PH-induced demineralization of casein micelles modifies their physico-chemical and foaming properties

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 322-330

  Silva, Naaman Nogueira ^a   Piot, Michel ^a   de Carvalho, Antonio Fernandes ^b   Violleau, Frédéric ^c   Fameau, Anne Laure ^d   Gaucheron, Frédéric ^a  

^a UMR1253   (France)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c UNIVERSITÉ DE TOULOUSE   (France)

^d INRA   (France)

Author keywords

Acidification; Aggregates; Calcium phosphate; Casein; CCP; Foam; Functionality; Micelles; Milk; Minerals

Indexed keywords

EID: 84874438660     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.01.004     Document Type: Article

References (46)

1. Alargova R.G., Warhadpande D.S., Paunov V.N., Velev O.D. Foam superstabilization by polymer microrods. Langmuir 2004, 20:10371-10374.
2. Augustin M.A., Clarke P.T. Skim milk powders with enhanced foaming and steam-frothing properties. Dairy Science and Technology 2008, 88:149-161.
3. Brulé G., Maubois J.L., Fauquant J. Etude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane. Le Lait 1974, 54:600-615.
4. Dalgleish D.G. On the structural models of bovine casein micelles-review and possible improvements. Soft Matter 2011, 7:2265-2272.
5. Dalgleish D.G., Corredig M. The structure of the casein micelle of milk and its changes during processing. Annual Review of Food Science and Technology 2012, 3:449-467.
6. Dalgleish D.G., Horne D.S., Law A.J.R. Size-related differences in bovine casein micelles. Biochimica & Biophysica Acta 1989, 991:383-387.
7. Dalgleish D.G., Law A.J.R. pH-induced dissociation of bovine casein micelles. I. Analysis of liberated caseins. Journal of Dairy Research 1988, 55:529-538.
8. Dalgleish D.G., Law A.J.R. pH-induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release. Journal of Dairy Research 1989, 56:727-735.
9. Dalgleish D.G., Spagnuolo P.A., Goff H.D. A possible structure of the casein micelle based on high-resolution field-emission scanning electron microscopy. International Dairy Journal 2004, 14:1025-1031.
10. Dickinson E. Structure formation in casein-based gels, foams, and emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2006, 288:3-11.
11. Fameau A.L., Saint-Jalmes A., Cousin F., Houssou B.H., Novales B., Navailles L., et al. Smart foams: switching reversibly between ultrastable and unstable foams. Angewandte Chemie International Edition 2011, 50:8264-8269.
12. Foegeding E.A., Luck P.J., Davis J.P. Factors determining the physical properties of protein foams. Food Hydrocolloids 2006, 20:284-292.
13. Gaucheron F., Le Graët Y., Piot M., Boyaval E. Determination of anions of milk by ion chromatography. Le Lait 1996, 76:433-443.
14. Gaucher I., Piot M., Beaucher E., Gaucheron F. Physico-chemical characterization of phosphate-added skim milk. International Dairy Journal 2007, 17:1375-1383.
15. Glantz M., Hakansson A., Mansson H.L., Paulsson M., Nilsson L. Revealing the size, conformation, and shape of casein micelles and aggregates with asymmetrical flow field-flow fractionation and multiangle light scattering. Langmuir 2010, 26:12585-12591.
16. Griffin M.C.A., Lyster R.L.J., Price J.C. The disaggregation of calcium-depleted casein micelles. European Journal of Biochemistry 1988, 174:339-343.
17. Guyomarc'h F., Violleau F., Surel O., Famelart M.H. Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering. Journal of Agricultural and Food Chemistry 2010, 58:12592-12601.
18. Holt C. The milk salts: their secretion, concentration and physical chemistry. Developments in dairy chemistry 1985, Vol. 3:143-181. Elsevier Science, London. P.F. Fox (Ed.).
19. Holt C., Davies D.T., Law A.J.R. Effects of colloidal calcium-phosphate content and free calcium-ion concentration in the milk serum on the dissociation of bovine casein micelles. Journal of Dairy Research 1986, 53:557-572.
20. Holt C., Hukins D.W.L. Structural analysis of the environment of calcium ions in crystalline and amorphous calcium phosphates by X-ray absorption spectroscopy and a hypothesis concerning the biological function of the casein micelle. International Dairy Journal 1991, 1:151-165.
21. Horne D.S. Casein micelle structure: models and muddles. Current Opinion in Colloid and Interface Science 2006, 11:148-153.
22. International Dairy Federation Lait. Détermination de la teneur en phosphore total (Méthode Spectrométrique) 1990, International Standard FIL-IDF 42B.
