Preparation and characterisation of an easily absorbabl Mg‐casein hydrolysate complex produced through enzymatic hydrolysis and ultrafiltration

In this study, we synthesised a Mg‐casein hydrolysate complex that allowed the effective absorption of Mg. The type of enzyme (papain, alcalase 2.4 L, pepsin, trypsin) and the enzyme/substrate ratio for casein hydrolysis was optimised. When the enzyme/substrate ratio was 30%, the alcalase 2.4 L‐hydrolysate showed the highest Mg‐chelation efficiency, of 96.1%. To characterise and enhance the function of casein hydrolysate, we fractionated the casein hydrolysate according to molecular weight using ultrafiltration. The Mg‐chelation efficiency was increased with the decrease in the molecular‐weight range of the hydrolysate fractions. The smallest casein hydrolysate (fraction 5, 1 kDa<) is used for preparation of Mg‐casein hydrolysate complex. Synthesised Mg‐casein hydrolysate complex (fraction 5) exhibited 100% Mg solubility and 39.5% Mg bioavailability. These results indicated that the Mg‐casein hydrolysate remained a stable chelate during simulated gastro‐intestinal digestion in vitro. The Mg‐casein hydrolysate complex exhibited excellent antioxidant activity as well as Mg binding.     

A rapid method to quantify casein in fluid milk by front-face fluorescence spectroscopy combined with chemometrics

Casein in fluid milk determines cheese yield and affects cheese quality. Traditional methods of measuring casein in milk involve lengthy sample preparations with labor-intensive nitrogen-based protein quantifications. The objective of this study was to quantify casein in fluid milk with different casein-to-crude-protein ratios using front-face fluorescence spectroscopy (FFFS) and chemometrics. We constructed calibration samples by mixing microfiltration and ultrafiltration retentate and permeate in different ratios to obtain different casein concentrations and casein-to-crude-protein ratios. We developed partial least squares regression and elastic net regression models for casein prediction in fluid milk using FFFS tryptophan emission spectra and reference casein contents. We used a set of 20 validation samples (including raw, skim, and ultrafiltered milk) to optimize and validate model performance. We externally tested another independent set of 20 test samples (including raw, skim, and ultrafiltered milk) by root mean square error of prediction (RMSEP), residual prediction deviation (RPD), and relative prediction error (RPE). The RMSEP for casein content quantification in raw, skim, and ultrafiltered milk ranged from 0.12 to 0.13%, and the RPD ranged from 3.2 to 3.4. The externally validated error of prediction was comparable to the existing rapid method and showed practical model performance for quality-control purposes. This FFFS-based method can be implemented as a routine quality-control tool in the dairy industry, providing rapid quantification of casein content in fluid milk intended for cheese manufacturing.     

Deriving Efficient Porous Heteroatom‐Doped Carbon Electrocatalysts for Hydrazine Oxidation from Transition Metal Ions‐Coordinated Casein

In this work, the synthesis of high‐performance, metal ion‐imprinted, mesoporous carbon electrocatalysts for hydrazine oxidation reaction (HzOR) using casein or a family of phosphoproteins derived from cow's milk as a precursor is shown. The synthesis is made possible by mixing trace amounts of non‐noble metal ions (Fe³⁺ or Co²⁺) with casein and then producing different metal ions‐functionalized casein intermediates, which upon carbonization, followed by acid treatment, lead to metal ion‐imprinted catalytically active sites on the materials. The materials effectively electrocatalyze HzOR with low overpotentials at neutral pH and exhibit among the highest electrocatalytic performances ever reported for carbon catalysts. Their catalytic activities are also better than the corresponding control material, synthesized by carbonization of pure casein and other materials previously reported for HzOR. This work demonstrates a novel synthetic route that transforms an inexpensive protein to highly active carbon‐based electrocatalysts by modifying its surfaces with trace amounts of non‐noble metals. The types of metal ions employed in the synthesis are found to dictate the electrocatalytic activities of the materials. Notably, Fe³⁺ is found to be more effective than Co²⁺ in helping the conversion of casein into more electrocatalytically active carbon materials for HzOR.     

