Hostname: page-component-78c5997874-94fs2 Total loading time: 0 Render date: 2024-11-19T08:26:05.129Z Has data issue: false hasContentIssue false
  • English
  • Français

Milk proteins: molecular, colloidal and functional properties

Published online by Cambridge University Press:  01 June 2009

Patrick F. Fox  and
Daniel M. Mulvihill
Patrick F. Fox
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Irish Republic
Daniel M. Mulvihill
Affiliation:
Department of Dairy and Food Chemistry, University College, Cork, Irish Republic
Get access Rights & Permissions [Opens in a new window]

Summary

The proteins of bovine milk are the best-characterized food-protein system. Lactoproteins, which have high biological value, contribute ∼25% of dietary protein in North West Europe, North America and Oceania. However, in protein-rich western diets, milk proteins are frequently more highly valued for their functional properties than for their nutritional qualities. The remarkably high heat stability of the caseinate system permits the manufacture of a range of sterilized, concentrated and dehydrated products while its gelation on very limited proteolysis is the basis of cheese manufacture. Skim-milk powders, caseinates and whey protein concentrates are the most flexible and widely used functional proteins in food processing.

This communication reviews recent studies on milk proteins with respect to molecular and colloidal properties; coagulation by Ca2+, heat and ethanol; and functional properties and their chemical and enzymic modification.

Type
Short Communication
Information
Journal of Dairy Research , Volume 49 , Issue 4 , November 1982 , pp. 679 - 693
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Addeo, F., Chobert, J. M. & Ribadeau-Dumas, B. 1977 Fractionation of whole casein on hydroxyapatite. Application to a study of buffalo κ-casein. Journal of Dairy Research 44 63–68.Google Scholar
Aimutis, W. R. & Eigel, W. N 1980 Characterization of λ-casein as plasmin-derived fragments of bovine αs,-casein. Journal of Dairy Science 63 Supplement 1 55 (abstr.)Google Scholar
Andrews, A. L., Atkinson, D., Evans, M. T. A., Finer, E. G., Green, J. P., Phillips, M. C. & Robertson, R. N. 1979 The conformation and aggregation of bovine β-casein A. 1. Molecular aspects of thermal aggregation. Biopolymers 18 1105–1121.CrossRefGoogle Scholar
Andrews, A. T. 1979 The formation and structure of some proteose-peptone components. Journal of Dairy Research 46 215–218.CrossRefGoogle ScholarPubMed
Aschaffenburg, R. 1968 Reviews of the progress of dairy science. Section G. Genetics. Genetic variants of milk proteins: their breed distribution. Journal of Dairy Research 35 447–460.Google Scholar
Barry, J. G. & Donnelly, W. J. 1980 Casein compositional studies. 1. The composition of casein from Friesian herd milks. Journal of Dairy Research 47 71–81.CrossRefGoogle Scholar
Barry, J. G. & Donnelly, W. J. 1981 Casein compositional studies. II. The effect of secretory disturbance on casein composition in freshly drawn and aged bovine milks. Journal of Dairy Research 48 437–446.CrossRefGoogle Scholar
Bell, K., Hopper, K. E. & McKenzie, H. A. 1981 Bovine α-lactalbumin C and αs1-,β - and κ-caseins of Bali (banteng) cattle, Bos (Bibos) javanicus. Australian Journal of Biological Science 34 149–159.CrossRefGoogle Scholar
Brignon, G., Ribadeau Dumas, B. & Meroier, J. -C. 1976 First elements of the primary structure of bovine αs2-caseins. FEBS Letters 71 111–116.CrossRefGoogle Scholar
Brunner, J. R. 1977 Milk Proteins, in Food Proteins pp. 175–208 (Eds Whitaker, J. R. and Tannenbaum, S. R.) Westport, Conn.: Avi Publishing Co. Inc.Google Scholar
