water, the particles interact more frequently with each other and the functionality of the casein micelles may depend on the interactions occurring during concentration. The objective of this research was to investigate the effect of concentration on the renneting properties of the casein micelles by comparing 2 concentration methods: ultrafiltration and osmotic stressing. Both methods selectively concentrate the protein fraction of milk, while the composition of the soluble phase is unaltered. To evaluate possible differences in the rearrangements of the casein micelles during concentration, renneting properties were evaluated with or without the addition of soluble caseins, added either before or after concentration. The results indicate that casein micelles undergo rearrangements during concentration and that shear during membrane filtration may play a role in affecting the final properties of the milk.
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Affiliation(s)
| | - M Corredig
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1
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25
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Chandrapala J, Martin GJO, Kentish SE, Ashokkumar M. Dissolution and reconstitution of casein micelle containing dairy powders by high shear using ultrasonic and physical methods. ULTRASONICS SONOCHEMISTRY 2014; 21:1658-1665. [PMID: 24798226 DOI: 10.1016/j.ultsonch.2014.04.006] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2014] [Revised: 04/14/2014] [Accepted: 04/14/2014] [Indexed: 06/03/2023]
Abstract
The effect of shear on the solubilization of a range of dairy powders was investigated. The rate of solubilization of low solubility milk protein concentrate and micellar casein powders was examined during ultrasonication, high pressure homogenization and high-shear rotor-stator mixing and compared to low-shear overhead stirring. The high shear techniques were able to greatly accelerate the solubilization of these powders by physically breaking apart the powder agglomerates and accelerating the release of individual casein micelles into solution. This was achieved without affecting the structure of the solubilized proteins. The effect of high shear on the re-establishment of the mineral balance between the casein micelles and the serum was examined by monitoring the pH of the reconstituted skim milk powder after prior exposure to ultrasonication. Only minor differences in the re-equilibration of the pH were observed after sonication for up to 3 min, suggesting that the localized high shear forces exerted by sonication did not significantly affect the mass transfer of minerals from within the casein micelles.
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Affiliation(s)
- Jayani Chandrapala
- College of Health and Biomedicine, Victoria University, Werribee, VIC 3030, Australia; School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
| | - Gregory J O Martin
- School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia.
| | - Sandra E Kentish
- School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
| | - Muthupandian Ashokkumar
- School of Chemistry/Department of Chemical and Biomolecular Engineering, University of Melbourne, VIC 3010, Australia
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26
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Haratifar S, Corredig M. Interactions between tea catechins and casein micelles and their impact on renneting functionality. Food Chem 2013; 143:27-32. [PMID: 24054208 DOI: 10.1016/j.foodchem.2013.07.092] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2013] [Revised: 07/01/2013] [Accepted: 07/19/2013] [Indexed: 01/27/2023]
Abstract
Many studies have shown that tea catechins bind to milk proteins. This research focused on the association of tea polyphenols with casein micelles, and the consequences of the interactions on the renneting behaviour of skim milk. It was hypothesized that epigallocatechin-gallate (EGCG), the main catechin present in green tea, forms complexes with the casein micelles and that the association modifies the processing functionality of casein micelles. The binding of EGCG to casein micelles was quantified using HPLC. The formation of catechin-casein micelles complexes affected the rennet induced gelation of milk, and the effect was concentration dependent. Both the primary as well as the secondary stage of gelation were affected. These experiments clearly identify the need for a better understanding of the effect of tea polyphenols on the processing functionality of casein micelles, before milk products can be used as an appropriate platform for delivery of bioactive compounds.
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Affiliation(s)
- Sanaz Haratifar
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
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27
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Salami S, Rondeau-Mouro C, van Duynhoven J, Mariette F. Probe mobility in native phosphocaseinate suspensions and in a concentrated rennet gel: effects of probe flexibility and size. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:5870-5879. [PMID: 23650920 DOI: 10.1021/jf304949c] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Pulsed field gradient nuclear magnetic resonance and proton nuclear magnetic resonance relaxometry were used to study the self-diffusion coefficients and molecular dynamics of linear (PEGs) and spherical probes (dendrimers) in native phosphocaseinate suspensions and in a concentrated rennet gel. It was shown that both the size and the shape of the diffusing molecules and the matrix topography affected the diffusion and relaxation rates. In suspensions, both translational and rotational diffusion decreased with increasing casein concentrations due to increased restriction in the freedom of motion. Rotational diffusion was, however, less hindered than translational diffusion. After coagulation, translational diffusion increased but rotational diffusion decreased. Analysis of the T₂ relaxation times obtained for probes of different sizes distinguished the free short-chain relaxation formed from a few monomeric units from (i) the relaxation of protons attached to long polymer chains and (ii) the short-chain relaxation attached to a rigid dendrimer core.
