Ultrasonic monitoring of yoghurt formation by using AT-cut quartz: lighting of casein micelles interactions process during the acidification

The behavior of weak gels during their formation singularly attracts attention of dairy products factories. In our study we investigate acidified pre-heated milk gels formation that are fairly often used to product yoghurts. The gel formation requires a tight control of the first step of micelles modification process and the kinetics reaction parameters. The most current rheological parameters used to achieve the monitoring are the storage G' and the loss G'' shear moduli and the gelation time. The study of these parameters is commonly performed at very low frequencies (1 Hz). Our technique uses a 6 MHz AT-cut quartz crystal immersed in an acidified milk solution kept at a constant temperature. This method is singularly effective to ensure a complete and a reliable follow-up of the viscoelastic parameters of casein gels. A suitable new model enables a complete follow-up of the micelles evolution from the viscoelastic properties. The experimental results of the G' and G'' moduli versus temperature and versus glucono-delta-lactone (GDL) added to milk are analyzed. In order to understand the micelles modifications, an analysis of the viscoelastic evolution try to explain the validity of the various models of micelles modification. In addition a new accurate kinetics characteristic time is proposed. This time corresponds to the moment for which the elastic effect of material becomes significant. From the kinetics study of casein gels at various temperatures, the Arrhenius relationship and a modified Flory-Stockmayer relationship give us access to the activation energy. By using the proposed technique and the suitable models developed, the structure thus quality of dairy products may be better controlled.

Ultrasonic studies of alcohol-induced transconformation in beta-lactoglobulin: the intermediate state

In mixed alcohol-water solvents, bovine beta-lactoglobulin undergoes a cooperative transition from beta-sheet to a high alpha-helix content conformer. We report here the characterization of beta-lactoglobulin by compressibility and spectroscopy measurements during this transconformation. Both the volume and compressibility increase as a function of alcohol concentration, up to maximal values which depend on the chemical nature of the three alcohols used: hexafluoroisopropanol, trifluoroethanol, and isopropanol. The order of effectiveness of alcohols in inducing the compressibility transition is identical to that previously reported for circular dichroism and thus independent of the observation technique. The highly cooperative sigmoidal curves found by compressibility determination match closely those obtained by circular dichroism at 222 nm, indicating a correlation between the two phenomena measured by the two different techniques. The presence of an equilibrium intermediate form was shown by the interaction of beta-lactoglobulin with 8-anilino-1-naphthalene sulfonic acid, a probe widely used to detect molten-globule states of proteins. It was correlated with the plateau region of the volume curves and with the inflexion points of the sigmoidal compressibility curves. Ultrasound characterization of proteins can be carried out in optically transparent or nontransparent media.