Casein micelle dissociation in skim milk during high-pressure treatment: effects of pressure, pH, and temperature.
The effect of pH (from 5.5 to 7.5) and temperature (from 5 to 40 degrees C) on the turbidity of reconstituted skim milk powder was investigated at ambient pressure and in situ under pressure (up to 500MPa) by measurement of light scattering. High-pressure treatment reduced the turbidity of milk for all combinations of pH and temperature due to micelle dissociation. The turbidity profiles had a characteristic sigmoidal shape in which almost no effect on turbidity was observed at low pressures (100MPa), followed by a stronger pressure dependency over a pressure range of 150MPa during which turbidity decreased extremely. From the turbidity profiles, the threshold pressure for disruption of micelle integrity was determined and ranged from 150MPa at low pH to 350-400MPa at high pH. The threshold pressure diagram clearly showed a relationship between the barostability of casein micelles and pH, whereas almost no effect of temperature was shown. This remarkable pH effect was a consequence of pressure-induced changes in the electrostatic interactions between colloidal calcium phosphate and the caseins responsible for maintaining micellar structure and was explained by a shift in the calcium phosphate balance in the micelle-serum system. Accordingly, a mechanism for high pressure-induced disruption of micelle integrity is suggested in which the state of calcium plays a crucial role in the micelle dissociation process.
Orlien
V
V
Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark. vor@life.ku.dk
Boserup
L
L
Olsen
K
K
D000818:Animals; D002364:Caseins / Q000378:metabolism*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D008892:Milk / Q000737:chemistry*; D009391:Nephelometry and Turbidimetry; D011312:Pressure; D013696:Temperature
D002364:Caseins; D008823:Micelles