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Affiliation(s)
- Souad Salami
- Irstea , UR TERE, 17 avenue de Cucillé, CS 64427, F-35044 Rennes, France
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28
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Grygorczyk A, Alexander M, Corredig M. Combined acid- and rennet-induced gelation of a mixed soya milk-cow's milk system. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Marcela Alexander
- Department of Food Science; University of Guelph; Guelph; ON; N1K 2W1; Canada
| | - Milena Corredig
- Department of Food Science; University of Guelph; Guelph; ON; N1K 2W1; Canada
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29
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Salami S, Rondeau-Mouro C, van Duynhoven J, Mariette F. PFG-NMR self-diffusion in casein dispersions: Effects of probe size and protein aggregate size. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.10.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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30
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Mezzenga R, Fischer P. The self-assembly, aggregation and phase transitions of food protein systems in one, two and three dimensions. REPORTS ON PROGRESS IN PHYSICS. PHYSICAL SOCIETY (GREAT BRITAIN) 2013; 76:046601. [PMID: 23455715 DOI: 10.1088/0034-4885/76/4/046601] [Citation(s) in RCA: 240] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aggregation of proteins is of fundamental relevance in a number of daily phenomena, as important and diverse as blood coagulation, medical diseases, or cooking an egg in the kitchen. Colloidal food systems, in particular, are examples that have great significance for protein aggregation, not only for their importance and implications, which touches on everyday life, but also because they allow the limits of the colloidal science analogy to be tested in a much broader window of conditions, such as pH, ionic strength, concentration and temperature. Thus, studying the aggregation and self-assembly of proteins in foods challenges our understanding of these complex systems from both the molecular and statistical physics perspectives. Last but not least, food offers a unique playground to study the aggregation of proteins in three, two and one dimensions, that is to say, in the bulk, at air/water and oil/water interfaces and in protein fibrillation phenomena. In this review we will tackle this very ambitious task in order to discuss the current understanding of protein aggregation in the framework of foods, which is possibly one of the broadest contexts, yet is of tremendous daily relevance.
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Affiliation(s)
- Raffaele Mezzenga
- ETH Zurich, Food and Soft Materials Science, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Schmelzbergstrasse 9, LFO E23, 8092 Zürich, Switzerland.
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31
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Jensen H, Poulsen N, Andersen K, Hammershøj M, Poulsen H, Larsen L. Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms. J Dairy Sci 2012; 95:6905-17. [DOI: 10.3168/jds.2012-5675] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Accepted: 08/25/2012] [Indexed: 11/19/2022]
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32
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Jensen HB, Holland JW, Poulsen NA, Larsen LB. Milk protein genetic variants and isoforms identified in bovine milk representing extremes in coagulation properties. J Dairy Sci 2012; 95:2891-903. [PMID: 22612926 DOI: 10.3168/jds.2012-5346] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2012] [Accepted: 02/02/2012] [Indexed: 11/19/2022]
Abstract
A gel-based proteomic approach consisting of 2-dimensional gel electrophoresis coupled with mass spectrometry was applied for detailed protein characterization of a subset of individual milk samples with extreme rennet coagulation properties. A milk subset with either good or poor coagulation abilities was selected from 892 Danish Holstein-Friesian and Jersey cows. Screening of genetic variants of the major milk proteins resulted in the identification of common genetic variants of β-casein (CN; A(1), A(2), B), κ-CN (A, B), and β-lactoglobulin (LG; A, B), as well as a low frequency variant, κ-CN variant E, and variants not previously reported in Danish breeds (i.e., β-CN variant I and β-LG variant C). Clear differences in the frequencies of the identified genetic variants were evident between breeds and, to some extent, between coagulation groups within breeds, indicating that an underlying genetic variation of the major milk proteins affects the overall milk coagulation ability. In milk with good coagulation ability, a high prevalence of the B variants of all 3 analyzed proteins were identified, whereas poorly coagulating milk was associated with the β-CN variant A(2), κ-CN variant A or E, and β-LG variant A or C. The β-CN variant I was identified in milk with both good and poor coagulation ability, a variant that has not usually been discriminated from β-CN variant A(2) in other studied cow populations. Additionally, a detailed characterization of κ-CN isoforms was conducted. Six κ-CN isoforms varying in phosphorylation and glycosylation levels from each of the genetic variants of κ-CN were separated and identified, along with an unmodified κ-CN form at low abundance. Relative quantification showed that around 95% of total κ-CN was phosphorylated with 1 or 2 phosphates attached, whereas approximately 35% of the identified κ-CN was glycosylated with 1 to 3 tetrasaccharides. Comparing isoforms from individual samples, we found a very consistent κ-CN isoform pattern, with only minor differences in relation to breed, κ-CN genetic variant, and milk coagulation ability.
