Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature
Identifying optimal conditions for the efficient future production of artificial casein micelles (ACM) with precision fermentation-derived caseins is essential for their application in future foods. However, casein micelles naturally form under physiological conditions with little variation, renderi...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525000061 |
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| author | Laurens J. Antuma Yuxuan Si Vasil M. Garamus Jan Skov Pedersen Volker Gräf Elke Walz Remko M. Boom Julia K. Keppler |
| author_facet | Laurens J. Antuma Yuxuan Si Vasil M. Garamus Jan Skov Pedersen Volker Gräf Elke Walz Remko M. Boom Julia K. Keppler |
| author_sort | Laurens J. Antuma |
| collection | DOAJ |
| description | Identifying optimal conditions for the efficient future production of artificial casein micelles (ACM) with precision fermentation-derived caseins is essential for their application in future foods. However, casein micelles naturally form under physiological conditions with little variation, rendering it difficult to study how temperature and other factors affect their assembly. This study evaluated whether the temperature during the artificial assembly of caseins into casein micelles has a lasting impact on ACM properties and functionality. ACM were prepared at temperatures between 5 and 65 °C and stored and analysed at a fixed temperature. Micelle formation was most efficient at 37 °C, yielding the highest level of micellar casein. Casein aggregation occurred at both lower and higher temperatures, with the fraction of serum casein increasing at higher temperatures, leading to reduced micellar casein levels. Additionally, the fraction of micellar calcium phosphate and magnesium, as well as the size of calcium phosphate nanoclusters, increased with higher preparation temperatures, while micellar size and hydration decreased, resulting in denser structures. These structural and compositional changes impacted functionality, with ACM prepared at intermediate temperatures (25 and 37 °C) producing the firmest curds upon rennet coagulation, while foam stability improved for ACM prepared at lower and especially higher (65 °C) temperatures. The preparation temperature thus had irreversible effects on the ACM properties, offering a means to tailor ACM to specific applications in future foods. |
| format | Article |
| id | doaj-art-84c901cc57db411285fc6411b9de756e |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-84c901cc57db411285fc6411b9de756e2025-01-19T06:26:48ZengElsevierFuture Foods2666-83352025-06-0111100543Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperatureLaurens J. Antuma0Yuxuan Si1Vasil M. Garamus2Jan Skov Pedersen3Volker Gräf4Elke Walz5Remko M. Boom6Julia K. Keppler7Laboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, , NetherlandsLaboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, , NetherlandsHelmholtz Zentrum Hereon, Max-Planck Str. 1 21502 Geesthacht, GermanyDepartment of Chemistry and Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav Wieds Vej 14 8000 Aarhus C, DenmarkMax Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Straße 9 76131 Karlsruhe, GermanyMax Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering, Haid-und-Neu-Straße 9 76131 Karlsruhe, GermanyLaboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, , NetherlandsLaboratory of Food Process Engineering, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, , Netherlands; Corresponding author: PO Box 17 6700 AA Wageningen, Netherlands.Identifying optimal conditions for the efficient future production of artificial casein micelles (ACM) with precision fermentation-derived caseins is essential for their application in future foods. However, casein micelles naturally form under physiological conditions with little variation, rendering it difficult to study how temperature and other factors affect their assembly. This study evaluated whether the temperature during the artificial assembly of caseins into casein micelles has a lasting impact on ACM properties and functionality. ACM were prepared at temperatures between 5 and 65 °C and stored and analysed at a fixed temperature. Micelle formation was most efficient at 37 °C, yielding the highest level of micellar casein. Casein aggregation occurred at both lower and higher temperatures, with the fraction of serum casein increasing at higher temperatures, leading to reduced micellar casein levels. Additionally, the fraction of micellar calcium phosphate and magnesium, as well as the size of calcium phosphate nanoclusters, increased with higher preparation temperatures, while micellar size and hydration decreased, resulting in denser structures. These structural and compositional changes impacted functionality, with ACM prepared at intermediate temperatures (25 and 37 °C) producing the firmest curds upon rennet coagulation, while foam stability improved for ACM prepared at lower and especially higher (65 °C) temperatures. The preparation temperature thus had irreversible effects on the ACM properties, offering a means to tailor ACM to specific applications in future foods.http://www.sciencedirect.com/science/article/pii/S2666833525000061Re-assembled casein micellesRecombinant caseinCheeseDynamic equilibriumProcess optimisationAF4 |
| spellingShingle | Laurens J. Antuma Yuxuan Si Vasil M. Garamus Jan Skov Pedersen Volker Gräf Elke Walz Remko M. Boom Julia K. Keppler Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature Future Foods Re-assembled casein micelles Recombinant casein Cheese Dynamic equilibrium Process optimisation AF4 |
| title | Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature |
| title_full | Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature |
| title_fullStr | Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature |
| title_full_unstemmed | Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature |
| title_short | Hot or not? Modulating the functionality of artificial casein micelles with the preparation temperature |
| title_sort | hot or not modulating the functionality of artificial casein micelles with the preparation temperature |
| topic | Re-assembled casein micelles Recombinant casein Cheese Dynamic equilibrium Process optimisation AF4 |
| url | http://www.sciencedirect.com/science/article/pii/S2666833525000061 |
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