Influence of cross-linked waxy maize starch on the aggregation behavior of casein micelles during acid-induced gelation

Food Biophysics

Volumn 5, Issue 3, 2010, Pages 227-237

  Azim, Zohra ^a   Alexander, Marcela ^a   Koxholt, Max ^b   Corredig, Milena ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b NATIONAL STARCH AND CHEMICAL COMPANY   (United States)

Author keywords

Acid gelation; Casein micelles; Milk; Starch

Indexed keywords

ZEA MAYS;

EID: 77954533239     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9164-1     Document Type: Article

References (31)

1. K. Nishinari, H. Zhang, and S. Ikeda. Hydrocolloid gels of polysaccharides and proteins. Curr Op Colloids Interface Sci 195-201 (2001).
2. B. R. Hamaker, V. K. Griffin, Effect of disulfide bond containing protein on rice starch gelatinization and pasting. Cereal Chem 70, 377-380 (1993).
3. J. L. Doublier, C. Garnier, D. Renard, C. Sanchez, Protein polysaccharide interactions. Curr Op Colloids Interface Sci 15, 202-214 (2001).
4. H. Vudang, C. Loisel, A. Desrumaux, J. L. Doublier, Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions. Food Hydrocoll 23, 1678-1686 (2009).
5. R. P. Williams, O. Glagovskaia, M. A. Augustin, Properties of stirred yogurts with added starch: effects of alterations in fermentation conditions. Aust J Dairy Technol 58, 228-232 (2003).
6. R. P. Williams, O. Glagovskaia, M. A. Augustin, Properties of stirred yogurts with added starch: effects of blends of skim milk powder and whey protein concentrate on yogurt texture. Aust J Dairy Technol 59, 214-220 (2004).
7. A. C. Bertolini, L. K. Creamer, M. Eppink, M. Boland, Some rheological properties of sodium caseinate-starch gels. J Agric Food Chem 53, 2248-2254 (2005).
8. P. K. Goel, R. S. Singhal, P. R. Kulkarni, Studies on interactions of corn starch with casein and casein hydrolysates. Food Chem 64, 383-389 (1999).
9. G. Tadeusz, N. Dorota, S. Marek, B. Malgorzata, T. Piotr, F. Marek, Biodegradable complex polymers from casein and potato starch. J Polymer Environ 11, 75-83 (2003).
10. J. M. Aguilera, E. Rojas, Rheological, thermal and microstructural properties of whey protein-cassava starch gels. J Food Sci 61, 962-966 (1996).
11. O. Sandoval-Castilla, C. Lobato-Calleros, E. Aguirre-Mandujano, E. J. Vernon-Carter, Microstructure and texture of yogurt as influenced by fat replacers. Int Dairy J 14, 151-159 (2004).
12. R. L. Whistler, J. N. Bemiller. Carbohydrate chemistry for food scientists, (Saint Paul: AACS, 1997), 117-151.
13. J. A. Lucey, Formation and physical properties of milk protein gels. J Dairy Sci 85, 281-294 (2002).
14. L. Donato, M. Alexander, D. G. Dalgleish, Acid gelation in heated and unheated milks: Interactions between serum protein complexes and the surfaces of casein micelles. J Agr Food Chem 55, 4160-4168 (2007).
15. D. A. Weitz, D. J. Pine, Dynamic light scattering: the method and some applications (Oxford University Press, Oxford, 1993).
16. A. Martin, H. D. Goff, A. Smith, D. G. Dalgleish, Immobilization of casein micelles for probing their structure and interactions with polysaccharides using scanning electron microscopy (SEM). Food Hydrocoll 20, 817-824 (2006).
17. S. G. Anema, Y. Li, Further studies on the heat-induced, pH dependent dissociation of casein from the micelles in reconstituted skim milk. Lebensm-Wiss Technol 33, 335-343 (2000).
18. F. Guyomarc'h, A. J. Law, D. G. Dalgleish, Formation of soluble and micelle-bound protein aggregates in heated milk. J Agr Food Chem 51, 4652-4660 (2003).
19. K. L. Flett, M. Corredig, Whey protein aggregate formation during heating in the presence of κ-carrageenan. Food Chem 115, 1479-1485 (2009).
20. G. Zhang, E. A. Foegeding, Heat-induced phase behavior of blactoglobulin/polysaccharide mixtures. Food Hydrocoll 17, 785-792 (2003).
21. L. Donato, D. G. Dalgleish, Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates. J Agric Food Chem 54, 7804-7811 (2006).
22. A. Acero-Lopez, M. Corredig, M. Alexander, Diffusing wave and ultrasonic spectroscopy of rennet-induced gelation of milk containing high methoxyl pectin. Food Biophysics 4, 249-259 (2009).
23. H. E. Oh, S. G. Anema, M. Wonga, D. N. Pinderc, Y. Hemarb, Effect of potato starch addition on the acid gelation of milk. Int Dairy J 17, 808-815 (2007).
24. J. A. Lucey, M. Tamehana, H. Singh, P. A. Munro, A comparison of the formation, rheological properties and microstructure of acid skim milk gels made with a bacterial culture or glucono-delta-lactone. Food Res Int 31, 147-155 (1998).
25. J. K. Zuo, Y. Hemar, S. Hewitt, A. Saunders, Effect of the extent of pasting on the dynamic rheological properties of acidified skim milk gels containing normal rice starch. Food Hydrocoll 22, 1567-1573 (2007).
26. Y. Le Graet, F. Gaucheron, pH-induced solubilization of minerals from casein micelles: influence of casein concentration and ionic strength. J Dairy Res 66, 215-224 (1999).
27. M. Alexander, D. G. Dalgleish, Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy. Langmuir 21, 11380-11386 (2005).
28. J. A. Lucey, P. A. Munro, H. Singh, Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels. Int Dairy J 9, 275-279 (1999).
29. F. Guyomarc'h, M. Jemin, V. Le Tilly, M. N. Madec, M. H. Famelart, Role of the heat-induced whey protein/κ-casein complexes in the formation of acid milk gels: a kinetic study using rheology and confocal microscopy. J Agric Food Chem 57, 5910-5917 (2009).
30. I. Ayala-Hernandez, H. D. Goff, M. Corredig, Interactions between milk proteins and exopolysaccharides produced by Lactococcus lactis observed by scanning electron microscopy. J Dairy Sci 91, 2583-2590 (2008).
31. J. Korolczuk, V. Breton-Dollet, J. P. Tissier, J. F. Maingonnat, Rheological properties and microstructure of maize starch/milk protein gels. Zywn Technol Jakosc 2, 67-74 (1996).