Journal
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
Volume 213, Issue 2-3, Pages 255-263Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0927-7757(02)00518-6
Keywords
casein micelle; adhesive hard spheres; particle gels; acidified skim milk gels; dual-binding model of casein micelle
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In many situations casein micelles can be treated as adhesive spheres and milk gels are often considered as particle gels. In this study of acidified milk gels, produced over a wide range of acidification conditions using glucono-delta-lactone as acidulant, we show that adhesive sphere and particle gel theories are of limited applicability. Internal micellar integrity and the rates of change of structure and composition with pH play a role in defining the viscoelastic properties of the resulting gels. The ongoing changes in internal micelle structure enacted as pH is lowered are discussed in terms of the recent dual-binding model for casein micelle structure and assembly. (C) 2002 Elsevier Science B.V. All rights reserved.
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