Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium,ACS Physical Chemistry Au

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Colloidal Properties of Casein Micelles at Threefold and Natural Concentrations upon Calcium or Chelator Addition: Implications for Binding of Water and Calcium
ACS Physical Chemistry Au ( IF 3.7 ) Pub Date : 2022-11-10 , DOI: 10.1021/acsfoodscitech.2c00236
Marius Reiter ₁ , Michael Reitmaier ₁ , Ulrich Kulozik ₁

Affiliation

Understanding the behavior of casein micelles (CMs) in a concentrated state is of interest for the targeted functionalization of micellar casein concentrates (MCCs). We assessed potential differences in colloidal properties of CM at threefold (MCC) and milk-like concentration (MLC) in response to compositional changes of CM caused by modifications of the ionic environment induced by the addition of CaCl₂ and trisodium citrate (TSC). CMs were therefore analyzed regarding surface charge, particle size distribution, volume fraction, and voluminosity. CMs in MCC showed less pronounced colloidal changes induced by TSC and CaCl₂ than equally treated MLC. New mechanistic insights into structural integration and release of water and calcium in or from the micellar structure relative to the observed colloidal changes could be gained. This study offers a better comprehension of the properties of CM in the concentrated state and options for a more targeted design of their functionalities.

中文翻译：

添加钙或螯合剂后酪蛋白胶束在三倍和天然浓度下的胶体特性：对水和钙结合的影响

了解酪蛋白胶束 (CM) 在浓缩状态下的行为对于胶束酪蛋白浓缩物 (MCC) 的靶向功能化很有意义。我们评估了三倍 (MCC) 和类乳浓度 (MLC) 的 CM 胶体特性的潜在差异，以响应由添加 CaCl ₂和柠檬酸三钠 (TSC) 引起的离子环境改变引起的 CM 组成变化。因此，对 CM 的表面电荷、粒度分布、体积分数和体积进行了分析。_{MCC 中的 CM 显示由 TSC 和 CaCl 2}诱导的不太明显的胶体变化比同等对待的MLC。可以获得关于胶束结构中或从胶束结构中相对于观察到的胶体变化的结构整合和水和钙释放的新机制见解。这项研究更好地理解了 CM 在集中状态下的特性，并提供了更有针对性地设计其功能的选项。

更新日期：2022-11-10

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