Casein micelle dispersions into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulation

We have studied the effect of ionic strength from about 0 to 0.12 m on physicochemical characteristics of micelles and on gelation by rennet. Native phosphocaseinate powder was used as it exhibits attractive technological properties. The powder was dissolved at 25 g l−1 casein concentration with 0.2...

Full description

Saved in:
Bibliographic Details
Published in:International dairy journal 1999-03, Vol.9 (3-6), p.293-297
Main Authors: FAMELART, M. H, LE GRAET, Y, RAULOT, K
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food and Nutrition
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Milk and cheese industries. Ice creams
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c361t-abe36c721123d79698c6522e3f6d1cbdd3b4a72f33bc2c6da7481249804b746d3
cites cdi_FETCH-LOGICAL-c361t-abe36c721123d79698c6522e3f6d1cbdd3b4a72f33bc2c6da7481249804b746d3
container_end_page 297
container_issue 3-6
container_start_page 293
container_title International dairy journal
container_volume 9
creator FAMELART, M. H
LE GRAET, Y
RAULOT, K
description We have studied the effect of ionic strength from about 0 to 0.12 m on physicochemical characteristics of micelles and on gelation by rennet. Native phosphocaseinate powder was used as it exhibits attractive technological properties. The powder was dissolved at 25 g l−1 casein concentration with 0.2 g l−1 sodium azide into deionised water, NaCl or CaCl2 solutions, at ionic strength from 0 to 0.12 m. The pH of micelle suspensions was corrected to pH 6.6 and, after overnight equilibration at 20°C, pH values were checked and eventually corrected. After re-equilibration, calcium and phosphorus partition, micelle size, centrifuged pellet hydration were determined and κ-casein hydrolysis and gelation of the suspensions were followed after rennet addition. The increase in NaCl concentration of casein micelle suspensions resulted in calcium and phosphorus solubilisation from micelles, and increase in pellet hydration. In the same way, the first-order rate constant of the κ-casein hydrolysis with rennet was reduced, while CMP at the clotting time determined by Formagraph was unchanged. Rennet gelation was consequently retarded by NaCl increase. Suspensions of casein micelles into CaCl2 solutions did not exhibit calcium binding onto the micelles, as in milk, but a small reduction of diffusible phosphorus from 1.55 to 0.24 mm was shown. Pellet hydrations were unchanged. The increase in ionic strength with CaCl2 retarded κ-casein hydrolysis, with an enhanced effect compared to NaCl study. As the CMP at the rennet clotting time was strongly reduced by CaCl2 addition, the effect of CaCl2 increase is typically biphasic, with an initial decrease and a following increase in rennet clotting times. From a technological point of view, reduction of ionic strength of milk led to reduced rennet clotting time. Results are discussed in terms of physicochemical modifications of milk micelles and the effect of ionic strength on enzymic reaction.
doi_str_mv 10.1016/S0958-6946(99)00077-1
format article
fullrecord <record><control><sourceid>hal_cross</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_02263100v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>oai_HAL_hal_02263100v1</sourcerecordid><originalsourceid>FETCH-LOGICAL-c361t-abe36c721123d79698c6522e3f6d1cbdd3b4a72f33bc2c6da7481249804b746d3</originalsourceid><addsrcrecordid>eNpFkE1LxDAQhoMouK7-BCEHDy5YzUebNN6Woq6w6EE9h2mS2ki3XZKqrL_edteP0wzD-7wDD0KnlFxSQsXVE1FZngiVinOlZoQQKRO6hyY0lyohNOX7aPIXOURHMb4RQiXhaoK-CojOt3jljWsah62Paxei79qIfdt3-BN6Fy7wAxQNhtbiYlgYvsbrehO96UztBhQabGoIYIasj703EXfVb2fccsG1reux6eD1vYF-eHCMDipoojv5mVP0cnvzXCyS5ePdfTFfJoYL2idQOi6MZJQybqUSKjciY8zxSlhqSmt5mYJkFeelYUZYkGlOWapykpYyFZZP0WzXW0Oj18GvIGx0B14v5ks93ghjglNCPuiQzXZZE7oYg6v-AEr0KFtvZevRpFZKb2XrkTvbcWuIg40qQGt8_Idpnmcs5d_Esn-_</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Casein micelle dispersions into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulation</title><source>ScienceDirect Freedom Collection 2022-2024</source><creator>FAMELART, M. H ; LE GRAET, Y ; RAULOT, K</creator><creatorcontrib>FAMELART, M. H ; LE GRAET, Y ; RAULOT, K</creatorcontrib><description>We have studied the effect of ionic strength from about 0 to 0.12 m on physicochemical characteristics of micelles and on gelation by rennet. Native phosphocaseinate powder was used as it exhibits attractive technological properties. The powder was dissolved at 25 g l−1 casein concentration with 0.2 g l−1 sodium azide into deionised water, NaCl or CaCl2 solutions, at ionic strength from 0 to 0.12 m. The pH of micelle suspensions was corrected to pH 6.6 and, after overnight equilibration at 20°C, pH values were checked and eventually corrected. After re-equilibration, calcium and phosphorus partition, micelle size, centrifuged pellet hydration were determined and κ-casein hydrolysis and gelation of the suspensions were followed after rennet addition. The increase in NaCl concentration of casein micelle