Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
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- 作者：Fanny Lazzaroa ; b ; Arnaud Saint-Jalmesc ; Fré ; dé ; ric Violleaud ; Christelle Lopeza ; Mireille Gaucher-Delmase ; Marie-Noë ; lle Madeca ; Eric Beauchera ; Fré ; dé ; ric Gaucherona ; frederic.gaucheron@rennes.inra.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Milk ; Citrate ; Mineral ; Calcium phosphate ; Functionality ; Casein aggregate
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：189-200
- 全文大小：2029 K
文摘
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Purified casein micelles were modified minerally to form various casein aggregates.
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Disaggregated casein aggregates had better emulsifying capacity.
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Emulsions were destabilized by flocculation but protected from coalescence.
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The casein aggregation state did not affect the coalescence stability of emulsions.
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Disaggregated casein aggregates induced higher levels of flocculation.