Size reduction of "reformed casein micelles" by high-power ultrasound and high hydrostatic pressure

被引：25

作者：

Hemar, Yacine ^{[1
,2
]}

Xu, Cheng ^{[3
]}

Wu, Sinong ^{[1
]}

Ashokkumar, Muthupandian ^{[4
]}

机构：

[1] Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan, Peoples R China

[2] Riddet Inst, Palmerston North, New Zealand

[3] Univ Auckland, Sch Chem Sci, Auckland, New Zealand

[4] Univ Melbourne, Sch Chem, Melbourne, Vic, Australia

来源：

ULTRASONICS SONOCHEMISTRY | 2020年 / 63卷

关键词：

Caseins; Reformed casein micelles; High-power ultrasound; High hydrostatic pressure; HIGH-INTENSITY ULTRASOUND; SKIM MILK; WHOLE MILK; ULTRASONICATION; PROTEINS; BEHAVIOR; YOGURT; FAT;

D O I：

10.1016/j.ultsonch.2019.104929

中图分类号：

O42 [声学];

学科分类号：

070206 ; 082403 ;

摘要：

We investigated the effect of ultrasound (US) and high hydrostatic pressure (HHP) on the size of reformed casein micelles (RMCs) obtained by titrating calcium and phosphorous solution into sodium caseinate solutions. Both US and HHP reduced the size of the RMCs. A decrease in size from similar to 200 nm to similar to 170 nm when US (20 kHz, 0.46 W/mL) was applied for 30 min; and down to similar to 85 nm when HHP was applied 500 MPa for 15 min. Electron microscopic analysis showed that the RMCs before and after US are similar to milk native casein micelles, and that HHP extensively disintegrated the RMCs. Small angle X-ray scattering and SDS-PAGE showed that the internal structure of the RMCs as well as the casein molecules are not affected by the US and HHP treatments.

引用

页数：4

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