{"title":"Influence of β-lactoglobulin and κ-casein genotype on whey protein denaturation in heated bovine milk and rennet whey","authors":"","doi":"10.1016/j.idairyj.2024.106107","DOIUrl":null,"url":null,"abstract":"<div><div>Whey proteins provide nutritional and functional properties in many dairy products, and their denaturation induced by heat has drawn attention in dairy research and industry. Denatured whey proteins have functional properties that are beneficial for certain applications, such as yogurt, while uncontrolled denatured protein aggregation can impair certain processes, such as rennet coagulation. The possible effect of genetic polymorphism of β-lg and κ-CN on heat-induced denaturation of whey proteins in milk and in rennet whey was investigated in this study. No effect of κ-CN genotype on the denaturation of β-lg and α-lac was detected, while the A variant of β-lg was more heat-stable than the B variant. More denatured β-lg B was shown to interact with casein micelles to form insoluble aggregates compared to the A variant. These results may provide guidance for selection of specific milk genotypes for applications where whey protein denaturation needs to be minimised or else preferred, such as foaming and emulsification.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":null,"pages":null},"PeriodicalIF":3.1000,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694624002279","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Whey proteins provide nutritional and functional properties in many dairy products, and their denaturation induced by heat has drawn attention in dairy research and industry. Denatured whey proteins have functional properties that are beneficial for certain applications, such as yogurt, while uncontrolled denatured protein aggregation can impair certain processes, such as rennet coagulation. The possible effect of genetic polymorphism of β-lg and κ-CN on heat-induced denaturation of whey proteins in milk and in rennet whey was investigated in this study. No effect of κ-CN genotype on the denaturation of β-lg and α-lac was detected, while the A variant of β-lg was more heat-stable than the B variant. More denatured β-lg B was shown to interact with casein micelles to form insoluble aggregates compared to the A variant. These results may provide guidance for selection of specific milk genotypes for applications where whey protein denaturation needs to be minimised or else preferred, such as foaming and emulsification.
乳清蛋白在许多乳制品中都具有营养和功能特性，其受热变性已引起乳制品研究和工业界的关注。变性乳清蛋白具有对酸奶等某些应用有益的功能特性，而不受控制的变性蛋白聚集则会损害凝乳酶凝固等某些过程。本研究调查了β-lg和κ-CN的基因多态性对牛奶和凝乳酶乳清中乳清蛋白受热变性可能产生的影响。没有发现κ-CN基因型对β-lg和α-lac的变性有影响，而β-lg的A变体比B变体更热稳定。与 A 变体相比，更多变性的 β-lg B 与酪蛋白胶束相互作用，形成不溶性的聚集体。这些结果可为选择特定的牛奶基因型提供指导，以用于需要尽量减少乳清蛋白变性或优先选择变性的应用，如发泡和乳化。
期刊介绍：
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal''s coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
• Sensory and consumer sciences
• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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