Impact of β-casein phenotype on the physical properties of skim milk powders and their subsequent digestion characteristics

被引:4
作者
Daniloski, Davor [1 ,2 ,3 ]
Hailu, Yonas [3 ]
Brodkorb, Andre [3 ]
Vasiljevic, Todor [1 ,2 ]
McCarthy, Noel A. [3 ]
机构
[1] Victoria Univ, Inst Sustainable Ind & Liveable Cities, Adv Food Syst Res Unit, Melbourne, Vic 3030, Australia
[2] Coll Hlth & Biomed, Melbourne, Vic 8001, Australia
[3] Teagasc Food Res Ctr, Food Chem & Technol Dept, Fermoy P61 C996, Cork, Ireland
基金
爱尔兰科学基金会;
关键词
Skim milk powders; Rehydration properties; beta-caseins A1/A1; A1/A2; And A2/A2; Structure; Gastric digestion; PROTEIN GENETIC-VARIANTS; HEAT-STABILITY; BOVINE-MILK; IN-VITRO; GASTRIC DIGESTION; SECONDARY STRUCTURE; MICELLE SIZE; FOOD POWDERS; COWS MILK; LACTOGLOBULIN;
D O I
10.1016/j.foodhyd.2024.109918
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
This study investigated the physical properties of skim milk powders containing beta-casein A1/A1, A1/A2 or A2/ A2 phenotypes and determined their digestion properties. Rehydrated skim milk powders all had a type A heat coagulation profile (HCT); although A2/A2 milk had a different local maximum and minimum HCT, compared to A1/A1 and A1/A2 milks. Differences in the rehydration properties of milk powders appeared to be related to the presence of beta-casein A1 in reconstituted A1/A1 and A1/A2 milks since they were characterised by smaller casein micelles and greater levels of kappa-casein, compared to A2/A2 milk. All reconstituted samples displayed protein aggregation and coagulum formation within the first 5 min of gastric digestion, at which time the pH ranged from 6.0 to 5.5. During digestion of reconstituted A2/A2 milk, casein breakdown was slower, compared to that of A1/A1 or A1/A2 milks. The final gastric clot obtained from the A2/A2 sample possessed a tight protein network, containing a greater level of calcium and aggregated beta-sheets. In this regard, the dry weight of the separated clot after the final gastric phase was significantly higher by 29 and 68 % in A2/A2 digesta compared to that in A1/A1 or A1/A2 digests, respectively. Overall, this study shows that for rehydrated skim milk powders there was a significant difference in the level of gastric protein-breakdown between milks containing beta-casein A1 and milk containing only beta-casein A2. This may have significant implications during in vivo gastric digestion and emptying.
引用
收藏
页数:15
相关论文
共 110 条
[51]  
IDF, 2014, Milk and milk products determination of nitrogen content-Part 1: Kjeldahl principle and crude protein calculation, 20-1:2014
[52]  
JENNESS R, 1962, NED MELK ZUI, V16, P153
[53]  
Kelly A.L., 2016, Advanced Dairy Chemistry, P1
[54]   FTIR investigation of spray-dried milk protein concentrate powders [J].
Kher, Ashwini ;
Udabage, Punsandani ;
McKinnon, Ian ;
McNaughton, Don ;
Augustin, Mary Ann .
VIBRATIONAL SPECTROSCOPY, 2007, 44 (02) :375-381
[55]   Digestibility of bovine milk whey protein and β-lactoglobulin in vitro and in vivo [J].
Kitabatake, N ;
Kinekawa, YI .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (12) :4917-4923
[56]   CLEAVAGE OF STRUCTURAL PROTEINS DURING ASSEMBLY OF HEAD OF BACTERIOPHAGE-T4 [J].
LAEMMLI, UK .
NATURE, 1970, 227 (5259) :680-+
[57]   Dynamic in vitro gastric digestion behaviour of camel milk [J].
Li, Siqi ;
Ayyash, Mutamed ;
Ye, Aiqian ;
Singh, Harjinder .
INTERNATIONAL DAIRY JOURNAL, 2023, 143
[58]   Structural and rheological properties of the clots formed by ruminant milks during dynamic in vitro gastric digestion: Effects of processing and species [J].
Li, Siqi ;
Pan, Zheng ;
Ye, Aiqian ;
Cui, Jian ;
Dave, Anant ;
Singh, Harjinder .
FOOD HYDROCOLLOIDS, 2022, 126
[59]   The in -vitro digestion behaviors of milk proteins acting as wall materials in spray-dried microparticles: Effects on the release of loaded blueberry anthocyanins [J].
Liao, Minjie ;
Ma, Lingjun ;
Miao, Song ;
Hu, Xiaosong ;
Liao, Xiaojun ;
Chen, Fang ;
Ji, Junfu .
FOOD HYDROCOLLOIDS, 2021, 115
[60]   Effect of heat treatment, evaporation and spray drying during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate [J].
Lin, Yingchen ;
Kelly, Alan L. ;
O'Mahony, James A. ;
Guinee, Timothy P. .
INTERNATIONAL DAIRY JOURNAL, 2018, 78 :53-64