Apparent voluminosity of casein micelles determined by rheometry.
The voluminosity of casein micelles was studied by means of static rheometry. In concentrated casein micelle suspensions with fluid-like flow properties to random-close packing, the reduced viscosity was obtained and linked via the Krieger-Dougherty model of volume fraction effect. The temperature dependency of hydration was fitted in a wide temperature (5°C≤θ≤35°C) and mass fraction range (0.01≤w≤0.16). The results of our study suggested that the voluminosity of casein micelles decreased with increasing temperature and asymptotically reached a plateau (θ>30°C) as a consequence of the protein swelling and decreasing water immobilization. The obtained apparent voluminosity of native casein micelles dispersed in UF permeate was 5.0 ml g(-1) at 5°C, 4.1 ml g(-1) at 20°C, and 3.7 ml g(-1) at 35°C.
Institute of Food Science and Biotechnology, University of Hohenheim, D-70593 Stuttgart, Germany. stefan.noebel@uni-hohenheim.de
Stefan
S
Nöbel
Konrad
K
Weidendorfer
Jörg
J
Hinrichs
D002364:Caseins / Q000737:chemistry*; D008823:Micelles; D012212:Rheology; D014783:Viscosity; D014867:Water / Q000737:chemistry
D002364:Caseins; D008823:Micelles; D014867:Water