Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle
(2020) In Journal of Dairy Science 103(8). p.6858-6868- Abstract
Milk that does not coagulate after rennet addition, also called noncoagulating (NC) milk, is unwanted in cheese production due to prolonged processing time. Amounts of whey and casein proteins, genetic variants, as well as posttranslational modifications (PTM) of proteins are all contributing factors in rennet-induced coagulation of milk. In this study, we conducted a wide-ranging investigation of milk proteins in milk samples from 616 Swedish Red dairy cattle using liquid chromatography-high resolution mass spectrometry. Relative concentration of proteins, genetic variants, and PTM were compared between NC milk and coagulating milk. The PTM investigated were phosphorylation of caseins and glycosylation of κ-casein. Several genetic... (More)
Milk that does not coagulate after rennet addition, also called noncoagulating (NC) milk, is unwanted in cheese production due to prolonged processing time. Amounts of whey and casein proteins, genetic variants, as well as posttranslational modifications (PTM) of proteins are all contributing factors in rennet-induced coagulation of milk. In this study, we conducted a wide-ranging investigation of milk proteins in milk samples from 616 Swedish Red dairy cattle using liquid chromatography-high resolution mass spectrometry. Relative concentration of proteins, genetic variants, and PTM were compared between NC milk and coagulating milk. The PTM investigated were phosphorylation of caseins and glycosylation of κ-casein. Several genetic variants and PTM were found, including rare phosphorylation variants of the αS-caseins. Genetic variants were found to effect the expressed amount of different proteins. Further, the effect of protein amounts and PTM on a binary NC milk trait was modeled using a generalized linear model. The model showed that NC milk significantly correlated with higher relative concentrations of α-lactalbumin and β-casein and lower relative concentrations of β-lactoglobulin and κ-casein. Regarding PTM of caseins, an effect on NC milk from a lower relative concentration of αS1-casein with 8 phosphate groups were found, even though an effect from total relative concentration of αS1-casein was not found. This study has provided insights into protein variants and PTM important for NC milk to improve this undesirable property.
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- author
- Nilsson, K. LU ; Buhelt Johansen, L. ; de Koning, D. J. ; Duchemin, S. I. ; Stenholdt Hansen, M. ; Stålhammar, H. ; Lindmark-Månsson, H. LU ; Paulsson, M. LU ; Fikse, W. F. and Glantz, M. LU
- organization
- publishing date
- 2020-08-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- genetic variants, milk coagulation, posttranslational modifications, protein profile
- in
- Journal of Dairy Science
- volume
- 103
- issue
- 8
- pages
- 11 pages
- publisher
- American Dairy Science Association
- external identifiers
-
- pmid:32534931
- scopus:85086361152
- ISSN
- 0022-0302
- DOI
- 10.3168/jds.2020-18357
- language
- English
- LU publication?
- yes
- id
- e0b683a6-e741-4a1b-bff2-4ee1ba36f600
- date added to LUP
- 2020-07-02 16:54:30
- date last changed
- 2024-04-03 09:13:34
@article{e0b683a6-e741-4a1b-bff2-4ee1ba36f600,
abstract = {{<p>Milk that does not coagulate after rennet addition, also called noncoagulating (NC) milk, is unwanted in cheese production due to prolonged processing time. Amounts of whey and casein proteins, genetic variants, as well as posttranslational modifications (PTM) of proteins are all contributing factors in rennet-induced coagulation of milk. In this study, we conducted a wide-ranging investigation of milk proteins in milk samples from 616 Swedish Red dairy cattle using liquid chromatography-high resolution mass spectrometry. Relative concentration of proteins, genetic variants, and PTM were compared between NC milk and coagulating milk. The PTM investigated were phosphorylation of caseins and glycosylation of κ-casein. Several genetic variants and PTM were found, including rare phosphorylation variants of the α<sub>S</sub>-caseins. Genetic variants were found to effect the expressed amount of different proteins. Further, the effect of protein amounts and PTM on a binary NC milk trait was modeled using a generalized linear model. The model showed that NC milk significantly correlated with higher relative concentrations of α-lactalbumin and β-casein and lower relative concentrations of β-lactoglobulin and κ-casein. Regarding PTM of caseins, an effect on NC milk from a lower relative concentration of α<sub>S1</sub>-casein with 8 phosphate groups were found, even though an effect from total relative concentration of α<sub>S1</sub>-casein was not found. This study has provided insights into protein variants and PTM important for NC milk to improve this undesirable property.</p>}},
author = {{Nilsson, K. and Buhelt Johansen, L. and de Koning, D. J. and Duchemin, S. I. and Stenholdt Hansen, M. and Stålhammar, H. and Lindmark-Månsson, H. and Paulsson, M. and Fikse, W. F. and Glantz, M.}},
issn = {{0022-0302}},
keywords = {{genetic variants; milk coagulation; posttranslational modifications; protein profile}},
language = {{eng}},
month = {{08}},
number = {{8}},
pages = {{6858--6868}},
publisher = {{American Dairy Science Association}},
series = {{Journal of Dairy Science}},
title = {{Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle}},
url = {{http://dx.doi.org/10.3168/jds.2020-18357}},
doi = {{10.3168/jds.2020-18357}},
volume = {{103}},
year = {{2020}},
}