1
|
Gebhardt R, Hohn C, Asaduzzaman M. Stabilizing interactions of casein microparticles after a thermal post-treatment. Food Chem 2024; 450:139369. [PMID: 38653051 DOI: 10.1016/j.foodchem.2024.139369] [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: 02/09/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/25/2024]
Abstract
Casein microparticles from milk are important carrier materials for bioactive substances with stability and swelling properties that can be influenced by heat treatment. Microparticles produced by depletion flocculation and film drying remain stable in acidic media but swell and disintegrate under slightly alkaline conditions. Heat treatment after formation can stabilize the microparticles via a disulfide bridge network and newly formed hydrophobic contacts. Temperatures >60 °C are required so that denatured whey protein initiate formation of disulfide bridges via thiol exchange reactions. The particles then swell in a two-step process and exhibit an overshooting effect. If formation of disulphide bridges is prevented during heat treatment by adding N-methylmaleimide, overshooting swelling disappears and microparticles continue to expand instead. The analysis with parallel system dynamics models is based on the swelling of uncross-linked caseins, which is limited by the expansion capacity of cross-linked caseins.
Collapse
Affiliation(s)
- Ronald Gebhardt
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany.
| | - Calvin Hohn
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany
| | - Md Asaduzzaman
- RWTH Aachen University, Chair of Soft Matter Process Engineering (AVT.SMP), Germany
| |
Collapse
|
2
|
Liao M, Li W, Peng L, Li J, Ren J, Li K, Chen F, Hu X, Liao X, Ma L, Ji J. High hydrostatic pressure induced gastrointestinal digestion behaviors of quercetin-loaded casein delivery systems under different calcium concentration. Food Chem X 2024; 21:101177. [PMID: 38434693 PMCID: PMC10904925 DOI: 10.1016/j.fochx.2024.101177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 01/17/2024] [Accepted: 02/01/2024] [Indexed: 03/05/2024] Open
Abstract
Casein micelle has a structure of outer hydrophilicity and inner hydrophobicity, its typical digestion characteristic is gastric coagulation. Based on calcium content as the key factor to control this process, high hydrostatic pressure (HHP) was firstly used to modify the micelle structure by mediating the tight connection between casein molecules themselves and with colloidal calcium, then the quercetin-loaded delivery systems were prepared. And in order to investigate the effect of exogenous calcium, calcium chloride was added for digestion. The results indicated that HHP broke the limitation of casein micelles as delivery carriers for hydrophobic components and increased the EE from 51.18 ± 3.07 % to 76.17 ± 3.41 %. During gastric digestion, higher pressure and exogenous calcium synergistically increased the clotting ability and inhibited the release of quercetin. In the small intestine, curds decomposed more slowly under higher pressure and calcium concentration, so the degradation of quercetin was effectively inhibited.
Collapse
Affiliation(s)
| | | | - Lu Peng
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jiahao Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jinbo Ren
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Kaixin Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| |
Collapse
|
3
|
Peng L, Ren J, Chen F, Hu X, Miao S, Ma L, Ji J. Gastric aggregation of micellar casein powders induced by high hydrostatic pressure: Effect of serum Ca 2+ level. Food Res Int 2023; 174:113558. [PMID: 37986436 DOI: 10.1016/j.foodres.2023.113558] [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: 05/06/2023] [Revised: 09/30/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
Micellar casein (MC) has a unique gastric colloidal behavior in response to Ca2+ cross-linking, and its aggregation properties are closely related to pepsin and gastric acid. In this study, MC with different levels of colloidal calcium phosphate (CCP) was obtained by high hydrostatic pressure (HHP) at different pressures, followed by spray drying to obtain the powders. Different amounts of calcium chloride (exogenous Ca2+) were added to MC powders prior to in vitro simulated digestion to investigate the effect of exogenous serum Ca2+ levels on the aggregation behavior and the structure change of curds generated in gastric tract. The results revealed that HHP induced the emergence of more Ca2+-binding sites, thus Ca2+ was more likely to bind to MC matrix with low CCP levels. Meanwhile, high serum Ca2+ level provided more opportunities to form aggregates. The Highest pressure (500 MPa) with the highest Ca2+ level (5 mM) caused the lowest solubility aggregates, which were only 30% at the end of gastric digestion (120 min), half of the control sample (0 MPa with 0.15 mM Ca2+). The results of wide-angle X-ray scattering / small-angle X-ray scattering suggested that both pepsin and gastric acid-induced aggregation via Ca2+ as a bridge. For pepsin, Ca2+ cross-linked between para-κ-casein; For gastric acid, Ca2+ recombined phosphorylation sites and caused cross-linking of casein subunits.
