Physicochemical Properties of Acylated Casein Micelles in Milk

Journal of Food Science - Tập 67 Số 1 - Trang 42-47 - 2002
Véronique Vidal1,2,3, Sylvie Marchesseau2, J.L. Cuq2
1AU - Avignon Université (74 rue Louis Pasteur - 84 029 Avignon cedex 1 - France)
2Laboratoire de Génie Biologique et Sciences des aliments (Montpellier - France)
3UMR Qualisud - Démarche intégrée pour l'obtention d'aliments de qualité (TA B95/16 - 73 rue Jean-François Breton 34398 Montpellier Cedex 5, France - France)

Tóm tắt

ABSTRACT: The objective of this study was to determine the effects of acetylation or succinylation on the physicochemical properties of casein micelles in milk. Analysis of untreated and modified milk samples revealed solubilization of caseins and calcium phosphate from the micelle under mild acylation treatments. Solvation of micelle was affected, whereas no influence in size dia and potential zeta arose from the acylation treatments. Physicochemical characteristics of acetylated milk sample were intermediate between untreated and succinylated ones. Changes were also observed after calcium addition to reconstituted milk. Calcium supplementation counteracted the effect of chemical modification of caseins by reducing the susceptibility of casein micelle to disassembly.

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Journal of Food Science

Tập 67 Số 1

42-47

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