Impact of genetic variants on the separation efficiency of β-lactoglobulin during microfiltration of skim milk

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-19 DOI:10.1016/j.idairyj.2024.106115

Liam M. Kelly , William P. McCarthy , Surabhi Subhir , Brendan Horan , James A. O'Mahony , John T. Tobin

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Abstract

Genetic variants of milk proteins are often overlooked by dairy processors as a parameter that can effect process efficiency. This study assessed the impact of the A and B genetic variants of β-lactoglobulin on the isolation of whey proteins from skim milk by microfiltration. The A and B genetic variants of β-lactoglobulin differ by two amino acids at positions 64 (A = aspartic acid, B = glycine) and 118 (A = valine, B = alanine), with the A variant thus having a higher negative charge. Mass balance calculations indicated that 46.7 % more whey proteins permeated during microfiltration for the A compared to the B variant, with the A also having significantly (P < 0.05) more total and reversible fouling accumulation than the B variant. These findings could be of importance to the dairy industry to improve microfiltration efficiency and increase protein yield during manufacture of native whey protein ingredients.

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脱脂牛奶微过滤过程中基因变异对β-乳球蛋白分离效率的影响

牛奶蛋白质的遗传变异往往被乳品加工企业忽视，认为这是影响加工效率的一个参数。本研究评估了 β-乳球蛋白的 A 和 B 基因变体对微滤法从脱脂奶中分离乳清蛋白的影响。β 乳球蛋白的 A 和 B 基因变体在 64 位（A = 天门冬氨酸，B = 甘氨酸）和 118 位（A = 缬氨酸，B = 丙氨酸）的两个氨基酸上存在差异，因此 A 基因变体的负电荷更高。质量平衡计算表明，与 B 变体相比，A 变体在微过滤过程中渗透的乳清蛋白多 46.7%，A 变体的总污垢积累和可逆污垢积累也明显多于 B 变体（P < 0.05）。这些发现对于乳制品工业提高微过滤效率和增加原生乳清蛋白配料生产过程中的蛋白质产量具有重要意义。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.