Skoči na glavni sadržaj

Agriculturae Conspectus Scientificus, Vol. 78 No. 3, 2013.

Izvorni znanstveni članak

Effects of κ-CN Glycosylation on Rennet Coagulation Properties of Milk in Simmental Cattle

Valentina Bonfatti orcid id orcid.org/0000-0003-3970-5764 ; Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy
Roberta Rostellato ; Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy
Gianluca Chiarot ; Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy
Daniele Vicario ; Italian Simmental Cattle Breeders Association (ANAPRI), Via Nievo 19, 33100 Udine, Italy
Paolo Carnier orcid id orcid.org/0000-0002-6009-6601 ; Department of Comparative Biomedicine and Food Science, University of Padova, Viale dell’Università 16, 35020 Legnaro, Italy

Puni tekst: engleski pdf 105 Kb

str. 163-166

preuzimanja: 339

citiraj

Sažetak

Contents of casein fractions are known to affect coagulation properties and cheese yield of milk, but studies on the effects of κ-CN composition on variation of coagulation properties of milk are still very scarce. Effects exerted by κ-CN composition on variation of milk coagulation properties (MCP) were investigated using 2,084 individual milk samples of Simmental cows. Rennet coagulation time (RCT), and curd firmness (A30) were measured using a computerized renneting meter. Milk protein composition and genotypes at CSN2, CSN3 and BLG were obtained by reversed-phase HPLC. The percentage ratios of κ-CN (κCN%), of Glycosylated-κ-CN (G-κCN%), and Unglycosylated-κ-CN (U-κCN%) to total casein were measured. The degree of glycosylation (GD) was measured as the percentage ratio of glycosylated-κ-CN to total κ-CN. A difference of 1.7 min (corresponding to 0.37 SD of the trait) was observed for the average RCT of the two extreme classes of κCN% content. RCT decreased when κCN% and G-κCN% increased, whereas U-κCN% exhibited a slightly unfavourable effect on the onset of the coagulation process. A slight decrease of RCT was also observed for high GD, although this effect was less clear than that of G-κCN%. A favourable effect of κCN%, G-κCN% and GD on A30 was also detected.

Ključne riječi

κ-CN; glycosylation; milk coagulation time; curd firmness; casein

Hrčak ID:

106897

URI

https://hrcak.srce.hr/106897

Datum izdavanja:

4.9.2013.

Posjeta: 844 *