The inhibitory roles of native whey protein on the rennet gelation of bovine milk

Gamlath, Charitha J.; Leong, Thomas; Ashokkumar, Muthupandian; Martin, Gael M.

doi:10.1016/j.foodchem.2017.10.029

Cited by 32 publications

(17 citation statements)

References 26 publications

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“…The role of whey proteins in milk rennet coagulation is still not fully understood. A recent study on the impact of native whey proteins on milk rennet coagulation showed that a higher ratio of whey proteins to casein could impair coagulation due to physical or steric hindrance (Gamlath et al, 2018). In our study, however, the sum of whey proteins was not significantly correlated with the coagulation traits.…”

Section: Phenotypic and Genetic Correlationscontrasting

confidence: 93%

“…In our study, however, the sum of whey proteins was not significantly correlated with the coagulation traits. On the other hand, Gamlath et al (2018) did not distinguish between α-LA and β-LG; therefore, an increased amount of whey proteins may also mean an increased amount of α-LA. α-Lactalbumin is known to have a strong binding site for ionic calcium (Hiraoka et al, 1980;Permyakov and Berliner, 2000), which is an important ion in the rennet coagulation process.…”

Section: Phenotypic and Genetic Correlationsmentioning

confidence: 75%

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Genetic parameters for noncoagulating milk, milk coagulation properties, and detailed milk composition in Swedish Red Dairy Cattle

Duchemin

Nilsson

Fikse

et al. 2020

Journal of Dairy Science

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The rennet-induced coagulation ability of milk is important in cheese production. For Swedish Red Dairy Cattle (RDC), this ability is reduced because of a high prevalence of noncoagulating (NC) milk. In this study, we simultaneously combined genetic parameters for NC milk, milk coagulation properties, milk composition, physical traits, and milk protein composition. Our aim was to estimate heritability and genetic and phenotypic correlations for NC milk and 24 traits (milk coagulation properties, milk composition, physical traits, and milk protein composition). Phenotypes and ~7,000 SNP genotypes were available for all 600 Swedish RDC. The genotypes were imputed from ~7,000 SNP to 50,000 SNP. Variance components and genetic parameters were estimated with an animal model. In Swedish RDC, a moderate heritability estimate of 0.28 was found for NC milk. For the other 24 traits, heritability estimates ranged from 0.12 to 0.77 (standard errors from 0.08 to 0.18). A total of 300 phenotypic and genetic correlations were estimated. For phenotypic and genetic correlations, 172 and 95 were significant, respectively. In general, most traits showing significant genetic correlations also showed significant phenotypic correlations. In this study, phenotypic and genetic correlations with NC milk suggest that many correlations between traits exist, making it difficult to predict the real consequences on the composition of milk, if selective breeding is applied on NC milk. We speculate that some of these consequences may lead to changes in the composition of milk, most likely affecting its physical and organoleptic properties. However, our results suggest that κ-casein could be used as an indicator trait to predict the occurrence of NC milk at the herd level.

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Section: Phenotypic and Genetic Correlationscontrasting

confidence: 93%

Section: Phenotypic and Genetic Correlationsmentioning

confidence: 75%

Genetic parameters for noncoagulating milk, milk coagulation properties, and detailed milk composition in Swedish Red Dairy Cattle

Duchemin

Nilsson

Fikse

et al. 2020

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…On the contrary, higher whey protein content has been suggested to impair rennet coagulation due to physical or steric inhibition (Gamlath et al, 2018), which agrees with our result for relative concentration of α-LA, but not β-LG. Higher odds of NC milk with a higher relative concentration of β-CN agrees with previous studies (Jõudu et al, 2008) where NC milk had a higher proportion of β-CN:CN compared with milk that coagulated well.…”

Section: Protein Amountssupporting

confidence: 92%

Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle

Nilsson

Johansen

Koning

et al. 2020

Journal of Dairy Science

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Milk that does not coagulate after rennet addition, also called noncoagulating (NC) milk, is unwanted in cheese production due to prolonged processing time. Amounts of whey and casein proteins, genetic variants, as well as posttranslational modifications (PTM) of proteins are all contributing factors in rennet-induced coagulation of milk. In this study, we conducted a wideranging investigation of milk proteins in milk samples from 616 Swedish Red dairy cattle using liquid chromatography-high resolution mass spectrometry. Relative concentration of proteins, genetic variants, and PTM were compared between NC milk and coagulating milk. The PTM investigated were phosphorylation of caseins and glycosylation of κ-casein. Several genetic variants and PTM were found, including rare phosphorylation variants of the α S -caseins. Genetic variants were found to effect the expressed amount of different proteins. Further, the effect of protein amounts and PTM on a binary NC milk trait was modeled using a generalized linear model. The model showed that NC milk significantly correlated with higher relative concentrations of α-lactalbumin and β-casein and lower relative concentrations of β-lactoglobulin and κ-casein. Regarding PTM of caseins, an effect on NC milk from a lower relative concentration of α S1 -casein with 8 phosphate groups were found, even though an effect from total relative concentration of α S1 -casein was not found. This study has provided insights into protein variants and PTM important for NC milk to improve this undesirable property.

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“…Protein content was determined with a LECO TruMac ® N/CN nitrogen analyzer according to the method of Gamlath, Leong, Ashokkumar, and Martin (2018). The moisture content of plant protein powder was measured by Mettler Toledo HB43-S Halogen moisture analyzer based on the method of Zhang, Kim, Yokoyama, & Kim, 2018).…”

Section: Proximate Composition and Physical Propertiesmentioning

confidence: 99%

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

et al. 2020

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Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play important roles in the food industry because of their hypoallergenic characteristics and nutritional value. However, manufacturers generally provide limited functionality information on these proteins. Therefore, this study comprehensively compared functional properties of wheat, soybean, rice, and pea proteins for their industrial applications and illustrated correlation among various functionalities. Results showed that protein solubility (PS) was highly related to its water absorption (WA) capacity, emulsifying activity index (EAI), and emulsion stability index (ESI). The overall functionality of pea protein was close to that of soybean protein while rice protein cannot match with all other proteins. sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) analysis indicated the composition of each protein was unique. While the deconvolution of the amide I band of the Raman spectra indicated soybean and pea proteins that shared similar features, but they were different from that of wheat and rice proteins. Practical applications Due to the allergenicity of wheat and soybean proteins, food manufacturers are looking for alternative protein sources. Rice and Pea proteins are promising substitutes because of their “allergen‐friendly” as well as their emergence in the food market. This study provided a comprehensive comparison of the functionality of commercially available wheat, soybean, rice, and pea proteins. The information presented in this study would be helpful to food scientists, scholars, or engineers when they develop appropriate application of various proteins in food products.

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The inhibitory roles of native whey protein on the rennet gelation of bovine milk

Cited by 32 publications

References 26 publications

Genetic parameters for noncoagulating milk, milk coagulation properties, and detailed milk composition in Swedish Red Dairy Cattle

Genetic parameters for noncoagulating milk, milk coagulation properties, and detailed milk composition in Swedish Red Dairy Cattle

Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle

Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products

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