Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk
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2012
Authors
Pešić, MirjanaBarać, Miroljub
Stanojević, Sladjana
Ristić, Nikola
Maćej, Ognjen
Vrvić, Miroslav M.
Article (Published version)
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This paper is a study on the distribution of the denatured whey proteins and kappa-casein in soluble and micelle-bound complexes in heat treated caprine and bovine milk (90 degrees C, 10 min) at natural pH (6.71). Proteins were fractionated using fractionation technique based on renneting and were analysed by three electrophoretic techniques: native PAGE, SDS-PAGE under reducing and non-reducing conditions. Lower than 3% of the total beta-LGs remained stable after heat treatment of both milk species, but bovine alpha-LA was more heat stable than its counterpart in caprine milk (29.6% against 3.82%). Denatured caprine whey proteins (>95%) were part of micelle-bound complexes whereas soluble complexes were not observed. Conversely, about 30% of denatured bovine whey proteins were involved in soluble complexes. About 24.2% of total kappa-CN was included into complexes formed in heat-treated bovine milk whereas in heat-treated caprine milk this percentage is about three times higher. Capri...ne micelle-bound complexes, apart from whey proteins and kappa-casein included also beta-casein and alpha(s2)-casein, which were not found in their bovine counterparts. This knowledge could be very useful in understanding the differences in technological-functional properties of caprine and bovine milk and to enable better control of dairy processes.
Keywords:
Caprine milk / Bovine milk / Heat treatment / WP/kappa-CN complexesSource:
Small Ruminant Research, 2012, 108, 1-3, 77-86Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Improvement and development of hygienic and technological procedures in production of animal originating foodstuffs with the aim of producing high-quality and safe products competetive on the global market (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46009)
DOI: 10.1016/j.smallrumres.2012.06.013
ISSN: 0921-4488
WoS: 000311134800012
Scopus: 2-s2.0-84868206969
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Poljoprivredni fakultetTY - JOUR AU - Pešić, Mirjana AU - Barać, Miroljub AU - Stanojević, Sladjana AU - Ristić, Nikola AU - Maćej, Ognjen AU - Vrvić, Miroslav M. PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2972 AB - This paper is a study on the distribution of the denatured whey proteins and kappa-casein in soluble and micelle-bound complexes in heat treated caprine and bovine milk (90 degrees C, 10 min) at natural pH (6.71). Proteins were fractionated using fractionation technique based on renneting and were analysed by three electrophoretic techniques: native PAGE, SDS-PAGE under reducing and non-reducing conditions. Lower than 3% of the total beta-LGs remained stable after heat treatment of both milk species, but bovine alpha-LA was more heat stable than its counterpart in caprine milk (29.6% against 3.82%). Denatured caprine whey proteins (>95%) were part of micelle-bound complexes whereas soluble complexes were not observed. Conversely, about 30% of denatured bovine whey proteins were involved in soluble complexes. About 24.2% of total kappa-CN was included into complexes formed in heat-treated bovine milk whereas in heat-treated caprine milk this percentage is about three times higher. Caprine micelle-bound complexes, apart from whey proteins and kappa-casein included also beta-casein and alpha(s2)-casein, which were not found in their bovine counterparts. This knowledge could be very useful in understanding the differences in technological-functional properties of caprine and bovine milk and to enable better control of dairy processes. PB - Elsevier Science Bv, Amsterdam T2 - Small Ruminant Research T1 - Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk EP - 86 IS - 1-3 SP - 77 VL - 108 DO - 10.1016/j.smallrumres.2012.06.013 ER -
@article{ author = "Pešić, Mirjana and Barać, Miroljub and Stanojević, Sladjana and Ristić, Nikola and Maćej, Ognjen and Vrvić, Miroslav M.", year = "2012", abstract = "This paper is a study on the distribution of the denatured whey proteins and kappa-casein in soluble and micelle-bound complexes in heat treated caprine and bovine milk (90 degrees C, 10 min) at natural pH (6.71). Proteins were fractionated using fractionation technique based on renneting and were analysed by three electrophoretic techniques: native PAGE, SDS-PAGE under reducing and non-reducing conditions. Lower than 3% of the total beta-LGs remained stable after heat treatment of both milk species, but bovine alpha-LA was more heat stable than its counterpart in caprine milk (29.6% against 3.82%). Denatured caprine whey proteins (>95%) were part of micelle-bound complexes whereas soluble complexes were not observed. Conversely, about 30% of denatured bovine whey proteins were involved in soluble complexes. About 24.2% of total kappa-CN was included into complexes formed in heat-treated bovine milk whereas in heat-treated caprine milk this percentage is about three times higher. Caprine micelle-bound complexes, apart from whey proteins and kappa-casein included also beta-casein and alpha(s2)-casein, which were not found in their bovine counterparts. This knowledge could be very useful in understanding the differences in technological-functional properties of caprine and bovine milk and to enable better control of dairy processes.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Small Ruminant Research", title = "Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk", pages = "86-77", number = "1-3", volume = "108", doi = "10.1016/j.smallrumres.2012.06.013" }
Pešić, M., Barać, M., Stanojević, S., Ristić, N., Maćej, O.,& Vrvić, M. M.. (2012). Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk. in Small Ruminant Research Elsevier Science Bv, Amsterdam., 108(1-3), 77-86. https://doi.org/10.1016/j.smallrumres.2012.06.013
Pešić M, Barać M, Stanojević S, Ristić N, Maćej O, Vrvić MM. Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk. in Small Ruminant Research. 2012;108(1-3):77-86. doi:10.1016/j.smallrumres.2012.06.013 .
Pešić, Mirjana, Barać, Miroljub, Stanojević, Sladjana, Ristić, Nikola, Maćej, Ognjen, Vrvić, Miroslav M., "Heat induced casein-whey protein interactions at natural pH of milk: A comparison between caprine and bovine milk" in Small Ruminant Research, 108, no. 1-3 (2012):77-86, https://doi.org/10.1016/j.smallrumres.2012.06.013 . .