Association of polymorphisms in the biocluster of casein and whey protein genes with technological properties of dairy raw materials

Илларионова, Е.Е.; Кручинин, А.Г.; Turovskaya, S.N.; Бигаева, А.В.

doi:10.31515/1019-8946-2021-03-60-62

Cited by 2 publications

(1 citation statement)

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“…The resulting curve configurations reflected changes in dynamic viscosity parameters and corresponded to typical rennet coagulation rheograms. The rheograms clearly show all the stages characterizing the gelation process: zero dynamic viscosity during the induction period (lag phase); an increase in dynamic viscosity to the peak of gelation (mass coagulation); maximum dynamic viscosity (gel point); and a decrease in dynamic viscosity during the destruction of the clot to the initial zero values (syneresis) [51][52][53][54]. The rheograms presented in Figure 4a clearly show a trend of the predominance of coagulation ability in CSN3 BB compared to CSN3 AA , both in coagulation rate (by 20-25%) and increase in gel strength (by 2.5-3 times).…”

Section: The Effect Of Enzyme Preparations On the Milk Protein Clustermentioning

confidence: 99%

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors

Кручинин

Илларионова

Galstyan

et al. 2023

Foods

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During the last decade, research into genetic markers in the casein gene cluster has been actively introduced in cattle breeding programs. A special interest has been paid to the polymorphism of the CSN3 gene, responsible for the expression of the k-casein, playing a key role in protein coagulation, interaction with whey proteins, stabilization, and aggregation of casein micelles. This paper aimed to determine the effect of CSN3 genetic polymorphism on acid; rennet; acid–rennet; heat- and acid-induced as well as heat- and calcium-induced coagulation in skimmed milk; and protein-standardized milk systems (UF, NF, RO, VE). The influence of polymorphic variants of the CSN3 gene on the coagulation ability of milk proteins was assessed by the particle size of casein micelles, protein retention factor in the clot, and coagulation ability (duration of induction period, mass coagulation period, dynamic viscosity in gel point). The correlation between CSN3 gene polymorphism and protein coagulation was revealed. Milk systems obtained from CSN3 BB milk were found to have the shortest duration of coagulation, formation of better gel strength values, and increased yield compared to CSN3 AA. This study will improve the efficiency of milk processing and optimize the technology of dairy product production.

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Section: The Effect Of Enzyme Preparations On the Milk Protein Clustermentioning

confidence: 99%

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors

Кручинин

Илларионова

Galstyan

et al. 2023

Foods

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Influence of redox processes on the antioxidant activity of the symbiotic starter biomass

Donskaya

Креккер

2023

Food systems

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The biological system of the microbial antioxidant protection is a subject of a certain level of the physiological oxidative process. To prevent oxidation, a regulator of intracellular metabolism, tripeptide glutathione, is accumulated in cells. Glutathione is very important for the antioxidant response and maintenance of intracellular redox potential. Its role in several metabolic adaptive symbiotic processes of yeasts and lactic acid bacteria is not completely elucidated and is of scientific and practical interest. Glycine is a component of the polypeptide chain and substances that form the primary structure of glutathione. The aim of this study was to determine an effect of the redox processes on the antioxidant activity through regulation of the level of the glutathione constituent, glycine, in a nutrient medium to obtain the microbial biomass of the multicomponent starter culture. As a result of the performed investigations, a direct dependence between the antioxidant activity calculated by the coulometric method and concentration of glycine introduced into the nutrient medium was determined. It has been established that addition of 0.2–0.8% of glycine leads to a decrease in the redox potential. The results reflected in this publication show that the process of the development of aerobic microorganisms in the presence of reducing substances occurs quite actively. The number of yeasts increased from 1.6· 104 to 3.6· 105 CFU/g during 24-hour incubation. An increase in glycine from 0.5 to 0.8% enhanced the development of both anaerobic and aerobic microorganisms. It has been found that an increase in the glycine concentration from 0.8% to 1.5% shifted the process toward the oxidative metabolism; an amount of reduced glutathione in the culture liquid increased practically twofold, while the concentration of oxidized glutathione in the test sample was in a range of 0 to 5%. This allows regarding glutathione as a potential regulator of the redox processes and antioxidant activity of biomass of lactic acid bacteria and yeasts.

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Association of polymorphisms in the biocluster of casein and whey protein genes with technological properties of dairy raw materials

Cited by 2 publications

References 0 publications

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors

Effect of CSN3 Gene Polymorphism on the Formation of Milk Gels Induced by Physical, Chemical, and Biotechnological Factors

Influence of redox processes on the antioxidant activity of the symbiotic starter biomass

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