Casein glycomacropeptide pH-driven self-assembly and gelation upon heating

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 860-867

  Martinez, María J ^a   Farías, María E ^a,b   Pilosof, Ana M R ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b DEPARTAMENTO DE CIENCIAS BÁSICAS   (Argentina)

Author keywords

Casein glycomacropeptide; Heat gelation; Heat induced self assembly; PH

Indexed keywords

AGGLOMERATION; CASEIN; DIMERS; DYNAMIC LIGHT SCATTERING; ELECTROSTATICS; HYDROPHOBICITY; PARTICLE SIZE; SELF ASSEMBLY; TEMPERATURE;

CASEIN GLYCOMACROPEPTIDE; CHEESE WHEY; DYNAMIC LIGHT-SCATTERING; DYNAMIC-LIGHT SCATTERINGS; GLYCOPEPTIDES; HEAT GELATION; HEAT-INDUCED SELF-ASSEMBLY; HYDROPHILICS; INCREASING TEMPERATURES; PH;

GELATION;

EID: 79952538103     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.08.005     Document Type: Article

References (21)

1. Aguilera J.M., Xiong Y.L., Kinsella J.E. Viscoelastic properties of mixed dairy gels. Food Research International 1993, 26:11-17.
2. Brody E.P. Biological activities of bovine glycomacropeptide. British Journal of Nutrition 2000, 84(1):S39-S46.
3. Bryant C.M., McClements D.J. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey. Trend in Food Science and Technology 1998, 9:143-151.
4. Burton, J., & Skudder, P. J. (1987). Whey proteins. UK patent application GB 2188526 A1.
5. Coolbear K.P., Elgar D.F., Ayers J.S. Profiling of genetic variants of bovine κ-casein macropeptide by electrophoretic and chromatographic techniques. International Dairy Journal 1996, 6:1055-1068.
6. Farías M.E., Martinez M.J., Pilosof A.M.R. Casein glycomacropeptide pH dependent self-assembly and cold gelation. International Dairy Journal 2010, 20:79-88.
7. Kreuβ M., Krause I., Kulozik U. Influence of glycosylation on foaming properties of bovine caseinomacropeptide. International Dairy Journal 2009, 19(12):715-720.
8. Kreuβ M., Strixner T., Kulozik U. The effect of glycosylation on the interfacial properties of bovine caseinomacropeptide. Food Hydrocolloids 2009, 23(7):1818-1826.
9. Lieske B., Konrad G., Kleinschmidt T.H. Isolation of caseinomacropeptide from rennet whey by a multi-stage ultrafiltration process. II. Influence of pH and heating on the carbohydrate moiety of glycomacropeptide. Milchwissenschaft 2004, 59:291-294.
10. Martin Diana A.B., Fraga M.J., Fontecha J. Isolation and characterization of caseinmacropeptide from bovine, ovine, and caprine cheese whey. European Food Research and Technology 2002, 214:282-286.
11. Martinez M.J., Carrera Sanchez C., Rodríguez Patino J.M., Pilosof A.M.R. Bulk and interfacial behaviour of caseinoglycomacropeptide (GMP). Colloids and Surfaces B: Biointerfaces 2009, 71:230-237.
12. Martinez M.J., Farías M.E., Pilosof A.M.R. The dynamics of gelation of casein glycomacropeptide-β-lactoglobulin mixtures as affected by interactions in the aqueous phase. International Dairy Journal 2010, 20:580-588.
13. Maubois J.L. Laits et produits laitiers en alimentation humaine: apports des procédés technologiques. Bulletin de I'Académie Nationale de Médecine 2008, 192(4):703-711.
14. Mikkelsen T., FrØkiœr C., Topp C., Bonomi F., Iametti S., Picariello G., et al. Caseinomacropeptide self-association is dependent on whether the peptide is free or restricted in κ-casein. Journal of Dairy Science 2005, 88:4228-4238.
15. Mollé D., Leonil J. Quantitative determination of bovine κ-casein macropeptide in dairy products by liquid chromatography/electrospray coupled to mass spectrometry (LC-ESI/MS) and liquid chromatography/electrospray coupled to tandem mass spectrometry (LS-ESI/MS/MS). International Dairy Journal 2005, 15:419-428.
16. Moreno F.J., López Fandiño R., Olano A. Characterization and functional properties of lactosyl caseinomacropeptide conjugates. Journal of Agricultural and Food Chemistry 2002, 50:5179-5184.
17. Relkin P., Meylheuc T., Launay B., Raynal K. Heat-induced gelation of globular protein mixtures. A DSC and scanning electron microscopic study. Journal of Thermal Analysis 1998, 51:747-755.
18. Thöma Worringer C., Siegert N., Kulozik U. Foaming properties of caseinomacropeptide - 2. Impact on pH and ionic strength. Milchwissenschaft 2007, 62(3):253-255.
19. Thomä-Worringer C., Sørensen J., López Fandiño R. Health effects and technological features of caseinomacropeptide. International Dairy Journal 2006, 16:1324-1333.
20. Tolkach A., Kulozik U. Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques. Journal of Food Engineering 2005, 67:13-20.
21. Wang, Q. (2007). Application of low-intensity ultrasound to characterise the microstructure of model food systems. Vol. PhD thesis, Technischen Universität München, Germany.