Bacterial proteolysis of casein leading to UHT milk gelation: An applicative study

Autor: Paolo D'Incecco, Gianluca Picariello, Veronica Rosi, Pasquale Ferranti, Milena Brasca, Stefano Morandi, Luisa Pellegrino
Přispěvatelé: D'Incecco, P., Brasca, M., Rosi, V., Morandi, S., Ferranti, P., Picariello, G., Pellegrino, L.
Rok vydání: 2019
Předmět:
Caseinomacropeptide
Capillary zone electrophoresis
medicine.disease_cause
01 natural sciences
AprX
Analytical Chemistry
fluids and secretions
Capillary zone electrophoresi
Peptide Fragment
Tandem Mass Spectrometry
Casein
Food science
Proteolysi
Chromatography
High Pressure Liquid
Gel
medicine.diagnostic_test
biology
Chemistry
Temperature
Caseins
food and beverages
04 agricultural and veterinary sciences
General Medicine
Raw milk
Caseinomacropeptides
040401 food science
Milk
Psychrotrophic bacteria
Chryseobacterium joostei
Milk gelation
Proteolysis
Pseudomonas fluorescens
0404 agricultural biotechnology
Capillary electrophoresis
medicine
Animals
Animal
Pseudomonas fluorescen
010401 analytical chemistry
Sterilization (microbiology)
biology.organism_classification
Peptide Fragments
0104 chemical sciences
Peptide Hydrolase
Gels
Peptide Hydrolases
Food Science
Zdroj: Food chemistry 292 (2019): 217–226. doi:10.1016/j.foodchem.2019.04.066
info:cnr-pdr/source/autori:D'Incecco, Paolo; Brasca, Milena; Rosi, Veronica; Morandi, Stefano; Ferranti, Pasquale; Picariello, Gianluca; Pellegrino, Luisa/titolo:Bacterial proteolysis of casein leading to UHT milk gelation: An applicative study/doi:10.1016%2Fj.foodchem.2019.04.066/rivista:Food chemistry/anno:2019/pagina_da:217/pagina_a:226/intervallo_pagine:217–226/volume:292
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2019.04.066
Popis: Heat-stable peptidases released in refrigerated raw milk by psychrotrophic bacteria are responsible for UHT milk gelation. K-casein-derived caseinomacropeptides, identified by mass spectrometry, were constantly detected in gelled milk by capillary electrophoresis. Strains of Pseudomonas fluorescens, Ps. poae and Chryseobacterium joostei, selected among aprX-positive strains from raw milk, were incubated in milk up to 6 days at 4 degrees C before sterilization (98 degrees C/4 min). Samples were then stored at 25 or 40 degrees C, visually observed for gelation, and analysed for presence of caseinomacropeptides throughout 90 days of storage. Depending on cold pre-incubation time, caseinomacropeptides accumulated well before gelation onset in milk stored at 25 degrees C. Caseinomacropeptides were successively degraded, especially in milk stored at 40 degrees C, due to extensive proteolysis, and an abundant sediment developed instead of a gel. The caseinomacropeptides are here presented as an early indicator of UHT milk gelation and a mechanism explaining this phenomenon is proposed.
Databáze: OpenAIRE
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