Specific effect of calcium ions on thermal gelation of aqueous micellar casein suspensions

Colloids and Surfaces B: Biointerfaces

Volumn 163, Issue , 2018, Pages 218-224

  Balakrishnan, Gireeshkumar ^a   Silva, Juliana V C ^a   Nicolai, Taco ^a   Chassenieux, Christophe ^a   Bovay, Claudine ^b   Buczkowski, Johann ^b   Schmitt, Christophe ^b  

^a UNIVERSITÉ DU MAINE   (France)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Calcium; Casein micelle; Gel; Heat; Rheology

Indexed keywords

CALCIUM; CASEIN; CHELATION; ELASTIC MODULI; GELATION; GELS; HEATING; MICELLES; RHEOLOGY; SODIUM CHLORIDE; STIFFNESS; SUSPENSIONS (FLUIDS); TEMPERATURE;

AQUEOUS SUSPENSIONS; CASEIN MICELLES; CRITICAL TEMPERATURES; GEL FORMATION; HEATING RAMPS; SHARP INCREASE; SPECIFIC EFFECTS; THERMAL GELATION;

TECHNETIUM COMPOUNDS;

CALCIUM CHLORIDE; CALCIUM ION; CASEIN; EDETIC ACID; SODIUM CHLORIDE; CALCIUM; ION; PHOSPHATE;

AQUEOUS SOLUTION; ARTICLE; CALCIUM BINDING; CHELATION; CONTROLLED STUDY; GELATION; HEATING; MEASUREMENT ACCURACY; MICELLE; PRIORITY JOURNAL; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STATIC ELECTRICITY; SUSPENSION; TEMPERATURE MEASUREMENT; THERMAL GELATION; YOUNG MODULUS; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PH; REVERSED PHASE LIQUID CHROMATOGRAPHY; TEMPERATURE;

CALCIUM; CASEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, REVERSE-PHASE; EDETIC ACID; ELASTIC MODULUS; HYDROGEN-ION CONCENTRATION; IONS; MICELLES; PHOSPHATES; SODIUM CHLORIDE; SUSPENSIONS; TEMPERATURE;

EID: 85039846469     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2017.12.029     Document Type: Article

References (34)