胰蛋白酶水解酪蛋白制备活性多肽的指数形式动力学新模型

The kinetics of casein tryptic hydrolysis to prepare active peptides was investigated. Taking into account the reaction mechanism including single substrate hydrolysis, irreversible enzyme inactivation, and substrate inhibition, a set of exponential equations was established to characterize the enzymatic hydrolysis curves. The verification was carried out by a series of experimental results and indicated that the average regressive error was less than 5%. According to the proposed kinetic model, the kinetic constants and thermodynamic constants of the reaction system were also calculated.     

An analytical approach to reveal the addition of heat-denatured whey proteins in lab-scale cheese making

A simple analytical procedure for the detection of self-aggregated heat-denatured whey proteins (HDWP) in model cheeses was developed. The principle of the approach lies in the solubilization of the cheese matrix by a sodium citrate solution (0.2 M, pH 7.0) resulting in the dissociation of the casein micelles and the insolubilization of HDWP aggregates, which are collected in the pellet after a centrifugation step. The reliability of the procedure was tested in lab-scale cheeses from peroxidase-positive pasteurized milk with different protein-based ingredients (microparticulated whey protein concentrate, milk protein concentrate, whey protein isolate and Ricotta cheese) at concentrations ranging from 0.2 to 1.2% protein (w/v on cheese milk). A linear relationship between the amount of the HDWP added to cheese milk and that recovered from model cheeses was observed. Heat-damage indicators, furosine and lysinoalanine, showed levels in the experimental cheese samples not related with added HDWP, but represented a source of information on the ingredients other than liquid milk. Overall, in the model cheeses, the proposed method was an easy-to-apply and reliable tool for the evaluation of the presence of HDWP-based products. Further investigation is required for the application to real cheeses and for the evaluation of possible interferences from proteolysis during ripening.     

酪蛋白标签胶研制

介绍了以干酪素为主要成膜物,碳酸钠和乙酸钠为辅助分散剂,淀粉为助剂,加入交联剂硫酸锌制备酪蛋白标签胶的方法.讨论了温度、分散剂、交联剂、淀粉等因素的作用及用量对酪蛋白标签胶的制备与性能的影响.结果表明,在温度60～70℃,每100g酪蛋白标签胶中加入分散剂12 g,淀粉5～7 g,交联剂0.4 g,制得的酪蛋白标签胶各项性能均衡,达最佳指标.     

如何解决酸性乳饮料易生沉淀的问题

介绍了酸性乳饮料工艺流程中的关键技术：酸奶稳定剂的加入速度不能太快,温度在60～70℃;pH值在3．8～4.0;使用软化水等。分析了酸性乳饮料生产工艺中易生沉淀的原因为：在调酸过程中,中和了酪蛋白乳糜球粒的外层所带的负电荷,破坏了酪蛋白乳糜球粒的双电层结构,最终产生了沉淀。解决沉淀的措施主要有3种：①选用带负电荷的复合胶体,屏蔽酪蛋白乳糜球粒表面的正电荷;②选用合适的络合剂,降低乳浆中的Ca^2＋活度;③合理调整酸化过程,阐述了掌握加酸的顺序、加酸的方式、酸化速度及加酸时的搅拌方式对酪蛋白乳糜球粒的稳定性影响。     

牛奶纤维的新崛起

综述牛奶纤维在国外的开发历史,研究现状,纤维的性能特点以及制造工艺等。并对目前开发研制该种纤维在中国市场的意义进行评述。     

混料设计优化牦牛“曲拉”凝乳酶干酪素的工艺及产品的性质分析

为提高牦牛产业的附加值,以牦牛乳提取酥油后进行凝固沉淀,再经自然发酵、风干而成的蛋白质含量丰富的产品“曲拉”为原料,采用胃蛋白酶、木瓜凝乳酶和酵母凝乳酶复配成混合凝乳酶,通过单因素实验和混料设计对凝乳干酪素的制备工艺进行研究,并对干酪素的理化性质、红外光谱特性、热力学性质进行分析。结果表明,混合酶质量分数1%(其中胃蛋白酶∶木瓜凝乳酶∶酵母凝乳酶的质量比为0.60∶0.18∶0.22),在pH 6.3、45℃、添加质量分数CaCl 21%条件下,凝乳30 min,出品率为80.35%。混合酶法制备干酪素的理化性质、红外光谱特性和热力学性质与小牛皱胃酶干酪素差异不显著,而且符合GB31638—2016要求。