Brunner, J. R. 1981 Cow milk proteins: twenty-five years of progress. Journal of Dairy Science 64 1038–1054CrossRefGoogle Scholar
Burgess, K. J. & Kelly, J. 1979 Technical note: selected functional properties of a whey protein isolate. Journal of Food Technology 14 325–329.CrossRefGoogle Scholar
Cerbulis, J. & Farrell, H. M. Jr 1975 Composition of milks of dairy cattle. 1. Protein, lactose and fat contents and distribution of protein fraction. Journal of Dairy Science 58 817–827.CrossRefGoogle Scholar
Chobert, J. M., Addeo, F. & Ribadeau Dumas, B. 1981 Isolation of κ-casein-like fractions from human whole casein by chromatography on thiol-Sepharose, hydroxyapatite and DEAE-cellulose. Journal of Dairy Research 48 429–436.CrossRefGoogle Scholar
Chou, P. Y. & Fasman, G. D. 1974 Prediction of protein conformation. Biochemistry 13 222–245.CrossRefGoogle ScholarPubMed
Clegg, K. M. & McMillan, A. D. 1974 Dietary enzymic hydrolysates of protein with reduced bitterness. Journal of Food Technology 9 21–29.CrossRefGoogle Scholar
Creamer, L. K., Roeper, J. & Lohrey, E. H. 1971 Preparation and evaluation of some acid soluble casein derivatives. New Zealand Journal of Dairy Science and Technology 6 107–111.Google Scholar
Dalgleish, D. G. 1982 Milk proteins: chemistry and physics. In Food Proteins (Eds Fox, P. F. and Condon, J. J.), in press, London: Applied Science Publishers Ltd.Google Scholar
Davies, D. T. & Law, A. J. R. 1980 The content and composition of protein in creamery milks in south-west Scotland. Journal of Dairy Reseach 47 83–90.CrossRefGoogle Scholar
Donnelly, W. J. 1977 Chromatography of milk proteins on hydroxyapatite. Journal of Dairy Reseach 44 621–625.CrossRefGoogle Scholar
Dunkerley, J. A. & Hayes, J. F. 1980 Characterization of whey protein gels using a temperature gradient block. New Zealand Journal of Dairy Science and Technology 15 191–196.Google Scholar
Eigel, W. N. 1977 Formation of γ1,-A2,γ2-A2 and γ3,-A caseins by in vitro proteolysis of β-casein A2 with bovine plasmin. International Journal of Biochemistry 8 187–192.CrossRefGoogle Scholar
Farrell, H. M. Jr & Thompson, M. P. 1974 Physical equilibria: proteins. In Fundamentals of Dairy Chemistry, 2nd edn, pp. 442–473. (Eds Webb, B. H., Johnson, A. H. and Afford, J. A.) Westport. Conn.: Avi Publishing Co. Inc.Google Scholar
Fox, P. F. 1981 a Proteinases in dairy technology. Netherlands Milk and Dairy Journal 35 233–253.Google Scholar
Fox, P. F. 1981 b Heat-induced changes in milk preceding coagulation. Journal of Dairy Science 64 2127–2137CrossRefGoogle Scholar
Fox, P. F. 1981 c Heat stability of milk: significance of heat-induced acid formation in coagulation. Irish Journal of Food Science and Technology 5 1–11.Google Scholar
Fox, P. F. 1982 a In Developments in Dairy Chemistry– 1 – Proteins, (Ed. Fox, P. F.), in press. London: Applied Science Publishers Ltd.Google Scholar
Fox, P. F. 1982 b Heat-induced coagulation of milk. In Developments in Dairy Chemistry – 1 – Proteins (Ed. Fox, P. F.), in press, London: Applied Science.Google Scholar
Fox, P. F. & Morrissey, P. A. 1977 Reviews of the progress of Dairy Science: the heat stability of milk. Journal of Dairy Reseach 44 627–646.CrossRefGoogle Scholar
Fox, P. F. & Morrissey, P. A. 1981 Indigenous enzymes of bovine milk. In Enzymes and Food Processing, pp. 213–238 (Ed. Birch, G. G., Blakebrough, N. and Parker, K. J.) London: Applied Science Publishers Ltd.Google Scholar
Fox, P. F., Morrissey, P. A. & Mulvihill, D. M. 1982 Chemical and Enzymatic Modification of Food Proteins. In Developments in Food Proteins– 1 pp. 1–160 (Ed. Hudson, B. J. F.) London: Applied Science PublishersGoogle Scholar
Fox, P. F., Nash, B. M., Horan, T. J., O'Brten, J. & Morrissey, P. A. 1980 Effect of selected amides on heat-induced changes in milk. Journal of Dairy Research 47 211–219.CrossRefGoogle Scholar
