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

Federico M. Harte, Subba Rao Gurram, Lloyd O. Luedecke, Barry G. Swanson, Gustavo V. Barbosa-Cánovas

Research output: Contribution to journalArticlepeer-review

11 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)452-458
Number of pages7
JournalJournal of Dairy Research
Volume74
Issue number4
DOIs
StatePublished - Nov 1 2007

All Science Journal Classification (ASJC) codes

  • Food Science
  • Animal Science and Zoology

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