Major Role of Voluminosity in the Compressibility and Sol-Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C

• Published in: Foods Vol. 8; no. 12; p. 652
• Main Authors: Doudiès, Floriane, Arsène, Anne-Sophie, Garnier-Lambrouin, Fabienne, Famelart, Marie-Hélène, Bouchoux, Antoine, Pignon, Frédéric, Gésan-Guiziou, Geneviève
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI 06.12.2019
• Subjects: Chemical and Process Engineering; Engineering Sciences; Reactive fluid environment; osmotic pressure; temperature; sol–gel transition; casein micelle; rheology; compressibilité; sol-gel-transition; voluminosité; micelle de caséine; température; rhéologie; dispersion; pression osmotique
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods8120652

The objective of this work is to bring new information about the influence of temperatures (7 °C and 20 °C) on the equation of state and sol-gel transition behavior of casein micelle dispersions. Casein micelle dispersions have been concentrated and equilibrated at different osmotic pressures using equilibrium dialysis at 7 °C and 20 °C. The osmotic stress technique measured the osmotic pressures of the dispersions over a wide range of concentrations. Rheological properties of concentrated dispersions were then characterized, respectively at 7 °C and at 20 °C. The essential result is that casein micelle dispersions are less compressible at 7 °C than at 20 °C and that concentration of sol-gel transition is lower at 7 °C than at 20 °C, with compressibility defined as the inverse to the resistance to the compression, and that is proportional to the cost to remove water from structure. From our interpretations, these two features were fully consistent with a release of soluble β-casein and nanoclusters CaP and an increased casein micelle hydration and apparent voluminosity at 7 °C as compared with 20 °C.