Next Article in Journal
A Comprehensive Characterisation of Volatile and Fatty Acid Profiles of Legume Seeds
Previous Article in Journal
Hydrothermally Treated Soybeans Can Enrich Maize Stiff Porridge (Africa’s Main Staple) without Negating Sensory Acceptability
Previous Article in Special Issue
Mineral Elements in the Raw Milk of Several Dairy Farms in the Province of Alberta
Open AccessArticle

Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C

1
STLO, INRA, AGROCAMPUS OUEST, 35000 Rennes, France
2
TBI, Université de Toulouse, CNRS, INRA, INSA, 31000 Toulouse, France
3
University Grenoble Alpes, CNRS, Grenoble INP (Institute of Engineering University Grenoble Alpes), LRP, F-38000 Grenoble, France
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 652; https://doi.org/10.3390/foods8120652
Received: 16 October 2019 / Revised: 28 November 2019 / Accepted: 3 December 2019 / Published: 6 December 2019
(This article belongs to the Special Issue Physical Chemistry of Milk and Milk Products)
The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol–gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol–gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C. View Full-Text
Keywords: casein micelle; osmotic pressure; sol–gel transition; rheology; temperature casein micelle; osmotic pressure; sol–gel transition; rheology; temperature
Show Figures

Graphical abstract

MDPI and ACS Style

Doudiès, F.; Arsène, A.-S.; Garnier-Lambrouin, F.; Famelart, M.-H.; Bouchoux, A.; Pignon, F.; Gésan-Guiziou, G. Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C. Foods 2019, 8, 652.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop