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Kinetics of milk coagulation: II. Kinetics of the secondary phase: Micelle flocculation
Author(s) -
Carlson Alfred,
Hill Charles G.,
Olson Norman F.
Publication year - 1987
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260290508
Subject(s) - micelle , flocculation , kinetics , chemistry , coagulation , hydrolysis , turbidity , casein , chemical engineering , economies of agglomeration , chromatography , colloid , phase (matter) , organic chemistry , aqueous solution , psychology , physics , oceanography , quantum mechanics , psychiatry , engineering , geology
A kinetic model for the agglomeration of milk micelles following κ‐casein hydrolysis is described. The key features of the model are: (1) the surface potential of casein micelles is sufficient to explain the colloidal stability of the milk system; (2) the reduction in surface potential following κ‐casein hydrolysis explains the loss of stability; (3) partial hydrolysis leads to limited agglomeration; and (4) the kinetics of agglomeration are compatible with the theory that completely hydrolyzed micelles have only a limited number of interaction sites. The model accurately predicts solution turbidity increase assuming that micelles have only circa 1.2 interaction sites on the average under the experimental conditions of this study.