Propylene glycol alginate-induced coacervation of milk proteins: A proteomics approach

Food Hydrocolloids

Volumn 53, Issue , 2016, Pages 233-238

  Chen, Ying Ching ^a   Chen, Chun Chi ^a   Hsieh, Jung Feng ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Milk protein; Propylene glycol alginate; Proteomics; Two dimensional electrophoresis

Indexed keywords

ALGINATE; BODY FLUIDS; CASEIN; GLYCOLS; ISOMERS; MOLECULAR BIOLOGY; POLYOLS; PROPYLENE;

COACERVATE; LACTOGLOBULIN; MILK PROTEIN; PROPYLENE GLYCOL ALGINATES; PROTEIN A; PROTEOMIC APPROACHES; PROTEOMICS; SERUM ALBUMIN; SUPERNATANT FRACTIONS; TWO DIMENSIONAL ELECTROPHORESIS;

ELECTROPHORESIS;

EID: 84922567015     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.01.018     Document Type: Article

References (30)

1. Ahmed, M., Dickinson, E. (1991). Foaming of aqueous solutions of protein + propylene glycol alginate. Food Hydrocolloids, 4, 395e402.
2. Ausar, S. F., Bianco, I. D., Badini, R. G., Castagna, L. F., Modesti, N. M., Landa, C. A., et al. (2001). Characterization of casein micelle precipitation by chitosan. Journal of Dairy Science, 84, 361e369.
3. Baeza, R., Gugliotta, L. M., Pilosof, A. M. R. (2003). Gelation of β-lactoglobulin in the presence of propylene glycol alginate: kinetics and gel properties. Colloids and Surfaces B: Biointerfaces, 31, 81e93.
4. Baeza, R., Sanchez, C. C., Pilosof, A. M., Patino, J. M. (2004). Interfacial and foaming properties of prolylenglycol alginates. Effect of degree of esterification and molecular weight. Colloids and Surfaces B: Biointerfaces, 36, 139e145.
5. Barros, R. M., Ferreira, C. A., Silva, S. V., Malcata, F. X. (2001). Quantitative studies on the enzymatic hydrolysis of milk proteins brought about by cardosins precipitated by ammonium sulfate. Enzyme and Microbial Technology, 29, 541e547.
6. Brookes, P. S., Pinner, A., Ramachandran, A., Coward, L., Barnes, S., Kim, H., et al. (2002). High throughput two-dimensional blue-native electrophoresis: a tool for functional proteomics of mitochondria and signaling complexes. Proteomics, 2, 969e977.
7. Dickinson, E. (1998). Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Trends in Food Science & Technology, 9, 347e354.
8. Elshereef, R., Budman, H., Moresoli, C., Legge, R. L. (2010). Monitoring the fractionation of a whey protein isolate during dead-end membrane filtration using fluorescence and chemometric methods. Biotechnology Progress, 26, 168e178.
9. Hambleton, A., Debeaufort, F., Bonnotte, A., Voilley, A. (2009). Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound. Food Hydrocolloids, 23, 2116e2124.
10. Hsieh, J. F., Pan, P. H. (2012). Proteomic profiling of the coagulation of milk proteins induced by chymosin. Journal of Agricultural and Food Chemistry, 60, 2039e2045.
11. Hsieh, J. F., Yu, C. J., Chang, J. Y., Chen, S. T., Tsai, H. Y. (2014). Microbial transglutaminase-induced polymerization of b-conglycinin and glycinin in soymilk: a proteomics approach. Food Hydrocolloids, 35, 678e685.
12. Huang, G. Q., Sun, Y. T., Xiao, J. X., Yang, J. (2012). Complex coacervation of soybean protein isolate and chitosan. Food Chemistry, 135, 534e539.
13. Jaros, D., Seitler, K., Rohm, H. (2008). Enzymatic coagulation of milk: animal rennets and microbial coagulants differ in their gelation behaviour as affected by pH and temperature. International Journal of Food Science & Technology, 43, 1721e1727.