1. Dalgleish, D.G., On the structural models of bovine casein micelles—review and possible improvements. Soft Matter 7 (2011), 2265–2272.
2. Holt, C., Carver, J.A., Ecroyd, H., Thorn, D.C., Invited review: caseins and the casein micelle: their biological functions, structures, and behavior in foods. J. Dairy Sci. 96 (2013), 6127–6146.
3. McMahon, D.J., Oommen, B.S., Casein Micelle Structure, Functions, and Interactions. 2013, Advanced Dairy Chemistry, Springer, New-York, 185–209.
4. Vasbinder, A.J., Rollema, H.S., Bot, A., De Kruif, C.G., Gelation mechanism of milk as influenced by temperature and pH; studied by the use of transglutaminase cross-linked casein micelles. J. Dairy Sci. 86 (2003), 1556–1563.
5. Thomar, P., Nicolai, T., Heat-induced gelation of casein micelles in aqueous suspensions at different pH. Colloids Surf. B: Biointerfaces 146 (2016), 801–807.
6. Ramasubramanian, L., D'Arcy, B., Deeth, H.C., Heat induced coagulation of whole milk by high levels of calcium chloride. Int. J. Dairy Technol. 65 (2012), 183–190.
7. Ramasubramanian, L., D'Arcy, B.R., Deeth, H.C., Oh, H.E., The rheological properties of calcium-induced milk gels. J. Food Eng. 130 (2014), 45–51.
8. On-Nom, N., Grandison, A.S., Lewis, M.J., Heat stability of milk supplemented with calcium chloride. J. Dairy Sci. 95 (2012), 1623–1631.
9. de Kort, E., Minor, M., Snoeren, T., van Hooijdonk, T., van der Linden, E., Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: the role of calcium-ion activity and micellar integrity. Int. Dairy J. 26 (2012), 112–119.
10. Huppertz, T., Heat stability of milk. Sweeney, P.L.H., Mahony, S.A.O′ (eds.) Advanced Dairy Chemistry, 2016, Springer, 179–196.
11. Singh, H., Heat stability of milk. Int. J. Dairy Technol. 57 (2004), 111–119.
12. Goddard, S.J., Augustin, M.-A., Formation of acid-heat-induced skim milk gels in the pH range 5.0–5.7. J. Dairy Res. 62 (1995), 491–500.
13. Kalab, M., Emmons, D.B., Heat-Induced milk gels. V. Some chemical factors influencing the firmness1. J. Dairy Sci. 55 (1972), 1225–1231.
14. Koutina, G., Christensen, M., Bakman, M., Andersen, U., Skibsted, L.H., Calcium induced skim-milk gelation during heating as affected by pH. Dairy Sci. Technol. 96 (2016), 79–93.
15. Ji, Y., Lee, S.K., Anema, S.G., Characterisation of heat-set milk protein gels. Int. Dairy J. 54 (2016), 10–20.
16. Kalab, M., Emmons, D.B., Voisey, P.W., Heat-induced milk gels. III. Physical factors influencing the firmness. J. Dairy Sci. 54 (1971), 638–642.
17. Bradford, M.A.M., A rapid and sensitive method for the quantification of microgram quantities. Anal. Biochem. 72 (1976), 248–254.
18. Famelart, M., Lepesant, F., Gaucheron, F., Le Graet, Y., Schuck, P., pH-induced physicochemical modifications of native phosphocaseinate suspensions: influence of aqueous phase. Le Lait 76 (1996), 445–460.
19. Le Graët, Y., Gaucheron, F., pH-induced solubilization of minerals from casein micelles: influence of casein concentration and ionic strength. J. Dairy Res. 66 (1999), 215–224.
20. 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/ultra small-angle x-ray scattering. J. Chem. Phys. 126 (2007), 126–135.
21. 2: physicochemical characteristics of micelles and rennet coagulation. Int. Dairy J. 9 (1999), 293–297.
22. Philippe, M., Gaucheron, F.D.R., Le Graet, Y., Michel, F.O., Garem, A., Physicochemical characterization of calcium-supplemented skim milk. Le Lait 83 (2003), 45–59.
23. Tsioulpas, A., Lewis, M.J., Grandison, A.S., Effect of minerals on casein micelle stability of cows’ milk. J. Dairy Res. 74 (2007), 167–173.
24. Omoarukhe, E.D., Oh-Nom, N., Grandison, A.S., Lewis, M.J., Effects of different calcium salts on properties of milk related to heat stability. Int. J. Dairy Technol. 63 (2010), 504–511.
25. Philippe, M., Le Graet, Y., Gaucheron, F.D.R., The effects of different cations on the physicochemical characteristics of casein micelles. Food Chem. 90 (2005), 673–683.
26. Gaucheron, F., The minerals of milk. Reprod. Nutr. Dev. 45 (2005), 473–483.
27. Ingham, B., Smialowska, A., Erlangga, G.D., Matia-Merino, L., Kirby, N.M., Wang, C., Haverkamp, R.G., Carr, A.J., Revisiting the interpretation of casein micelle SAXS data. Soft Matter 12 (2016), 6937–6953.
28. Day, L., Raynes, J.K., Leis, A., Liu, L.H., Williams, R.P.W., Probing the internal and external micelle structures of differently sized casein micelles from individual cows milk by dynamic light and small-angle X-ray scattering. Food Hydrocol. 69 (2017), 150–163.
29. Miller, M.A., Frenkel, D., Phase diagram of the adhesive hard sphere fluid. J. Chem. Phys. 121 (2004), 535–545.
30. De Kruif, C.G., Skim milk acidification. J. Colloid Interface Sci. 185 (1997), 19–25.
31. Auty, M.A.E., O'Kennedy, B.T., Allan-Wojtas, P., Mulvihill, D.M., The application of microscopy and rheology to study the effect of milk salt concentration on the structure of acidified micellar casein systems. Food Hydrocol. 19 (2005), 101–109.
32. Le Ray, C., Maubois, J.-L., Gaucheron, F.D.R., Brulé G.R., Pronnier, P., Garnier, F., Heat stability of reconstituted casein micelle dispersions: changes induced by salt addition. Le Lait 78 (1998), 375–390.
33. Huppertz, T., Fox, P.F., Effect of NaCl on some physico-chemical properties of concentrated bovine milk. Int. Dairy J. 16 (2006), 1142–1148.
34. Bouchoux, A., Cayemitte, P.-E., Jardin, J., Gésan-Guiziou, G., Cabane, B., Casein micelle dispersions under osmotic stress. Biophys. J. 96 (2009), 693–706.