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Affiliation(s)
- H B Jensen
- Department of Food Science, Aarhus University, 8830 Tjele, Denmark.
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33
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Optical monitoring of milk fat phase transition within homogenized fresh milk by Photon Density Wave spectroscopy. Int Dairy J 2012. [DOI: 10.1016/j.idairyj.2012.03.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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LIN CHUNGUO, HILL ART, CORREDIG MILENA. GELATION OF MIXTURES OF SOYMILK AND RECONSTITUTED SKIM MILK SUBJECTED TO COMBINED ACID AND RENNET. J Texture Stud 2012. [DOI: 10.1111/j.1745-4603.2012.00357.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Dalgleish DG, Corredig M. The structure of the casein micelle of milk and its changes during processing. Annu Rev Food Sci Technol 2012; 3:449-67. [PMID: 22385169 DOI: 10.1146/annurev-food-022811-101214] [Citation(s) in RCA: 331] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The majority of the protein in cow's milk is contained in the particles known as casein micelles. This review describes the main structural features of these particles and the different models that have been used to define the interior structures. The reactions of the micelles during processing operations are described in terms of the structural models.
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Affiliation(s)
- Douglas G Dalgleish
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
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36
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Le Feunteun S, Ouethrani M, Mariette F. The rennet coagulation mechanisms of a concentrated casein suspension as observed by PFG-NMR diffusion measurements. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.09.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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37
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Frederiksen PD, Andersen KK, Hammershøj M, Poulsen HD, Sørensen J, Bakman M, Qvist KB, Larsen LB. Composition and effect of blending of noncoagulating, poorly coagulating, and well-coagulating bovine milk from individual Danish Holstein cows. J Dairy Sci 2012; 94:4787-99. [PMID: 21943730 DOI: 10.3168/jds.2011-4343] [Citation(s) in RCA: 92] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2011] [Accepted: 05/08/2011] [Indexed: 11/19/2022]
Abstract
The aim of the present investigation was to study the underlying causes of noncoagulating (NC) milk. Based on an initial screening in a herd of 53 Danish Holstein-Friesians, 20 individual Holstein-Friesian cows were selected for good and poor chymosin-induced coagulation properties; that is, the 10 cows producing milk with the poorest and best coagulating properties, respectively. These 20 selected cows were followed and resampled on several occasions to evaluate possible changes in coagulation properties. In the follow-up study, we found that among the 10 cows with the poorest coagulating properties, 4 cows consistently produced poorly coagulating (PC) or NC milk, corresponding to a frequency of 7%. Noncoagulating milk was defined as milk that failed to form a coagulum, defined as increase in the storage modulus (G') in oscillatory rheometry, within 45min after addition of chymosin. Poorly coagulating milk was characterized by forming a weak coagulum of low G'. Milk proteomic profiling and contents of different casein variants, ionic contents of Ca, P and Mg, κ-casein (CN) genotypes, casein micelle size, and coagulation properties of the 4 NC or PC samples were compared with milk samples of 4 cows producing milk with good coagulation properties. The studies included determination of production of caseinomacropeptide to ascertain whether noncoagulation could be ascribed to the first or second phase of chymosin-induced coagulation. Caseinomacropeptide was formed in all 8 milk samples after addition of chymosin, indicating that the first step (cleavage of κ-CN) was not the cause of inability to coagulate. Furthermore, the effect of mixing noncoagulating and well-coagulating milk was studied. By gradually blending NC with well-coagulating milk, the coagulation properties of the well-coagulating samples were compromised in a manner similar to titration. Milk samples from cows that consistently produced NC milk were further studied at the udder quarter level. The coagulation properties of the quarter milk samples were not significantly different from those of the composite milk sample, showing that poor coagulation traits and noncoagulation traits of the composite milk were not caused by the milk quality of a single quarter. The milk samples exhibiting PC or NC properties were all of the κ-CN variant AA genotype, and contained casein micelles with a larger mean diameter and a lower fraction of κ-CN relative to total CN than milk with good coagulation properties. Interestingly, the relative proportions of different phosphorylation forms of α-CN differed between well-coagulating milk and PC or NC milk samples. The PC and NC milk samples contained a lower proportion of the 2 less-phosphorylated variants of α-CN (α(S1)-CN-8P and α(S2)-CN-11P) compared with samples of milk that coagulated well.