Collapse
Affiliation(s)
- Lu Peng
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jinbo Ren
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
| | - Junfu Ji
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China.
| |
Collapse
|
4
|
Zhang J, Liu D, Xie Y, Yuan J, Wang K, Tao X, Hemar Y, Regenstein JM, Liu X, Zhou P. Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderly. Food Chem 2023; 416:135865. [PMID: 36905711 DOI: 10.1016/j.foodchem.2023.135865] [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: 12/14/2022] [Revised: 02/27/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023]
Abstract
In vitro coagulation and digestion of caprine and bovine micellar casein concentrate (MCC) with or without partial colloidal calcium depletion (deCa) were studied under simulated adult and elderly conditions. Gastric clots were smaller and looser for caprine than bovine MCC, and were further looser with deCa and under elderly condition for both caprine and bovine MCC. Casein hydrolysis and concomitant formation of large peptides was faster for caprine than bovine MCC, and with deCa and under adult condition for caprine and bovine MCC. Formation of free amino groups and small peptides were faster for caprine MCC, and with deCa and under adult condition. Upon intestinal digestion, proteolysis occurred rapidly, and was faster under adult condition, but showed less differences with increasing digestion between caprine and bovine MCC, and with and without deCa. These results suggested weakened coagulation and greater digestibility for caprine MCC and MCC with deCa under both conditions.
Collapse
Affiliation(s)
- Jie Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
| | - Yunqi Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Jiajie Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Keyu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Xiumei Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yacine Hemar
- Institute of Advanced Studies, Shenzhen University, Shenzhen, Guangdong Province 518060, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| |
Collapse
|
5
|
Heiden-Hecht T, Wu B, Appavou MS, Förster S, Frielinghaus H, Holderer O. Multiscale Structural Insight into Dairy Products and Plant-Based Alternatives by Scattering and Imaging Techniques. Foods 2023; 12:foods12102021. [PMID: 37238839 DOI: 10.3390/foods12102021] [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: 04/05/2023] [Revised: 05/11/2023] [Accepted: 05/14/2023] [Indexed: 05/28/2023] Open
Abstract
Dairy products and plant-based alternatives have a large range of structural features from atomic to macroscopic length scales. Scattering techniques with neutrons and X-rays provide a unique view into this fascinating world of interfaces and networks provided by, e.g., proteins and lipids. Combining these scattering techniques with a microscopic view into the emulsion and gel systems with environmental scanning electron microscopy (ESEM) assists in a thorough understanding of such systems. Different dairy products, such as milk, or plant-based alternatives, such as milk-imitating drinks, and their derived or even fermented products, including cheese and yogurt, are characterized in terms of their structure on nanometer- to micrometer-length scales. For dairy products, the identified structural features are milk fat globules, casein micelles, CCP nanoclusters, and milk fat crystals. With increasing dry matter content in dairy products, milk fat crystals are identified, whereas casein micelles are non-detectable due to the protein gel network in all types of cheese. For the more inhomogeneous plant-based alternatives, fat crystals, starch structures, and potentially protein structures are identified. These results may function as a base for improving the understanding of dairy products and plant-based alternatives, and may lead to enhanced plant-based alternatives in terms of structure and, thus, sensory aspects such as mouthfeel and texture.
