Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents

Lefebvre-Cases, E.; Gastaldi, Emmanuelle; Vidal, Véronique; Marchessau, S.; Lagaude, A.; Cuq, Jean-Louis; Fuente, B. Tarodo De La

doi:10.3168/jds.s0022-0302(98)75653-x

Cited by 42 publications

(45 citation statements)

References 20 publications

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“…The particles constituting acid milk gels are held together essentially by two physico-chemical interactions: electrostatic and hydrophobic (Lefebvre- Cases et al, 1998;Rademaker, Keim, & Lauber, 2003;Roefs & van Vliet, 1990). The decrease in stress values related to a temperature raise has also been pointed out by others on acid casein gels but these did not contain fat (Lucey, Teo, Munro, & Singh, 1997a;Lucey, van Vliet, Grolle, & Walstra, 1997b;Roefs & van Vliet, 1990;.…”

Section: Effect Of the Presence Of Fat On The Variation Of The Rheolomentioning

confidence: 85%

Viscoelastic properties of acid milk gel as affected by fat nature at low level

Houzé

Cases

Colas

et al. 2005

International Dairy Journal

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Section: Effect Of the Presence Of Fat On The Variation Of The Rheolomentioning

confidence: 85%

Viscoelastic properties of acid milk gel as affected by fat nature at low level

Houzé

Cases

Colas

et al. 2005

International Dairy Journal

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“…It is known that an acidification performed at 4 C does not result in the formation of a gel but that gelation occurs when temperature increases afterwards (Dalgleish and Law, 1988;van Hooydonk et al, 1986). Lefebvre-Cases et al (1998) also have shown the importance of hydrophobic interactions in acid gels by dissolving these in SDS. According to Haque et al (2001), the enhanced rheology of yoghurt before and after stirring at higher temperatures is attributed to a progressive increase in the extent and strength of hydrophobic interactions.…”

Section: Discussionmentioning

confidence: 96%

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Renan¹,

Guyomarc’H²,

Arnoult-Delest

et al. 2009

International Dairy Journal

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“…The fact that skim milk does not gel on acidification at 4°C but gels at higher incubation temperatures shows the implication of hydrophobic interactions in the network ). This was further demonstrated by Lefebvre-Cases et al (1998) or Hinrichs and Keim (2007) who successfully dissociated acid milk gels in SDS. Disulphide covalent bonds have also been evidenced to sustain the acid gels' network (Hinrichs and Keim 2007) as a result of the formation of heat-induced whey protein/κ-casein complexes on heating the milk.…”

Section: Structure and Mechanical Properties Of Acid Dairy Gelsmentioning

confidence: 77%

“…Vasbinder et al (2004) further showed that thiol/disulphide exchanges occur throughout acidification of milk where heatinduced complexes are present and evidenced that disulphide bonds contribute to the increase in G' on gel formation. To a minor extent, hydrogen bonds have also been suspected to play a role in the gel network (Lefebvre- Cases et al 1998).…”

Section: Structure and Mechanical Properties Of Acid Dairy Gelsmentioning

confidence: 99%

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

Morand

Guyomarc’H

Famelart

2011

Dairy Science & Technol.

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The heat treatment of milk greatly improves the acid gelation of milk and is therefore largely applied in yoghurt manufacture. During the heat treatment, soluble and micelle-bound whey protein/κ-casein complexes are produced in milk. The complexes and their physico-chemical properties have been held responsible for the early gelation point, the increased final firmness and for the serum retention capacity of the acid gels made of heated milk. They are suspected to bring new functionalities to the casein micelles and to help the formation of interactions when building the gel network. In order to investigate the type of interactions that the complexes can affect throughout the acid gelation of milk, an original strategy would be to control the physico-chemical properties of the whey protein/κ-casein soluble complexes and to use them as vectors to modify the possible interactions in the milk. In that perspective, the different physico-chemical properties of the whey protein/κ-casein soluble complexes that are thought to significantly affect the acid gelation behaviour of the casein micelles are listed. Then, the physical, chemical and biological means that could possibly be applied to the formation of complexes in order to modulate each of the targeted property are reviewed and evaluated. In order to open a large choice for future investigation, these methods were found in a larger literature resource than milk, including other protein systems like model whey protein solutions or non-dairy globular protein systems. The food-compatible

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Identification of Interactions Among Casein Gels Using Dissociating Chemical Agents

Cited by 42 publications

References 20 publications

Viscoelastic properties of acid milk gel as affected by fat nature at low level

Viscoelastic properties of acid milk gel as affected by fat nature at low level

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

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