title: The impact of the concentration of casein micelles and whey protein-stabilized fat globules on the rennet-induced gelation of milk.
abstract: The rennet-induced aggregation of skim milk recombined with whey protein-stabilized emulsion droplets was studied using diffusing wave spectroscopy (DSW) and small deformation rheology. The effect of different volume fractions of casein micelles and fat globules was investigated by observing changes in turbidity (1/l*), apparent radius, elastic modulus and mean square displacement (MSD), in addition to confocal imaging of the gels. Skim milk containing different concentration of casein micelles showed comparable light-scattering profiles; a higher volume fraction of caseins led to the development of more elastic gels. By following the development of 1/l* in recombined milks, it was possible to describe the behaviour of the fat globules during the initial stages of rennet coagulation. Increasing the volume fraction of fat globules showed a significant increase in gel elasticity, caused by flocculation of the oil droplets. The presence of flocculated oil globules within the gel structure was confirmed by confocal microscopy observations. Moreover, a lower degree of kappa-casein hydrolysis was needed to initiate casein micelles aggregation in milk containing whey protein-stabilized oil droplets compared to skim milk. This study for the first time clearly describes the impact of a mixture of casein micelles and whey protein-stabilized fat globules on the pre-gelation stages of rennet coagulation, and further highlights the importance of the flocculation state of the emulsion droplets in affecting the structure formation of the gel.
authors.affiliation: Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1.
authors.forename: Zafir
authors.initials: Z
authors.lastname: Gaygadzhiev
authors.forename: Milena
authors.initials: M
authors.lastname: Corredig
authors.forename: Marcela
authors.initials: M
authors.lastname: Alexander
mesh_terms: D000818:Animals; D002364:Caseins / Q000494:pharmacology*; D012085:Chymosin / Q000494:pharmacology*; D005782:Gels; D006017:Glycolipids / Q000494:pharmacology*; D006023:Glycoproteins / Q000494:pharmacology*; D066292:Lipid Droplets; D008823:Micelles; D018613:Microscopy, Confocal; D008892:Milk / Q000737:chemistry* / Q000187:drug effects*; D008894:Milk Proteins / Q000378:metabolism*; D013997:Time Factors; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D005782:Gels; D006017:Glycolipids; D006023:Glycoproteins; D008823:Micelles; D008894:Milk Proteins; D000067816:Whey Proteins; C110367:milk fat globule; C025350:rennet; D012085:Chymosin