Composition and Properties of Submicellar Casein Complexes in Colloidal Phosphate-Free Skimmilk

Heat induced aggregation and gelation of casein submicelles

“…The properties of casein subunits are strongly dependent on the environment (Morr, Josephson, Jenness, & Manning, 1971;Creamer & Berry, 1975;Holt, 1998). Two different types of submicelles were observed by high-performance gel chromatography (Ono, Odagiri, & Takagi, 1983); they vary in composition, size and position in the micelle.…”

Aggregation and gelation of micellar casein particles

“…Chelating agents, such as EDTA [7][8][9] or polyphosphate [10], dialysis against Ca 2+ -free buffers [11,12], or acidification [13] are used to remove or dissolve the CCP and dissociate the micelles. The characteristics of the submicelles depend on their environment [14][15][16]. Radii between 5 and 10 nm and molar masses between 100 and 500 kg mol −1 have been reported in the literature [9,10,[17][18][19][20][21][22][23].…”

Dynamic mechanical properties of suspensions of micellar casein particles

“…Acidification [3], chelating agents such as EDTA, phosphate, or citrate [4][5][6], or dialysis against Ca 2+ -free buffers may be used to dissociate native casein into submicelles [7,8]. The characteristics of the submicelles depend on their environment [9][10][11].…”