The pressure-induced, lactose-dependent changes in the composition and size of casein micelles. (15th April 2015)

• Record Type: Journal Article
• Authors: Wang, Pengjie; Jin, Shaoming; Guo, Huiyuan; Zhao, Liang; Ren, Fazheng
• Is Part Of: Food chemistry. Volume 173(2015)
• Page Start: 468
• Page End: 474
• Publication Date: 2015-04-15
• Subjects: High pressure -- Casein micelles -- Lactose -- Physicochemical properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.09.159
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The effect of lactose on the pressure-induced changes in casein micelles was assessed. The changes in the pressurised-casein micelles were affected by lactose. A mechanism of for the changes in the casein micelles was proposed. Abstract: The effects of lactose on the changes in the composition and size of casein micelles induced by high-pressure treatment and the related mechanism of action were investigated. Dispersions of ultracentrifuged casein micelle pellets with 0–10% (w/v) lactose were subjected to high pressure (400 MPa) at 20 °C for 40 min. The results indicated that the level of non-sedimentable caseins was positively related to the amount of lactose added prior to pressure treatment, and negatively correlated to the size. A mechanism for the pressure-induced, lactose-dependent changes in the casein micelles is proposed. Lactose inhibits the hydrophobic interactions between the micellar fragments during or after pressure release, through the hydrophilic layer formed by their hydrogen bonds around the micellar fragments. In addition, lactose does not favour the association between calcium and the casein aggregates after pressure release. Due to these two functions, lactose inhibited the formation of larger micelles after pressure treatment.