Characterization of Enzymatically Induced Aggregation of Casein Micelles in Natural Concentration by in Situ Static Light Scattering and Ultra Low Shear Viscosimetry

Rennet-Induced Casein Micelle Aggregation Models: A Review

Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar aggregation and hardening of the three-dimensional network of para-κ-casein. To evaluate this controversy, the main descriptive models have been reviewed. Most of them can only model micellar aggregation, without modeling the hardening stage. Some are not generalizable enough. However, more recent models have been proposed, applicable to a wide range of conditions, which could differentiate both substages. Manufacturing quality enzymatic cheeses in a cost-effective and consistent manner requires effective control of coagulation, which implies studying the non-enzymatic sub-stages of coagulation separately, as numerous studies require specific measurement methods for each of them. Some authors have recently reviewed the micellar aggregation models, but without differentiating it from hardening. Therefore, a review of the proposed models is necessary, as coagulation cannot be controlled without knowing its mechanisms and the stages that constitute it.

Dependence of lipoprotein-lipase-catalyzed triacylglycerol hydrolysis on droplet size of synthetic monodisperse emulsions measured with static light scattering

Well-defined triolein emulsions of low polydispersity were prepared by shearing a crude emulsion in a modified Couette cell, resulting in radii in the range of 300 to 900 nm. These emulsions were used as synthetic substrates for lipoprotein lipase, a key enzyme for the hydrolysis of serum triacylglycerols. The change in radius with time was studied with on-line static light scattering at 37 degrees C. An optimum radius of about 750 nm was found for this reaction.

Effect of temperature and aggregation rate on the fractal dimension of renneted casein aggregates

This study deals with the influence of chymosin/casein ratios and temperature on the fractal dimension of renneted casein aggregates in diluted milk. The angular dependence of static light scattering, from 50 to 110 degrees, was used to determine fractal dimension from double logarithmic plots of intensity versus scattering vector. No significant effect was observed when varying chymosin/casein ratios from 3.3 to 79.2 microg of chymosin/g of casein at 30 degrees C with a resultant fractal dimension value of 2.20. Temperature, on the other hand, influenced the aggregation mechanisms with fractal dimension values equaled to 2.32, 2.22, and 2.15 at 25, 30, and 35 degrees C, respectively, for a chymosin/casein ratio at 13.2 microg of chymosin/g of casein. The importance of hydrophobic interactions in fractal aggregation of renneted casein particles is discussed.

Growth kinetics and fractal dimensions of casein particles during acidification

Small angle static light scattering was used to study the effect of milk dilution in permeate on the mechanism of acid-induced aggregation of casein particles. Growth kinetics of casein aggregates during acidification was characterized by the succession of four populations of particles. The first one corresponded to casein particles ranging from 0.1 to 1 microm, with a mean value of 0.3 microm. The second population, from 1 to 10 microm, was quickly replaced by a third population, from 10 to 100 microm, which gave rise to the last population measurable, from 100 to 1000 microm. The angular dependence of static light scattering from about 0.01 to 50 degrees was used to determine the fractal dimension (D) of pH-induced casein aggregates. With the formation of about 10-microm aggregates, fractal structures appeared. The D values, determined from double logarithmic plots of intensity versus scatteringvector resulted in values between 1.85 and 2.03.