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Kappa-casein micelles: structure, interaction and gelling studied by small-angle neutron scattering
1Netherlands Institute for Dairy Research, Ede.
European Journal of Biochemistry
|September 1, 1991
Summary
Small-angle neutron scattering reveals kappa-casein micelles have a dense core and fluffy layer, exhibiting hard-sphere interactions. Chymosin induces fractal flocculation and coalescence, aiding cheese-making insights.
Area of Science:
- Colloid and Surface Science
- Food Science
- Biophysics
Background:
- Kappa-casein micelles are key in dairy products like cheese.
- Understanding micelle interactions is crucial for food processing.
Purpose of the Study:
- To investigate the structural properties and interactions of kappa-casein micelles.
- To explore the effects of chymosin on micelle behavior.
Main Methods:
- Small-angle neutron scattering (SANS) on kappa-casein micelle dispersions.
- Analysis using the hard-sphere model.
- Observation of chymosin-induced aggregation.
Main Results:
- Micelles possess a dense core and a repulsive fluffy outer layer.
- Hard-sphere model accurately describes scattering data.
- Chymosin triggers fractal flocculation and subsequent coalescence, resembling spinodal demixing.
- Phase separation into water and protein phases occurs over hours.
Conclusions:
- Kappa-casein micelle structure dictates their repulsive interactions.
- Chymosin induces complex aggregation and phase separation relevant to cheese production.
- Findings enhance understanding of dairy processing mechanisms.