Article
Food Science & Technology
Xu Li, Garrick W. K. Spencer, Lydia Ong, Sally L. Gras
Summary: This review examines the current state of knowledge of the beta casein (beta-CN) proteins in caprine and bovine milk, and questions whether caprine milk can be considered 'A2' or 'A2-like'. The findings suggest that it is inappropriate to label caprine dairy products as 'A2-like' due to the differences in sequence and properties of caprine beta-CN proteins compared to bovine beta-CN proteins.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Yu Lu, Jie Liu, Zhenhua Li, Wenqing Li, Jing Liu, Linjuan Huang, Zhongfu Wang
Summary: This study analyzed the O-glycan modifications of casein glycomacropeptide from bovine and caprine whey powder and compared their immune activities and regulatory mechanisms. The results showed that bovine glycomacropeptide had a higher content of O-glycans, especially disialylated ones, which promoted immune activity. Both bovine and caprine glycomacropeptide significantly upregulated the expression of immune-related genes and activated the MAPK immunomodulatory signaling pathway.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Fang Zhang, Xixi Cai, Lan Ding, Shaoyun Wang
Summary: The study focused on emulsions stabilized by chitosan/casein complexes and found that chitosan effectively improved emulsification activity and stability, with rheological properties primarily influenced by chitosan. The complexes showed shear resistance, rapid adsorption, and predominantly viscous characteristics, with stability depending on viscosity effects, rapid adsorption characteristics, and spatial effects of biopolymer structures.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Dilara Yalmanci, Enes Dertli, Zeynep Hazal Tekin-Cakmak, Salih Karasu
Summary: This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological properties, emulsion, and oxidative stability. The results showed that the EPS and WPI interaction can significantly affect the rheological properties, emulsion, and oxidative stability of mayonnaise samples.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Acoustics
Xue Li, Baokun Qi, Shuang Zhang, Yang Li
Summary: This study aimed to improve the functional properties of casein by combining it with phosphatidylcholine (PC) to form a stable complex (CAS/PC) and performing physical modifications (homogeneous and ultrasonic treatment). The results showed that PC addition and ultrasonic treatment could decrease the particle size and increase the stability of the emulsion. Chemical structural analysis revealed that these modifications enhanced the solubility and stability of the emulsion. Additionally, PC addition and ultrasonic treatment increased the total FFA release and improved the thermal stability of the system.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Chemistry, Applied
Chunyan Yu, Lin Zheng, Yongjian Cai, Qiangzhong Zhao, Mouming Zhao
Summary: This study aimed to explore the desirable characteristics of casein hydrolysates with enhanced emulsion forming and antioxidative abilities. They found that casein hydrolysates prepared by trypsin at a lower degree of hydrolysis exhibited higher zeta potential absolute values, smaller particle size, and improved antioxidant properties compared to other enzymes. Peptidomics analysis indicated that the trypsin hydrolysates contained more peptides with cationic amphiphilic properties, which contributed to their better emulsion formation and inhibition of lipid oxidation ability.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Jingrong Cheng, Shuangwei Shen, Huaigu Yang, Daobang Tang, Xuping Wang, Yaosheng Lin, Xueming Liu
Summary: In this study, the impact of casein-caffeic acid-glucose ternary conjugate (CSC) on the physicochemical properties and bioaccessibility of astaxanthin-loaded emulsion was investigated and compared with a commonly used synthetic emulsifier, sodium caseinate (CSN). The results showed that CSC-stabilized emulsion had similar droplet characteristics to CSN-stabilized emulsion and exhibited better stability under different conditions. CSC-stabilized emulsion also showed higher astaxanthin protection and bioaccessibility compared with CSN. This study provides a platform for designing astaxanthin-fortified food or beverage systems with improved stability and targeted delivery.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Sijia Song, Yingying Lin, Yuning Zhang, Yujia Luo, Huiyuan Guo
Summary: This study investigated the self-association properties and physical stability of partially dephosphorylated bovine beta-casein. Partially dephosphorylated beta-casein was found to be more sensitive to changes in protein concentration, temperature, CaCl2 concentration, and pH compared to native beta-casein. However, at pH 4, partially dephosphorylated beta-casein formed smaller aggregates. The loss of phosphate groups seemed to be responsible for the difference in self-association properties between the two forms of beta-casein.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Zeynep Hazal Tekin-Cakmak, Ilker Atik, Salih Karasu
Summary: The study evaluated the application of cold-pressed pumpkin seed oil by-product as a natural fat substitute in reduced-fat salad dressings. Optimization was done using response surface methodology and full factorial central composite design, with results showing promising rheological properties and oxidative stability in the samples. The study demonstrated that POB could be effectively utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.
Review
Food Science & Technology
Thao M. Ho, Bhesh R. Bhandari, Nidhi Bansal
Summary: Factors such as protein content, processing conditions, and foaming methods have a significant impact on the foam quality of dairy products, particularly in terms of their appearance, texture, and stability. This review comprehensively discusses the functionality of milk proteins in producing and stabilizing foam under the influence of these factors, highlighting the challenges faced by researchers and the dairy industry in controlling the foaming process of milk for specific applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Guixin Luo, Yanmei Hou, Tong Wu, Xiumei Tao, Xiaoming Liu, Joe M. Regenstein, Dasong Liu, Peng Zhou
Summary: This study investigated the effects of important processing conditions on the yield and purity of k-casein fractionated from caprine micellar casein concentrate (MCC). Optimal conditions included rehydrating MCC using homogenisation, dissociating micelles at pH 11.0, complexing caseins using added Ca at 25°C for 60 min, and precipitating b-/aS-caseins using acetic acid at pH 7.0. Two fractionation cycles were used, with the second cycle involving added Ca, followed by precipitating k-casein at pH 3.8 and 50°C. Higher casein concentrations and added Ca resulted in comparable yields and purity of the k-casein. Maximum yield and purity of 84.6% and 84.4%, respectively, were achieved for k-casein from 4% casein MCC dispersions.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Chemistry, Applied
Qun Yu, Hua Wu, Liuping Fan
Summary: This study explored the desirable properties of casein and maltodextrin conjugates (PPCs) in order to increase the stability of total nutrient emulsion (TNE). The results showed that PPCs had increased D[4,3] and zeta-potential, indicating improved stability. Analysis of fluorescence and Raman spectra suggested molecular changes in casein due to shear force. Additionally, increased homogenization pressure enhanced TNE stability and reduced droplet particle size.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Ying Ma, Yanmei Hou, Kui Xie, Lina Zhang, Peng Zhou
Summary: IgG and Lf from human and caprine milk show higher resistance to digestion and are digested more slowly compared to those from bovine milk; caprine milk IgG survives for a longer period after gastrointestinal digestion than bovine milk IgG.
INTERNATIONAL DAIRY JOURNAL
(2021)
Review
Food Science & Technology
Sakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, Ann-Dorit Moltke Sorensen, Pedro J. Garcia-Moreno, Charlotte Jacobsen
Summary: Emulsions play a vital role in food science, but their application in food production is hindered by physical and oxidative stability issues. This study aims to review oxidation and oxidative stability in emulsions, covering lipid oxidation reactions, measurement methods, and strategies to enhance stability. Different types of emulsions, including conventional and uncommon ones, as well as multiple emulsions, nanoemulsions, and Pickering emulsions, are considered. The comparative approach is used to explain oxidative processes in various parent and food emulsions.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)