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Affiliation(s)
- P D Frederiksen
- Department of Food Science, Faculty of Agricultural Sciences, Aarhus University, 8830 Tjele, Denmark
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38
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Gaygadzhiev Z, Massel V, Alexander M, Corredig M. Addition of sodium caseinate to skim milk inhibits rennet-induced aggregation of casein micelles. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.02.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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39
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Salvatore E, Pirisi A, Corredig M. Gelation properties of casein micelles during combined renneting and bacterial fermentation: Effect of concentration by ultrafiltration. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.05.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Corredig M, Ion Titapiccolo G, Gaygadzhiev Z, Alexander M. Rennet-induced aggregation of milk containing homogenized fat globules. Effect of interacting and non-interacting fat globules observed using diffusing wave spectroscopy. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Rennet coagulation properties of milk in the presence of oil droplets stabilised by a combination of sodium caseinate and whey protein isolate. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0032-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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42
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Coagulation properties of ultrafiltered milk retentates measured using rheology and diffusing wave spectroscopy. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.02.018] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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43
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Kethireddipalli P, Hill AR, Dalgleish DG. Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1442-1448. [PMID: 21287987 DOI: 10.1021/jf103943e] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Casein micelles were separated from unheated reconstituted skim milk powder (RSMP) and were resuspended in the serum of RSMP that had been heated, with and without dialysis of this serum against unheated RSMP. Using size-exclusion chromatography, it was found that the soluble complexes of whey protein (WP) with κ-casein in the serum of the heated milk bind progressively to unheated casein micelles during renneting, even prior to the onset of clotting. Similar trends were noted when casein micelles from RSMP heated at pH values of 6.7, 7.1, or 6.3, each with different amounts of WP coating the micelles, were renneted in the presence of soluble WP/κ-casein complexes. No matter what was the initial load of micelle-bound WP complexes, all micelle types were capable of binding additional serum protein complexes during renneting. However, it is not clear that this binding of WP/κ-casein complexes to the micellar surface is a direct cause of the impaired rennet clotting of the RSMP.
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44
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Kethireddipalli P, Hill AR, Dalgleish DG. Protein interactions in heat-treated milk and effect on rennet coagulation. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2010.06.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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45
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Ion Titapiccolo G, Alexander M, Corredig M. Rennet-induced aggregation of homogenized milk: Impact of the presence of fat globules on the structure of casein gels. ACTA ACUST UNITED AC 2010. [DOI: 10.1051/dst/2010023] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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46
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Acero-Lopez A, Alexander M, Corredig M. Diffusing wave spectroscopy and rheological studies of rennet-induced gelation of skim milk in the presence of pectin and κ-carrageenan. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.12.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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47
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Cooper C, Corredig M, Alexander M. Investigation of the colloidal interactions at play in combined acidification and rennet of different heat-treated milks. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4915-4922. [PMID: 20369801 DOI: 10.1021/jf100372b] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The properties of gels obtained by combined acidification and rennet were investigated for milks heated at different temperature-time regimes using a high temperature short time (HTST) pilot plant system. Increasing amounts of heat-induced whey protein complexes were found in the soluble phase as a function of heating time/temperature, and only in the most extensively heated milk (i.e., 85 degrees C/300 s), these complexes were in quantities comparable to those reported in previous studies. Two levels of rennet were studied, and at the gelation pH, the amount of CMP released was 11 +/- 1% and 26 +/- 5% in the low and high rennet experiments, respectively. These two levels of rennet caused profound changes in the gelation behavior and in the structure development of the network. When a small amount of rennet was used, different heating temperature-time regimes did not affect the first stage of renneting. Increasing the extent of milk heat treatment and/or the level of rennet increased the pH of gelation and the stiffness of the gels. This work is the first to compare the effect of heating (using a pilot plant setup) and amount of rennet on the destabilization and interaction of casein micelles during aggregation by combined rennet and acidification.
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Affiliation(s)
- C Cooper
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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Structural changes of casein micelles in a rennin gradient film with simultaneous consideration of the film morphology. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.10.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Ion Titapiccolo G, Corredig M, Alexander M. Modification to the renneting functionality of casein micelles caused by nonionic surfactants. J Dairy Sci 2010; 93:506-14. [DOI: 10.3168/jds.2009-2629] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2009] [Accepted: 10/23/2009] [Indexed: 11/19/2022]
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Lopez AA, Corredig M, Alexander M. Diffusing Wave and Ultrasonic Spectroscopy of Rennet-Induced Gelation of Milk in the Presence of High-Methoxyl Pectin. FOOD BIOPHYS 2009. [DOI: 10.1007/s11483-009-9122-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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