suspensions resulted in calcium and phosphorus solubilisation from micelles, and increase in pellet hydration. In the same way, the first-order rate constant of the κ-casein hydrolysis with rennet was reduced, while CMP at the clotting time determined by Formagraph was unchanged. Rennet gelation was consequently retarded by NaCl increase. Suspensions of casein micelles into CaCl2 solutions did not exhibit calcium binding onto the micelles, as in milk, but a small reduction of diffusible phosphorus from 1.55 to 0.24 mm was shown. Pellet hydrations were unchanged. The increase in ionic strength with CaCl2 retarded κ-casein hydrolysis, with an enhanced effect compared to NaCl study. As the CMP at the rennet clotting time was strongly reduced by CaCl2 addition, the effect of CaCl2 increase is typically biphasic, with an initial decrease and a following increase in rennet clotting times. From a technological point of view, reduction of ionic strength of milk led to reduced rennet clotting time. Results are discussed in terms of physicochemical modifications of milk micelles and the effect of ionic strength on enzymic reaction.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/S0958-6946(99)00077-1</identifier><language>eng</language><publisher>Oxford: Elsevier Science</publisher><subject>Biological and medical sciences ; Food and Nutrition ; Food engineering ; Food industries ; Fundamental and applied biological sciences. Psychology ; Life Sciences ; Milk and cheese industries. Ice creams</subject><ispartof>International dairy journal, 1999-03, Vol.9 (3-6), p.293-297</ispartof><rights>2000 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c361t-abe36c721123d79698c6522e3f6d1cbdd3b4a72f33bc2c6da7481249804b746d3</citedby><cites>FETCH-LOGICAL-c361t-abe36c721123d79698c6522e3f6d1cbdd3b4a72f33bc2c6da7481249804b746d3</cites><orcidid>0000-0002-8682-0485</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,310,311,315,786,790,795,796,891,23958,23959,25170,27957,27958</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&amp;idt=1188524$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-02263100$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>FAMELART, M. H</creatorcontrib><creatorcontrib>LE GRAET, Y</creatorcontrib><creatorcontrib>RAULOT, K</creatorcontrib><title>Casein micelle dispersions into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulation</title><title>International dairy journal</title><description>We have studied the effect of ionic strength from about 0 to 0.12 m on physicochemical characteristics of micelles and on gelation by rennet. Native phosphocaseinate powder was used as it exhibits attractive technological properties. The powder was dissolved at 25 g l−1 casein concentration with 0.2 g l−1 sodium azide into deionised water, NaCl or CaCl2 solutions, at ionic strength from 0 to 0.12 m. The pH of micelle suspensions was corrected to pH 6.6 and, after overnight equilibration at 20°C, pH values were checked and eventually corrected. After re-equilibration, calcium and phosphorus partition, micelle size, centrifuged pellet hydration were determined and κ-casein hydrolysis and gelation of the suspensions were followed after rennet addition. The increase in NaCl concentration of casein micelle suspensions resulted in calcium and phosphorus solubilisation from micelles, and increase in pellet hydration. In the same way, the first-order rate constant of the κ-casein hydrolysis with rennet was reduced, while CMP at the clotting time determined by Formagraph was unchanged. Rennet gelation was consequently retarded by NaCl increase. Suspensions of casein micelles into CaCl2 solutions did not exhibit calcium binding onto the micelles, as in milk, but a small reduction of diffusible phosphorus from 1.55 to 0.24 mm was shown. Pellet hydrations were unchanged. The increase in ionic strength with CaCl2 retarded κ-casein hydrolysis, with an enhanced effect compared to NaCl study. As the CMP at the rennet clotting time was strongly reduced by CaCl2 addition, the effect of CaCl2 increase is typically biphasic, with an initial decrease and a following increase in rennet clotting times. From a technological point of view, reduction of ionic strength of milk led to reduced rennet clotting time. Results are discussed in terms of physicochemical modifications of milk micelles and the effect of ionic strength on enzymic reaction.