Heat-set gelation of milk- and fermentation-derived β-lactoglobulin variants

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dc.citation.volume165
dc.contributor.authorPan Z
dc.contributor.authorKornet R
dc.contributor.authorHewitt S
dc.contributor.authorWelman A
dc.contributor.authorHill JP
dc.contributor.authorWubbolts M
dc.contributor.authorMitchell S
dc.contributor.authorMcNabb WC
dc.contributor.authorYe A
dc.contributor.authorAcevedo-Fani A
dc.contributor.authorAnema SG
dc.date.accessioned2025-03-07T02:14:52Z
dc.date.available2025-03-07T02:14:52Z
dc.date.issued2025-08
dc.description.abstractMilk-derived β-lactoglobulin (mβ-LG) and fermentation-derived β-lactoglobulin (fβ-LG) may slightly differ in their amino acid sequences. This study aims to investigate the heat-set gelling behaviour of mβ-LG (variants A, B, and C) and fβ-LG A variants. Differential scanning calorimetry indicated similar denaturation temperatures for mβ-LG A and fβ-LG A (∼75 °C), with mβ-LG C highest (∼81 °C) and mβ-LG B intermediate (∼78 °C). All fβ-LG A formed translucent gels with a fine-stranded structure, whereas mβ-LG A, B, and C formed opaque gels with a coarse particulate structure. fβ-LG A exhibited delayed gelation onset and lower gel stiffness compared to mβ-LG A. Among mβ-LG's, mβ-LG A showed the highest gel stiffness, followed by mβ-LG B and then mβ-LG C. Rheological analysis showed that fβ-LG A gels were more elastic and ductile compared to mβ-LG A gels, indicated by smaller tan δ values and delayed increases in energy dissipation ratio at higher strain amplitude; mβ-LG B and mβ-LG C gels were less elastic but more ductile compared to mβ-LG A gels. The more elastic and ductile nature of fβ-LG A gels indicates their potential for applications requiring these specific textural properties. By selecting mβ-LG variants from milk and/or utilizing precision fermentation to engineer additional differences, it is possible to tailor the gelation characteristics of β-LG to meet specific functional requirements.
dc.description.confidentialfalse
dc.edition.editionAugust 2025
dc.identifier.citationPan Z, Kornet R, Hewitt S, Welman A, Hill JP, Wubbolts M, Mitchell S, McNabb WC, Ye A, Acevedo-Fani A, Anema SG. (2025). Heat-set gelation of milk- and fermentation-derived β-lactoglobulin variants. Food Hydrocolloids. 165.
dc.identifier.doi10.1016/j.foodhyd.2025.111192
dc.identifier.eissn1873-7137
dc.identifier.elements-typejournal-article
dc.identifier.issn0268-005X
dc.identifier.number111192
dc.identifier.piiS0268005X25001523
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72600
dc.languageEnglish
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0268005X25001523
dc.relation.isPartOfFood Hydrocolloids
dc.rights(c) 2025 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectPrecision fermentation
dc.subjectβ-Lactoglobulin
dc.subjectGenetic variants
dc.subjectAmino acid sequence
dc.subjectRheology
dc.subjectLAOS
dc.titleHeat-set gelation of milk- and fermentation-derived β-lactoglobulin variants
dc.typeJournal article
pubs.elements-id499897
pubs.organisational-groupOther
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