Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions

Concentrated casein micelle suspensions show an altered balance between the colloidal and soluble phases compared with native skim milk. The objective of this research was to probe the role of such a change on the chymosin-driven destabilization of casein micelles. Skim milk was gently concentrated...

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Main Authors: P. Krishnankutty Nair, M. Corredig
Format: Article
Language:English
Published: Elsevier 2021-11-01
Series:JDS Communications
Online Access:http://www.sciencedirect.com/science/article/pii/S2666910221001538
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author P. Krishnankutty Nair
M. Corredig
author_facet P. Krishnankutty Nair
M. Corredig
author_sort P. Krishnankutty Nair
collection DOAJ
description Concentrated casein micelle suspensions show an altered balance between the colloidal and soluble phases compared with native skim milk. The objective of this research was to probe the role of such a change on the chymosin-driven destabilization of casein micelles. Skim milk was gently concentrated by osmotic stressing to increase the volume fraction of the micelles while maintaining a constant ionic composition. In situ turbidity measurements demonstrated that the secondary stage of gelation was hindered in the concentrated suspensions. Addition of ionic calcium overcame this inhibition, whereas restoring the original concentration by redilution did not. This work clearly demonstrated that calcium plays a major role in decreasing electrostatic repulsion in casein micelles, but also showed the importance of noncolloidal proteins in altering the gelling functionality of casein micelles in concentrated milk. Additional calcium induces aggregation of these soluble caseins, restoring gelation in concentrates.
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spelling doaj.art-02328e7788904bcf8ac198a3a48ce53b2023-07-04T05:10:42ZengElsevierJDS Communications2666-91022021-11-0126309312Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ionsP. Krishnankutty Nair0M. Corredig1Corresponding author; Food Science Department, University of Guelph, Guelph, ON, Canada N1G 2W1Food Science Department, University of Guelph, Guelph, ON, Canada N1G 2W1Concentrated casein micelle suspensions show an altered balance between the colloidal and soluble phases compared with native skim milk. The objective of this research was to probe the role of such a change on the chymosin-driven destabilization of casein micelles. Skim milk was gently concentrated by osmotic stressing to increase the volume fraction of the micelles while maintaining a constant ionic composition. In situ turbidity measurements demonstrated that the secondary stage of gelation was hindered in the concentrated suspensions. Addition of ionic calcium overcame this inhibition, whereas restoring the original concentration by redilution did not. This work clearly demonstrated that calcium plays a major role in decreasing electrostatic repulsion in casein micelles, but also showed the importance of noncolloidal proteins in altering the gelling functionality of casein micelles in concentrated milk. Additional calcium induces aggregation of these soluble caseins, restoring gelation in concentrates.http://www.sciencedirect.com/science/article/pii/S2666910221001538
spellingShingle P. Krishnankutty Nair
M. Corredig
Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
JDS Communications
title Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
title_full Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
title_fullStr Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
title_full_unstemmed Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
title_short Sodium caseinate hinders chymosin-induced aggregation of caseins in concentrated milk: The role of soluble caseins and calcium ions
title_sort sodium caseinate hinders chymosin induced aggregation of caseins in concentrated milk the role of soluble caseins and calcium ions
url http://www.sciencedirect.com/science/article/pii/S2666910221001538
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