14. Larsen, L. B.,Wedholm, A., Møller, H. S., Andren, A., Lindmark-Mansson, H. (2007). Proteomic study of correlations between milk yield and whey protein composition. Journal of Animal and Feed Sciences, 16, 200e206.
15. Lee, A. C., Hong, Y. H. (2009). Coacervate formation of α-lactalbumin-chitosan and β-lactoglobulin-chitosan complexes. Food Research International, 42, 733e738.
16. Lopez, M. F., Berggren, K., Chernokalskaya, E., Lazarev, A., Robinson, M., Patton, W. F. (2000). A comparison of silver stain and SYPRO Ruby Protein Gel Stain with respect to protein detection in two-dimensional gels and identification by peptide mass profiling. Electrophoresis, 21, 3673e3683.
17. Makhal, S., Kanawjia, S. K., Giri, A. (2013). A dual-acidification process for the manufacture of direct-acidified Cottage cheese. International Journal of Dairy Technology, 66, 552e561.
18. Martinez, M. J., Pizones Ruiz-Henestrosa, V. M., Carrera Sánchez, C., Rodríguez Patino, J. M., Pilosof, A. M. (2012). Interfacial and foaming interactions between casein glycomacropeptide (CMP) and propylene glycol alginate. Colloids and Surfaces B: Biointerfaces, 95, 214e221.
19. Morris, G. A., Foster, T. J., Harding, S. E. (2000). Further observations on the size, shape, and hydration of casein micelles from novel analytical ultracentrifuge and capillary viscometry approaches. Biomacromolecules, 1, 764e767.
20. Narambuena, C. F., Ausar, F. S., Bianco, I. D., Beltramo, D. M., Leiva, E. P. (2005). Aggregation of casein micelles by interactions with chitosans: a study by Monte Carlo simulations. Journal of Agricultural and Food Chemistry, 53, 459e463.
21. Oeffner, S. P., Qu, Y., Just, J., Quezada, N., Ramsing, E., Keller, M., et al. (2013). Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese. Journal of Dairy Science, 96, 1177e1188.
22. Peressini, D., Pin, M., Sensidoni, A. (2011). Rheology and breadmaking performance of rice-buckwheat batters supplemented with hydrocolloids. Food Hydrocolloids, 25, 340e349.
23. Philippe, M., Gaucheron, F., Graet, Y. L., Michel, F., Garem, A. (2003). Physicochemical characterization of calcium-supplemented skim milk. Lait, 83, 45e59.
24. Pisano, A., Packer, N. H., Redmond, J. W., Williams, K. L., Gooley, A. A. (1994). Characterization of O-linked glycosylation motifs in the glycopeptide domain of bovine kappa-casein. Glycobiology, 4, 837e844.
25. Rodríguez Patino, J. M., Pilosof, A. M. R. (2011). Proteine-polysaccharide interactions at fluid interfaces. Food Hydrocolloids, 25, 1925e1937.
26. Sarker, D. K., Wilde, P. J. (1999). Restoration of protein foam stability through electrostatic propylene glycol alginate-mediated proteineprotein interactions. Colloids and Surfaces B: Biointerfaces, 15, 203e213.
27. Tercinier, L., Ye, A., Anema, S. G., Singh, A., Singh, H. (2014). Interactions of casein micelles with calcium phosphate particles. Journal of Agricultural and Food Chemistry, 62, 5983e5992.
28. Tuinier, R., de Kruif, C. G. (2002). Stability of casein micelles in milk. The Journal of Chemical Physics, 117, 1290e1295.
29. Wal, J. M. (2002). Cow's milk proteins/allergens. Annals of Allergy, Asthma & Immunology, 89, 3e10.
30. Xu, C., Garrett, W. M., Sullivan, J., Caperna, T. J., Natarajan, S. (2006). Separation and identification of soybean leaf proteins by two-dimensional gel electrophoresis and mass spectrometry. Phytochemistry, 67, 2431e2440.