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Impact of protein genotypes on milk composition and processability
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Date
2024
Authors
Gai, Nan
Journal Title
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Publisher
University College Cork
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Abstract
Milk protein genotypes are associated with differences in milk yield, composition, and processability due to direct effect of their structural differences, or their indirect effects on casein micelles, as well as differences in milk composition. This study investigated the effects of β-casein (β-CN) genotypes on milk physicochemical properties, functionalities, processability (Cheddar cheese processing), and proteolytic mechanisms. Influences of β-lactoglobulin (β-lg) genotypes on heat-induced whey protein denaturation were also investigated.
The investigation of milk physicochemical properties, including gross composition, mineral content, casein micelle size, zeta potential, polydispersity index (PDI) and fat globule size distribution were initially focused on three main β-CN genotypes, A1A1, A1A2 and A2A2. No significant differences were detected on milk composition between three genotypes, and casein micelle sizes between three genotypes were similar. Better rennet coagulation properties and acid coagulation properties were determined in A1A1 milk, in comparison to A1A2 and A2A2 milk, but differences were not significant. A2A2 milk had smaller fat globule size and better stability than A1A2 and A1A1 milk against creaming.
Cheddar cheese was produced using milk with A1A1, A1A2 or A2A2 β-CN genotypes. A2A2 cheese milk had significantly poorer rennet coagulation properties compared to the other two genotypes, which caused a delay in the cutting step. A1A1 cheese had a lower protein content, while A2A2 cheese had a lower fat content compared to the other two cheeses. Protein contents in both A1A1 and A2A2 cheese whey were higher than that in A1A2 cheese whey. Ripened A1A1 cheese was the softest, and the least fracturable.
Dissociation and interfacial properties of purified A1 and A2 β-CN, obtained from milk with A1A1 and A2A2 β-CN genotypes using microfiltration (MF), were studied. A2 β-CN, on micellization, had smaller particle size than A1 β-CN, and A1 β-CN was more stable over heating and cooling than A2 β-CN. Foam stability and emulsifying ability of A2 β-CN was higher than that of A1 β-CN, while stability of emulsions produced using A1 β-CN was higher than that of A2 β-CN.
The differences between the two β-CN genetic variants A1 and A2 in terms of proteolysis in milk were determined. A2A2 milk had higher plasmin activity than A1A1 milk, and A2 β-CN was more susceptible to plasmin than A1 β-CN. Referring to the different amino acid on sequence position 67, where proline (Pro) is in A2 β-CN and histidine (His) is in A1 β-CN, His67 was determined to be more susceptible than Pro67 in hydrolysis of β-CN.
The influence of β-CN genotypes on milk characteristics was also studied for milk containing minor β-CN genotypes, A1B, A2B, A1I and A2I. Larger casein micelle size, better rennet coagulation and acid coagulation properties were associated with β-CN variant B compared to the I variant. The structural differences between the two genotypes, B and I, has also influenced their proteolysis, and the Arg122 in β-CN B variant was determined to be more sensitive to plasmin-derived proteolysis compared to the Ser122 in the I variant. In addition, the His67-Asn68 bond in the A1 and B variants was more susceptible than Pro67-Asn68 in the A2 and I variants to β-CN proteolysis driven by milk indigenous enzymes, while the activities of Ile66-His67 and Ile66-Pro67 were similar.
The effect of κ-CN genotypes was determined to have a stronger influence on milk casein micelle size and fat globule size than that of β-CN genotypes, where milk with κ-CN A had larger casein micelle and smaller fat globule size than milk with κ-CN B. The acid coagulation and rennet coagulation properties of milk containing the B variant of κ-CN were better than milk containing the A variant, which was possibly due to the effect on casein micelle size and fat globule size.
In the study of whey protein denaturation induced by heating, milk with β-lg A variant was more heat resistant than with the B variant. More denatured whey proteins with B β-lg were likely to interact with casein micelles to form insoluble aggregates compared to the A variant.
In conclusion, the findings in this study suggest that milk protein genotypes are clearly associated with milk characteristics and technological properties, and opened new, related areas such as the potential linkage between specific peptides obtained from proteolysis to milk functional properties. These findings can be used as a reference for further studies, and as guidance for milk selection when dairy products with specific characteristics are required.
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Keywords
Milk protein genotype , β-casein , Physicochemical property , Functional property , Proteolysis , Whey protein denaturation , Cheddar cheese processability
Citation
Gai, N. 2024. Impact of protein genotypes on milk composition and processability. PhD Thesis, University College Cork.