Groves, M. L., Gordon, W. G., Kalan, E. B. & Jones, S. B. 1973 TS-A2, TS-B, R- and S-caseins: their isolation, composition, and relationship to the β- and γ-casein polymorphs A2 and B. Journal of Dairy Science 56 558–568.CrossRefGoogle Scholar
Guigoz, Y. & Solms, J. 1976 Bitter peptides, occurrence and structure. Chemical Senses and Flavour 2 71–84CrossRefGoogle Scholar
Haggett, T. O. R. 1974 Hydrolysis of lactic casein by proteolytic enzymes. XIX International Dairy Congress, New Delhi 1E 339.Google Scholar
Hafggett, T. O. R. 1976 The whipping, foaming and gelling properties of whey protein concentrates. New Zealand Journal of Dairy Science and Technology 11 244–250.Google Scholar
Hayes, J. F., Southby, P. M. & Muller, L. L. 1968 Factors affecting the viscosity of caseinates in dispersions of high concentrations. Journal of Dairy Research 35 31–47.CrossRefGoogle Scholar
Hayes, J. F., Stranaghan, B. & Dunkerley, J. A. 1979 The emulsifying properties of whey protein concentrates in a model system. New Zealand Journal of Dairy Science and Technology 14 259–264.Google Scholar
Hildalgo, J. & Gamper, E. 1977 Solubility and heat stability of whey protein concentrates. Journal of Dairy Science 60 1515–1518.Google Scholar
Hillier, R. M. & Cheeseman, G. C. 1979 Effect of proteose-peptone on the heat-gelation of whey protein isolates. Journal of Dairy Research 46 113–120.Google Scholar
Horne, D. S. & Parker, T. G. 1981 Factors affecting the ethanol stability of bovine milk. II. The origin of the pH transition. Journal of Dairy Reseach 48 285–291.CrossRefGoogle Scholar
Humbert, G. & Alais, C. 1979 Review of the progress of Dairy Science: The milk proteinase system. Journa of Dairy Reseach 46 559–571.Google Scholar
Jenness, R. 1979 Comparative aspects of milk proteins. Journal of Dairy Research 46 197–210.CrossRefGoogle ScholarPubMed
Jenness, R. 1982 Inter-species comparison of milk proteins. In Developments in Dairy Chemistry – 1 – Proteins (Ed. Fox, P. F.), in press. London: Applied Science Publishers Ltd.Google Scholar
Johns, J. E. M. & Ennis, B. M. 1981 The effect of the replacement of calcium with sodium ions in acid whey on the functional properties of whey protein concentrates. New Zealand Journal of Dairy Science and Technology 16 79–86Google Scholar
Jollès, P. & Fiat, A.-M. 1979 The carbohydrate portions of milk glycoproteins. Journal of Dairy Research 46 187–191CrossRefGoogle ScholarPubMed
Jost, R. & Monti, J. C. 1977 Partial enzymatic hydrolysis of whey protein by trypsin. Journal of Dairy Science 60 1387–1393.CrossRefGoogle ScholarPubMed
Kuehler, C. A. & Stine, C. M. 1974 Effect of enzymatic hydrolysis on some functional properties of whey protein. Journal of Food Science 39 379–382.CrossRefGoogle Scholar
Lee, H. S., Sen, L. C, Clifford, A. J., Whitaker, J. R. & Feeney, R. E. 1979 Preparation and nutritional properties of caseins covalently modified with sugars. Reductive alkylation of lysines with glucose, fructose, or lactose. Journal of Agricultural and Food Chemistry 27, 1094–1098.CrossRefGoogle ScholarPubMed
Loucheux-Lefebvre, M.-H., Aubert, J. P. & Jollès, P. 1978 Prediction of the conformation of the cow and sheep κ-caseins. Biophysical Journal 23 323–336.CrossRefGoogle ScholarPubMed
Lyster, R. L. J. 1972 Reviews of the progress of dairy science. Section C. Chemistry of milk proteins. Journal of Dairy Research 39 279–318Google Scholar
McDonough, F. E., Hargrove, R. E., Mattingly, W. A., Posati, L. P. & Alford, J. A. 1974 Composition and properties of whey protein concentrates from ultrafiltration. Journal of Dairy Science 57 1438–1443CrossRefGoogle ScholarPubMed
