Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk

Siročić, Anita Ptiček; Krehula, Lj. Kratofil; Katančić, Zvonimir; Hrnjak-Murgić, Zlata

doi:10.15255/cabeq.2015.2311

Cited by 39 publications

(15 citation statements)

References 25 publications

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“…The microstructural images obtained for the CC and CGS matrices were similar to the previous reports that represented uniformly distributed probiotic strains within the interconnected protein matrices (Heidebach et al, 2010). Several studies also concluded that freezedrying resulted in shrunken and wrinkled matrices with rough surfaces and low porosity, which is in line with our current findings (Ptiček Siročić et al, 2016). Camel skin gelatin alone or in combination with CC displayed a microstructure consisting of crosslinked protein network somehow close to the microstructure of gelatin gels.…”

Section: Microstructural Featuressupporting

confidence: 90%

Camel milk-derived probiotic strains encapsulated in camel casein and gelatin complex microcapsules: Stability against thermal challenge and simulated gastrointestinal digestion conditions

Devarajan

Mudgil

Aldhaheri

et al. 2022

Journal of Dairy Science

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Probiotics have received increased attention due to their nutritional and health-promoting benefits. However, their viability is often impeded during food processing as well as during their gastrointestinal transit before reaching the colon. In this study, probiotic strains Lactobacillus rhamnosus MF00960, Pediococcus pentosaceus MF000967, and Lactobacillus paracasei DSM20258 were encapsulated within sodium alginate, camel casein (CC), camel skin gelatin (CSG) and CC: CSG (1:1 wt/wt) wall materials. All 3 strains in encapsulated form showed an enhanced survival rate upon simulated gastrointestinal digestion compared with free cells. Among the encapsulating matrices, probiotics embedded in CC showed higher viability and is attributed to less porous structure of CC that provided more protection to entrapped probiotics cells. Similarly, thermal tolerance at 50°C and 70°C of all 3 probiotic strains were significantly higher upon encapsulation in CC and CC: CSG. Scanning electron microscope micrographs showed probiotic strains embedded in the dense protein matrix of CC and CSG. Fourier-transform infrared spectroscopy showed that CC-and CSG-encapsulated probiotic strains exhibited the amide bands with varying intensity with no significant change in the structural conformation. Probiotic strains encapsulated in CC and CC: CSG showed higher retention of inhibitory properties against α-glucosidase, α-amylase, dipeptidyl peptidase-IV, pancreatic lipase, and cholesteryl esterase compared with free cells upon exposure to simulated gastrointestinal digestion conditions. Therefore, CC alone or in combination with CSG as wall materials provided effective protection to cells, retained their bioactive properties, which was comparable to sodium alginate as wall materials. Thus, CC and CC: CSG can be an efficient wall material for encapsulation of probiotics for food applications.

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Section: Microstructural Featuressupporting

confidence: 90%

Camel milk-derived probiotic strains encapsulated in camel casein and gelatin complex microcapsules: Stability against thermal challenge and simulated gastrointestinal digestion conditions

Devarajan

Mudgil

Aldhaheri

et al. 2022

Journal of Dairy Science

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“…In addition, characteristic peaks of casein appear at 2920 and 2850 cm −1 due to symmetric and antisymmetric stretching of CH 2 . They indicate the presence of amino acids such as lysine [28]. The C=O stretching also appears at 1728 cm −1 .…”

Section: Characterization Of N-cdsmentioning

confidence: 96%

Blue light-emitting carbon dots (CDs) from a milk protein and their interaction with Spinacia oleracea leaf cells

Bajpai

D'Souza²,

Suhail

2019

Int Nano Lett

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The milk protein casein (Cas) has been employed as carbon resource material to synthesize nitrogen-doped carbon dots (N-CDs) via microwave exposure. The dots, when exposed to UV light, produced blue fluorescence. The N-CDs were characterized by ultra violet (UV) spectroscopy, Fourier transformation infrared spectroscopy, X-ray diffraction (XRD), dynamic light scattering analysis, fluorescent microscopy (FM), and transmission electron microscopy (TEM). The XRD analysis revealed a broad peak at 2θ = 20°, thus indicating the turbostratic carbon phase. TEM analysis and particle size distribution curve revealed that nearly, 85% of the particles had diameter below 10 nm and the particles had spherical geometry. The HRTEM analysis revealed that carbon dots exhibited lattice fringes with a d-spacing of 0.21 nm, corresponding to the (100) plane lattice of graphite. The fluorescence spectral studies indicated a red shift in the emission peak from 420 to 450 nm as the excitation wavelength increased from 300 to 340 nm. The zeta potential of particles was found to be -11.3 mV. Finally, impregnation of N-CDs was studied in Spinacia oleracea leaf. It was observed that as the concentration of N-CDs' solution increased, percent insertion (PI) also increased, but the time required for maximal insertion decreased with increasing concentrations of N-CDs in the feed solutions. In the carbon dots' solution with a concentration of 200 ppm, maximum percent insertion (MPI) was obtained after 80 min. However, with the increasing concentration of N-CDs in the feed solutions, time of getting MPI reduced, i.e., in 600 ppm, it was 30 min, and in 800 ppm, it was 10 min.Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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“…Thermal properties can reflect the chemical composition and structure of polymers (Ptiček Siročić et al, 2016). To study the effects of SL on the thermal properties of WP and PWP, DSC was performed and results are shown in Figure 6.…”

Section: Thermal Properties Of Wp or Pwp In The Presence Of Slmentioning

confidence: 99%

Interactions between whey protein or polymerized whey protein and soybean lecithin in model system

Sun

Wang

Guo

2018

Journal of Dairy Science

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Soybean lecithin is often used as a surfactant in food formulation. The aim of this study was to investigate the interactions between soybean lecithin (SL, 0-3%, wt/vol) and whey protein (WP, 10%, wt/vol) or polymerized whey protein (PWP, 10%, wt/vol) induced by heating WP solutions at 85°C for 0 to 20 min at pH 7.0. The samples were evaluated for zeta potential, particle size, morphology, rheological properties, thermal properties, secondary structure, and surface hydrophobicity. Zeta potential of WP increased linearly as SL level increased from 0 to 3%, whereas that of PWP changed with plateau at SL level of 1%, which may be due to the aggregation of SL. The addition of SL increased the particle size and apparent viscosity of both WP and PWP. All the samples exhibited different morphology depending on SL level and heating time according to transmission electron microscopy images. Whey protein showed obviously decreased gelation time and increased storage modulus in the presence of SL. Differential scanning calorimetry curves confirmed the effects of SL on the thermal properties of both WP and PWP. Circular dichroism spectra indicated that SL had effects on the secondary structure of both WP and PWP. The changes in surface hydrophobicity indicated the hydrophobic interactions between WP/PWP and SL. Data indicate that the physicochemical and functional properties of WP and PWP can be altered by adding soybean lecithin.

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Characterization of Casein Fractions – Comparison of Commercial Casein and Casein Extracted from Cow’s Milk

Cited by 39 publications

References 25 publications

Camel milk-derived probiotic strains encapsulated in camel casein and gelatin complex microcapsules: Stability against thermal challenge and simulated gastrointestinal digestion conditions

Camel milk-derived probiotic strains encapsulated in camel casein and gelatin complex microcapsules: Stability against thermal challenge and simulated gastrointestinal digestion conditions

Blue light-emitting carbon dots (CDs) from a milk protein and their interaction with Spinacia oleracea leaf cells

Interactions between whey protein or polymerized whey protein and soybean lecithin in model system

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