Interactions between tea catechins and casein micelles and their impact on renneting functionality

Modifications of structures and functions of caseins: a scientific and technological challenge

“…The binding sites were not clearly identified, but it was suggested that proline residues were involved in these interactions. Recently, Haratifar and Corredig (2014) indicated that this association increased the time of milk gelation after rennet addition. For the authors, this effect was in relation with a modification of the enzymatic cleavage leading to a slower release of caseinomacropeptide after rennet addition.…”

The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process

“…Moreover, EGCG has a greater affinity to bind with milk proteins than does C (Sirk et al 2008;Haratifar & Corredig 2013).…”

“…Researchers have fortified dairy products, such as milk, yoghurt and cheese with catechins (Han et al 2011a(Han et al , 2011bHuvaere et al 2011;Najgebauer-Lejko et al 2011;Sun-Waterhouse et al 2012;Rashidinejad et al 2013). An important challenge when adding natural catechins to milk systems is the interaction with milk proteins (Arts et al 2002;Yuksel et al 2010;Ye et al 2013;Haratifar & Corredig 2013). This kind of association may not only decrease the antioxidant properties of catechins, but also affect the nutritional value of dairy products along with possible changes to the physical characteristics and flavour (Han et al 2011a(Han et al , 2011bGiroux et al 2013).…”

“…This kind of association may not only decrease the antioxidant properties of catechins, but also affect the nutritional value of dairy products along with possible changes to the physical characteristics and flavour (Han et al 2011a(Han et al , 2011bGiroux et al 2013). However, some scientists have commented that such interactions might not negatively affect the bioavailability of catechins or milk protein in the human body (Hollman et al 2001;Reddy et al 2005;Roura et al 2007), and some even believe that associations between catechins and milk proteins can be considered as a positive effect by which catechins might enhance the functionality or bioavailability of milk proteins (Dubeau et al 2010;Xie et al 2013;Haratifar & Corredig 2013).…”

Emerging Technologies for Bioactive Applications in Foods

“…Photodecomposition of folic acid was delayed in the presence of the proteins, which ranked in the order BLG > BSA > a-LA in terms of effectiveness (Liang et al 2013a, b). A recent study focused on the association of tea polyphenols with casein micelles and the consequences of the interactions on the renneting behavior of skim milk (Haratifar and Corredig 2014). The formation of catechin (epigallocatechin-gallate, EGCG)-casein micelles complexes affected the rennet-induced gelation of milk, and the effect was concentration-dependent.…”