Change in the structural and functional properties of goat milk protein due to pH and heat

Li, X.Y.; Cheng, Ming; Li, J.; Zhao, Xuebo; Qin, Yusi; Chen, D.; Wang, J.M.; Wang, C.F.

doi:10.3168/jds.2019-16862

Cited by 23 publications

(13 citation statements)

References 54 publications

(58 reference statements)

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“…Furthermore, colloidal calcium phosphate (CCP), which was initially present in the casein micelle, becomes solubilized, resulting in a change in the internal structure of the micelle. The degree of CCP solubilization depends on pH and temperature [ 46 , 47 ].…”

Section: Resultsmentioning

confidence: 99%

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

2021

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The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of the gels directly affect the quality of acid rennet cheeses. The analysis of raw goat’s milk was carried out, then acid rennet gels were produced with the addition of six different calcium compounds (chloride, citrate, bisglycinate, gluconate, lactate, and carbonate). The dynamics of milk fermentation were performed by monitoring the pH value of milk during acidification. The pH, syneresis, color, and texture profile were determined in the formulated acid rennet gels. An organoleptic evaluation was also performed. The study demonstrated that, not only calcium chloride, but also calcium citrate, gluconate, lactate, bisglycinate, and calcium carbonate could be used in the production of goat’s milk acid rennet gels, or the middle product in the manufacture of acid rennet curd cheese from goat’s milk. Notably, the addition of citrate, bisglycinate, and calcium carbonate in doses of 20 mg Ca 100 g−1 most effectively reduced syneresis compared to the control sample by 4.76% (citrate), 7.85% (bisglycinate), and 10.28% (carbonate). The hardness of the control gels ranged from 2.35 N to 2.99 N. The addition of chloride, citrate, gluconate, lactate, and calcium carbonate to the milk improved the acid rennet gel’s hardness. The addition of 20 mg Ca 100 g−1 as gluconate increased the hardness the most (3.61 N). When increasing the calcium dosage in the form of all compounds, there was a tendency to increase the gel’s springiness. The addition of chloride, citrate, and bisglycinate to milk did not result in a darkening of the gel’s color. The addition of calcium compounds mostly reduced the intensity of goatish taste and odor. Calcium gluconate, in particular, reduced the goatish taste the most, a taste which is not always acceptable by the consumers.

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Section: Resultsmentioning

confidence: 99%

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

2021

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“…The functional properties, including emulsifying activity index (EAI), emulsion stability (ES), foaming capacity (FC), foam stability (FS), water holding capacity (WHC) and oil holding capacity (OHC), were determined according to the method described by Zhao and Li (Zhao et al ., 2020; Li et al ., 2020).…”

Section: Methodsmentioning

confidence: 99%

“…Homogenisation has become a standardised processing method in the dairy industry, and heat treatment is also a key technology in dairy processing. While heat treatment ensures the safety of milk, it affects the stability and functional properties of CN, which directly reduce the stability of goat milk, and the changes in the functional properties of milk proteins during processing are the macroscopic effects of changes in the structural properties (Sinaga et al ., 2016; Li et al ., 2020). Thus, it has a significant influence on the effects of processing methods on CN in goat milk.…”

Section: Introductionmentioning

confidence: 99%

Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods

Qin

Cheng

Wang

et al. 2020

Int J of Food Sci Tech

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Summary This work compared the thermal stability, microstructure and functional properties of casein (CN) in goat milk processed by different methods, including homogenisation, low‐temperature long‐time (LTLT), high‐temperature short‐time (HTST), ultrapasteurisation (UP) and ultrahigh temperature (UHT) treatment. The greatest development of CN‐whey protein complexes was observed in LTLT goat milk and the least in HTST goat milk. The CN micelles in LTLT, UP and UHT milk were more obviously changed than the CN micelles in HTST milk, and the random coil content increased significantly after the homogenisation, UP and UHT treatments. The homogenisation had a significant effect on the functional properties of CN. In addition, the most obvious changes in the properties of CN were observed in LTLT and UHT goat milk. The results suggested that homogenisation, pasteurisation and UHT can cause effective changes in the functional properties of CN in goat milk that facilitate its application in the milk industry.

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“…Chen et al (2014) reported a similar trend in cow milk composition. Approximately 70% of the protein content in goat milk is casein (insoluble in water), and 25% is whey protein (soluble in water), while 5% is fat-soluble milk fat globule membrane protein [45,46]. It has been reported that the goat milk has lower αs1-casein and lactose as compared to cow milk which allows β-LG and lactose to be digested easily with less allergenic [32,47,48].…”

Section: Goat Milk Compositionmentioning

confidence: 99%

Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects

Hammam¹,

Salman²,

Elfaruk³

2021

Preprint

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Since the 1980s, a growing interest in goat milk was noticed due to the nutritional values and health benefits of this milk, which resulted in increasing goat populations and milk production worldwide. This comprehensive review elaborates on goat milk composition compared to other types of milk. It is also an overview of goat milk production, properties, nourishment-value, applications in dairy products, and potential health benefits. Goat milk composition and its characteristics are slightly different from other types of milk and can be utilized to manufacture many dairy products. Fresh goat milk and goat milk products (e.g., yogurt and kefir were found to provide various potential health benefits, such as anti-inflammatory, prevent cardiovascular disease, anti-diabetic and antihypertensive, strengthen bones, boost immunity, and improve metabolism.

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Change in the structural and functional properties of goat milk protein due to pH and heat

Cited by 23 publications

References 54 publications

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels

Comparative study on the microstructure and functional properties of casein in goat milk processed by different methods

Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects

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