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Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates

Published online by Cambridge University Press:  26 October 2007

Federico M Harte ,
Subba Rao Gurram ,
Lloyd O Luedecke ,
Barry G Swanson  and
Gustavo V Barbosa-Cánovas
Federico M Harte
Affiliation:
Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120USA
Subba Rao Gurram
Affiliation:
Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120USA
Lloyd O Luedecke
Affiliation:
Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376USA
Barry G Swanson
Affiliation:
Department of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6376USA
Gustavo V Barbosa-Cánovas*
Affiliation:
Biological Systems Engineering Department, Washington State University, Pullman, WA 99164-6120USA
*
*For correspondence; e-mail: barbosa@wsu.edu
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Abstract

High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment (85°C, 20 min) and high hydrostatic pressure (up to 676 MPa) with and without whey protein added. High hydrostatic pressure promoted extensive disruption of the casein micelles in the 250 to 310 MPa pressure range. At pressures greater than 310 MPa no further disruption was observed. The addition of whey protein to casein micelle isolates protected the micelles from high hydrostatic pressure induced disruption only when the mix was thermally processed before pressure treatment. The more whey protein was added (up to 5 g/l) the more the protection against high hydrostatic pressure induced micelle disruption was observed in thermally treated samples subjected to 310 MPa.

Keywords

High hydrostatic pressurecaseinmicelleanalytical ultracentrifugation

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 74 , Issue 4 , November 2007 , pp. 452 - 458
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

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