Collapse
Affiliation(s)
- Theresia Heiden-Hecht
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Baohu Wu
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Marie-Sousai Appavou
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Stephan Förster
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
- Jülich Centre for Neutron Science (JCNS-1), Forschungszentrum Jülich GmbH, 52425 Jülich, Germany
| | - Henrich Frielinghaus
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| | - Olaf Holderer
- Jülich Centre for Neutron Science (JCNS) at Heinz Maier-Leibnitz Zentrum (MLZ), Forschungszentrum Jülich GmbH, Lichtenbergstr. 1, 85747 Garching, Germany
| |
Collapse
|
6
|
Zhang H, Bian X, Luo S, Liu C, Hu X. Effect of sodium alginate on the yogurt stability was dependent on the thickening effect and interaction between casein micelles and sodium alginate. Int J Biol Macromol 2023; 235:123887. [PMID: 36870663 DOI: 10.1016/j.ijbiomac.2023.123887] [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: 12/02/2022] [Revised: 02/24/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
The effect of sodium alginate (SA) on the yogurt stability and the related mechanisms were investigated. It was found that low-concentration SA (≤0.2 %) increased the yogurt stability, while high-concentration SA (≥0.3 %) decreased the yogurt stability. Sodium alginate increased the viscosity and viscoelasticity of yogurt and this effect was positively correlated with its concentration, suggesting that SA worked as the thickening agent in yogurt. However, addition of ≥0.3 % SA damaged the yogurt gel. These results suggested that interaction between milk protein and SA might play an important role in the yogurt stability besides the thickening effect. Addition of ≤0.2 % SA did not change the particle size of casein micelles. However, addition of ≥0.3 % SA induced aggregation of casein micelles and increased the size. And the aggregated casein micelles precipitated after 3 h storage. Isothermal titration calorimetry analysis showed that casein micelles and SA were thermodynamically incompatible. These results suggested that the interaction between casein micelles and SA induced aggregation and precipitation of casein micelles, which was critical in the destabilization of yogurt. In conclusion, the effect of SA on the yogurt stability was dependent on the thickening effect and the interaction between casein micelles and SA.
Collapse
Affiliation(s)
- Hongkai Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiaofang Bian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China.
| |
Collapse
|
7
|
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.
Collapse
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
| |
Collapse
|
8
|
Sun Y, Roos YH, Miao S. Changes in Milk Fat Globules and Membrane Proteins Prepared from pH-Adjusted Bovine Raw Milk. Foods 2022; 11:foods11244107. [PMID: 36553849 PMCID: PMC9778015 DOI: 10.3390/foods11244107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/28/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Milk fat globules (MFGs) have tri-layer biological membrane structures, and their compositions are gaining more interest for their physiological benefits. In this study, the changes in MFGs and milk fat globule membrane (MFGM) proteins after cream separation from different pH bovine raw milk were investigated. Raw milk samples were adjusted to pH 5.30 and 6.30 using citric acid at 25 °C. The effect of pH and centrifugation on the structure of MFGs was evaluated by means of particle size, zeta potential and confocal laser scanning microscopy (CLSM). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to analyze the proteins in the obtained fractions. It was found that both pH and centrifugation could affect the particle size of all samples. As the volume distribution (Dv; Dv (10), Dv(50)and Dv (90)) decreased, the corresponding specific surface area (SSA) increased, and span and uniformity values showed the same trend. The decrease in the zeta potential of MFG correlated with the Dv(50), which was further confirmed by CLSM observation. More butyrophilin (BTN) and periodic acid Schiff 6/7 (PAS 6/7) were lost in cream samples at pH 5.30. The findings could provide valuable knowledge for the application of MFGs ingredient in the food industry since their structures and compositions could affect their potential functional and physiological properties.
Collapse
Affiliation(s)
- Yanjun Sun
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
- Teagasc Food Research Centre, P61C996 Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, T12R229 Cork, Ireland
| | - Yrjö H. Roos
- School of Food and Nutritional Sciences, University College Cork, T12R229 Cork, Ireland
| | - Song Miao
- Teagasc Food Research Centre, P61C996 Cork, Ireland
- School of Food and Nutritional Sciences, University College Cork, T12R229 Cork, Ireland
- China-Ireland International Cooperation Centre for Food Material Sciences and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence: ; Tel.: +353-(25)42468
