China Dairy ›› 2024, Vol. 0 ›› Issue (6): 103-108.doi: 10.12377/1671-4393.24.06.19

• DAIRY INDUSTRY • Previous Articles     Next Articles

The Research of Physical and Chemical Properties of Casein Micelles in Milk and Thermal Stability Affecting Factors

CHEN Chunyan   

  1. Linqu County Animal Husbandry Development Center,Linqu Shandong 262600
  • Online:2024-06-25 Published:2024-07-01

Abstract: Casein is the protein with the highest content and the richest nutritional components in different animal-derived milk. Casein usually exists in milk in the form of casein micelles. Casein is composed of 4 casein monomers,αs1-casein,αs2-casein,β-casein and κ-casein and mineral aggregates, suspended in solution. The physical and chemical properties and thermal stability of casein micelles determine the quality of milk and dairy products. Therefore,the composition and characteristics of casein,the characteristics of casein micelles and the factors affecting the thermal stability of casein micelles were comprehensively summarized in this paper,which can promote the understanding of casein micelles and establish a theoretical basis for the in-depth application of casein.

Key words: casein micelle, physical and chemical properties, thermal stability, pH value

[1] 许涌捷,王冠华,伍昌军,等. 奶渣酪蛋白特性及营养价值分析[J]. 食品研究与开发,2022,43(23):24-33.
[2] Zhou S,Xu T,Zhang X,et al.Effect of casein hydrolysate on cardiovascular risk factors:A systematic review and meta-analysis of randomized controlled trials[J]. Nutrients,2022,14(19):4207.
[3] 王高,周薇,赵存朝,等. 牦牛奶中不同酪蛋白的提取及其功能特性研究[J]. 现代食品科技,2020,36(1):227-234.
[4] 续辉,池福敏,辜学冬,等. 冻融处理对牦牛乳酪蛋白胶束组成和稳定性的影响[J]. 中国乳品工业,2023,51(6):10-13,26.
[5] Anna M,Anna D,Łukasz B,et al.Casein hydrolysate and casein-iron chelate as natural bioactive compounds for yoghurt fortification[J]. Applied Sciences,2022,12(24):12903.
[6] 刘冬,黄玉军,赵海晴,等. 牦牛乳蛋白质组成及特性[J]. 乳业科学与技术,2013,36(3):20-23.
[7] 刘永峰,张薇,刘婷婷,等. 乳蛋白中乳清蛋白与酪蛋白组成、特性及应用的研究进展[J]. 食品工业科技,2020,41(23):354-358.
[8] 左小博,孔俊豪,杨秀芳,等. 基于酪蛋白多极性pH变换的EGCG纳米粒制备及其稳定性研究[J]. 中国食品学报,2021,21(8):57-66.
[9] Wang P,Liu H,Wen P,et al.The composition,size and hydration of yak casein micelles[J]. International Dairy Journal,2013,31(2):107-110.
[10] McMahon DJ,Oommen BS. Supramolecular structure of the casein micelle[J]. Journal of Dairy Science,2008,91(5):1709-1721.
[11] Creamer L K,Richardson T,Parry D A D,et al. Secondary structure of bovine αs1- and β-casein in solution[J]. Archives of Biochemistry and Biophysics,1981,221(2):689-696.
[12] Mohsin Z A,Sukor R,Selamat J,et al.A highly selective two-way purification method using liquid chromatography for isolating αS2-casein from goat milk of five different breeds[J]. Journal of Chromatography B,2020,1160:122380.
[13] Fatchiyah F,Nikmatu R R,Faraline L T,et al.The Caprine casein-alpha-S2 protein modulates the molecular mechanism of insulin signal transduction in type 2 diabetes rat[J]. Acta biochimica Polonica,2020,67(3):401-408.
[14] Shikha Y,Yadav N D,Atish G,et al.Oral feeding of cow milk containing A1 Variant of β casein induces pulmonary inflammation in male Balb/c mice[J]. Scientific Reports,2020,10(1):8053.
[15] Tai M S,Keleges G.A micelle model for the sedimentation behaviour of bovine β-casein[J]. Biophysical Chemistry,1984,20(1-2):81-87.
[16] Groves M L,Wickham E D,Farrell H M,et al.Enviromental influences on disulfide bonding patterns of bovine kappa-casein[J]. Journal of Protein Chemisty,1998,17:73-84.
[17] 李启明. 乳成分和乳蛋白的多态性对牦牛乳热稳定性的作用[D]. 哈尔滨:哈尔滨工业大学,2015.
[18] Antuma LJ,Steiner I,Garamus VM,et al.Engineering artificial casein micelles for future food:Is casein phosphorylation necessary?[J]. Food Research International, 2023,173(1):113315.
