Casein micelles principal micelle characteristics

Principal micelle characteristics. The structure of the casein micelles has attracted the attention of scientists for a considerable time. Knowledge of micelle structure is important because the stability and behaviour of the micelles are central to many dairy processing operations, e.g. cheese manufacture, stability of sterilized, sweetened-condensed and reconstituted milks and frozen products. Without knowledge of the structure and properties of the casein micelle, attempts to solve many technological problems faced by the dairy industry will be empirical and not generally applicable. From the academic viewpoint, the casein micelle presents an interesting and complex problem in protein quaternary structure. 

In milk powders, the caseins are the principal water sorbants at low and intermediate values of aw. The water sorption characteristics of the caseins are influenced by their micellar state, their tendency towards self-association, their degree of phosphorylation and their ability to swell. Sorption isotherms for casein micelles and sodium caseinate (Figure 7.14) are generally sigmoidal. However, isotherms of sodium caseinate show a marked increase at aw between 0.75 and 0.95. This has been attributed to the... 

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See also in sourсe #XX -- [ ]

See also in sourсe #XX -- [ ]

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