An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk

Nilsson, Kajsa; Abdelghani, Ahmed; Burleigh, Stephen; Johansen, Lene Buhelt; Lindmark-Månsson, Helena; Paulsson, Marie; Glantz, Maria

doi:10.1016/j.idairyj.2020.104754

Cited by 8 publications

(12 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…κ-CN was surrounded by the external area of casein micelles. First, chymosin hydrolyzes κ-CN to form caseinomacropeptide and para-κ-CN in the external area of casein micelles [18]. The Phe105-Met106 bond of κ-CN was hydrolyzed by chymosin, resulting in the instability of the casein micelles.…”

Section: Hydrolysis Reaction Scheme On Casein Micelles and Individual Caseins Induced By Chymosinmentioning

confidence: 99%

“…Furthermore, the natural substrate of chymosin is separated at the peptide connection between amino corrosive deposits as phenylalanine (105) and methionine (106). The chymosin induces the hydrolysis of κ-CN, which causes destabilization and aggregation of casein micelles [18]. In the process of making cheese from milk, when the cheese is aged, the hydrolysis of caseins prompts changes.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins

Chen

et al. 2021

Nanomaterials

View full text Add to dashboard Cite

The effects of chymosin on the physicochemical and hydrolysis characteristics of casein micelles and individual caseins were investigated. Adding 0.03 units of chymosin/mL led to the casein micelles in skim milk coagulating after a 3 h incubation period at 30 °C. SDS–PAGE investigation showed that β-CN, κ-CN, αs-CN, and a portion of β-lactoglobulin (β-LG) in the milk supernatant fraction (MSF) were precipitated into the milk pellet fraction (MPF). The mean particle size of the MSF with chymosin decreased from 254.4 nm to 179.2 nm after a 3 h incubation period. Mass spectrometry and SDS–PAGE analysis suggested that chymosin hydrolyzed individual β-CN, κ-CN, and αs-CN, but not β-LG. Chymosin hydrolysis led to a decrease in the molecular weights of the hydrolyzed β-CN, κ-CN, and αs-CN. Particle size analysis indicated that there was no difference in the particle size distribution of hydrolyzed β-CN and αs-CN. Moreover, our outcomes demonstrated that the hydrolysis of κ-CN by chymosin occurs before that of β-CN and αs-CN.

show abstract

Section: Hydrolysis Reaction Scheme On Casein Micelles and Individual Caseins Induced By Chymosinmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins

Chen

et al. 2021

Nanomaterials

View full text Add to dashboard Cite

show abstract

“…The occurrence of noncoagulating (NC) milk samples-milks that do not coagulate within the testing time (RCT) of 30 or 40 min-has been reported in ruminant dairy species. In cattle, the occurrence of NC milk ranges from 18% in Swedish Red (Gustavsson et al, 2014;Nilsson et al, 2019Nilsson et al, , 2020, to 8 to 10% in Finnish Ayrshire (Ikonen et al, 1999;Tyrisevä et al, 2003), and to 9.7 and 3.5% in Italian Holstein and Brown Swiss, respectively (Cecchinato et al, 2011). In sheep, up to 10% NC samples have been observed both in individual and bulk milk (Pazzola et al, 2014;Manca et al, 2016;Puledda et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Phenotypic and genetic characterization of the occurrence of noncoagulating milk in dairy sheep

Correddu

Gaspa

Cesarani

et al. 2022

Journal of Dairy Science

View full text Add to dashboard Cite

Milk coagulation ability is of central importance for the sheep dairy industry because almost all sheep milk is destined for cheese processing. The occurrence of milk with impaired coagulation properties is an obstacle to cheese processing and, in turn, to the profitability of the dairy companies. In this work, we investigated the causes of noncoagulation of sheep milk; specifically, we studied the effect of milk physicochemical properties on milk coagulation status [coagulating and noncoagulating (NC) milk samples, which do or do not coagulate within 30 min, respectively], and whether mid-infrared spectroscopy (MIR) could be used to assess variability in coagulation status. We also investigated the genetic background of milk coagulation ability. Individual milk samples were collected from 996 Sarda ewes farmed in 47 flocks located in Sardinia (Italy). Considered traits were daily milk yield, milk composition traits, and milk coagulation properties (rennet coagulation time, curd firming time, and curd firmness), and MIR spectra were acquired. About 9% of samples did not coagulate within 30 min. A logistic regression approach was used to test the effect of milk-related traits on milk coagulation status. A principal component (PC) analysis was carried out on the milk MIR spectra, and PC scores were then used as covariates in a logistic regression model to assess their relationship with milk coagulation status. Results of the present work demonstrated that the probability of having NC samples increases as milk contents of proteins and chlorides and somatic cell score increase. The analysis of PC extracted from milk spectra that influenced coagulation status highlighted key regions associated with lactose and protein concentrations, and others not associated with routinely collected milk composition traits. These results suggest that the occurrence of NC is mostly related to damage of the epithelium secretory mammary cells, which occurs with the advancement of a lactation or due to unhealthy mammary gland status. Genetic analysis of milk coagulation status and of the extracted PC confirmed the genetic background of the milk coagulability of sheep milk.

show abstract

“…Another CZE method using a complex buffer consisted of 0.48 mol/L citric acid, 13.6 mmol/L trisodium citrate, and 4.8 mol/L urea was used to study the coagulation ability of different milks (coagulating and noncoagulating milk) [40]. Noncoagulating milk is unwanted in cheese production because it impairs chymosin‐induced coagulation properties in bulk milk, and, therefore, the involvement of κ‐casein, para‐κ‐casein, and caseinomacropeptide (CMP) was studied.…”

Section: Peptides and Proteinsmentioning

confidence: 99%

Section: Peptides and Proteinsmentioning

confidence: 99%

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

et al. 2021

View full text Add to dashboard Cite

This work presents a revision of the main applications of capillary electromigration methods in food analysis and Foodomics. Articles that were published during the period February 2019‐February 2021 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods. Namely, CE methods have been applied to analyze amino acids, biogenic amines, carbohydrates, chiral compounds, contaminants, DNAs, food additives, heterocyclic amines, lipids, secondary metabolites, peptides, pesticides, phenols, pigments, polyphenols, proteins, residues, toxins, vitamins, small organic and inorganic compounds, as well as other minor compounds. The last results on the use of CE for monitoring food interactions and food processing, including recent microchips developments and new applications of CE in Foodomics, are discussed too. The new procedures of CE to investigate food quality and safety, nutritional value, storage and bioactivity are also included in the present review work.

show abstract

An investigation of the enzymatic cleavage of κ-casein in non-coagulating milk

Cited by 8 publications

References 28 publications

Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins

Influence of Chymosin on Physicochemical and Hydrolysis Characteristics of Casein Micelles and Individual Caseins

Phenotypic and genetic characterization of the occurrence of noncoagulating milk in dairy sheep

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period February 2019–February 2021

Contact Info

Product

Resources

About