Influence of glycosylation on foaming properties of bovine caseinomacropeptide

Kreuß, Markus; Krause, Ingolf; Kulozik, Ulrich

doi:10.1016/j.idairyj.2009.06.012

Cited by 28 publications

(16 citation statements)

References 26 publications

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“…Moreover, 10% of whole GMP solution was found to give a higher overrun, but inferior foam stability compared with egg white (Marshall 1991). Kreuß et al (2009a) studied both gGMP and aGMP for their foaming properties in terms of overrun, foam rigidity, and drainage at pH 6.0. They found that aGMP-stabilized foams show significantly higher foam rigidity and stability than foams stabilized with gGMP, whereas both fractions yield a high foaming ability with overruns of around 600%.…”

Section: Functional Properties Of Gmpmentioning

confidence: 99%

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review

Neelima

Sharma

Rajput

et al. 2013

Dairy Sci. & Technol.

133

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Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed.

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Section: Functional Properties Of Gmpmentioning

confidence: 99%

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review

Neelima

Sharma

Rajput

et al. 2013

Dairy Sci. & Technol.

133

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“…Bovine caseinomacropeptide (CMP), the hydrophilic fragment f(106e169) of k-casein released by the action of chymosin possesses interesting nutritional and technological properties such as antibacterial and antiadhesive effects as well as foaming and emulsifying properties (Janer, Pelaez, & Requena, 2004;Kawasaki et al, 1992;Kreuss, Krause, & Kulozik, 2009;Kreuss, Strixner, & Kulozik, 2009;Marshall, 1991). Therefore, it is a potential ingredient for food applications such as infant formula and/or as prebiotics in adult nutrition (Fox, 2001;Korhonen, 2002;Steijns, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…While aCMP possesses stronger emulsifying activity and foaming properties (Kreuss, Krause et al, 2009;Kreuss, Strixner et al, 2009), biofunctional effects are reported to be strongly mediated by the attached carbohydrates in gCMP (Byrne, Donohoe, & O'Kennedy, 2007;Kawasaki et al, 1993Kawasaki et al, , 1992Lemeste et al, 1990). Pathogenic organisms and toxins bind to cell surface carbohydrates to gain access to the mucosal membrane (Arnold, Wormald, Sim, Rudd, & Dwek, 2007;Newburg, 1999;Varki, 1993).…”

Section: Introductionmentioning

confidence: 99%

The pH-dependent thermal and storage stability of glycosylated caseinomacropeptide

Siegert¹,

Tolkach²,

Kulozik³

2012

LWT

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“…In relation to this, by combining sodium caseinate with GMP, synergistic interactions take place between these molecules on foaming and on stability at pH 5.5 [77]. Non-glycosylated GMP has better foaming properties than glycosylated GMP [78]. This is due to the glycosidic structures favor a combination of hydrophilic and electrostatic effects, which prevents an orderly adsorption of the glycosylated GMP molecules at the air/water interface; whereas, non-glycosylated GMP forms a very stable network at the interface.…”

Section: Food Additivementioning

confidence: 99%

Glycomacropeptide: Biological Activities and Uses

Jáuregui-Rincón¹,

Salinas-Miralles²,

Chávez-Vela³

et al. 2019

Whey - Biological Properties and Alternative Uses

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Glycomacropeptide (GMP) is a milk-derived bioactive peptide that comprises 15-20% of proteins present in whey, being the third most abundant. It is released from κ-casein by enzymatic digestion, either physiologically or in industry during cheese making process. GMP has many biological activities that are of particular interest for the manufacture of novel functional foods. Specifically, health promoting activities of this whey peptide are related to: antimicrobial, anticariogenic, gastric acid inhibitory, cholecystokinin releasing, prebiotic, and immune modulatory. GMP is also a peptide with promising use in food industry, due to its nutritional value and its emulsifying, foaming, and gelling properties. Besides, GMP has received much attention due to its use as an indicator of milk adulteration with cheese whey. This chapter summarizes the current knowledge about biological activities of GMP, going in-depth in immune regulatory properties, exposes the potential uses of GMP in industry, and finally reviews different methods used to detect GMP as adulteration index with cheese whey.

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Influence of glycosylation on foaming properties of bovine caseinomacropeptide

Cited by 28 publications

References 26 publications

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review

The pH-dependent thermal and storage stability of glycosylated caseinomacropeptide

Glycomacropeptide: Biological Activities and Uses

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