Ultrasound effects on the assembly of casein micelles in reconstituted skim milk

The Journal of Dairy Research
Zheng LiuMary Ann Augustin

Abstract

Reconstituted skim milks (10 % w/w total solids, pH 6·7-8·0) were ultrasonicated (20, 400 or 1600 kHz at a specific energy input of 286 kJ/kg) at a bulk milk temperature of <30 °C. Application of ultrasound to milk at different pH altered the assembly of the casein micelle in milk, with greater effects at higher pH and lower frequency. Low frequency ultrasound caused greater disruption of casein micelles causing release of protein from the micellar to the serum phase than high frequency. The released protein re-associated to form aggregates of smaller size but with surface charge similar to the casein micelles in the original milk. Ultrasound may be used as a physical intervention to alter the size of the micelles and the partitioning of caseins between the micellar and serum phases in milk. The altered protein equilibria induced by ultrasound treatment may have potential for the development of milk with novel functionality.

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Citations

Apr 23, 2014·Ultrasonics Sonochemistry·Zheng LiuMary Ann Augustin
May 25, 2016·Ultrasonics Sonochemistry·Pablo JulianoKai Knoerzer
Oct 24, 2019·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Jitao YangNa Han
Jul 18, 2017·Topics in Current Chemistry·Tomasz Konrad Głąb, Janusz Boratyński
Nov 22, 2019·Journal of Food Science and Technology·E S RagabJ P Lv

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