Abstract
The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol–gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol–gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C.
Highlights
IntroductionCasein micelles are colloidal particles that account for 80% of the total protein content of cow milk
Casein micelles are colloidal particles that account for 80% of the total protein content of cow milk.They are largely involved in the dairy industry, for example, in cheese and yogurt manufacturing, and play an important role in milk processing, especially in concentration operations
The results obtained in the current work showed that, below a casein concentration of 350 g/L and regardless of the nature of the casein micelle dispersions used in the experiments, the compressive and rheological properties of the casein micelles did not show great differences: the equation of state of casein micelle dispersions of the current work at 20 ◦ C was identical to the one of NPC dispersion under
Summary
Casein micelles are colloidal particles that account for 80% of the total protein content of cow milk. They are largely involved in the dairy industry, for example, in cheese and yogurt manufacturing, and play an important role in milk processing, especially in concentration operations. Casein micelles are large assemblies composed of four different caseins (αs , αs2 , β,and κin proportion of 4:1:4:1) and. % of phosphate and calcium ions [1]. The core is generally described as a matrix of proteins in which the ionic nanoclusters of calcium and phosphate, randomly distributed, act as connecting points [6,7,8,9,10].
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