Structure of caseinate gel

Bremer, L.B.G., Vliet, T.V., and Walstra, P. (1989). Theoretical and experimental study on the fractal nature of the structure of casein gels. J. Chem. Soc., Faraday Tran orms. 85, 359 3372. 

Bremer, L.G.B., T. van Vliet, and P. Walstra, Theoretical and Experimental Study of the Fractal Nature of the Structure of Casein Gels, J. Chem. Soc., Faraday Trans. 85 3359-3372 (1989). 

Mellema et al. [61] used CSLM to examine the structure of casein gels and included a detailed discussion of the mechanics of the technique and how they applied it to their experiments. They used the density autocorrelation approach to measure the area dimension of the two-dimensional image slices. These authors used thresholding to... 

Matia-Merino, L., Lau, K., Dickinson, E. (2004). Effects of low-methoxyl amidated pectin and ionic calcium on rheology and micro structure of acid-induced sodium caseinate gels. Food Hydrocolloids, 18, 271-281. 

Other Protein Components. Other protein components In complex food systems and In protein Ingredient preparations may Interfere with or modify gelation reactions. Protein Interaction between whey protein and casein upon heating has a profound Influence on the characteristics of the casein gel structure In cheesemaking. Similarly protein Interactions are Important to meat structures. Protein-protein Interaction between soy and meat proteins has also been demonstrated with heat treatment (28). While concrete Interaction data have not been collected on protein gels formed from protein combinations, gelation properties of whey proteln/peanut flour blends have been Investigated GU) ... 

Milk-clotting is a complex process, involving a primary enzymic phase in which K-casein is altered and loses its ability to stabilize the remainder of the caseinate complex, a secondary non-enzymic phase in which aggregation of the altered caseinate takes place, a third step where the aggregate of casein micelles forms a firm gel structure and a possibly separate fourth step where the curd structure tightens and syneresis occurs (McMahon and Brown 1984B). 

The crystallization of lactose in frozen concentrated milk has been associated with a denaluration of casein which ultimately appears as a gel structure in the thawed product. Gelation in frozen milk can be retarded by enzymic hydrolysis of pan ol the lactose before freezing or by addilion of a polyphosphate salt. 

One of the applications of enzymes in the preparation of food gels is the production of cheese. During this process, chymosin hydrolyzes a specific bond of K-casein, resulting in the destabilization of the micelle structure followed by aggregation and formation of an insoluble coagulum. 

Mellema, M., Heesakkers, J.W.M., van Opheusden, J.H.J., and van Vliet, T. (2000). Structure and scaling behavior of aging rennet-induced casein gels examined by confocal microscopy and permeametry. Langmuir 16, 6847-6854. 

Schorsch et al. (2001) examined the effects of denaturation of whey proteins in the presence and absence of casein micelles on gel properties. Heat treatment sequence was found to influence the acid gelation properties of casein-whey mixtures. Denaturation of whey proteins in the absence of casein micelles induced more rapid gelation on addition of acid. Gels made from these milks had a more particulate gel structure than gels made from casein-whey mixtures which were heated without prior denaturation of the whey proteins. 

FIGURE 17.20 The effect of filler particles on gel properties, (a) Relative modulus (Gm/G0) as a function of particle volume fraction (broken lines are calculated for various values of the ratio Gp/Go, indicated near the curves. The drawn lines are average experimental values for acid casein gels (C) and polymer gels (polyvinyl alcohol, P), with emulsion droplets that are either bonded (B) or nonbonded (N) to the gel matrix, (b) Highly schematic pictures of the gel structure. Shaded area denotes primary gel. Particles are nonbonded (1) bonded (2) bonded but with intermediate layer (3) bonded and aggregated (4). (Adapted from T. van Vliet. Colloid Polymer Sci. 266 (1988) 518.)... 

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