Assembly of artificial casein micelles with sodium hexametaphosphate

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Laurens J. Antuma, Amber S.Y. Yau, Remko M. Boom, Julia K. Keppler
{"title":"Assembly of artificial casein micelles with sodium hexametaphosphate","authors":"Laurens J. Antuma,&nbsp;Amber S.Y. Yau,&nbsp;Remko M. Boom,&nbsp;Julia K. Keppler","doi":"10.1016/j.idairyj.2024.106158","DOIUrl":null,"url":null,"abstract":"<div><div>This study explored the potential of hexametaphosphate (HMP) to assemble caseins into artificial casein micelles (ACM) as an alternative to calcium phosphate nanoclusters. HMP cross-linked caseins through their phosphoserine residues in the presence of calcium ions. At high calcium-to-HMP ratios, insoluble calcium-HMP complexes formed, cross-linking the calcium-sensitive caseins and resulting in stable ACM that were smaller, more hydrated, and formed weaker curds upon chymosin coagulation than conventional ACM with calcium phosphate nanoclusters. As the HMP concentration increased, micelle formation reached an optimum at a molar calcium-to-HMP ratio of 10:1. However, at lower ratios, HMP chelated calcium ions, leading to the formation of soluble calcium-HMP complexes that impeded micelle formation. These findings highlight the dual functionality of HMP as both a micelle-forming agent at high calcium-to-HMP ratios and a calcium-chelating agent at lower ratios, providing new insights into alternative mechanisms for casein micelle assembly.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"162 ","pages":"Article 106158"},"PeriodicalIF":3.1000,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694624002784","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

This study explored the potential of hexametaphosphate (HMP) to assemble caseins into artificial casein micelles (ACM) as an alternative to calcium phosphate nanoclusters. HMP cross-linked caseins through their phosphoserine residues in the presence of calcium ions. At high calcium-to-HMP ratios, insoluble calcium-HMP complexes formed, cross-linking the calcium-sensitive caseins and resulting in stable ACM that were smaller, more hydrated, and formed weaker curds upon chymosin coagulation than conventional ACM with calcium phosphate nanoclusters. As the HMP concentration increased, micelle formation reached an optimum at a molar calcium-to-HMP ratio of 10:1. However, at lower ratios, HMP chelated calcium ions, leading to the formation of soluble calcium-HMP complexes that impeded micelle formation. These findings highlight the dual functionality of HMP as both a micelle-forming agent at high calcium-to-HMP ratios and a calcium-chelating agent at lower ratios, providing new insights into alternative mechanisms for casein micelle assembly.
人工酪蛋白胶束与六偏磷酸钠的组装
本研究探索了六偏磷酸(HMP)将酪蛋白组装成人工酪蛋白胶束(ACM)的潜力,作为磷酸钙纳米团簇的替代品。在钙离子存在下,HMP通过其磷酸丝氨酸残基交联酪蛋白。在高钙-磷酸钙纳米团簇的情况下,形成不溶性钙-磷酸钙复合物,使钙敏感的酪蛋白交联,从而形成更小、更水合、在凝乳酶凝固时形成较弱凝块的稳定的钙-磷酸钙纳米团簇ACM。随着HMP浓度的增加,钙与HMP摩尔比为10:1时胶束形成最佳。然而,在较低的比例下,HMP螯合钙离子,导致形成可溶性钙-HMP复合物,阻碍了胶束的形成。这些发现强调了HMP作为高钙-HMP比例的胶束形成剂和低钙-HMP比例的钙螯合剂的双重功能,为酪蛋白胶束组装的替代机制提供了新的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
International Dairy Journal
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信