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Micellar casein gelation at high sucrose content
C Schorsch1, M G Jones, I T Norton
1Unilever Research Colworth, Sharnbrook, Bedford MK44 1LQ UK.
Journal of Dairy Science
|January 7, 2003
Summary
Adding sucrose to casein gels impacts their formation and properties. Sucrose accelerates acid-induced gelation but slows rennet-induced gelation, altering gel strength and microstructure.
Area of Science:
- Food Science
- Biochemistry
- Materials Science
Background:
- Casein micelles are the primary protein structures in milk.
- Gelation is a crucial process in dairy product manufacturing.
- Understanding factors influencing casein gelation is vital for food technology.
Purpose of the Study:
- To investigate the impact of sucrose on casein gelation kinetics and properties.
- To explore how sucrose affects acid- and rennet-induced gelation pathways.
- To characterize the microstructural changes in casein gels with sucrose addition.
Main Methods:
- Rheological measurements to assess gelation kinetics and viscoelastic properties.
- Microscopy techniques for microstructural analysis.
- Syneresis measurements to evaluate water expulsion.
Main Results:
- Sucrose content is a key parameter controlling casein gel aggregation and strength.
- Acid gelation with sucrose (up to 30%) resulted in faster gelation, higher pH, increased viscoelastic moduli, and a more homogeneous microstructure.
- Rennet-induced gelation with sucrose showed decreased gel strength and prolonged gelation times.
- Sucrose's effects were reversed depending on the gelation method (acid vs. rennet).
Conclusions:
- Sucrose influences casein gelation by altering solvent quality and affecting the kappa-casein layer.
- Sucrose enhances acid-induced gel formation and inhibits rennet-induced hydrolysis of kappa-casein.
- The findings provide insights into controlling casein gel properties through sucrose manipulation.
