Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels Export

@article{citeulike:4733932, abstract = {Individual milk samples from 80 cows in mid-lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of β- and κ-casein and β-lactoglobulin were analysed for acid coagulation properties. Glucono-δ-lactone (1.5\%) was added to defatted, heated (90–95 °C) samples and rheological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 4, 8 and 10 h ( G 4 ′, G 8 ′, and G 10 ′ were registered for each sample. Milk protein composition was analysed by reversed phase HPLC. Concentration of β-lactoglobulin in milk was found to be an important factor for the variation in CT and G ′. The A allele of β-lactoglobulin was associated with higher concentrations of β-lactoglobulin in milk compared with B. When no adjustment for β-lactoglobulin concentration was made, there was a significant overall effect of β-lactoglobulin genotype on acid coagulation, where the AA and AB genotypes were associated with better curd firmness compared with BB, whereas at equal β-lactoglobulin concentrations a tendency in the opposite direction was found with a significant and positive effect of BB compared with AB. Lactose concentration of milk had a positive effect on acid coagulation and was shown to improve G ′ in milk with low β-lactoglobulin concentrations.}, author = {Hall\'{e}n, Elin and Allmere, Toomas and Lund\'{e}n, Anne and Andr\'{e}n, Anders}, citeulike-article-id = {4733932}, citeulike-linkout-0 = {http://dx.doi.org/10.1016/j.idairyj.2008.08.005}, citeulike-linkout-1 = {http://linkinghub.elsevier.com/retrieve/pii/S0958694609000156}, doi = {10.1016/j.idairyj.2008.08.005}, issn = {09586946}, journal = {International Dairy Journal}, keywords = {casein, cows, fractions, genetic\_polymorphism, milk, milk\_proteins, rheology}, month = {June}, number = {6-7}, pages = {399--404}, posted-at = {2009-11-06 15:13:38}, priority = {2}, title = {Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels}, url = {http://dx.doi.org/10.1016/j.idairyj.2008.08.005}, volume = {19}, year = {2009} }

TY - JOUR ID - citeulike:4733932 L3 - citeulike-article-id:4733932 N2 - Individual milk samples from 80 cows in mid-lactation of the Swedish Red and Swedish Holstein breeds with known protein genotypes of β- and κ-casein and β-lactoglobulin were analysed for acid coagulation properties. Glucono-δ-lactone (1.5%) was added to defatted, heated (90–95 °C) samples and rheological properties of the gels were measured using a Bohlin VOR Rheometer. Coagulation time (CT) and curd firmness after 4, 8 and 10 h ( G 4 ′, G 8 ′, and G 10 ′ were registered for each sample. Milk protein composition was analysed by reversed phase HPLC. Concentration of β-lactoglobulin in milk was found to be an important factor for the variation in CT and G ′. The A allele of β-lactoglobulin was associated with higher concentrations of β-lactoglobulin in milk compared with B. When no adjustment for β-lactoglobulin concentration was made, there was a significant overall effect of β-lactoglobulin genotype on acid coagulation, where the AA and AB genotypes were associated with better curd firmness compared with BB, whereas at equal β-lactoglobulin concentrations a tendency in the opposite direction was found with a significant and positive effect of BB compared with AB. Lactose concentration of milk had a positive effect on acid coagulation and was shown to improve G ′ in milk with low β-lactoglobulin concentrations. IS - 6-7 JF - International Dairy Journal SN - 09586946 EP - 404 TI - Effect of genetic polymorphism of milk proteins on rheology of acid-induced milk gels VL - 19 SP - 399 KW - casein KW - cows KW - fractions KW - genetic_polymorphism KW - milk KW - milk_proteins KW - rheology AU - Hallén, Elin AU - Allmere, Toomas AU - Lundén, Anne AU - Andrén, Anders PY - 2009/06// UR - http://dx.doi.org/10.1016/j.idairyj.2008.08.005 ER -