| |
Collapse
|
9
|
Salunke P, Metzger L. Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
|
10
|
Pinheiro JS, Rocha LG, de Andrade DR, Rotta PP, Rezende JP, Pires ACS, Marcondes MI. Unveiling unstable non-acid incidence in Holstein cows fed with corn silage or sugarcane. J Dairy Sci 2022; 105:9226-9239. [PMID: 36175236 DOI: 10.3168/jds.2022-21821] [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: 01/14/2022] [Accepted: 06/27/2022] [Indexed: 11/19/2022]
Abstract
We aimed to evaluate the incidence of unstable non-acid milk (UNAM) in cows fed either sugarcane or corn silage. Second, we aimed to evaluate the effect of daily variation (d 1 to 4) and alcohol grades (72, 78, and 80%) on UNAM incidence. The experiment was conducted as a split-plot crossover design, with 2 periods and 2 roughage types (sugarcane or corn silage). Thirteen multiparous Holstein cows with an average of 281 ± 29 d in milk were randomly distributed into 2 diets. Individual blood (analysis of total proteins, albumin, urea, calcium, phosphorus, magnesium, iron, chloride, glucose, and lactate) and milk samples (analysis of protein, fat, lactose and total solids, somatic cell count, and characterization of the protein profile) were collected during the last 4 d of each period. For UNAM identification, the alcohol test was conducted in milk samples at 4°C; specifically, if the sample presented the formation of clots, this would be noted as positive for UNAM. In addition, the Dornic acidity analysis was performed in the same samples to evaluate the true milk acidity. The use of sugarcane and higher degrees of alcohol were associated with increased UNAM. We observed no daily variation in UNAM. Nevertheless, we found no roughage type effect on the variables most commonly associated with UNAM, such as changes in salts in the casein micelle and, consequently, the zeta potential and the κ-casein (CN) fraction. The Pearson correlation analysis showed that the zeta potential and the concentrations of αS2-CN, blood ionic calcium, lactate, and glucose increased as the incidence of UNAM increased, showing a positive correlation among these variables. In contrast, the concentrations of lactose, phosphorus, and potassium decreased as UNAM increased, presenting a negative correlation. This study brought important discoveries to unveil why cows manifest UNAM. For instance, higher alcohol grades and cows fed with sugarcane had increased the incidence of UNAM. Additionally, animals with a higher incidence of UNAM (sugarcane-fed cows) were related to increased ionic calcium and glucose and changes in milk protein profile, with lower levels of BSA, β-CN, and α-lactalbumin and greater αS1-CN content, all of which were correlated with UNAM. Nonetheless, this trial also provides evidence for the need for further studies to better understand the physiological mechanisms that directly affect the stability of milk protein.
Collapse
Affiliation(s)
- Jardeson S Pinheiro
- Department of Animal Science, Federal University of Viçosa, Av P.H.Rolfs, sn, Viçosa, MG 36570-900, Brazil
| | - Lethiane G Rocha
- Department of Animal Science, Federal University of Viçosa, Av P.H.Rolfs, sn, Viçosa, MG 36570-900, Brazil
| | - Dhones R de Andrade
- Department of Animal Science, Federal University of Viçosa, Av P.H.Rolfs, sn, Viçosa, MG 36570-900, Brazil
| | - Polyana P Rotta
- Department of Animal Science, Federal University of Viçosa, Av P.H.Rolfs, sn, Viçosa, MG 36570-900, Brazil
| | - Jaqueline P Rezende
- Department of Food Science, Federal University of Lavras, Lavras, MG 37200-000, Brazil
| | - Ana C S Pires
- Applied Molecular Thermodynamics Group, Department of Food Technology, Federal University of Viçosa, Viçosa, MG 36570-900, Brazil
| | - Marcos I Marcondes
- Department of Animal Sciences, Washington State University, Pullman 99164.
| |
Collapse
|
11
|
Influence of Ethanol on the Acid-Induced Flocculation of Casein Micelles. DAIRY 2022. [DOI: 10.3390/dairy3030047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The influence of ethanol (0–10%, v/v) on the acid-induced flocculation of casein micelles was examined using diffusing wave spectroscopy. For this purpose, samples containing 10% (w/w) reconstituted skim milk powder and 0–10% (v/v) ethanol were acidified with glucono-delta-lactone and acid-induced coagulation was monitored by diffusing wave spectroscopy. The pH at which acid-induced flocculation of the casein micelles commenced (pHf) increased near-linearly with increasing ethanol content, whereas the rate of flocculation was not affected by ethanol. The results are discussed in terms of the steric stabilisation of casein micelles by a polyelectrolyte brush in a medium of high ionic strength. Ethanol-induced increases in pHf are probably primarily due to an ethanol-induced reduction in solvent quality; an ethanol-induced reduction in dissociation of carboxylic acid groups in the brush is likely to contribute.