23. International Dairy Federation Détermination de la teneur en azote non protéique. Lait. Détermination de la teneur en azote 1993, Vol. 4. International Standard FIL-IDF 20B.
24. Jaubert A., Martin P. Reverse-phase HPLC analysis of goat caseins. Identification of alpha s1 and alpha s2 genetic variants. Le Lait 1992, 72:235-247.
25. Kaliappan S., Lucey J.A. Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles. Journal of Dairy Science 2011, 94:4255-4263.
26. Kamath S., Webb R., Deeth H. The composition of interfacial material from skim milk foams. Journal of Dairy Science 2011, 94:2707-2718.
27. de Kruif C.G. Supra-aggregates of casein micelles as a prelude to coagulation. Journal of Dairy Science 1998, 81:3019-3028.
28. Law A.J.R., Leaver J. Effects of acidification and storage of milk on dissociation of bovine casein micelles. Journal of Agricultural and Food Chemistry 1998, 46:5008-5016.
29. Léonil J., Mollé D., Gaucheron F., Arpino P., Guénot P., Maubois J.L. Analysis of major bovine milk proteins by on-line high-performance liquid chromatography and electrospray ionization-mass spectrometry. Le Lait 1995, 75:193-210.
30. Lin S.H.C., Leong S.L., Dewan R.K., Bloomfield V.A., Morr C.V. Effect of calcium ion on the structure of native bovine casein micelles. Biochemistry 1972, 11:1818-1821.
31. Lucey J.A., Dick C., Singh H., Munro P.A. Dissociation of colloidal calcium phosphate-depleted casein particles as influenced by pH and concentration of calcium and phosphate. Milchwissenschaft 1997, 52:603-606.
32. Marchin S., Putaux J.L., Pignon F., Léonil J. Effects of the environmental factors on the casein micelle structure studied by cryo transmission electron microscopy and small-angle X-ray scattering/ultrasmall-angles X-ray scattering. The Journal of Chemical Physics 2007, 126:045101.
33. Mekmene O., Le Graët Y., Gaucheron F. A model for predicting salt equilibria in milk and mineral-enriched milks. Food Chemistry 2009, 116:233-239.
34. Mekmene O., Le Graët Y., Gaucheron F. Theorerical model for calculating ionic equilibria in milk as a function of pH: comparison to experiment. Journal of Agricultural and Food Chemistry 2010, 58:4440-4447.
35. Morr C.V., Josephson R.V., Jenness R., Manning P.B. Composition and properties of submicellar casein complexes in colloidal phosphate-free skimmilk. Journal of Dairy Science 1971, 54:1555-1563.
36. Panouillé M., Nicolai T., Durand D. Heat induced aggregation and gelation of casein submicelles. International Dairy Journal 2004, 14:297-303.
37. Philippe M., Gaucheron F., Le Graet Y. Physicochemical characteristics of calcium supplemented skim milk: comparison of three soluble calcium salts. Milchwissenschaft 2004, 59:498-502.
38. Pierre A., Brulé G. Mineral and protein equilibria between colloidal and soluble phases of milk at low temperature. Journal of Dairy Research 1981, 48:417-428.
39. Pitkowski A., Nicolai T., Durand D. Scattering and turbidity study of the dissociation of casein by calcium chelation. Biomacromolecules 2008, 9:369-375.
40. Podzimek S. Light scattering, size exclusion chromatography and asymmetric flow field flow fractionation: Powerful tools for the characterization of polymers, proteins and nanoparticles 2011, John Wiley & Sons, Hoboken, New Jersey.
41. Smoluchowski M. Versuch einer mathematischen Theorie der Koagulationskinetik kolloider Lösungen. Zeitschrift fur Physikalische Chemie-International 1917, 92:129-168.
42. Tuinier R., de Kruif C.G. Stability of casein micelles in milk. Journal of Chemical Physics 2002, 117:1290-1295.
43. Udabage P., Mckinnon I.R., Augustin M.A. Mineral and casein equilibria in milk: effects of added salts and calcium-chelating agents. Journal of Dairy Research 2000, 67:361-370.
44. Udabage P., Mckinnon I.R., Augustin M.A. The use of sedimentation field flow fractionation and photon correlation spectroscopy in the characterization of casein micelles. Journal of Dairy Research 2006, 70:453-459.
45. Ward B.R., Goddard S.J., Augustin M.A., Mckinnon I.R. EDTA-induced dissociation of casein micelles and its effect on foaming properties of milk. Journal of Dairy Research 1997, 64:495-504.
46. Zhang Z., Goff H.D. Protein distribution at air interfaces in dairy foams and ice cream as affected by casein dissociation and emusifiers. International Dairy Journal 2004, 14:647-657.