Abstract
The study presented in this communication used in situ turbidity measurements to estimate the extent of solubilisation of micellar calcium phosphate (MCP) on high pressure (HP) treatment. For this purpose, a suspension of casein micelles cross-linked by transglutaminase was used. The protein network in cross-linked casein micelles is stable against disruption so any HP-induced reduction in turbidity has to derive from solubilisation of MCP. Comparison of model calculations with experimental data indicate that in a 25 g L −1 casein micelle suspension (comparable to skim milk) solubilisation of MCP increases in near-linear fashion with pressure; at 100, 200 or 300 MPa, ∼25, 50 or 75% of MCP was solubilised. Extrapolation indicated that in normal milk, all MCP would be solubilised at ∼400 MPa. The estimates correlate excellently with previous observations on HP-induced disruption of casein micelles.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Colloids and Surfaces A: Physicochemical and Engineering Aspects
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