Collapse
|
12
|
Bauland J, Famelart MH, Faiveley M, Croguennec T. Rheological properties of enzymatic milk gel: Effect of ion partitioning in casein micelles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
13
|
|
14
|
Basso F, Maifreni M, Innocente N, Manzocco L, Nicoli MC. Raw milk preservation by hyperbaric storage: Effect on microbial counts, protein structure and technological functionality. Food Res Int 2022; 156:111090. [DOI: 10.1016/j.foodres.2022.111090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/23/2022] [Accepted: 03/02/2022] [Indexed: 11/04/2022]
|
15
|
Horstman AMH, Huppertz T. Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis. Crit Rev Food Sci Nutr 2022; 63:10267-10282. [PMID: 35611879 DOI: 10.1080/10408398.2022.2078782] [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] [Indexed: 11/03/2022]
Abstract
It is well-known that the postprandial muscle protein synthetic response to protein ingestion is regulated on various levels, including dietary protein digestion and amino acid (AA) absorption, splanchnic AA retention, the availability of dietary protein-derived AA in the circulation, delivery of AA to the muscle, uptake of AA by the muscle, and intramuscular signaling. AA availability after consumption of dairy products is primarily determined by the rate of gastric emptying of milk proteins, which is mainly linked to coagulation of milk proteins in the stomach. Caseins form gastric coagula, which make their gastric emptying and subsequent postprandial aminoacidemia notably slower than that of whey proteins. Only recently, the role of processing, food structure, preservation and matrix on coagulation herein has been getting attention. In this review we describe various processes, that affect gastric coagulation of caseins and therewith control gastric emptying, such as the conversion to caseinate, heat treatment in the presence of whey proteins, conversion to stirred yoghurt and enzymatic hydrolysis. Modulating product characteristics by processing can be very useful to steer the gastric behavior of protein, and the subsequent digestion and AA absorption and muscle anabolic response to maintain or increase muscle mass.
Collapse
Affiliation(s)
| | - Thom Huppertz
- Research & Development, FrieslandCampina, Amersfoort, The Netherlands
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| |
Collapse
|
16
|
Schulte J, Pütz T, Gebhardt R. Influence of pectin and drying conditions on the structure, stability and swelling behaviour of casein microparticles. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
17
|
Salvador D, Acosta Y, Zamora A, Castillo M. Rennet-Induced Casein Micelle Aggregation Models: A Review. Foods 2022; 11:foods11091243. [PMID: 35563966 PMCID: PMC9101341 DOI: 10.3390/foods11091243] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 01/27/2023] Open
Abstract
Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar aggregation and hardening of the three-dimensional network of para-κ-casein. To evaluate this controversy, the main descriptive models have been reviewed. Most of them can only model micellar aggregation, without modeling the hardening stage. Some are not generalizable enough. However, more recent models have been proposed, applicable to a wide range of conditions, which could differentiate both substages. Manufacturing quality enzymatic cheeses in a cost-effective and consistent manner requires effective control of coagulation, which implies studying the non-enzymatic sub-stages of coagulation separately, as numerous studies require specific measurement methods for each of them. Some authors have recently reviewed the micellar aggregation models, but without differentiating it from hardening. Therefore, a review of the proposed models is necessary, as coagulation cannot be controlled without knowing its mechanisms and the stages that constitute it.
Collapse
Affiliation(s)
- Daniel Salvador
- Department of Agroindustrial Science, National University of Trujillo, AV. Juan Pablo II s/n—University City, Trujillo 13011, Peru;
| | - Yoseli Acosta
- School of Agroindustrial Engineering, National University of Trujillo, AV. Juan Pablo II s/n—University City, Trujillo 13011, Peru;
| | - Anna Zamora
- Department of Animal and Food Science, Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Bellaterra, 08193 Barcelona, Spain;
| | - Manuel Castillo
- Department of Animal and Food Science, Centre d’Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Bellaterra, 08193 Barcelona, Spain;
- Correspondence: ; Tel.: +34-93-581-1123
| |
Collapse
|
18
|
|
19
|
Sheng B, Nielsen SD, Glantz M, Paulsson M, Poulsen NA, Larsen LB. Effects of genetic variants and sialylation on in vitro digestibility of purified κ-casein. J Dairy Sci 2022; 105:2803-2814. [DOI: 10.3168/jds.2021-21289] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 12/16/2021] [Indexed: 11/19/2022]
|
20
|
Saha P, Bajaj R, Mann B, Sharma R, Mandal S. Isolation and characterisation of micellar casein from buffalo milk using microfiltration technique with modified buffer composition. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12844] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Priti Saha
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Rajesh Bajaj
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Bimlesh Mann
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Rajan Sharma
- Dairy Chemistry Division ICAR‐National Dairy Research Institute Karnal Haryana 132001India
| | - Surajit Mandal
- Department of Dairy Microbiology Faculty of Dairy Technology West Bengal University of Animal & Fishery Sciences Mohanpur West Bengal 741246 India
| |
Collapse
|
21
|
Gandhi S, Roy I. Drug delivery applications of casein nanostructures: A minireview. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2021.102843] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
