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Influence of pressure release rate and protein concentration on the formation of pressure-induced casein structures

Published online by Cambridge University Press:  30 April 2007

Eva Merel-Rausch ,
Ulrich Kulozik  and
Jörg Hinrichs
Eva Merel-Rausch
Affiliation:
Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, D-70599 Stuttgart, Germany
Ulrich Kulozik
Affiliation:
Institute of Food Process Engineering and Dairy Technology, Technical University of Munich, Weihenstephaner Berg 1, D-85354 Freising, Germany
Jörg Hinrichs*
Affiliation:
Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, D-70599 Stuttgart, Germany
*
*For correspondence; e-mail: [email protected]
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Abstract

The formation of pressure-induced casein structures (600 MPa for 30 min at 30°C) was investigated for different pressure release rates (20 to 600 MPa min−1) and casein contents (1 to 15 g/100 ml). Structures from liquid (sol) to solid (gel) were observed. The higher the protein content and the pressure release rate, the higher was the dynamic viscosity. A firm gel was built up at a casein content of 7 g/100 ml for a pressure release rate of 600 MPa min−1, while lower release rates resulted in less firm gels (200 MPa min−1) or liquid structures (20 MPa min−1). In a 5 g/100 ml casein solution and at a pressure release rate of 600 MPa min−1, casein aggregates were generated which were built from smaller casein particles with a larger hydrodynamic diameter and higher voluminosity than in the untreated solution. After a slow release rate casein micelles had a smaller hydrodynamic diameter and a lower voluminosity, but were similar in shape and diameter as compared with the micelles in solution before high pressure treatment.

Keywords

High pressurecasein micellespressure release ratehydrodynamic diametervoluminosity
Type
Research Article
Information
Journal of Dairy Research , Volume 74 , Issue 3 , August 2007 , pp. 283 - 289
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

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