Hostname: page-component-cb9f654ff-rkzlw Total loading time: 0 Render date: 2025-08-23T11:01:41.044Z Has data issue: false hasContentIssue false
  • English
  • Français

Influence of processing on the molecular modifications of milk proteins in the course of enzymic coagulation

Published online by Cambridge University Press:  01 June 2009

Stefania Iametti ,
Roberto Giangiacomo ,
Giorgio Messina  and
Francesco Bonomi
Stefania Iametti
Affiliation:
Dipartimento di Scienze Molecolari Agroalimentari, Sezione di Biochimica, Università di Milano, Italia
Roberto Giangiacomo
Affiliation:
Istituto Lattiero-Caseario, Ministero dell' Agricoltura e Foreste, Sezione di Tecnologie Applicative, Lodi, Italia
Giorgio Messina
Affiliation:
Istituto Lattiero-Caseario, Ministero dell' Agricoltura e Foreste, Sezione di Tecnologie Applicative, Lodi, Italia
Francesco Bonomi
Affiliation:
Dipartimento di Scienze Molecolari Agroalimentari, Sezione di Biochimica, Università di Milano, Italia
Get access Rights & Permissions [Opens in a new window]

Summary

The formation of hydrophobic sites on the surface of casein micelles as a consequence of enzymic coagulation of industrially heat-treated milk was studied by following the distribution of a fluorescent hydrophobic probe between a free and an aggregated protein fraction. Results were compared with those obtained when coagulation of the same milk samples was followed rheologically in a Gelograph apparatus and by tristimulus colorimetry. Thermal treatment of milk appeared to affect the accessibility of casein to enzyme action, while homogenization influenced the rate of cooperative aggregation of casein subjected to proteolysis.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 2 , May 1993 , pp. 151 - 159
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

REFERENCES

Andrews, G. R. 1986 Effect of storage, light and homogenization on the colour of ultra heat treated and sterilized milk. Journal of Dairy Research 53 615–624CrossRefGoogle Scholar
Annibaldi, S., Ferri, G. & Mora, R. 1977 [New trends in the technical evaluation of milk.] Scienza e Tecnica Lattiero-Casearia 28 115–126Google Scholar
Bonomi, F., Corredig, M. & Iametti, S. 1991 [Modifications induced in the casein fraction by technological treatments of milk.] In Agrobiotecnologie nei Processi di Valorizzazione dei Prodotti e Sottoprodotti Agricoli, pp. 617–626. Rome: Ed. CNR-RAISAGoogle Scholar
Bonomi, F. & Iametti, S. 1991 Real-time monitoring of the surface hydrophobicity changes associated with isothermal treatment of milk and milk protein fractions. Milchwissenschaft 46 71–74Google Scholar
Bonomi, F., Iametti, S., Pagliarini, E. & Peri, C. 1988 A spectrofluorimetric approach to the estimation of the surface hsydrophobicity modifications in milk proteins upon thermal treatment. Milchwissenschaft 43 281–285Google Scholar
Bradford, M. M. 1976 A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry 72 248–254CrossRefGoogle ScholarPubMed
Burton, H. 1956 The effect of heat treatment on the colour of milk. II. Practical applications of colour measurement in the control of heat treatment. Dairy Industries 21 134–137Google Scholar
Carlson, A. 1985 Kinetics of gel forming in enzyme coagulated milk. Biotechnology Progress 1 46–52CrossRefGoogle ScholarPubMed
Corredig, M. 1991 [Modifications in the Casein Fraction of Milk upon Heating and Homogenization.] MSc Thesis, Food Science and Technology, University of MilanGoogle Scholar
Dalgleish, D. G. 1982 In Developments in Dairy Chemistry–1, pp. 157–187 (Ed. Fox, P. F.). New York: Applied Science PublishingGoogle Scholar
Dalgleish, D. G. & Horne, D. S. 1991 Studies of gelation of acidified and renneted milks using diffusing wave spectroscopy. Milchwissenschaft 46 417–422Google Scholar
Degano, L., Messina, G. & Giangiacomo, R. 1989 [Colour variations in the milk of differently fed cows.] Latte 14 500–504Google Scholar
Douillard, R. 1986 [Kinetic model for coagulation and gelation of milk by proteinases.] Lebensmittel Wissenschaft und Technologie 19 202–207Google Scholar
Fox, P. F. 1988 Rennets and their action in cheese manufacture and ripening. Biotechnology and Applied Biochemistry 10 522–535Google Scholar
Gel Instrumente Ag 1982 [Measurement of the increasing firmness of milk gels using the Gelograph®.] Deutsche Molkerei-Zeitung 103 826–829Google Scholar
Giangiacomo, R. & Messina, G. 1988 [Objective measurement of the colour of milk by tristimulus colorimetry.] Scienza e Tecnica Lattiero-Caseoria 39 20–39Google Scholar
Green, M. L., Hobbs, D. G., Morant, S. V. & Hill, V. A. 1978 Intermicellar relationships in rennet-treated separated milk. II. Process of gel assembly. Journal of Dairy Research 45 413–422CrossRefGoogle Scholar
Hardy, J., Fanni, J. & Weber, F. 1981 [Study of milk coagulation by diffuse reflection photometry.] Sciences des Aliments 1 351–364Google Scholar
Kopelman, I. J. & Cogan, U. 1976 Determination of clotting power of milk clotting enzymes. Journal of Dairy Science 59 196–199CrossRefGoogle Scholar
Laemmli, U. K. 1970 Cleavage of the structural proteins during the assembly of the head of the bacteriophage T4. Nature 227 680–685CrossRefGoogle ScholarPubMed
McMahon, D. J. & Brown, R. J. 1984 Enzymic coagulation of casein micelles: a review. Journal of Dairy Science 67 919–929CrossRefGoogle Scholar
Pagliarini, E., Iametti, S., Peri, C. & Bonomi, F. 1990 An analytical approach to the evaluation of heat damage in commercial milks. Journal of Dairy Science 73 41–44CrossRefGoogle Scholar
Peri, C., Pagliarini, E., Iametti, S. & Bonomi, F. 1990 A study of surface hydrophobicity of milk proteins during enzymic coagulation and curd hardening. Journal of Dairy Research 57 101–108CrossRefGoogle Scholar
Ruettimann, K. W. & Ladisch, M. R. 1987 Casein micelles: structure, properties and enzymatic coagulation. Enzyme and Microbial Technology 9 578–589CrossRefGoogle Scholar
Van Hooydonk, A. C. M. & Van Den Berg, G. 1988 Curd-setting during cheesemasking. International Dairy Federation Bulletin no. 225 2–10Google Scholar