22
|
A novel approach for characterisation of stabilising bonds in milk protein deposit layers on microfiltration membranes. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
23
|
USANS and SANS investigations on the coagulation of commercial bovine milk: Microstructures induced by calf and fungal rennet. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
24
|
|
25
|
Wijaya W, Khan S, Madsen M, Møller MS, Maria Rovers TA, Jæger TC, Ipsen R, Westh P, Svensson B. Tunable mixed micellization of β-casein in the presence of κ-casein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106459] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
26
|
|
27
|
Acevedo-Fani A, Dave A, Singh H. Nature-Assembled Structures for Delivery of Bioactive Compounds and Their Potential in Functional Foods. Front Chem 2020; 8:564021. [PMID: 33102443 PMCID: PMC7546791 DOI: 10.3389/fchem.2020.564021] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 08/12/2020] [Indexed: 11/28/2022] Open
Abstract
Consumers are demanding more natural, healthy, and high-quality products. The addition of health-promoting substances, such as bioactive compounds, to foods can boost their therapeutic effect. However, the incorporation of bioactive substances into food products involves several technological challenges. They may have low solubility in water or poor stability in the food environment and/or during digestion, resulting in a loss of their therapeutic properties. Over recent years, the encapsulation of bioactive compounds into laboratory-engineered colloidal structures has been successful in overcoming some of these hurdles. However, several nature-assembled colloidal structures could be employed for this purpose and may offer many advantages over laboratory-engineered colloidal structures. For example, the casein micelles and milk fat globules from milk and the oil bodies from seeds were designed by nature to deliver biological material or for storage purposes. These biological functional properties make them good candidates for the encapsulation of bioactive compounds to aid in their addition into foods. This review discusses the structure and biological function of different nature-assembled carriers, preparation/isolation methods, some of the advantages and challenges in their use as bioactive compound delivery systems, and their behavior during digestion.
Collapse
Affiliation(s)
- Alejandra Acevedo-Fani
- Riddet Institute, Massey University, Palmerston North, New Zealand
- International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Anant Dave
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| |
Collapse
|
28
|
Glover ZJ, Francis MJ, Fiutowski J, Sun Q, Yu Q, Andersen U, Brewer JR, Simonsen AC, Povey MJ, Holmes MJ. Acoustic attenuation spectroscopy and helium ion microscopy study of rehydration of dairy powder. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124795] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
29
|
Schulte J, Stöckermann M, Gebhardt R. Influence of pH on the stability and structure of single casein microparticles. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105741] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
30
|
Huppertz T, Lambers TT. Influence of micellar calcium phosphate on in vitro gastric coagulation and digestion of milk proteins in infant formula model systems. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104717] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
31
|
|
32
|
Bakker JH, Washington AL, Parnell SR, van Well AA, Pappas C, Bouwman WG. Analysis of SESANS data by numerical Hankel transform implementation in SasView. JOURNAL OF NEUTRON RESEARCH 2020. [DOI: 10.3233/jnr-200154] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Jurrian H. Bakker
- Radiation Science and Technology, Faculty of Applied Sciences, Delft University of Technology, Netherlands
| | - Adam L. Washington
- ISIS, Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, United Kingdom
| | - Steven R. Parnell
- Radiation Science and Technology, Faculty of Applied Sciences, Delft University of Technology, Netherlands
| | - Ad A. van Well
- Radiation Science and Technology, Faculty of Applied Sciences, Delft University of Technology, Netherlands
| | - Catherine Pappas
- Radiation Science and Technology, Faculty of Applied Sciences, Delft University of Technology, Netherlands
| | - Wim G. Bouwman
- Radiation Science and Technology, Faculty of Applied Sciences, Delft University of Technology, Netherlands
| |
Collapse
|
33
|
Lazzaro F, Bouchoux A, Raynes J, Williams R, Ong L, Hanssen E, Lechevalier V, Pezennec S, Cho HJ, Logan A, Gras S, Gaucheron F. Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105414] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
34
|
Miyaji K, Maruyama H, Kuwano Y, Katakura Y, Inoue H, Azuma N. Development of a Rapid and Accurate Prediction Model for Whey Separation in Pasteurized Drinking Yogurt Caused by Long-term Ambient Storage. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.863] [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)
- Kazuhiro Miyaji
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
| | - Hiroshi Maruyama
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
| | - Yasuyuki Kuwano
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
| | - Yuriko Katakura
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
| | - Hajime Inoue
- Food Research & Development Institute, Morinaga Milk Industry Co., Ltd
| | - Norihiro Azuma
- Department of Applied Biochemistry, Faculty of Agriculture, Utsunomiya University
| |
Collapse
|
35
|
Meza BE, Zorrilla SE, Olivares ML. Rheological methods to analyse the thermal aggregation of calcium enriched milks. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
36
|
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.