</description><subject>Biological and medical sciences</subject><subject>Food and Nutrition</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Life Sciences</subject><subject>Milk and cheese industries. Ice creams</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNpFkE1LxDAQhoMouK7-BCEHDy5YzUebNN6Woq6w6EE9h2mS2ki3XZKqrL_edteP0wzD-7wDD0KnlFxSQsXVE1FZngiVinOlZoQQKRO6hyY0lyohNOX7aPIXOURHMb4RQiXhaoK-CojOt3jljWsah62Paxei79qIfdt3-BN6Fy7wAxQNhtbiYlgYvsbrehO96UztBhQabGoIYIasj703EXfVb2fccsG1reux6eD1vYF-eHCMDipoojv5mVP0cnvzXCyS5ePdfTFfJoYL2idQOi6MZJQybqUSKjciY8zxSlhqSmt5mYJkFeelYUZYkGlOWapykpYyFZZP0WzXW0Oj18GvIGx0B14v5ks93ghjglNCPuiQzXZZE7oYg6v-AEr0KFtvZevRpFZKb2XrkTvbcWuIg40qQGt8_Idpnmcs5d_Esn-_</recordid><startdate>19990301</startdate><enddate>19990301</enddate><creator>FAMELART, M. H</creator><creator>LE GRAET, Y</creator><creator>RAULOT, K</creator><general>Elsevier Science</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><scope>VOOES</scope><orcidid>https://orcid.org/0000-0002-8682-0485</orcidid></search><sort><creationdate>19990301</creationdate><title>Casein micelle dispersions into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulation</title><author>FAMELART, M. H ; LE GRAET, Y ; RAULOT, K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c361t-abe36c721123d79698c6522e3f6d1cbdd3b4a72f33bc2c6da7481249804b746d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Biological and medical sciences</topic><topic>Food and Nutrition</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Life Sciences</topic><topic>Milk and cheese industries. Ice creams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>FAMELART, M. H</creatorcontrib><creatorcontrib>LE GRAET, Y</creatorcontrib><creatorcontrib>RAULOT, K</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><collection>Hyper Article en Ligne (HAL) (Open Access)</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>FAMELART, M. H</au><au>LE GRAET, Y</au><au>RAULOT, K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Casein micelle dispersions into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulation</atitle><jtitle>International dairy journal</jtitle><date>1999-03-01</date><risdate>1999</risdate><volume>9</volume><issue>3-6</issue><spage>293</spage><epage>297</epage><pages>293-297</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>We have studied the effect of ionic strength from about 0 to 0.12 m on physicochemical characteristics of micelles and on gelation by rennet. Native phosphocaseinate powder was used as it exhibits attractive technological properties. The powder was dissolved at 25 g l−1 casein concentration with 0.2 g l−1 sodium azide into deionised water, NaCl or CaCl2 solutions, at ionic strength from 0 to 0.12 m. The pH of micelle suspensions was corrected to pH 6.6 and, after overnight equilibration at 20°C, pH values were checked and eventually corrected. After re-equilibration, calcium and phosphorus partition, micelle size, centrifuged pellet hydration were determined and κ-casein hydrolysis and gelation of the suspensions were followed after rennet addition. The increase in NaCl concentration of casein micelle suspensions resulted in calcium and phosphorus solubilisation from micelles, and increase in pellet hydration. In the same way, the first-order rate constant of the κ-casein hydrolysis with rennet was reduced, while CMP at the clotting time determined by Formagraph was unchanged. Rennet gelation was consequently retarded by NaCl increase. Suspensions of casein micelles into CaCl2 solutions did not exhibit calcium binding onto the micelles, as in milk, but a small reduction of diffusible phosphorus from 1.55 to 0.24 mm was shown. Pellet hydrations were unchanged. The increase in ionic strength with CaCl2 retarded κ-casein hydrolysis, with an enhanced effect compared to NaCl study. As the CMP at the rennet clotting time was strongly reduced by CaCl2 addition, the effect of CaCl2 increase is typically biphasic, with an initial decrease and a following increase in rennet clotting times. From a technological point of view, reduction of ionic strength of milk led to reduced rennet clotting time. Results are discussed in terms of physicochemical modifications of milk micelles and the effect of ionic strength on enzymic reaction.</abstract><cop>Oxford</cop><pub>Elsevier Science</pub><doi>10.1016/S0958-6946(99)00077-1</doi><tpages>5</tpages><orcidid>https://orcid.org/0000-0002-8682-0485</orcidid><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 0958-6946
ispartof International dairy journal, 1999-03, Vol.9 (3-6), p.293-297
issn 0958-6946
1879-0143
language eng
recordid cdi_hal_primary_oai_HAL_hal_02263100v1
source ScienceDirect Freedom Collection 2022-2024
subjects Biological and medical sciences
Food and Nutrition
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Milk and cheese industries. Ice creams
title Casein micelle dispersions into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulation
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-09-23T01%3A31%3A37IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-hal_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Casein%20micelle%20dispersions%20into%20water,%20NaCl%20and%20CaCl2%20:%20physicochemical%20characteristics%20of%20micelles%20and%20rennet%20coagulation&rft.jtitle=International%20dairy%20journal&rft.au=FAMELART,%20M.%20H&rft.date=1999-03-01&rft.volume=9&rft.issue=3-6&rft.spage=293&rft.epage=297&rft.pages=293-297&rft.issn=0958-6946&rft.eissn=1879-0143&rft_id=info:doi/10.1016/S0958-6946(99)00077-1&rft_dat=%3Chal_cross%3Eoai_HAL_hal_02263100v1%3C/hal_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c361t-abe36c721123d79698c6522e3f6d1cbdd3b4a72f33bc2c6da7481249804b746d3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true