Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Stability of buffalo casein micelles.

N C Ganguli

    The Journal of Dairy Research
    |April 1, 1979
    PubMed
    Summary

    Buffalo skim milk is less heat stable than cow skim milk. Differences in casein micelle composition, particularly kappa-casein and sialic acid content, influence heat stability and ion interactions.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    The presence of chymosin inhibitor in seminal plasma.

    Zentralblatt fur Veterinarmedizin. Reihe A·1983
    Same author

    Acrosomal damage of buffalo spermatozoa during freezing in extenders.

    Zentralblatt fur Veterinarmedizin. Reihe A·1980
    Same author

    Effect of dietary protein restriction on chromatin proteins of rat mammary gland.

    The Journal of nutrition·1980
    Same author

    Status of aerosomal hyaluronidase in cattle semen during preservation.

    Zentralblatt fur Veterinarmedizin. Reihe A·1980
    Same author

    Hormonal effect on protein synthesis by the rabbit mammary gland at subcellular level in vivo and in vitro.

    Zentralblatt fur Veterinarmedizin. Reihe A·1980
    Same author

    Free and membrane-bound xanthine oxidase in bovine milk during cooling and heating.

    Journal of dairy science·1980

    Area of Science:

    • Dairy Science
    • Food Chemistry
    • Protein Chemistry

    Background:

    • Buffalo skim milk exhibits lower heat stability compared to cow skim milk.
    • Casein micelles (BCM and CCM) are complex structures influenced by their whey and diffusate components.

    Purpose of the Study:

    • To investigate the impact of ultracentrifugal whey (UCW) and milk diffusate on the heat stability of buffalo casein micelles (BCM) and cow casein micelles (CCM).
    • To compare the stabilizing role of kappa-casein in buffalo and cow milk.
    • To analyze sialic acid release and its relation to heat stability and micelle structure.

    Main Methods:

    • Interchanging UCW and diffusate between BCM and CCM.
    • Determining kappa:alphas-casein ratios for alpha-casein stabilization.
    • Measuring sialic acid release from micellar and acid kappa-casein using rennet.
    • Analyzing macropeptide size via Sephadex gel filtration.
    • Assessing the effect of added Ca, phosphate, and citrate on micelle heat stability.

    Main Results:

    • Buffalo UCW destabilized CCM, while buffalo diffusate enhanced CCM heat stability.
    • Cow kappa-casein offered better stabilization of alpha-casein than buffalo kappa-casein.
    • Sialic acid release by rennet was higher and faster in buffalo casein.
    • Sub-units of BCM contained less sialic acid and were less heat stable than whole micelles.
    • Phosphate and citrate improved sub-micelle heat stability, while Ca reduced whole micelle stability.

    Conclusions:

    • Interactions between casein micelles and their associated components significantly affect heat stability.
    • Differences in kappa-casein and sialic acid content contribute to variations in heat stability between buffalo and cow milk casein micelles.
    • Ion composition plays a crucial role in modulating the heat stability of casein micelles and their sub-units.

    Related Experiment Videos