McKenzie, H. A. (Ed.) 1970/1971. Milk Proteins: Chemistry and Molecular Biology, 2 vols, New York: Academic PressGoogle Scholar
Manson, W., Carolan, T. & Annan, W. D. 1977 Bovine αs0 casein; a phosphorylated homologue of αsl casein. European Journal of Biochemistry 78 411–417CrossRefGoogle Scholar
Marshall, K. R. 1982 In Developments in Dairy Chemistry – 1 – Proteins (Ed. Fox, P. F.), in press, London: Applied Science Publishers LtdGoogle Scholar
Modler, H. W. & Emmons, D. B. 1977 Properties of whey protein concentrate prepared by heating under acidic conditions. Journal of Dairy Science 60 177–184CrossRefGoogle Scholar
Monti, J. C. & Jost, R. 1978 Enzymatic solubilization of heat-denatured cheese whey protein. Journal of Dairy Science 61 1233–1237Google Scholar
Morr, C. V. 1979 a Functionality of whey protein products. New Zealand Journal of Dairy Science and Technology 14 185–194, 201–204Google Scholar
Morr, C. V. 1979 b Utilization of milk proteins as starting materials for other foodstuffs. Journal of Dairy Research 46 369–376CrossRefGoogle ScholarPubMed
Morr, C. V. 1982 Functional properties of milk proteins and their use as food ingredients. In Developments in Dairy Chemistry – 1 – Proteins (Ed. Fox, P. F.), in press, London: Applied Science Publishers LtdGoogle Scholar
Morr, C. V., Swenson, P. E. & Richter, R. L. 1973 Functional characteristics of whey protein concentrates. Journal of Food Science 38 324–330CrossRefGoogle Scholar
Muller, L. L. 1982 Manufacture of casein, caseinates and co-precipitates. In Developments in Dairy Chemistry – 1 – Proteins (Ed. Fox, P. F.), in press, London: Applied Science Publishers LtdGoogle Scholar
Nijhuis, H. & Klostermeyer, H. 1975 Partial fractionation of whole casein by affinity chromatography. Milchwissenschaft 30 530–531Google Scholar
Payens, T. A. J. 1979 Casein micelles: the colloidal chemical approach. Journal of Dairy Research 46 291–306CrossRefGoogle ScholarPubMed
Puigserver, A. J., Sen, L. C., Gonzales-Flores, E., Feeney, R. E. & Whitaker, J. R. 1979 Covalent attachment of amino acids to casein. 1. Chemical modication and rates of in vitro enzymatic hydrolysis of derivatives. Journal of Agricultural and Food Chemistry 27 1098–1104CrossRefGoogle Scholar
Pyne, G. T. & Mcgann, T. C. A. 1960 The colloidal phosphate of milk. II. Influence of citrate. Journal of Dairy Reseach 27 9–17CrossRefGoogle Scholar
Reimerdes, E. H. 1982 Changes in the proteins of raw milk during storage. In Developments in Dairy Chemistry – 1 – Proteins, (Ed. Fox, P. F.), in press, London: Applied Science Publishers LtdGoogle Scholar
Richert, S. H., Morr, C. V. & Cooney, C. M. 1974 Effect of heat and other factors upon foaming properties of whey protein concentrates. Journal of Food Science 39 42–48CrossRefGoogle Scholar
Robinson, B. P., Short, J. L. & Marshall, K. R. 1976 Traditional lactalbumin – manufacture, properties and uses. New Zealand Journal of Dairy Science and Technology 11 114–126Google Scholar
Roeper, J. 1977 Preparation of calcium caseinate from casein curd. New Zealand Journal of Dairy Science and Technology 12 182–189Google Scholar
Rose, D. 1963 Heat stability of bovine milk: A review. Dairy Science Abstracts 25 45–52Google Scholar
Schmidt, D. G. 1979 Properties of artificial casein micelles. Journal of Dairy Reseach 46 351–355CrossRefGoogle ScholarPubMed
Schmidt, D. G. 1980 Colloidal aspects of casein. Netherlands Milk and Dairy Journal 34 42–64Google Scholar
Schmidt, D. G. 1982 Association of caseins and casein micelle structure. In Developments in Dairy Chemistry – 1 – Proteins (Ed. Fox, P. F.), in press, London: Applied Science Publishers LtdGoogle Scholar
Schmidt, D. G. & Payens, T. A. J. 1976 Micellar aspects of casein. Surface and Colloidal Science 9 165–229Google Scholar
