Aggregation and gelation of micellar casein particles

Panouillé, Maud; Durand, Dominique; Nicolai, Taco; Larquet, Éric; Boisset, Nicolas

doi:10.1016/j.jcis.2005.02.008

Cited by 40 publications

(26 citation statements)

References 37 publications

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“…The number of important articles published within the last few months [49][50][51][52][53][54] underlines that there is still a significant lack of crucial information regarding the structure of the casein micelle in its natural state and, in particular, its behavior during gelation. Further studies concerning the amount and position of the isopeptide bonds will be of special interest to explain the differences in the kinetics and dynamics of gel formation as influenced by enzymatic modification.…”

Section: Resultsmentioning

confidence: 99%

Small and Large Deformation Rheology of Acid Gels from Transglutaminase Treated Milks

et al. 2006

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The purpose of this study was to evaluate the effects of microbial transglutaminase on the rheological and mechanical properties of gels from a commercial UHT milk made by acidification with D-gluconic-acid-δ-lactone. Although further heating of UHT milk, primarily carried out to inactivate the enzyme, showed a significant impact on gel firmness, we observed no enzyme-related effects at small deformation. The impact of the additional thermal treatment was also evident in large deformation measurements. In these experiments, gels from enzyme-treated milk revealed much higher elasticity and rupture force. Prolonged incubation time or increased enzyme concentration resulted in lower gel firmness (small deformation), indicating a reduced number of total bonds as a result of the restriction of proper rearrangements during acidification. Large deformation measurements revealed a heat-induced amplification of this effect, i.e., lower rupture forces at almost constant elasticity levels. In gels from milk, which was not subjected to thermal enzyme inactivation, we observed a further increase in both parameters. This is presumably caused by a combination of residual enzyme activity and of additional substrate, liberated during acidification.

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Section: Resultsmentioning

confidence: 99%

Small and Large Deformation Rheology of Acid Gels from Transglutaminase Treated Milks

et al. 2006

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“…At long times these rearrangements destabilize the submicelles and they start to form aggregates. The aggregation process leads to sedimention of large flocs at low casein concentrations (C < 20 g L −1 ) or to gelation at higher concentrations [28,36].…”

Section: Discussionmentioning

confidence: 99%

“…This decrease of the interaction between the submicelles explains the decrease of the viscosity. A detailed study of the aggregation and gelation process will be presented elsewhere [36].…”

Section: Ageing Effectsmentioning

confidence: 99%

Dynamic mechanical properties of suspensions of micellar casein particles

Panouillé¹,

Benyahia²,

Durand³

et al. 2005

Journal of Colloid and Interface Science

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“…However, the presence of the minerals has important consequences for the properties of the caseinate solutions, depending on the type of chelatant that was used. It was shown that when polyphosphate is used then the submicelles aggregate and form a gel [9,17,18]. This process is very slow at room temperature, but the aggregation rate increases with increasing temperature.…”

Section: Introductionmentioning

confidence: 99%