title: High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systems.
abstract: The effect of high pressure homogenization on the improvement of the stability hydroxypropyl cellulose (HPC) and micellar casein was investigated. HPC with two molecular weights (80 and 1150 kDa) and micellar casein were mixed in water to a concentration leading to phase separation (0.45% w/v HPC and 3% w/v casein) and immediately subjected to high pressure homogenization ranging from 0 to 300 MPa, in 100 MPa increments. The various dispersions were evaluated for stability, particle size, turbidity, protein content, and viscosity over a period of two weeks and Scanning Transmission Electron Microscopy (STEM) at the end of the storage period. The stability of casein-HPC complexes was enhanced with the increasing homogenization pressure, especially for the complex containing high molecular weight HPC. The apparent particle size of complexes was reduced from ~200nm to ~130nm when using 300 MPa, corresponding to the sharp decrease of absorbance when compared to the non-homogenized controls. High pressure homogenization reduced the viscosity of HPC-casein complexes regardless of the molecular weight of HPC and STEM imagines revealed aggregates consistent with nano-scale protein polysaccharide interactions.
authors.affiliation: Department of Food Science and Technology, University of Tennessee, 2509 River Road, Knoxville, TN 37996-4539, USA.
authors.forename: Ran
authors.initials: R
authors.lastname: Ye
authors.forename: Federico
authors.initials: F
authors.lastname: Harte
keywords: Polysaccharide–protein interactions; casein micelles; coacervation; high pressure homogenization; hydroxypropyl cellulose