| |
Collapse
|
37
|
Adams CP, Callaghan-Patrachar N, Peyronel F, Barker J, Pink DA, Marangoni AG. Small and ultra-small angle neutron scattering studies of commercial milk. FOOD STRUCTURE 2019; 21:10.1016/j.foostr.2019.100120. [PMID: 38903264 PMCID: PMC11188042 DOI: 10.1016/j.foostr.2019.100120] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Milk and milk products are an essential part of global nutrition and the world-wide food industry. Studies of milk components using scattering techniques are well documented in the literature. However, those studies focused on the q scattering wavevector region10 - 3 < q < 2 Å - 1 . This manuscript presents scattering results in the region 3 × 10 - 5 < q < 2 × 10 - 2 Å - 1 , a region that allows the simultaneous study of fat globules and proteins found in commercial food-grade milk. The small and ultra-small angle neutron scattering (SANS and USANS) measurements show that a model based on the Schulz distribution function using uniform spheres was a reasonable choice to successfully fit the scattering features below q = 0.007 Å - 1 . Contrast measurements using D2O on whole milk were carried out to distinguish fat from protein signals. Casein micelles were found to have mean diameters of 96 ± 10 nm with 33% polydispersity. The average scattering length density of the micelles varied from -0.04 × 10-6 Å -2 in homogenized, pasteurized commercial milk to 2.8 ×10-6 Å -2 with 50% dilution by D2O, with a match point of 43 ± 3%, as seen in previous studies. It was found that the average diameter of fat globules in homogenized whole milk was 0.47 ± 0.04 μm with a polydispersity of 45 ± 5%, and a volume fraction of 0.034 ± 0.002 when the scattering length density is fixed at 0.20 × 10-6 Å -2. These USANS measurements provide an important foundation as similar techniques are employed to study cheese varieties and cheese formation.
Collapse
Affiliation(s)
- Carl P. Adams
- Department of Physics, St. Francis Xavier University, Antigonish, NS B2G 2W5, Canada
| | - Nukhalu Callaghan-Patrachar
- Department of Physics, St. Francis Xavier University, Antigonish, NS B2G 2W5, Canada
- Biophysics Interdepartmental Group, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Fernanda Peyronel
- Biophysics Interdepartmental Group, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - John Barker
- NIST Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA
| | - David A. Pink
- Department of Physics, St. Francis Xavier University, Antigonish, NS B2G 2W5, Canada
- Biophysics Interdepartmental Group, University of Guelph, Guelph, ON N1G 2W1, Canada
| | | |
Collapse
|
38
|
Super-resolution microscopy and empirically validated autocorrelation image analysis discriminates microstructures of dairy derived gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
39
|
Harton K, Shimizu S. Statistical thermodynamics of casein aggregation: Effects of salts and water. Biophys Chem 2019; 247:34-42. [DOI: 10.1016/j.bpc.2019.02.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 02/08/2019] [Accepted: 02/11/2019] [Indexed: 11/30/2022]
|
40
|
Silva NN, Casanova F, Pinto MDS, Carvalho AFD, Gaucheron F. Micelas de caseína: dos monômeros à estrutura supramolecular. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.18518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Resumo A importância primária das micelas de caseína reside no fato de que os processos empregados na transformação do leite em quaisquer de seus derivados dependem, direta ou indiretamente, de sua estabilidade ou de sua desestabilização controlada. Assim, o objetivo do presente trabalho é apresentar uma revisão atualizada sobre a organização estrutural das micelas de caseína. Em termos físico-químicos, as micelas de caseína podem ser definidas como agregados supramoleculares esféricos e porosos, altamente hidratados, carregados negativamente, com diâmetro médio de 200 nm, e que apresentam aproximadamente 104 cadeias polipeptídicas. Além de água, as micelas são constituídas por quatro tipos de caseínas, chamadas de αS1, αS2, β, e κ-caseínas, que estão unidas por meio de interações hidrofóbicas e eletrostáticas, e pela presença de minerais, sobretudo sais de fosfato de cálcio, os quais são os principais responsáveis pela manutenção da estrutura micelar. A estabilidade das micelas de caseína é atribuída à presença de uma camada externa difusa, formada basicamente por κ-caseína. Apesar de as propriedades coloidais das micelas de caseína serem conhecidas, ainda não há consenso sobre como as moléculas de caseína estão estruturadas em seu interior. Portanto, os principais modelos que descrevem a organização interna das micelas de caseína são apresentados na parte final do artigo.
