کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
604439 880309 2012 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Addition of sodium caseinate to skim milk inhibits rennet-induced aggregation of casein micelles
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Addition of sodium caseinate to skim milk inhibits rennet-induced aggregation of casein micelles
چکیده انگلیسی

The objective of this paper was to observe the rennet-induced aggregation behaviour of casein micelles in milk in the presence of additional sodium caseinate. Analysis of the centrifugal supernatants by size exclusion chromatography confirmed an increase in the soluble protein in the milk serum phase after addition of sodium caseinate. Although the total amount of κ-casein hydrolyzed over time was not affected, there was a significant effect of soluble casein on milk gelation, with a dose-dependent decrease of the gelation time as measured by rheology. Light scattering experiments also confirmed that the addition of soluble caseins inhibited the aggregation of casein micelles. Addition of 1 mM CaCl2 prior to renneting increased the extent of rennet aggregation in samples containing additional sodium caseinate, but the inhibiting effect was still evident. The amount of soluble casein (as measured by chroma tography) significantly decreased after renneting, suggesting its association with the micellar fraction. Supporting experiments carried out with purified fractions of soluble caseins demonstrated that both αs-casein and β-casein played a role as protective colloids (increasing steric repulsion) during renneting. It was concluded that the inhibiting effect observed during gelation was caused by the adsorption of soluble casein molecules on the surface of rennet-altered casein micelles.

Effect of sodium caseinate in the inhibition of aggregation of casein micelles dispersed in milk permeate. Apparent diameter was measured using dynamic light scattering.Figure optionsDownload as PowerPoint slide

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 26, Issue 2, March 2012, Pages 405–411
نویسندگان
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