Clotting and proteolytic properties of plant coagulants in regular and ultrafiltered bovine skim milk

Yit Hwei Low; Samson Agboola; Jian Zhao; Mee Lim

doi:10.1016/j.idairyj.2005.03.013

Clotting and proteolytic properties of plant coagulants in regular and ultrafiltered bovine skim milk

Yit Hwei Low, Samson Agboola, Jian Zhao, Mee Lim

Research output: Contribution to journal › Article › peer-review

21 Citations (Scopus)

Abstract

Regular and ultrafiltered (UF; 1Ã—, 2Ã— and 4Ã— concentrated) skim milk samples were treated with a range of enzymes including calf rennet, ficin and papain. The clotting properties, curd casein profiles and free amino acid (FAA) contents were determined. In general, UF milk samples coagulated faster and formed firmer curds irrespective of protein concentration. Furthermore, both ficin and papain had a more significant effect on proteolysis in curd formed from regular and 1Ã— UF milk than on 2Ã— or 4Ã— UF milk. Cardoon extract and calf rennet had very similar clotting properties, although the former caused both the capillary electrophoresis profile of caseins and FAA measurements to show slightly more extensive hydrolysis in the curd. The results suggest that the UF process may cause structural changes to proteins or other milk constituents with a resultant change in clotting properties and proteolysis of the casein molecules.

Original language	English
Pages (from-to)	335-343
Number of pages	9
Journal	International Dairy Journal
Volume	16
Issue number	4
DOIs	https://doi.org/10.1016/j.idairyj.2005.03.013
Publication status	Published - 2006

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@article{6a547163935948898e43de92a1384dec,

title = "Clotting and proteolytic properties of plant coagulants in regular and ultrafiltered bovine skim milk",

abstract = "Regular and ultrafiltered (UF; 1{\~A}—, 2{\~A}— and 4{\~A}— concentrated) skim milk samples were treated with a range of enzymes including calf rennet, ficin and papain. The clotting properties, curd casein profiles and free amino acid (FAA) contents were determined. In general, UF milk samples coagulated faster and formed firmer curds irrespective of protein concentration. Furthermore, both ficin and papain had a more significant effect on proteolysis in curd formed from regular and 1{\~A}— UF milk than on 2{\~A}— or 4{\~A}— UF milk. Cardoon extract and calf rennet had very similar clotting properties, although the former caused both the capillary electrophoresis profile of caseins and FAA measurements to show slightly more extensive hydrolysis in the curd. The results suggest that the UF process may cause structural changes to proteins or other milk constituents with a resultant change in clotting properties and proteolysis of the casein molecules.",

author = "Low, {Yit Hwei} and Samson Agboola and Jian Zhao and Mee Lim",

note = "Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = International Dairy Journal. ISSNs: 0958-6946; ",

year = "2006",

doi = "10.1016/j.idairyj.2005.03.013",

language = "English",

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T1 - Clotting and proteolytic properties of plant coagulants in regular and ultrafiltered bovine skim milk

AU - Low, Yit Hwei

AU - Agboola, Samson

AU - Zhao, Jian

AU - Lim, Mee

N1 - Imported on 12 Apr 2017 - DigiTool details were: Journal title (773t) = International Dairy Journal. ISSNs: 0958-6946;

PY - 2006

Y1 - 2006

N2 - Regular and ultrafiltered (UF; 1Ã—, 2Ã— and 4Ã— concentrated) skim milk samples were treated with a range of enzymes including calf rennet, ficin and papain. The clotting properties, curd casein profiles and free amino acid (FAA) contents were determined. In general, UF milk samples coagulated faster and formed firmer curds irrespective of protein concentration. Furthermore, both ficin and papain had a more significant effect on proteolysis in curd formed from regular and 1Ã— UF milk than on 2Ã— or 4Ã— UF milk. Cardoon extract and calf rennet had very similar clotting properties, although the former caused both the capillary electrophoresis profile of caseins and FAA measurements to show slightly more extensive hydrolysis in the curd. The results suggest that the UF process may cause structural changes to proteins or other milk constituents with a resultant change in clotting properties and proteolysis of the casein molecules.

AB - Regular and ultrafiltered (UF; 1Ã—, 2Ã— and 4Ã— concentrated) skim milk samples were treated with a range of enzymes including calf rennet, ficin and papain. The clotting properties, curd casein profiles and free amino acid (FAA) contents were determined. In general, UF milk samples coagulated faster and formed firmer curds irrespective of protein concentration. Furthermore, both ficin and papain had a more significant effect on proteolysis in curd formed from regular and 1Ã— UF milk than on 2Ã— or 4Ã— UF milk. Cardoon extract and calf rennet had very similar clotting properties, although the former caused both the capillary electrophoresis profile of caseins and FAA measurements to show slightly more extensive hydrolysis in the curd. The results suggest that the UF process may cause structural changes to proteins or other milk constituents with a resultant change in clotting properties and proteolysis of the casein molecules.

U2 - 10.1016/j.idairyj.2005.03.013

DO - 10.1016/j.idairyj.2005.03.013

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JF - Netherlands Milk and Dairy Journal

SN - 0958-6946

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