Effects of κ-Casein Dissociation from Casein Micelles on Cheese Curd Formation

Ono, Wataru; Oka, Daichi; Hamakawa, Akihisa; Noguchi, Tetsuya; Tanaka, Katsumi

doi:10.3136/fstr.23.743

Cited by 5 publications

(2 citation statements)

References 16 publications

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“…Then, we focused on what proteinaceous components in the curds were extracted accompanied by the solubilized cell‐binding lipase. Chymosin specifically cleaves the Phe105–Met106 bond in bovine milk κ‐casein 24 in the early stage of the standard cheesemaking protocol. However, at a later stage, the pH of the curd drops due to growth of the lactic starter.…”

Section: Discussionmentioning

confidence: 99%

A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi‐hard cheese

et al. 2022

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BACKGROUND Aspergillus sp. has been used in traditional Japanese fermented foods. Protease‐containing culture products of A. oryzae have been applied as the adjunct enzyme source to enrich the flavor in ripened cheese. Although proteolysis was stimulated, the increase of free fatty acids (FFA) was recognized in some products. Since an excess amount of FFA accumulation can cause rancidity in cheese products, the assessment of lipase activity was considered to be essential for the cheese adjunct preparation. RESULTS Although an equal lipase activity from the adjunct materials of A. kawachii NBRC 4308, A. luchuensis RIB 2604 and A. oryzae AHU 7139 was applied to semi‐hard cheese, the FFA level was significantly higher in A. oryzae cheese than in the others. Furthermore, the profiles of volatile components were different in experimental cheeses. An in vitro study with experimental curds demonstrated that the high FFA might not depend on the lipase retainability on curds. On the contrary, the pronounced activation of the lipases occurred in A. oryzae after incubation with the curds. Moreover, incubation of the insoluble lipase that had been attached to the cells with skim milk curd extracts allowed the release of lipases from the cells into the medium with remarkable activation. CONCLUSION A. oryzae AHU 7139 possessed a complex lipolytic system comprising extracellular and cell‐binding lipases that were attributed to the increase in FFA in A. oryzae cheese. © 2022 Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 99%

A study of lipolysis induced by adjuncts from edible Aspergillus sp. solid culture products on ripened semi‐hard cheese

et al. 2022

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“…Bovine milk gels under the action of rennet, forming a complex protein-based tridimensional arrangement (Sinaga et al, 2017;Lamichhane et al, 2018;Mehta, 2018). Paracasein micelles in curd interact mainly by exposing their hydrophobic cores and through electrostatic and calcium-mediated ionic bonds (Panteli et al, 2015;Ono et al, 2017). After the onset of coagulation, some additional rearrangements of the structure occur (Lucey, 2014).…”

Section: Introductionmentioning

confidence: 99%

Chemical interactions among caseins during rennet coagulation of milk

Amaro-Hernández

Olivas

Acosta-Muñíz

et al. 2022

Journal of Dairy Science

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Rennet milk curds were prepared under 4 different temperature and acidity conditions. The development of different types of inter-protein chemical bonds (disulfide, hydrophobic, electrostatic, hydrogen, and calcium bridges) was monitored for 60 min after curd cutting. Hydrophobic inter-protein interactions originally present in casein micelles in milk were substituted by electrostatic, hydrogen, and calcium bonds throughout the curd curing period. Disulfide bonds were not disturbed by the experimental conditions employed in the study, remaining at a constant level in all studied treatments. Acidification of curds increased the availability of soluble ionic calcium, increasing the relative proportion of calcium bridges at the expense of electrostatic-hydrogen bonds. Although pH defined the nature of the interactions established among proteins in curd, temperature modified the rate at which such bonds were formed.

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