Heat-induced gelation of casein micelles

Casein is the main protein component of milk where it is present in the form of colloidal complexes. Casein micelles are remarkably heat-stable in milk below the boiling point, but they aggregate when heated at lower temperatures after lowering the pH or adding calcium ions. Here the literature on g...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Food hydrocolloids Ročník 118; s. 106755
Hlavní autoři: Nicolai, Taco, Chassenieux, Christophe
Médium: Journal Article
Jazyk:angličtina
Vydáno: Elsevier Ltd 01.09.2021
Elsevier
Témata:
calcium
casein
Casein micelles
Chemical Sciences
Gelation
heat stability
Heating
hydrocolloids
micelles
Milk
mineral content
reconstituted milk
whey
Whey proteins
Whey proteins
Casein micelles
Heating
Gelation
Milk
ISSN:0268-005X, 1873-7137
On-line přístup:Získat plný text
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
Popis
Shrnutí:Casein is the main protein component of milk where it is present in the form of colloidal complexes. Casein micelles are remarkably heat-stable in milk below the boiling point, but they aggregate when heated at lower temperatures after lowering the pH or adding calcium ions. Here the literature on gelation of casein micelle suspensions induced by heating below 90 °C is reviewed. First the effect of the protein concentration, pH and the mineral composition is considered for model aqueous casein micelle suspensions. Then we examine the influence of whey proteins on heat-induced gelation of casein micelle suspensions and finally we review the literature on heat-induced gelation of reconstituted skim milk. [Display omitted] •Gelation of casein micelles can occur at critical temperatures below 90 °C.•Gelation is favoured by reducing the pH, adding Ca2+ or increasing C.•Gelation is inhibited by adding NaCl or a Ca2+ chelatant.•Whey proteins strengthen the casein gels only when they are denatured.
Bibliografie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2021.106755