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Effect of K‐Casein Deglycosylation on the Acid Coagulability of Milk
Author(s) -
Cases E.,
Vidal V.,
Cuq J.L.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07037.x
Subject(s) - chemistry , micelle , casein , chromatography , food science , organic chemistry , aqueous solution
The relationship between the content of N‐acetylneuraminic acid residues of micellar K‐casein and acid coagulability of milk was investigated. At 30 °C, partial deglycosylation of micellar K‐casein does not significantly affect the content of micellar proteins, micellar surface charge, and micellar solvation. Casein micelles modified by the release of part of the N‐acetylneuraminic acid residues showed a shorter acid gelation time, a higher rate of gel strengthening, and a higher final firmness. This enhancement in the gelation ability of the neuraminidase‐treated casein micelles of milk should appear as the result of increase in number of hydrophobic sites on the surface of casein micelle due to enzymatic deglycosylation of micellar K‐casein.