Hostname: page-component-669899f699-tpknm Total loading time: 0 Render date: 2025-04-25T19:30:50.072Z Has data issue: false hasContentIssue false
  • English
  • Français

Ultrasound effects on the assembly of casein micelles in reconstituted skim milk

Published online by Cambridge University Press:  19 December 2013

Zheng Liu ,
Pablo Juliano ,
Roderick PW Williams ,
Julie Niere  and
Mary Ann Augustin
Zheng Liu
Affiliation:
CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia School of Applied Sciences, College of Science, Engineering and Health, RMIT University, Victoria 3001, Australia
Pablo Juliano
Affiliation:
CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia
Roderick PW Williams
Affiliation:
CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia
Julie Niere
Affiliation:
School of Applied Sciences, College of Science, Engineering and Health, RMIT University, Victoria 3001, Australia
Mary Ann Augustin*
Affiliation:
CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Victoria 3030, Australia
*
*For correspondence; e-mail: maryann.augustin@csiro.au
Get access Rights & Permissions [Opens in a new window]

Abstract

Reconstituted skim milks (10 % w/w total solids, pH 6·7–8·0) were ultrasonicated (20, 400 or 1600 kHz at a specific energy input of 286 kJ/kg) at a bulk milk temperature of <30 °C. Application of ultrasound to milk at different pH altered the assembly of the casein micelle in milk, with greater effects at higher pH and lower frequency. Low frequency ultrasound caused greater disruption of casein micelles causing release of protein from the micellar to the serum phase than high frequency. The released protein re-associated to form aggregates of smaller size but with surface charge similar to the casein micelles in the original milk. Ultrasound may be used as a physical intervention to alter the size of the micelles and the partitioning of caseins between the micellar and serum phases in milk. The altered protein equilibria induced by ultrasound treatment may have potential for the development of milk with novel functionality.

