Hydration of casein micelles and caseinates: Implications for casein micelle structure

Huppertz, Thom; Gazi, Inge; Luyten, H.; Nieuwenhuijse, Hans; Alting, Arno C.; Schokker, E.P.

doi:10.1016/j.idairyj.2017.03.006

Cited by 162 publications

(96 citation statements)

References 44 publications

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“…Furthermore, the absence of a stationary phase allows the application of a broad variety of eluents, including non-denaturing buffers that enable the investigation of casein structures in their native environment. This is crucial for studying casein micelles, but also promising for non-micellar casein, which is known to form small aggregates via non-covalent interactions [184,185]. In this regard, caseinate solutions can contain a molar mass range from approx.…”

Section: Potential Advantages and Limitations In The Context Of Caseimentioning

confidence: 99%

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

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Abstract:Casein is the major protein fraction in milk, and its cross-linking has been a topic of scientific interest for many years. Enzymatic cross-linking has huge potential to modify relevant techno-functional properties of casein, whereas non-enzymatic cross-linking occurs naturally during the storage and processing of milk and dairy products. Two size separation techniques were applied for characterisation of these reactions: gel electrophoresis and size exclusion chromatography. This review summarises their separation principles and discusses the outcome of studies on cross-linked casein from the last~20 years. Both methods, however, show limitations concerning separation range and are applied mainly under denaturing and reducing conditions. In contrast, field flow fractionation has a broad separation range and can be easily applied under native conditions. Although this method has become a powerful tool in polymer and nanoparticle analysis and was used in few studies on casein micelles, it has not yet been applied to investigate cross-linked casein. Finally, the principles and requirements for absolute molar mass determination are reviewed, which will be of increased interest in the future since suitable calibration substances for casein polymers are scarce.

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Section: Potential Advantages and Limitations In The Context Of Caseimentioning

confidence: 99%

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

et al. 2018

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“…The structure and stability of casein micelles have attracted great research interest in recent decades (Dalgleish, Spagnuolo, & Goff, ; Farrell, Malin, Brown, & Qi, ; Holt, Carver, Ecroyd, & Thorn, ; Horne, ; Huppertz et al, ; McMahon & McManus, ; Walstra, ). Different models describing the interactions and aggregation of different types of casein micelle have been suggested, and attempts have been made to investigate the effect of casein micelle size on milk coagulation.…”

Section: Introductionmentioning

confidence: 99%

Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk

Priyashantha

Lundh

Höjer

et al. 2019

Journal of Texture Studies

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Interactive effects of casein micelle size and milk calcium and citrate content on rennet‐induced coagulation were investigated. Milk samples containing small (SM) and large (LM) micelles, obtained from individual Holstein cows, were modified by addition of calcium and/or citrate and milk coagulation properties were evaluated in a full factorial design. The results showed that LM milk had a higher relative proportion of casein, coagulated faster, and resulted in a stronger gel than SM milk. Addition of calcium slightly decreased casein micelle size, while addition of citrate slightly increased micelle size. Calcium addition resulted in a shorter coagulation time and the strongest gels, while citrate addition increased the coagulation time and resulted in the weakest gels. Addition of calcium and citrate in combination resulted in intermediate coagulation properties. The interactive effect of micelle size and citrate was significant for gel strength. Microstructural differences between the milk gels were consistent with the rheological properties, for example, the micrographs revealed that a more homogeneous network was formed when calcium was added, resulting in a stronger gel. A more inhomogeneous network structure was formed when citrate was added, resulting in a weaker gel. Thus, variations in casein micelle size and in calcium and citrate content influence rennet‐induced coagulation in bovine milk. The calcium and citrate contents in Swedish milk have changed over time, whereby calcium content has increased and citrate content has decreased. In practical cheese making, calcium is added to cheese milk, most likely altering the role of inherent citrate and possibly influencing casein micelle size. The observed interaction effect between casein micelle size and citrate in this study, suggests that larger micelles with moderate citrate level will result in firmer gels, whereas a higher citrate content reduced gel strength more in case of large than SM. Since firmer gels are likely to retain more protein and fat than less firmer gels, this interaction effect could have implications in practical cheese production.

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“…Hereafter, we believe the same morphological changes occurred in cream cheese despite the pH differences between both types of cheeses, and the ‘changed’ caseinates contributed to the viscosity changes, in agreement with Huppertz et al . ().…”

Section: Resultsmentioning

confidence: 97%

“…Huppertz et al . () recently showed that a considerable amount of water in the casein micelle is available as solvent and for reactions. Our results showed an apparent decrease in mobile water during the creaming reaction.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

Dang

Pombo

Kulozik

2019

Int J of Dairy Tech

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Water mobility changes during a structure building reaction of full‐fat cream cheese were studied by applying low‐resolution nuclear magnetic resonance. A significant decrease in mobility (T2 relaxation times from 148 to 116 ms) was found in the mobile water phase during texture building. Furthermore, the results were compared to forced synaeresis of the same cheese, which was determined by applying a multistep centrifugation method. The plotted forced synaeresis results displayed the inverse shape of the structure building reaction: ~14.6% at the beginning (0 min), ~7.4% at peak (47 min) of the reaction and ended with ~9.9% (126 min).

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Hydration of casein micelles and caseinates: Implications for casein micelle structure

Cited by 162 publications

References 44 publications

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications

Interactive effects of casein micelle size and calcium and citrate content on rennet‐induced coagulation in bovine milk

Physicochemical changes during the creaming reaction in acid curd fresh cheese: Water mobility and forced synaeresis

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