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Tytuł:
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Effects of milk proteins and posttranslational modifications on noncoagulating milk from Swedish Red dairy cattle.
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Autorzy:
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Nilsson K; Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden. Electronic address: .
Buhelt Johansen L; Arla Foods amba, Agro Food Park 19, DK-8200 Aarhus N, Denmark.
de Koning DJ; Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, PO Box 7023, SE-750 07 Uppsala, Sweden.
Duchemin SI; Department of Animal Breeding and Genetics, Swedish University of Agricultural Sciences, PO Box 7023, SE-750 07 Uppsala, Sweden.
Stenholdt Hansen M; Arla Foods amba, Agro Food Park 19, DK-8200 Aarhus N, Denmark.
Stålhammar H; VikingGenetics, PO Box 64, SE-532 21 Skara, Sweden.
Lindmark-Månsson H; Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
Paulsson M; Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
Fikse WF; Växa Sverige, PO Box 288, SE-751 05 Uppsala, Sweden.
Glantz M; Department of Food Technology, Engineering and Nutrition, Lund University, PO Box 124, SE-221 00 Lund, Sweden.
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Źródło:
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Journal of dairy science [J Dairy Sci] 2020 Aug; Vol. 103 (8), pp. 6858-6868. Date of Electronic Publication: 2020 Jun 10.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: Champaign, IL : American Dairy Science Association
Original Publication: Lancaster, Pa. [etc.]
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MeSH Terms:
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Protein Processing, Post-Translational*
Milk/*chemistry
Milk Proteins/*metabolism
Animals ; Caseins/chemistry ; Cattle ; Chromatography, Liquid ; Chymosin/chemistry ; Female ; Genotype ; Lactalbumin/metabolism ; Lactoglobulins/metabolism ; Mass Spectrometry ; Phosphorylation ; Sweden
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Contributed Indexing:
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Keywords: genetic variants; milk coagulation; posttranslational modifications; protein profile
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Substance Nomenclature:
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0 (Caseins)
0 (Lactoglobulins)
0 (Milk Proteins)
9013-90-5 (Lactalbumin)
9042-08-4 (rennet)
EC 3.4.23.4 (Chymosin)
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Entry Date(s):
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Date Created: 20200615 Date Completed: 20201113 Latest Revision: 20201113
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Update Code:
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20240105
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DOI:
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10.3168/jds.2020-18357
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PMID:
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32534931
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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 S -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 S1 -casein with 8 phosphate groups were found, even though an effect from total relative concentration of α S1 -casein was not found. This study has provided insights into protein variants and PTM important for NC milk to improve this undesirable property.
(Copyright © 2020 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.)