Keywords

Ultrasoundmilkcasein micelleparticle sizezeta-potentialsoluble aggregates
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 2 , May 2014 , pp. 146 - 155
Copyright
Copyright © Proprietors of Journal of Dairy Research 2013 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Ahmad, S, Piot, M, Rousseau, F, Grongnet, JF & Gaucheron, F 2009 Physico-chemical changes in casein micelles of buffalo and cow milks as a function of alkalinisation. Dairy Science and Technology 89 387–403CrossRefGoogle Scholar
Alegria, AE, Lion, Y, Kondo, T & Riesz, P 1989 P Sonolysis of aqueous surfactant solutions: probing the interfacial region of cavitation bubbles by spin trapping. Journal of Physical Chemistry 93 4908–4913Google Scholar
Anema, SG & Klostermeyer, H 1997 Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 °C. Journal of Agricultural and Food Chemistry 45 1108–1115CrossRefGoogle Scholar
Ashokkumar, M, Lee, J, Kentish, S & Grieser, F 2007 Bubbles in an acoustic field. Ultrasonics Sonochemistry 14 470–475Google Scholar
Ashokkumar, M, Sunartio, D, Kentish, S, Mawson, R, Simons, L, Vilkhu, K & Versteeg, K 2008 Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system. Innovative Food Science and Emerging Technologies 9 155–160Google Scholar
Ashokkumar, M, Bhaskaracharya, R, Kentish, S, Lee, J, Palmer, M & Zisu, B 2010 The ultrasonic processing of dairy products – an overview. Dairy Science and Technology 90 147–168Google Scholar
Banon, S & Hardy, J 1992 A colloidal approach of milk acidification by glucono-delta-lactone. Journal of Dairy Science 75 935–941Google Scholar
Barbano, DM, Lynch, DM & Fleming, JR 1991 Direct and indirect determination of true protein content of milk by Kjeldahl analysis: collaborative study. Journal of the A.O.A.C 74 281–288Google Scholar
Belton, PS, Lyster, RLJ & Richards, CP 1985 The P-31 nuclear magnetic-resonance spectrum of cow milk. Journal of Dairy Research 52 47–54Google Scholar
Bijl, E, de Vries, R, van Valenberg, H & Hooijdonk, T 2014 Factors influencing casein micelle size in milk of individual cows: genetic variants and glycosylation of k-casein. International Dairy Journal 34 135–141Google Scholar
Chandrapala, J, Augustin, MA, McKinnon, I, & Udabage, P 2010 Effects of pH, Calcium-complexing agents and milk solids concentration on formation of soluble protein aggregates in heated reconstituted skim milk. International Dairy Journal 20 777–784CrossRefGoogle Scholar
Chandrapala, J, Martin, GJO, Zisu, B, Kentish, SE & Ashokkumar, M 2012 The effect of ultrasound on casein micelle integrity. Journal of Dairy Science 95 6882–6890Google Scholar
Dalgleish, DG, Horne, DS & Law, AJR 1989 Size-related differences in bovien casein micelles. Biochimica et Biophysica Acta 991 383–387Google Scholar
de Kruif, CG & Huppertz, T 2012 Casein micelles: size distribution in milks from individual cows. Journal of Agricultural and Food Chemistry 60 4649–4655Google Scholar
Donato, L & Dalgleish, D 2006 Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates. Journal of Agricultural and Food Chemistry 54 7804–7811CrossRefGoogle Scholar
Donato, L & Guyomarc'h, F 2009 Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – a review. Dairy Science and Technology 89 3–29Google Scholar
Ekstrand, B & Larssonraznikiewicz, M 1984 Free zone electrophoresis of caseins and casein micelles. Acta Chemica Scandinavica Series B-Organic Chemistry and Biochemistry 38 351–357Google Scholar
Guyomarc'h, F, Law, A & Dalgleish, D 2003 Formation of soluble and micelle-bound protein aggregates in heated milk. Journal of Agricultural and Food Chemistry 51 4652–4660Google Scholar
Hemar, Y, Augustin, MA, Cheng, LJ, Sanguansri, P, Swiergon, P & Wan, J 2011 The effect of pulsed electric field processing on particle size and viscosity of milk and milk concentrates. Milchwissenschaft-Milk Science International 66 126–128Google Scholar
Henglein, A & Gutierrez, M 1993 Sonochemistry and sonoluminescence: effects of external pressure. Journal of Physical Chemistry 97 158–162Google Scholar
Holt, C 1992 Structure and stability of bovine casein micelles. Advances in Protein Chemistry 43 63–151Google Scholar
Horne, DS 2006 Casein micelle structure: models and muddles. Current Opinion in Colloid and Interface Science 11 148–153Google Scholar
IDF 2000 Milk and Milk Products, Determination of Nitrogen Content, Routine Method According to the Dumas Principle. IDF standard 185:2000 (provisional). Brussels: International Dairy FederationGoogle Scholar
