Stability of β-lactoglobulin/micellar casein mixtures on heating in simulated milk ultrafiltrate at pH 6.0

International Journal of Dairy Technology

Volumn 62, Issue 4, 2009, Pages 493-499

  Mounsey, John S ^a   O'Kennedy, Brendan T ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Lactoglobulin; Micellar casein; Particle size; Simulated milk ultrafiltrate; Zeta potential

Indexed keywords

EID: 70350138530     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2009.00522.x     Document Type: Article

References (27)

1. Bhattacharyya J Das K P (1999) Molecular chaperone-like properties of an unfolded protein, αs-casein. The Journal of Biological Chemistry 274 15505 15509.
2. Bigelow C C (1967) On the average hydrophobicity of zproteins and the relation between it and protein structure. Journal of Theoretical Biology 16 187 211.
3. Croguennec T D, O'Kennedy B T Mehra R (2004) Heat-induced denaturation/aggregation of β-lactoglobulin A and B: Kinetics of the first intermediates formed. International Dairy Journal 14 399 409.
4. Guzey D McClements D J (2006) Characterization of β-lactoglobulin- chitosan interactions in aqueous solutions: A calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocolloids 20 124 131.
5. Hoffmann M A M, Roefs S P F M, Verheul M, van Mil P J J M de Kruif K G (1996) Aggregation of β-lactoglobulin studied by in situ light scattering. Journal of Dairy Research 63 423 440.
6. Jenness R Koops J (1962) Preparation and properties of a salt solution which simulates milk ultrafiltrate. The Netherlands Milk and Dairy Journal 16 153 164.
7. Kelly P M, Kelly J, Mehra R, Oldfield D J, Raggett E O'Kennedy B T (2000) Implementation of integrated membrane processes for pilot-scale development of fractionated milk components. Le Lait 80 139 153.
8. Matsudomi N, Kanda Y, Yoshika Y Moriwaki H (2004) Ability of as-casein to suppress the heat aggregation of ovotransferrin. Journal of Agricultural and Food Chemistry 52 4882 4886.
9. Mercier J C, Grosclaude F Dumas B R (1971) Primary structure of bovine αs1 casein. Complete sequence. European Journal of Biochemistry 23 41 51.
10. Mounsey J S O'Kennedy B T (2007) Conditions limiting the influence of thiol-disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin. International Dairy Journal 17 1034 1042.
11. Mounsey J S, O'Kennedy B T Kelly P M (2005) Comparison of re-micellised casein prepared from acid casein with micellar casein prepared by membrane filtration. Lait 85 419 430.
12. van Nieuwenhuyzen W Szuhaj B F (1998) Effects of lecithins and proteins on the stability of emulsions. Fett/Lipid 100 282 291.
13. Niki R Motoshima H (2006) Influence of lactose on viscoelastic properties of acid-induced casein micelle gels: The secondary roll of lactose in yoghurt production. Milchwissenschaft 61 411 415.
14. O'Kennedy B T Mounsey J S (2006) Control of heat-induced aggregation of whey proteins using casein. Journal of Agricultural and Food Chemistry 54 5637 5642.
15. O'Kennedy B T Mounsey J S (2009) The dominating effect of ionic strength on the denaturation and aggregation of β-lactoglobulin in simulated milk ultrafiltrate. International Dairy Journal 19 123 128.
16. Pierre A, Fauquant J, Le Graat Y, Piot M Maubois J L (1992) Préparation de phosphocaséinate natif par microfiltration sur membrane. Lait 75 461 474.
17. Qin B Y, Bewley M C, Creamer L K, Baker E N Jameson G B (1999) Functional implications of structural differences between variants A and B of bovine b-lactoglobulin. Protein Science 8 75 83.
18. Roefs S P van Vliet T (1990) Structure of acid casein gels. 2. Dynamic measurements and type of interaction forces. Colloids and Surfaces 50 161 175.
19. Sakuri K, Oobatake M Goto Y (2001) Salt-dependent monomer-dimer equilibrium of bovine β-lactoglobulin at pH 3. Protein Science 10 2325 2335.
20. Sawyer W H (1969) Complex between β-lactoglobulin and κ-casein. A review. Journal of Dairy Science 52 1347 1355.
21. Simons J-W F A, Kosters H A, Visschers R W de Jong H H J (2002) Role of calcium as a trigger in thermal β-lactoglobulin aggregation. Archives of Biochemistry and Biophysics 406 143 152.
22. Singh H (1995) Heat-induced changes in casein, including interactions with whey proteins. In Heat-Induced Changes in Milk, 2nd edn, pp. 86 104. Fox P F, ed. Brussels : IDF (International Dairy Federation Special Issue no. 9501).
23. Van Hooydonk A C M, Hagedoorn H G Boerrigter I J (1986a) pH-induced physico-chemical changes in casein micelles in milk and their effect on renneting 1. Effect of acidification on physico-chemical properties. Netherlands Milk and Dairy Journal 40 281 296.
24. Van Hooydonk A C M, Hagedoorn H G Boerrigter I J (1986b) The effect of various cations on the renneting of milk. Netherlands Milk and Dairy Journal 40 369 390.
25. Vasbinder A J De Kruif C G (2003) Casein-whey protein interactions in heated milk: The influence of pH. International Dairy Journal 13 669 677.
26. Visser S, Slangen C J Rollema H S (1991) Phenotyping of bovine milk proteins by reversed-phase high performance liquid chromatography. Journal of Chromatography 548 361 370.
27. Walstra P (1990) On the stability of casein micelles. Journal of Dairy Science 73 1965 1979.