Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates.
High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment (85 degrees C, 20 min) and high hydrostatic pressure (up to 676 MPa) with and without whey protein added. High hydrostatic pressure promoted extensive disruption of the casein micelles in the 250 to 310 MPa pressure range. At pressures greater than 310 MPa no further disruption was observed. The addition of whey protein to casein micelle isolates protected the micelles from high hydrostatic pressure induced disruption only when the mix was thermally processed before pressure treatment. The more whey protein was added (up to 5 g/l) the more the protection against high hydrostatic pressure induced micelle disruption was observed in thermally treated samples subjected to 310 MPa.
Harte
Federico M
FM
Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120, USA.
Gurram
Subba Rao
SR
Luedecke
Lloyd O
LO
Swanson
Barry G
BG
Barbosa-Cánovas
Gustavo V
GV
D000818:Animals; D002364:Caseins / Q000737:chemistry*; D002417:Cattle; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D008823:Micelles; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry*; D000067816:Whey Proteins
D002364:Caseins; D008823:Micelles; D008894:Milk Proteins; D000067816:Whey Proteins