Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles.
Rennet-induced coagulation properties of yak casein micelles: A comparison with cow casein micelles.
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凝乳酶诱导的牦牛酪蛋白胶束的凝固特性：与牛酪蛋白胶束的比较。
DOI：
10.1016/j.foodres.2017.09.097
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发表时间：
2017-12
影响因子：
8.1
通讯作者：
Ren Fazheng
中科院分区：
文献类型：
--
作者：
Zhang Yan;Li Yuan;Wang Pengjie;Tian Yanbo;Liang Qi;Ren Fazheng
了解凝乳酶诱导酪蛋白胶束凝胶形成的凝固特性对牦牛干酪加工具有重要意义。我们以前发现，与牛奶相比，牦牛奶需要更长的孵育时间，但形成更强的凝胶。本研究的目的是比较牦牛酪蛋白胶束和奶牛酪蛋白胶束，以了解凝乳酶诱导的凝乳特性。流变学分析表明，牦牛酪蛋白和奶牛酪蛋白胶束的胶凝时间分别为11.6 ± 0.5和8.7 ± 0.4 min（P< 0.05），但牦牛酪蛋白凝胶的弹性模量G′（6.5 ± 0.2 Pa）高于奶牛酪蛋白凝胶（2.5 ± 0.2 Pa;P< 0.05）。这与微观流变学得到的结果是一致的。共聚焦激光扫描显微镜（CLSM）和低温扫描电子显微镜（cryo-SEM）图像显示，牦牛酪蛋白凝胶比牛酪蛋白凝胶更均匀，孔径更小。牦牛酪蛋白胶束具有较高的钙（26.00 mM），磷酸盐（19.90 mM）和β-酪蛋白（相对32%）的浓度。牦牛酪蛋白胶束的Z平均值为218.6 nm，比奶牛酪蛋白胶束大，κ-酪蛋白含量低（相对含量为13%）。与牛酪蛋白胶束相比，牦牛酪蛋白胶束中磷酸钙和κ-酪蛋白的含量对凝胶凝固时间的延长和凝胶结构的致密有重要作用。初始较慢的酪蛋白巨肽（CMP）的释放速率和较慢的聚集率之间para-casein胶束促成了一个更均匀的牦牛凝胶网络。较高的胶体磷酸钙对牦牛酪蛋白胶束聚集和凝胶牢固性至关重要，因为足够的胶体磷酸钙可以牢固地粘合亚胶束并连接酪蛋白胶束。本研究为牦牛干酪的生产提供了有价值的信息。
It is essential for yak cheese processing to understand the rennet-induced coagulation properties of gel formation from casein micelles. We have previously discovered that yak milk requires a longer incubation time but forms stronger gels compared with cow milk. In this study, we are aiming to understand the rennet-induced coagulation properties of yak casein micelles comparing with cow casein micelles. Rheological analyses revealed that the gelling times of yak and cow casein micelles were 11.6 ± 0.5 and 8.7 ± 0.4 min (P< 0.05) respectively, but yak casein gel had a higher elastic modulus G′ (6.5 ± 0.2 Pa) than cow casein gel (2.5 ± 0.2 Pa;P< 0.05). This is consistent with the results obtained by micro-rheology. Confocal laser scanning microscopic images (CLSM) and cryo-scanning electron microscopic images (cryo-SEM) showed that yak casein gel was more homogeneous and had smaller pore size than cow casein gels. Yak casein micelles had higher calcium (26.00 mM), phosphate (19.90 mM) and β-casein (relative 32%) concentrations. In addition, yak casein micelles were larger (Z-average 218.6 nm) than cow casein micelles, and contained lower κ-casein (relative 13%). By comparison with cow casein micelles, yak casein micelle composition corresponding to their micellar calcium phosphate and κ-casein content may greatly contribute to the longer coagulation time and denser gel structure. An initial slower caseinomacropeptide (CMP) release rate and the slower rate of aggregation betweenpara-casein micelles contributed to a more homogeneous yak gel network. Higher colloidal calcium phosphate is crucial for yak casein micelle aggregation and gel firmness because sufficient colloidal calcium phosphates can firmly glue sub-micelles and links casein micelles. This study provides valuable information for yak cheese production.
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影响因子：
3.1
作者：
Horne, DS
通讯作者：
Horne, DS
影响因子：
3.1
作者：
S. Sandra;M. Corredig
通讯作者：
S. Sandra;M. Corredig
影响因子：
1.3
作者：
A. Landfeld;P. Novotná;M. Houška
通讯作者：
A. Landfeld;P. Novotná;M. Houška
影响因子：
8.1
作者：
S. Sandra;C. Cooper;M. Alexander;M. Corredig
通讯作者：
S. Sandra;C. Cooper;M. Alexander;M. Corredig
DOI：
--
发表时间：
1988
期刊：
Netherlands milk and dairy journal
影响因子：
--
作者：
P. Zoon;T. Vliet;P. Walstra
通讯作者：
P. Zoon;T. Vliet;P. Walstra