TY - JOUR
T1 - Effect of homogenisation pressure on the physical characteristics of artificial casein micelles
AU - Cippollini, Romina
AU - France, Thomas C.
AU - Huppertz, Thom
AU - O'Mahony, James A.
PY - 2024/10
Y1 - 2024/10
N2 - Artificial casein micelles (ACMs) were prepared through the remineralisation of sodium caseinate by addition of tripotassium citrate, dipotassium phosphate and calcium chloride. The particles obtained were comparable to native casein micelles in terms of apparent particle size, zeta potential, colour, colloidal stability, pelleted casein concentration, micellar hydration, buffering capacity and rennet coagulation behaviour. High pressure homogenisation (HPH) at up to 1000 bar significantly increased the whiteness of the samples and reduced particle size and polydispersity, and slightly increased absolute zeta potential. A considerable increase in rennet gel strength was measured following HPH at 200 bar, while samples homogenised at higher pressures (i.e., 600–1000 bar) generated weaker gels. HPH had no significant effect on ACMs in terms of pelleted casein, micelle hydration, micellar protein profile or buffering capacity. The results of this study advance our understanding of native casein micelle formation processes and the optimisation of functionality of ingredients derived therefrom.
AB - Artificial casein micelles (ACMs) were prepared through the remineralisation of sodium caseinate by addition of tripotassium citrate, dipotassium phosphate and calcium chloride. The particles obtained were comparable to native casein micelles in terms of apparent particle size, zeta potential, colour, colloidal stability, pelleted casein concentration, micellar hydration, buffering capacity and rennet coagulation behaviour. High pressure homogenisation (HPH) at up to 1000 bar significantly increased the whiteness of the samples and reduced particle size and polydispersity, and slightly increased absolute zeta potential. A considerable increase in rennet gel strength was measured following HPH at 200 bar, while samples homogenised at higher pressures (i.e., 600–1000 bar) generated weaker gels. HPH had no significant effect on ACMs in terms of pelleted casein, micelle hydration, micellar protein profile or buffering capacity. The results of this study advance our understanding of native casein micelle formation processes and the optimisation of functionality of ingredients derived therefrom.
U2 - 10.1016/j.idairyj.2024.105994
DO - 10.1016/j.idairyj.2024.105994
M3 - Article
AN - SCOPUS:85196428969
SN - 0958-6946
VL - 157
JO - International Dairy Journal
JF - International Dairy Journal
M1 - 105994
ER -