[19] 王裕成. 酪蛋白胶束/乳清蛋白与葛根素/黄豆苷元相互作用及复合物性质研究[D]. 兰州:甘肃农业大学,2022.
[20] Horne D S.Casein micelles as hard spheres:Limitations of the model in acidified gel formation[J]. Colloids and Surfaces A:Physicochemical and Engineering Aspects,2003,213:255-263.
[21] Qi P X.Studies of casein micelle structure:The past and the present[J]. Le Lait,2007,87(4/5):363-383.
[22] Ma J Z,Xu Q N,Zhou J H,et al.Nano-scale core-shell structural casein based coating latex:Synthesis,characterization and its biodegradability[J]. Progress in Organic Coatings,2013,76(10):1346-1355.
[23] Holt C.Structure and stability of bovine casein micelles[J]. Advances in Protein Chemistry,1992,43:63-151.
[24] De Kruif C G, Huppertz T, Urban V S, et al. Casein micelles and their internal structure[J]. Advances in Colloid and Interface Science,2012,171-172:36-52.
[25] 王喜波,张安琪,王玉莹,等. 巴氏杀菌和超巴氏杀菌对牛乳清蛋白结构及热稳定性的影响[J]. 农业工程学报,2019,35(6):307-313.
[26] Singh H.Heat stability of milk[J]. International Journal of Dairy Technology,2004,57(2-3):111-119.
[27] 刘晶晶,张薇,吴锦涛,等. 酪蛋白结构特性及应用研究进展[J]. 食品研究与开发,2023,44(1):197-201.
[28] 王鹏杰. 牦牛乳酪蛋白胶束理化性质的研究[D]. 兰州:甘肃农业大学,2013.
[29] Gastaldi E,Lagaude A,De La Fuente T D L. Micellar transition state in casein between pH 5.5 and 5.0[J]. Journal of Food Science,1996,61(1):59-64.
[30] McMahon D J,Du H,McManus W R,et al. Microstructural changes in casein supramolecules during acidification of skim milk[J]. Journal of Dairy Science, 2009, 92(12):5854-5867.
[31] Lee W,Lucey J.Formation and physical properties of yogurt[J]. Asian-Australasian Journal of Animal Sciences, 2010, 23(9):1127-1136.
[32] Chardot V,Banon S,Misiuwianiec M,et al.Growth kinetics and fractal dimensions of casein particles during acidification[J]. Journal of Dairy Science,2002,85(1):8-14.
[33] 罗永康,刘娟,董翠霞. 无机盐对牛乳蛋白质胶体稳定体系影响的研究[J]. 食品科技,2003(12):12-13.
[34] 王鹏杰,吴建平,张昊,等. 钙离子对酪蛋白胶束结构影响的光谱学研究[J]. 光谱学与光谱分析,2014(1):92-97.
[35] 胡锦华,徐雨婷,刘大松,等. 浓缩乳蛋白的离子交换脱钙及其对酪蛋白胶束的影响[J]. 食品与发酵工业,2016,42(9):58-63.
[36] Beliciu C M,Sauer A,Moraru C I.The effect of commercial sterilization regimens on micellar casein concentrates[J]. Journal of Dairy Science,2012,95(10):5510-5526.
[37] Eshpari H,Jimenez-Flores R,Tong P S,et al.Thermal stability of reconstituted milk protein concentrates:Effect of partial calcium depletion during membrane filtration[J]. Food Research International,2017,102:409-418.
[38] 陈思. 谷氨酰胺转氨酶处理对羊乳热稳定性的影响[D]. 西安:陕西师范大学,2019.
[39] Boumpa T,Tsioulpas A,Grandison A S,et al.Effects of phosphates and citrates on sediment formation in UHT goats’ milk[J]. Journal of Dairy Research,2008,75(2):160-166.
[40] 闫露露,邢明霞,艾连中,等. 牛奶乳清蛋白、酪蛋白对巴西莓多酚的保护作用及其互作机制研究[J]. 食品与发酵科技,2023,59(2):35-42.
[41] Dosako S,Kaminogawa S,Taneya S,et al.Hydrophobic surface areas and net charges of αs1-casein,κ-casein and αs1-casein complex[J]. Journal of Dairy Research,1980,47(1):123-129.
[42] Yang M,Zeng Q,Wang Y,et al.Effect of ultrasound pretreatment on the physicochemical properties and simulated gastrointestinal digestibility of micellar casein concentrates[J]. LWT,2021,136:110319.
[43] 马勇,赵大军,吴占宇,等. 超声波均质对酸牛奶品质的影响[J]. 食品科学,2006,27(2):87-91.
[1] YANG Kai, ZHANG Tianbo, CHEN Peng, LI Zhaoxu. Study on the Thermal Stability of Milk-based Lactose-free Infant Formula for Special Medical Purpose [J]. China Dairy, 2024, 0(2): 76-80.
[2] LIU Jing, TIAN Guiyan, CAO Wenyan, HAO Peixia, LI Hui, BAI Xiaoling, ZHANG Hui. Study on the Experimental Method of Raw Milk Fermentation [J]. China Dairy, 2022, 0(11): 89-93.
[3] ZHANG Chunxiang, ZHANG Zhiqin, CHEN Zhengjun. Changes in the Structure of Dairy Products in the Post-epidemic Era [J]. China Dairy, 2021, 0(12): 18-23.
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
No Suggested Reading articles found!