Stability of casein micelle subjected to reversible CO2 acidification: Impact of holding time and chilled storage |
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| Affiliation: | 1. UMR IATE 1208, Université Montpellier II, Place Eugène Bataillon, cc 023, 34095 Montpellier Cedex 5, France;2. Unilever Research & Development Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands;1. Department of Chemical Engineering, Federal University of Paraná, CEP 81531-990, Curitiba, PR, Brazil;2. Department of Food Engineering, Sate University of Midwest, CEP 85040-080, Guarapuava, PR, Brazil;3. Multidisciplinary Center for Chemical, Biological and Agricultural Research (CPQBA), State University of Campinas, CEP 13081-970, Campinas, SP, Brazil;1. N.M. Emanuel Institute of Biochemical Physics, Russian Academy of Sciences, Kosygin Str. 4., 119334 Moscow, Russia;2. Soft Matter Rheology and Technology, Department of Chemical Engineering, KU Leuven, Celestijnenlaan 200f, Box 2424, B-3001 Leuven, Belgium;3. Polymer Technology, Department of Mechanical Engineering, TU Eindhoven, Box 513, 5600 MB Eindhoven, The Netherlands;1. Universidade Federal do Rio Grande do Norte-UFRN, Departamento de Engenharia Quimica, Natal, RN CEP 59072-970, Brazil;2. Delft University of Technology, Faculty of Mechanical, Maritime and Materials Engineering, Department of Process and Energy, Laboratory of Process Equipment, Leeghwaterstraat 44, 2628 CA, Delft, The Netherlands;3. Shiraz University, Natural Gas Engineering Department, School of Chemical and Petroleum Engineering, Shiraz 71345, Iran;4. Universidade Estadual de Campinas-UNICAMP, Faculdade de Engenharia de Alimentos, FEA, LASEFI, 13083-970, Campinas, SP, Brazil;5. The Petroleum Institute, Chemical Engineering Department, P.O. Box 2533, Abu Dhabi, United Arab Emirates;1. Centre for Process Systems Engineering (CPSE), Department of Chemical Engineering, Imperial College London, South Kensington, London SW7 2AZ, UK;2. Department of Chemical Engineering, Imperial College London, South Kensington, London SW7 2AZ, UK;3. Mass Spectrometry Facility, Kings College London, Franklin Wilkins Building, London SE1 9NH, UK;1. Department of Food Science and Technology, University of Nebraska, 338 Food Industry Complex, Lincoln, NE 68583-0919, USA;2. Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616-8598, USA;3. Foods for Health Institute, University of California, One Peter J Shields Ave, Davis, CA 95616, USA |
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| Abstract: | Casein micelle stability and reactivity were assessed on milk subjected to reversible acidification by carbonation. Pressurised CO2 was injected at 4 °C, leading to controlled acidification from 6.63±0.02 to a target pH (5.5 or 5.2). After holding the pressurised milk under these conditions for 15 or 60 min, the pressure was released and the milk pH returned to its initial value under stirring and vacuum degassing. Upon CO2 treatment, calcium and protein partition, zeta potential and size of casein micelles were restored directly after neutralisation. The rheological properties of the gel obtained by acid coagulation of CO2-treated milk did not change as a result of carbonation. Micelle hydration increased after neutralisation and during storage. Milk buffering capacity in the pH range of 4.5–5.5 decreased after neutralisation of milk acidified by carbonation, but increased during chilled storage of this milk. Holding time of carbonated milk at low pH was found to have no impact on the physicochemical characteristics of casein micelles and the rheological properties of the gel obtained by acid coagulation of this milk. |
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