The effect of β-casein addition on properties and rennet behavior of reassembled casein micelles
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| Titel: | The effect of β-casein addition on properties and rennet behavior of reassembled casein micelles |
|---|---|
| Autoren: | Fan, Zekun, Cai, Huifang, Keldermans, Lotte, Fehér, Bence, Hettinga, Kasper, Voets, Ilja, Bijl, Etske |
| Quelle: | Fan, Z, Cai, H, Keldermans, L, Fehér, B, Hettinga, K, Voets, I & Bijl, E 2025, 'The effect of β-casein addition on properties and rennet behavior of reassembled casein micelles', Food Chemistry, vol. 472, 142951. https://doi.org/10.1016/j.foodchem.2025.142951 |
| Publikationsjahr: | 2025 |
| Schlagwörter: | Reassembled casein micelles, Rennet coagulation, Structure formation, β-Casein enrichment |
| Beschreibung: | Bovine milk contains four types of caseins with β-casein being one of the most abundant. Previous studies on cow milk have reported seemingly contradictory effects of β-casein on milk renneting behavior. The aim of this study was to gain a better understanding of how β-casein affects the properties and renneting behavior of casein micelles by using a model system of reassembled casein micelles (RCMs). We increased the β-casein ratio of RCMs to 60 % by adjusting the β-casein ratio during or after the reassembly process. We found that reducing the calcium phosphate content to 85 % was necessary for forming stable β-casein enriched RCMs. It was also found that adding β-casein during reassembly resulted in firmer rennet coagulates compared to adding it afterwards. To conclude, the order of adding β-casein significantly affected the structure formation and, consequently, the properties of RCMs. |
| Publikationsart: | article in journal/newspaper |
| Dateibeschreibung: | application/pdf |
| Sprache: | English |
| Relation: | info:eu-repo/semantics/altIdentifier/pmid/39842198; info:eu-repo/semantics/altIdentifier/pissn/0308-8146; info:eu-repo/semantics/altIdentifier/eissn/1873-7072 |
| DOI: | 10.1016/j.foodchem.2025.142951 |
| Verfügbarkeit: | https://research.tue.nl/en/publications/b1b02f4a-8213-4a85-bb54-20e09a1b0a86 https://doi.org/10.1016/j.foodchem.2025.142951 https://pure.tue.nl/ws/files/351368576/1-s2.0-S0308814625002018-main.pdf https://www.scopus.com/pages/publications/85215434834 |
| Rights: | info:eu-repo/semantics/openAccess |
| Dokumentencode: | edsbas.77DB1AC3 |
| Datenbank: | BASE |
Nájsť tento článok vo Web of Science | Abstract: | Bovine milk contains four types of caseins with β-casein being one of the most abundant. Previous studies on cow milk have reported seemingly contradictory effects of β-casein on milk renneting behavior. The aim of this study was to gain a better understanding of how β-casein affects the properties and renneting behavior of casein micelles by using a model system of reassembled casein micelles (RCMs). We increased the β-casein ratio of RCMs to 60 % by adjusting the β-casein ratio during or after the reassembly process. We found that reducing the calcium phosphate content to 85 % was necessary for forming stable β-casein enriched RCMs. It was also found that adding β-casein during reassembly resulted in firmer rennet coagulates compared to adding it afterwards. To conclude, the order of adding β-casein significantly affected the structure formation and, consequently, the properties of RCMs. |
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| DOI: | 10.1016/j.foodchem.2025.142951 |