Stability of casein micelles in milk | Zendy

Remco Tuinier | Zendy; C. G. de Kruif | Zendy

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Stability of casein micelles in milk

Author(s) -

Remco Tuinier,

C. G. de Kruif

Publication year - 2002

Publication title -

the journal of chemical physics

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.071

H-Index - 357

eISSN - 1089-7690

pISSN - 0021-9606

DOI - 10.1063/1.1484379

Subject(s) - colloid , micelle , chemistry , van der waals force , casein , virial coefficient , attraction , steric effects , chemical engineering , chemical physics , chromatography , food science , thermodynamics , organic chemistry , aqueous solution , physics , molecule , linguistics , philosophy , engineering

Casein micelles in milk are proteinaceous colloidal particles and are essential for the production of flocculated and gelled products such as yogurt, cheese, and ice-cream. The colloidal stability of casein micelles is described here by a calculation of the pair potential, containing the essential contributions of brush repulsion, electrostatic repulsion, and van der Waals attraction. The parameters required are taken from the literature. The results are expressed by the second osmotic virial coefficient and are quite consistent with experimental findings. It appears that the stability is mainly attributable to a steric layer of kappa-casein, which can be described as a salted polyelectrolyte brush. (C) 2002 American Institute of Physics

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