Sen, L. C., Lee, H. S., Feeney, R. E. & Whitaker, J. R. 1981 In vitro digestibility and functional properties of chemically modified casein. Journal of Agricultural and Food Chemistry 29 348–354CrossRefGoogle ScholarPubMed
Shalabi, S. I. & Fox, P. F. 1982 Heat stability of milk: synergic action of urea and carbonyl compounds. Journal of Dairy Research 49 197–207Google Scholar
Slattery, C. W. 1976 Review: casein micelle structure; an examination of models. Journal of Dairy Science 59 1547–1556CrossRefGoogle ScholarPubMed
Snoeren, T. H. M., Van Der Spek, C. A. & Payens, T. A. J. 1977 Preparation of κ- and minor αs-casein by electrostatic affinity chromatography. Biochimica et Biophysica Acta 490 255–259Google Scholar
Snoeren, T. H. M. & Van Riel, J. A. M 1979 Milk proteinase, its isolation and action on αs2- and β-casein. Milchwissenschaft 34 528–531Google Scholar
Southward, C. R. 1974 Rennet casein – industrial chemical or food ingredient? Food Technology in New Zealand 9(8) 11 13 15Google Scholar
Southward, C. R. & Walker, N. J. 1980 The manufacture and industrial use of casein. New Zealand Journal of Dairy Science and Technology 15 201–217Google Scholar
Sternberg, M., Chiang, J. P. & Eberts, N. J. 1976 Cheese whey proteins isolated with polyacrylic acid. Journal of Dairy Science 59 1042–1050.CrossRefGoogle Scholar
Swaisgood, H. E. 1973 The caseins. CRC Critical Reviews in Food Technology 3 375–414Google Scholar
Swaisgood, H. E. 1982 Chemistry of milk protein. In Developments in Dairy Chemistry – 1 – Proteins (Ed. Fox, P. F.), in press, London: Applied Science Publishers LtdGoogle Scholar
Sweetsur, A. W. M. & Muir, D. D. 1981 Role of cyanate ions in the urea-induced stabilization of the caseinate complex in skim-milk. Journal of Dairy Research 48 163–166CrossRefGoogle Scholar
Thompson, L. U. & Reyes, E. S. 1980 Modification of heat coagulated whey protein concentrates by succinylation. Journal of Dairy Science 63 715–721Google Scholar
Tornberg, E. & Hermansson, A. M. 1977 Functional characterization of protein stabilized emulsions: effect of processing. Journal of Food Science 42 468–472CrossRefGoogle Scholar
Towler, C. 1976 Roller-dried sodium caseinate. New Zealand Journal of Dairy Science and Technology 11 140–141Google Scholar
Towler, C., Creamer, L. K. & Southward, C. R. 1981 The effect of disulphide-bond reducing agents on the viscosity of casein solutions. New Zealand Journal of Dairy Science and Technology 16 155–165Google Scholar
Vakaleris, D. G. & Sabharwal, K. 1972 Stability of fluid food emulsions. II. Interacting effects of electrolytes, sodium caseinate and emulsifiers. Journal of Dairy Science 55 283–288CrossRefGoogle Scholar
Visser, S. 1981 Proteolytic enzymes and their action on milk proteins. A review. Netherlands Milk and Dairy Journal 35 65–88Google Scholar
Waugh, D. F. 1971 Formation and structure of casein micelles. In Milk Proteins: Chemistry and Molecular Biology, vol. 2 pp. 3–85 (Ed. McKenzie, H. A.), New York: Academic PressCrossRefGoogle Scholar
Whitney, R. McL. 1977 Milk Proteins. In Food Colloids pp. 66–151 (Ed. Graham, H. D.) Westport, Conn.: Avi Publishing Co. Inc.Google Scholar
Whitney, R. McL., Brunner, J. R., Ebner, K. E., Farrell, H. M. Jr, Josephson, R. V., Morr, C. V. & Swaisgood, H. E. 1976 Nomenclature of the proteins of cow's milk: fourth revision. Journal of Dairy Science 59 795–815CrossRefGoogle ScholarPubMed
Woodward, D. R. 1976 The chemistry of mammalian caseins: A review. Dairy Science Abstracts 38 137–150Google Scholar
Yaguchi, M. & Rose, D. 1971 Chromatographic separation of milk proteins: A review. Journal of Dairy Science 54 1725–1743CrossRefGoogle ScholarPubMed