Rennet-induced aggregation of heated pH-adjusted skim milk

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 15, 2011, Pages 8413-8422

  Anema, Skelte G ^a   Lee, Siew Kim ^a   Klostermeyer, Henning ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

aggregation; casein micelle; chymosin; denatured whey protein; gelation; heating; milk; pH; rennet

Indexed keywords

CASEIN MICELLE; CHYMOSIN; MILK; RENNET; WHEY PROTEINS;

BODY FLUIDS; COAGULATION; DENATURATION; GELATION; MICELLES; PROTEINS;

CASEIN;

CHYMOSIN; RENNET;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; HEATING; MILK; PARTICLE SIZE; PH; PROTEIN DENATURATION;

ANIMALS; CATTLE; CHYMOSIN; HEATING; HYDROGEN-ION CONCENTRATION; MILK; PARTICLE SIZE; PROTEIN DENATURATION;

EID: 79961137342     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201198s     Document Type: Article

References (30)

1. Anema, S. G. The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk. In Milk Proteins; Thompson, A., Boland, M., Singh, H., Eds.; Academic Press: San Diego, CA, 2009; pp 239-281.
2. Donato, L.; Guyomarc'h, F. Formation and properties of the whey protein/κ-casein complexes in heated skim milk - a review Dairy Sci. Technol. 2009, 89, 3-29
3. Donato, L.; Dalgleish, D. G. Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates J. Agric. Food Chem. 2006, 54, 7804-7811 (Pubitemid 44645805)
4. Rodriguez del Angel, C.; Dalgleish, D. G. Structure and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder Food Res. Int. 2006, 39, 472-479 (Pubitemid 43233733)
5. Anema, S. G.; Lee, S. K.; Lowe, E. K.; Klostermeyer, H. Rheological properties of acid gels prepared from heated pH-adjusted skim milk J. Agric. Food Chem. 2004, 52, 337-343
6. Lakemond, C. M. M.; van Vliet, T. Acid skim milk gels: The gelation process as affected by preheating pH Int. Dairy J. 2008, 18, 574-584
7. Anema, S. G.; Lee, S. K.; Klostermeyer, H. Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin LWT-Food Sci. Technol. 2007, 40, 99-106 (Pubitemid 44118987)
8. Kethireddipalli, P.; Hill, A. R.; Dalgleish, D. G. Protein interactions in heat-treated milk and effect on rennet coagulation Int. Dairy J. 2010, 20, 838-843
9. van Hooydonk, A. C. M.; de Koster, P. G.; Boerrigter, I. J. The renneting properties of heated milk Neth. Milk Dairy J. 1987, 41, 3-18
10. Leaver, J.; Law, A. J. R.; Horne, D. S.; Banks, J. M. Influence of heating regime and pH on the primary phase of renneting of whole milk Int. Dairy J. 1995, 5, 129-140
11. Reddy, I. M.; Kinsella, J. E. Interaction of β-lactoglobulin with κ-casein in micelles as assessed by chymosin hydrolysis: effect of temperature, heating time, β-lactoglobulin concentration, and pH J. Agric. Food Chem. 1990, 38, 50-58
12. Vasbinder, A. J.; Rollema, H. S.; de Kruif, C. G. Impaired rennetability of heated milk; study of enzymatic hydrolysis and gelation kinetics J. Dairy Sci. 2003, 86, 1548-1555 (Pubitemid 38995047)
13. Cooper, C.; Corredig, M.; Alexander, M. Investigation of the colloidal interactions at play in combined acidification and rennet of different heat-treated milks J. Agric. Food Chem. 2010, 58, 4915-4922
14. Singh, H.; Shalabi, S. I.; Fox, P. F.; Flynn, A.; Barry, A. Rennet coagulation of heated milk: influence of pH adjustment before or after heating J. Dairy Res. 1988, 55, 205-215
15. Lucey, J. A. Effect of heat treatment on the rennet coagulability of milk. In Heat-Induced Changes in Milk, 2 nd ed.; International Dairy Federation Special Issue 9501; International Dairy Federation: Brussels, Belgium, 1995; pp 171-187.
16. Anema, S. G.; Klostermeyer, H. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 °C J. Agric. Food Chem. 1997, 45, 1108-1115 (Pubitemid 127476876)
17. Anema, S. G.; Li, Y. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size J. Dairy Res. 2003, 70, 73-83 (Pubitemid 36229846)
18. Poynton, T. A. EZAnalyze (version 3.0) [Computer software and manual]; http://www.ezanalyze.com (January 24).
19. Dalgleish, D. G.; Law, A. J. R. pH-induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release J. Dairy Res. 1989, 56, 727-735
20. Anema, S. G.; McKenna, A. B. Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk J. Agric. Food Chem. 1996, 44, 422-428 (Pubitemid 126469444)
21. Dannenberg, F.; Kessler, H. G. Reaction kinetics of the denaturation of whey proteins in milk J. Food Sci. 1988, 53, 258-263
22. Law, A. J. R.; Leaver, J. Effect of pH on the thermal denaturation of whey proteins in milk J. Agric. Food Chem. 2000, 48, 672-679 (Pubitemid 30193987)
23. Anema, S. G. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk J. Agric. Food Chem. 2007, 55, 3635-3642 (Pubitemid 46806586)
24. Anema, S. G. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins J. Dairy Res. 2008, 75, 415-421
25. Anema, S. G.; Li, Y. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk J. Agric. Food Chem. 2003, 51, 1640-1646
26. Kudo, S. The heat stability of milk: formation of soluble proteins and protein-depleted micelles at elevated temperatures N. Z. J. Dairy Sci. Technol. 1980, 15, 255-263
27. Singh, H.; Fox, P. F. Heat stability of milk: pH-dependent dissociation of micellar κ-casein on heating milk at ultra high temperatures J. Dairy Res. 1985, 52, 529-538
28. Williams, R. P. W.; D'Ath, L.; Zisu, B. Role of protein aggregation in heat-induced heat stability during milk powder manufacture Dairy Sci. Technol. 2008, 88, 121-147 (Pubitemid 351499733)
29. Kethireddipalli, P.; Hill, A. R.; Dalgleish, D. G. Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures J. Agric. Food Chem. 2011, 59, 1442-1448
30. Vasbinder, A. J.; de Kruif, C. G. Casein-whey protein interactions in heated milk: the influence of pH Int. Dairy J. 2003, 13, 669-677 (Pubitemid 37084301)