Analysis of Enzymatic Hydrolysis of k-casein in Milk Using Diffuse Reflectance of Near-infrared Radiation

Saputra, Dede; Payne, F. A.; Hicks, C.L.

doi:10.13031/2013.28287

Cited by 12 publications

(5 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Those parameters were selected as potential coagulation indicators based on previous studies carried out with cow and goat milk, which showed that these parameters are related to chemical reactions taking place during milk coagulation (Castillo et al 2000(Castillo et al , 2003Saputra 1992).…”

Section: Characterization Of the Light Backscatter Profile Of Sheep Milkmentioning

confidence: 99%

Estimation of clotting and cutting times in sheep cheese manufacture using NIR light backscatter

Nicolau

Buffa

O’Callaghan

et al. 2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

During sheep cheese manufacturing, the time determination for such important steps as clotting and cutting time relies on the experience of the cheese maker or, alternatively, on predetermined reaction times. However, efficient control of coagulation requires a rigorous, objective, inline method to select the optimum time to proceed with clotting and cutting time. Therefore, a near-infrared (NIR) light backscatter fiber optic sensor was implemented in order to monitor coagulation of sheep milk and assess the possibility of estimating both clotting and cutting times during the manufacture of sheep's cheese. A randomized block experiment with three replications was designed to determine optical, rheological, and visual coagulation parameters in sheep milk using four enzyme concentrations. The optical response of the sheep milk was found to be greater than in goat milk (15-20%) but lower than cow milk (30-50%). The standard error for the optical parameters during the coagulation of sheep milk was lower than those observed for the visual parameters. Optical variables were strongly correlated with both visually and rheologically defined coagulation parameters. Rheologically and visually determined clotting and cutting times were successfully predicted using only one optical parameter. Our results suggest that optical parameters generated from the NIR light backscatter profile adequately respond to the kinetic changes induced by varying the concentration of enzyme and that prediction of rheologically determined cutting time using NIR light backscatter is more precise than prediction of visually determined cutting time, i.e., ∼50% lower SEP.

show abstract

Section: Characterization Of the Light Backscatter Profile Of Sheep Milkmentioning

confidence: 99%

Estimation of clotting and cutting times in sheep cheese manufacture using NIR light backscatter

Nicolau

Buffa

O’Callaghan

et al. 2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

show abstract

“…The cheese industry already uses NIR for moisture, fat, protein, and lactose determination (Lee et al., 1997;Rodriguez-Otero et al, 1995;Pierce and Wehling, 1994;Frank and Birth, 1982). Furthermore, NIR is a promising tool for monitoring cheese coagulation (Saputra et al, 1994;Payne et al, 1993;.…”

Section: Introductionmentioning

confidence: 99%

Near-Infrared Analysis of Fat, Protein, and Casein in Cow's Milk

Laporte

Paquin

1999

J. Agric. Food Chem.

155

View full text Add to dashboard Cite

Fat, crude protein, true protein, and casein were determined in cow milks by near-infrared transmission spectroscopy (NIR). Partial and overall PLS calibrations were performed on two sets of samples: partial calibration included 76 unhomogenized samples, whereas overall calibration used 96 homogenized and unhomogenized samples. Standard errors of calibration were 0.12% for fat, 0.06% for crude protein, 0.04% for true protein, and 0.05% for casein in the overall calibration. Validation of the overall calibration with an independent set of samples gave standard errors of prediction of 0. 07% for fat, 0.06% for crude protein and casein, and 0.05% for true protein. Except for fat, all of the statistical parameters were better with overall than with partial calibrations, which indicates that homogenization has an effect on NIR fat determination. Despite the relatively small number of samples included in the calibration model, NIR transmission was found to be a reliable method for the determination of fat and nitrogenous constituents in milk.

show abstract

“…The role of micelles on hydrolysis has also been discussed in various studies on hydrolysis of k-casein by chymosin (van Hooydonk et al, 1984;Hyslop, 2003;Lomholt & Qvist, 1997;Lomholt et al, 1998;Saputra et al, 1994). In such cases, k-casein was present in micelles, complex structures containing all types of caseins.…”

Section: Effect Of Initial Protein Concentration On the Kinetic Modelsmentioning

confidence: 98%

“…This effect has often been ascribed to the fact that k-casein is present in the casein macro-micelle. Two theoretical models have been proposed to include the effect of the micelles on the hydrolysis of k-casein: a surface kinetic model (Hyslop, 2003) and a diffusion kinetic model (van Hooydonk, Olieman, & Hagedoorn, 1984;Saputra, Payne, & Hicks, 1994). It should be noted, however, that the hydrolysis of k-casein by chymosin is a highly specific process and is not, per se, representative of enzymatic hydrolysis of other enzyme/protein combinations, including PrtP I /b-casein.…”

Section: Introductionmentioning

confidence: 99%

Hydrolysis of β-casein by the cell-envelope-located PI-type protease of Lactococcus lactis: A modelling approach

Muñoz-Tamayo¹,

Groot²,

Bakx³

et al. 2011

International Dairy Journal

View full text Add to dashboard Cite

Analysis of Enzymatic Hydrolysis of k-casein in Milk Using Diffuse Reflectance of Near-infrared Radiation

Cited by 12 publications

References 0 publications

Estimation of clotting and cutting times in sheep cheese manufacture using NIR light backscatter

Estimation of clotting and cutting times in sheep cheese manufacture using NIR light backscatter

Near-Infrared Analysis of Fat, Protein, and Casein in Cow's Milk

Hydrolysis of β-casein by the cell-envelope-located PI-type protease of Lactococcus lactis: A modelling approach

Contact Info

Product

Resources

About