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Plasmin Activity in UHT Milk: Relationship between Proteolysis, Age Gelation, and Bitterness

Rauh, Valentin M.; Johansen, Lene B.; Ipsen, Richard; Paulsson, Marie LU ; Larsen, Lotte B. and Hammershoj, Marianne (2014) In Journal of Agricultural and Food Chemistry 62(28). p.6852-6860
Abstract
Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 degrees C for <0.2 s) during 14 weeks of storage at 20 degrees C in relation to age gelation and bitter peptides. Sixty-six peptides from alpha(s)- and beta-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the... (More)
Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (>150 degrees C for <0.2 s) during 14 weeks of storage at 20 degrees C in relation to age gelation and bitter peptides. Sixty-six peptides from alpha(s)- and beta-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the least affinity for hydrophobic or phosphorylated regions. The proteolytic pattern observed suggests that plasmin destabilizes the casein micelle by hydrolyzing casein casein and casein calcium phosphate interaction sites, which may subsequently cause age gelation in UHT milk (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
age gelation, bitterness, casein, plasmin, proteolysis, UHT milk
in
Journal of Agricultural and Food Chemistry
volume
62
issue
28
pages
6852 - 6860
publisher
The American Chemical Society
external identifiers
  • wos:000339226700042
  • scopus:84904437474
ISSN
0021-8561
DOI
10.1021/jf502088u
language
English
LU publication?
yes
id
1b8207d2-a6cf-4fc8-a6d0-43d20d14e7f2 (old id 4592764)
date added to LUP
2014-09-08 07:51:29
date last changed
2017-10-22 03:00:44
@article{1b8207d2-a6cf-4fc8-a6d0-43d20d14e7f2,
  abstract     = {Plasmin, the major indigenous protease in milk, is linked to quality defects in dairy products. The specificity of plasmin on caseins has previously been studied using purified caseins and in the indigenous peptide profile of milk. We investigated the specificity and proteolytic pathway of plasmin in directly heated UHT milk (&gt;150 degrees C for &lt;0.2 s) during 14 weeks of storage at 20 degrees C in relation to age gelation and bitter peptides. Sixty-six peptides from alpha(s)- and beta-caseins could be attributed to plasmin activity during the storage period, of which 23 were potentially bitter. Plasmin exhibited the highest affinity for the hydrophilic regions in the caseins that most probably were exposed to the serum phase and the least affinity for hydrophobic or phosphorylated regions. The proteolytic pattern observed suggests that plasmin destabilizes the casein micelle by hydrolyzing casein casein and casein calcium phosphate interaction sites, which may subsequently cause age gelation in UHT milk},
  author       = {Rauh, Valentin M. and Johansen, Lene B. and Ipsen, Richard and Paulsson, Marie and Larsen, Lotte B. and Hammershoj, Marianne},
  issn         = {0021-8561},
  keyword      = {age gelation,bitterness,casein,plasmin,proteolysis,UHT milk},
  language     = {eng},
  number       = {28},
  pages        = {6852--6860},
  publisher    = {The American Chemical Society},
  series       = {Journal of Agricultural and Food Chemistry},
  title        = {Plasmin Activity in UHT Milk: Relationship between Proteolysis, Age Gelation, and Bitterness},
  url          = {http://dx.doi.org/10.1021/jf502088u},
  volume       = {62},
  year         = {2014},
}