Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles

Zekun Fan; Bence Fehér; Kasper Hettinga; Ilja K. Voets; Etske Bijl

doi:10.1016/j.foodhyd.2023.109592

Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles

Zekun Fan
, Bence Fehér
, Kasper Hettinga
, Ilja K. Voets
, Etske Bijl (Corresponding author)

ICMS Core member

Research output: Contribution to journal › Article › Academic › peer-review

31 Citations (Scopus)

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Abstract

Reassembled casein micelles (RCMs) can be made by reassembling sodium caseinate with calcium and phosphate as well as other ions under controlled conditions into casein micelle-like structures. During the reassembly, the changes in processing parameters lead to differences in the properties of RCMs such as size, composition and structure. Understanding the effect of processing parameters on RCM properties is essential for their potential application in food products. However, the effect of process parameters has not been studied systematically. Therefore, the objective of this study was to evaluate the effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles. The effect of pH on the size and structure of RCMs both during and after their formation was studied by dynamic light scattering and small-angle X-ray scattering. We found that pH affects both the size and internal structure of RCMs. We could also modulate the size and composition of RCMs by changing the temperature and calcium phosphate concentration. The insights of this study not only can be used to modulate the composition and structure of RCMs, but also help us to understand how processing parameters will influence the assembly of RCMs from novel sources, such as recombinant caseins.

Original language	English
Article number	109592
Number of pages	15
Journal	Food Hydrocolloids
Volume	149
DOIs	https://doi.org/10.1016/j.foodhyd.2023.109592
Publication status	Published - Apr 2024

Funding

This publication is part of the 'Animal-free milk proteins' project (with project number NWA.1292.19.302) of the NWA research programme 'Research along Routes by Consortia (ORC)', which is funded by the Dutch Research Council (NWO) . This work is also financially supported by China Scholarship Council , project number: 202007720061 .

Funders	Funder number
Nederlandse Organisatie voor Wetenschappelijk Onderzoek
China Scholarship Council	202007720061

Keywords

Reassembled casein micelles
Temperature dependence
pH dependence
Calcium phosphate concentration
SAXS

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title = "Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles",

abstract = "Reassembled casein micelles (RCMs) can be made by reassembling sodium caseinate with calcium and phosphate as well as other ions under controlled conditions into casein micelle-like structures. During the reassembly, the changes in processing parameters lead to differences in the properties of RCMs such as size, composition and structure. Understanding the effect of processing parameters on RCM properties is essential for their potential application in food products. However, the effect of process parameters has not been studied systematically. Therefore, the objective of this study was to evaluate the effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles. The effect of pH on the size and structure of RCMs both during and after their formation was studied by dynamic light scattering and small-angle X-ray scattering. We found that pH affects both the size and internal structure of RCMs. We could also modulate the size and composition of RCMs by changing the temperature and calcium phosphate concentration. The insights of this study not only can be used to modulate the composition and structure of RCMs, but also help us to understand how processing parameters will influence the assembly of RCMs from novel sources, such as recombinant caseins.",

keywords = "Reassembled casein micelles, Temperature dependence, pH dependence, Calcium phosphate concentration, SAXS",

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doi = "10.1016/j.foodhyd.2023.109592",

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AU - Fan, Zekun

AU - Fehér, Bence

AU - Hettinga, Kasper

AU - Voets, Ilja K.

AU - Bijl, Etske

PY - 2024/4

Y1 - 2024/4

N2 - Reassembled casein micelles (RCMs) can be made by reassembling sodium caseinate with calcium and phosphate as well as other ions under controlled conditions into casein micelle-like structures. During the reassembly, the changes in processing parameters lead to differences in the properties of RCMs such as size, composition and structure. Understanding the effect of processing parameters on RCM properties is essential for their potential application in food products. However, the effect of process parameters has not been studied systematically. Therefore, the objective of this study was to evaluate the effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles. The effect of pH on the size and structure of RCMs both during and after their formation was studied by dynamic light scattering and small-angle X-ray scattering. We found that pH affects both the size and internal structure of RCMs. We could also modulate the size and composition of RCMs by changing the temperature and calcium phosphate concentration. The insights of this study not only can be used to modulate the composition and structure of RCMs, but also help us to understand how processing parameters will influence the assembly of RCMs from novel sources, such as recombinant caseins.

AB - Reassembled casein micelles (RCMs) can be made by reassembling sodium caseinate with calcium and phosphate as well as other ions under controlled conditions into casein micelle-like structures. During the reassembly, the changes in processing parameters lead to differences in the properties of RCMs such as size, composition and structure. Understanding the effect of processing parameters on RCM properties is essential for their potential application in food products. However, the effect of process parameters has not been studied systematically. Therefore, the objective of this study was to evaluate the effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles. The effect of pH on the size and structure of RCMs both during and after their formation was studied by dynamic light scattering and small-angle X-ray scattering. We found that pH affects both the size and internal structure of RCMs. We could also modulate the size and composition of RCMs by changing the temperature and calcium phosphate concentration. The insights of this study not only can be used to modulate the composition and structure of RCMs, but also help us to understand how processing parameters will influence the assembly of RCMs from novel sources, such as recombinant caseins.

KW - Reassembled casein micelles

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KW - pH dependence

KW - Calcium phosphate concentration

KW - SAXS

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DO - 10.1016/j.foodhyd.2023.109592

M3 - Article

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Effect of temperature, pH and calcium phosphate concentration on the properties of reassembled casein micelles

Abstract

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Keywords

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