title: Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures.
abstract: Casein micelles were separated from unheated reconstituted skim milk powder (RSMP) and were resuspended in the serum of RSMP that had been heated, with and without dialysis of this serum against unheated RSMP. Using size-exclusion chromatography, it was found that the soluble complexes of whey protein (WP) with κ-casein in the serum of the heated milk bind progressively to unheated casein micelles during renneting, even prior to the onset of clotting. Similar trends were noted when casein micelles from RSMP heated at pH values of 6.7, 7.1, or 6.3, each with different amounts of WP coating the micelles, were renneted in the presence of soluble WP/κ-casein complexes. No matter what was the initial load of micelle-bound WP complexes, all micelle types were capable of binding additional serum protein complexes during renneting. However, it is not clear that this binding of WP/κ-casein complexes to the micellar surface is a direct cause of the impaired rennet clotting of the RSMP.
authors.affiliation: Department of Food Science, University of Guelph , Guelph, Ontario N1G 2W1, Canada.
authors.forename: Prashanti
authors.initials: P
authors.lastname: Kethireddipalli
authors.forename: Arthur R
authors.initials: AR
authors.lastname: Hill
authors.forename: Douglas G
authors.initials: DG
authors.lastname: Dalgleish
mesh_terms: D000818:Animals; D002364:Caseins / Q000378:metabolism*; D012085:Chymosin / Q000378:metabolism*; D057141:Food, Preserved; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D008892:Milk / Q000737:chemistry* / Q000201:enzymology; D008894:Milk Proteins / Q000737:chemistry / Q000378:metabolism*; D011489:Protein Denaturation; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D008823:Micelles; D008894:Milk Proteins; D000067816:Whey Proteins; C025350:rennet; D012085:Chymosin