High pressure-induced solubilisation of micellar calcium phosphate from cross-linked casein micelles

被引:24
|
作者
Huppertz, Thom [1 ]
de Kruif, Cornelis G.
机构
[1] Natl Univ Ireland Univ Coll Cork, Dept Nutr & Food Sci, Cork, Ireland
[2] Univ Queensland, Sch Land & Food Sci, Brisbane, Qld 4072, Australia
[3] NIZO Food Res, NL-6170 BA Ede, Netherlands
[4] Univ Utrecht, Vant Hoff Lab Phys & Colloid Chem, NL-3584 CH Utrecht, Netherlands
关键词
casein micelle; micellar calcium phosphate; high pressure; transglutaminase;
D O I
10.1016/j.colsurfa.2006.09.010
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The study presented in this communication used in situ turbidity measurements to estimate the extent of solubilisation of micellar calcium phosphate (MCP) on high pressure (HP) treatment. For this purpose, a suspension of casein micelles cross-linked by transglutaminase was used. The protein network in cross-linked casein micelles is stable against disruption so any HP-induced reduction in turbidity has to derive from solubilisation of MCR Comparison of model calculations with experimental data indicate that in a 25 g L-1 casein micelle suspension (comparable to skim milk) solubilisation of MCP increases in near-linear fashion with pressure; at 100, 200 or 300 MPa, similar to 25, 50 or 75% of MCP was solubilised. Extrapolation indicated that in normal milk, all MCP would be solubilised at similar to 400 MPa. The estimates correlate excellently with previous observations on HP-induced disruption of casein micelles. (c) 2006 Elsevier B.V. All rights reserved.
引用
收藏
页码:264 / 268
页数:5
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