Collapse
|
41
|
The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles. J Colloid Interface Sci 2019; 534:279-290. [DOI: 10.1016/j.jcis.2018.09.033] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 09/09/2018] [Accepted: 09/10/2018] [Indexed: 12/14/2022]
|
42
|
|
43
|
Madende M, Kemp G, Stoychev S, Osthoff G. Characterisation of African elephant beta casein and its relevance to the chemistry of caseins and casein micelles. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
44
|
Arango O, Trujillo AJ, Castillo M. Monitoring the effect of inulin, protein, and calcium on milk coagulation phases using a fibre optic sensor. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
45
|
Li Z, Scott K, Otter D, Zhou P, Hemar Y. Effect of temperature and pH on the properties of skim milk gels made from a tamarillo (Cyphomandra betacea) coagulant and rennet. J Dairy Sci 2018; 101:4869-4878. [DOI: 10.3168/jds.2017-14050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Accepted: 01/17/2018] [Indexed: 11/19/2022]
|
46
|
Calcium-induced skim milk gels using different calcium salts. Food Chem 2018; 245:97-103. [DOI: 10.1016/j.foodchem.2017.10.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 10/12/2017] [Accepted: 10/15/2017] [Indexed: 11/18/2022]
|
47
|
|
48
|
Mediwaththe A, Chandrapala J, Vasiljevic T. Shear-induced behaviour of native milk proteins heated at temperatures above 80 °C. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.09.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
49
|
Sloan AWN, Santana-Pereira ALR, Goswami J, Liles MR, Davis VA. Single-Walled Carbon Nanotube Dispersion in Tryptic Soy Broth. ACS Macro Lett 2017; 6:1228-1231. [PMID: 35650799 DOI: 10.1021/acsmacrolett.7b00656] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
There has been little research on the dispersion of carbon nanotubes in dispersions of standard microbiological media. We report that tryptic soy broth (TSB) containing casein digest disperses single-walled carbon nanotubes (SWNT) at concentrations similar to those achieved in lysozyme (LSZ), one of the best known biomolecular SWNT dispersants. Similar to LSZ, the proposed mechanism for SWNT dispersion in TSB is favorable π-π stacking interactions with l-tryptophan. This is supported by similar SWNT concentrations in both LSZ and TSB supernatants, and the absence of appreciable dispersion in TSB that does not contain a source of l-tryptophan. Since l-tryptophan alone is insufficient to enable dispersion, it was previously hypothesized that LSZ's macromolecular structure created steric hindrance that was critical for SWNT dispersion. These new results show that intermediately sized l-tryptophan containing species can also enable dispersion. In addition, since TSB is a commonly used growth medium for microbiological research, its dispersive ability presents new research avenues for studying the effect of SWNT on prokaryotic cells without the need to oxidize SWNT or add dispersants that may induce microbial stress.
Collapse
Affiliation(s)
- Arthur W. N. Sloan
- Department of Chemical Engineering and ‡Department of Biological Sciences, Auburn University, Auburn, Alabama, United States
| | - Alinne L. R. Santana-Pereira
- Department of Chemical Engineering and ‡Department of Biological Sciences, Auburn University, Auburn, Alabama, United States
| | - Joyanta Goswami
- Department of Chemical Engineering and ‡Department of Biological Sciences, Auburn University, Auburn, Alabama, United States
| | - Mark R. Liles
- Department of Chemical Engineering and ‡Department of Biological Sciences, Auburn University, Auburn, Alabama, United States
| | - Virginia A. Davis
- Department of Chemical Engineering and ‡Department of Biological Sciences, Auburn University, Auburn, Alabama, United States
| |
Collapse
|
50
|
Huppertz T, Gazi I, Luyten H, Nieuwenhuijse H, Alting A, Schokker E. Hydration of casein micelles and caseinates: Implications for casein micelle structure. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.03.006] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|