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Interactions between denatured milk serum proteins and casein micelles studied by diffusing wave spectroscopy.
Marcela Alexander1, Douglas G Dalgleish
1Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
Langmuir : the ACS Journal of Surfaces and Colloids
|November 16, 2005
Summary
Whey protein aggregates from heated milk interact with casein micelles during acid-induced aggregation. This interaction is specific to casein micelles, not just whey protein aggregation.
Area of Science:
- Food Science
- Colloid Science
- Dairy Chemistry
Background:
- Casein micelle aggregation is crucial in dairy processing.
- Whey proteins can modify casein micelle behavior.
- Understanding these interactions impacts product stability and texture.
Purpose of the Study:
- To investigate acid-induced casein micelle aggregation.
- To determine the role of whey protein preparations in this process.
- To elucidate interactions between whey proteins and casein micelles.
Main Methods:
- Diffusing wave spectroscopy (DWS) was employed.
- Turbidity (l*) parameter was measured.
- Experiments involved heated/unheated milk and whey protein preparations.
Main Results:
- Soluble whey protein/kappa-casein aggregates from heated milk interacted with casein micelles (pH 5.2-5.6).
- Direct interactions were confirmed between casein micelles and soluble whey protein complexes.
- The observed effect was specific to the presence of casein micelles.
Conclusions:
- Whey protein aggregates influence casein micelle stability under acidic conditions.
- Specific interactions occur between soluble whey proteins and casein micelles.
- These findings are relevant for dairy product formulation and processing.