Variation in casein distribution and mineralisation in the milk from Holstein-Friesian cows

被引:18
作者
Huppertz, Thom [1 ,2 ]
Heck, Jeroen [1 ]
Bijl, Etske [2 ]
Poulsen, Nina Aagaard [3 ]
Larsen, Lotte Bach [3 ]
机构
[1] FrieslandCampina, Amersfoort, Netherlands
[2] Wageningen Univ & Res, Wageningen, Netherlands
[3] Aarhus Univ, Aarhus, Denmark
关键词
COLLOIDAL CALCIUM-PHOSPHATE; RENNET COAGULATION; GENETIC-VARIANTS; HEAT-STABILITY; MICELLE SIZE; GELATION; PROTEIN;
D O I
10.1016/j.idairyj.2021.105064
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this study, protein and salt distributions in the milk of 48 Holstein-Friesian cows were studied. Gross composition of milk samples and variation between individual cows was in line with expectation. However, the mineralisation of the casein fraction, expressed in mmol protein-associated calcium per 10 g casein, differed >2-fold between the milk samples. Reasons for this variation are unknown and could not be correlated to casein composition and/or genetic variants of caseins. Furthermore, notable differences (>5-fold) in non-sedimentable (100,000xg for 60 min) casein were observed. Percentages of non-sedimentable caseins differed for kappa-casein genetic variants (BB > AB > AA) and increased with increasing degree of glycosylation. Higher levels of non-sedimentable caseins with increasing degree of glycosylated kappa-casein could be attributable to increased repulsion between the micelles, leading to the formation of a less cohesive sediment on centrifugation. (C) 2021 The Author(s). Published by Elsevier Ltd.
引用
收藏
页数:6
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