Ishii, T, Hiramatsu, K, Ohba, T & Tsutsumi, A 2001 The Liquid-State 31P-Nuclear Magnetic Resonance Study on Microfiltrated Milk. Journal of Dairy Science 84 2357–2363Google Scholar
Kentish, S & Ashokkumar, M 2011 The physical and chemical effects of ultrasound. In Ultrasound Technologies for Food and Bioprocessing, pp. 1–10 (Eds Barbosa-Cánovas, GV, Feng, H & Weiss, J). New York: SpringerGoogle Scholar
Koda, S, Kimura, T, Kondo, T & Mitome, HA 2003 Standard method to calibrate sonochemical efficiency of an individual reaction system. Ultrasonics Sonochemistry 10 149–156Google Scholar
Law, AJR & Leaver, J 2000 Effect of pH on the thermal denaturation of whey proteins in milk. Journal of Agricultural and Food Chemistry 48 672–679Google Scholar
Leighton, TG 1995 Bubble population phenomena in acoustic vacitation. Ultrasonics Sonochemistry 2 123–136CrossRefGoogle Scholar
Liu, Y & Guo, R 2008 pH-dependent structures and properties of casein micelles. Biophysical Chemistry 136 67–73Google Scholar
Lynch, JM, Barbano, DM & Fleming, JR 1998 Direct and indirect determination of the casein content of milk by Kjeldahl nitrogen analysis: collaborative study. Journal of the A.O.A.C International 81 763–774Google ScholarPubMed
Madadlou, A, Mousavi, ME, Emam-djomeh, Z, Ehsani, M & Sheehan, D 2009a Sonodisruption of re-assembled casein micelles at different pH values. Ultrasonics Sonochemistry 16 644–648Google Scholar
Madadlou, A, Mousavi, ME, Emam-Djomeh, Z, Ehsani, M & Sheehan, D 2009b Comparison of pH-dependent sonodisruption of re-assembled casein micelles by 35 and 130 kHz ultrasounds. Journal of Food Engineering 95 505–509Google Scholar
Mason, TJ, Paniwnyk, L & Lorimer, JP 1996 The uses of ultrasound in food technology. Ultrasonics Sonochemistry 3 S253–S260Google Scholar
Nguyen, NHA & Anema, SG 2010 Effect of ultrasonication on the properties of skim milk used in the formation of acid gels. Innovative Food Science and Emerging Technologies 11 616–622Google Scholar
Taylor, MJ & Richardson, T 1980 Antioxidant activity of skim milk: effect of sonication. Journal of Dairy Science 63 1938–1942Google Scholar
Tiwari, BK, Mason, TJ, Cullen, PJ, Brijesh, KT & Valdramidis, V 2012 Ultrasound processing of fluid foods. In Novel Thermal and Non-Thermal Technologies for Fluid Foods, pp. 135–165 (Eds Cullen, PJ, Tiwaril, BK & Valdramidis, V). Amsterdam: Academic PressGoogle Scholar
Trujillo, FJ & Knoerzer, K 2011 A computational modeling approach of the jet-like acoustic streaming and heat generation induced by low frequency high power ultrasonic horn reactors. Ultrasonics Sonochemistry 18 1263–1273Google Scholar
Vasbinder, AJ & de Kruif, CG 2003 Casein-whey protein interactions in heated milk: the influence of pH. International Dairy Journal 13 669–677Google Scholar
Villamiel, M & de Jong, P 2000 Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk. Journal of Agricultural and Food Chemistry 48 472–478CrossRefGoogle Scholar
Villamiel, M, van Hamersveld, EH & de Jong, P 1999 Review: effect of ultrasound processing on the quality of dairy products. Milchwissenschaft-Milk Science International 54 69–73Google Scholar
Wade, T, Beattie, JK, Rowlands, WN & Augustin, MA 1996 Electroacoustic determination of size and zeta potential of casein micelles in skim milk. Journal of Dairy Research 63 387–404CrossRefGoogle Scholar
Walker, GP, Williams, R, Doyle, PT & Dunshea, FR 2007 Seasonal variation in milk production and cheese yield from commercial dairy farms located in northern Victoria is associated with pasture and grazing management and supplementary feeding practices. Australian Journal of Experimental Agriculture 47 509–524CrossRefGoogle Scholar
Williams, RPW, D'Ath, L & Zisu, B 2008 Role of protein aggregation in heat-induced heat stability during milk powder manufacture. Dairy Science and Technology 88 121–147Google Scholar
Wrigley, DM & Llorca, NG 1992 Decrease of Salmonella typhimurium in skim milk and egg by heat and ultrasonic wave treatment. Journal of Food Protection 55 675–680Google Scholar
Wu, H, Hulbert, GJ & Mount, JR 2000 Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Science and Emerging Technologies 1 211–218Google Scholar
Xu, R, Dickinson, E & Murray, BS 2007 Morphological changes in adsorbed protein films at the air-water interface subjected to large area variations, as observed by Brewster angle microscopy. Langmuir 23 5005–5013Google Scholar
Yasui, K, Tuziuti, T, Lee, J, Kozuka, T, Towata, A & Iida, Y 2008 The range of ambient radius for an active bubble in sonoluminescence and sonochemical reactions. Journal of Chemical Physics 128 184705CrossRefGoogle ScholarPubMed