Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties
F Lazzaro, A Bouchoux, J Raynes, R Williams, L Ong, E Hanssen, V Lechevalier, S Pezennec, HJ Cho, A Logan, S Gras, F Gaucheron
Food Hydrocolloids | Elsevier Inc. | Published : 2020
The properties of casein micelles are known to be affected by modifications to the environment, such as variations in pH or the addition of salts, yet the scientific literature typically considers the effects of one factor at a time, while in industrial processes, several modifications are performed simultaneously. The aim of this study was to assess the impact of multifactorial environmental modifications on the colloidal, structural and rennet coagulation properties of casein micelles in a simplified model system. A key finding was that dense regions (~20 nm in size) could be released from the casein micelle. The addition of NaCl and CaCl2 had opposing effects, i.e. enhancing or limiting t..View full abstract
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Awarded by Australian Research Council
This work was supported by the French Dairy Interbranch Organization (CNIEL) for their financial support and by Chr Hansen through the loan of a Chymograph®. Sally Gras and Lydia Ong are supported by the Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005). The ARC Dairy Innovation Hub is a collaboration between the University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. The SAXS experiments were undertaken on the SAXS/WAXS beamline at the Australian Synchrotron, Victoria, Australia (Proposal No. AS163/SAXS/11019).