Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?

Area of Science:

• Food Science
• Biotechnology
• Dairy Science

Background:

• Industrial production of recombinant proteins for food faces challenges in post-translational modifications.
• Casein micelle formation and rennet-induced coagulation are critical for dairy product structure.

Purpose of the Study:

• To evaluate the necessity of casein post-translational phosphorylation for hybrid casein micelle preparation.
• To study the rennet-induced coagulation of hybrid micelles containing dephosphorylated casein.

Main Methods:

• Preparation of artificial casein micelles with varying levels of dephosphorylated casein.
• Assessment of casein incorporation into micelles and calcium phosphate nanocluster stabilization.
• Analysis of rennet-induced coagulation behavior in the presence of dephosphorylated casein.

Main Results:

• Dephosphorylated casein showed poor incorporation into artificial casein micelles.
• Dephosphorylated casein stabilized larger calcium phosphate nanoclusters with reduced hydration.
• Increased dephosphorylated casein levels led to impaired rennet coagulation and disrupted gel network formation.

Conclusions:

• Post-translational phosphorylation of casein is essential for micelle assembly and dairy product formation.
• Phosphorylation is critical for the functional use of recombinant casein in animal-free dairy products.