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Physicochemical Properties of Acylated Casein Micelles in Milk
Author(s) -
Vidal V.,
Marchesseau S.,
Cuq J.L.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb11356.x
Subject(s) - succinylation , micelle , chemistry , casein , acylation , calcium , zeta potential , acetylation , organic chemistry , chromatography , food science , biochemistry , chemical engineering , aqueous solution , nanoparticle , engineering , gene , catalysis
The objective of this study was to determine the effects of acetylation or succinylation on the physicochemical properties of casein micelles in milk. Analysis of untreated and modified milk samples revealed solubilization of caseins and calcium phosphate from the micelle under mild acylation treatments. Solvation of micelle was affected, whereas no influence in size dia and potential zeta arose from the acylation treatments. Physicochemical characteristics of acetylated milk sample were intermediate between untreated and succinylated ones. Changes were also observed after calcium addition to reconstituted milk. Calcium supplementation counteracted the effect of chemical modification of caseins by reducing the susceptibility of casein micelle to disassembly.