Calcium effect on the swelling behaviour and stability of casein microparticles
| Autor: | Ronald Gebhardt, Jann Schulte, Sebastian Thill, Manuel Stöckermann |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0402 animal and dairy science
chemistry.chemical_element Single particle analysis 04 agricultural and veterinary sciences Calcium 040401 food science 040201 dairy & animal science Applied Microbiology and Biotechnology 0404 agricultural biotechnology chemistry Chemical engineering Casein Fluorescence microscope medicine Degradation (geology) Particle Swelling medicine.symptom Linear growth Food Science |
| Zdroj: | International Dairy Journal. 105:104692 |
| ISSN: | 0958-6946 |
| DOI: | 10.1016/j.idairyj.2020.104692 |
| Popis: | The calcium-dependent swelling process of casein microparticles (CMPs) prepared by depletion flocculation and film drying was investigated in microfluidic chambers designed for microscopic single particle analysis. Replacing the buffer with deionised water caused CMPs to swell and decompose rapidly at pH 11. The addition of 0.1 m m CaCl2 at pH 11 stopped degradation and slowed the two-phase linear growth of the particle cross section. A significant flattening of this linear growth in both phases occurred at 1 m m CaCl2, in the presence of 10 m m CaCl2 almost no swelling happened. At pH 8 the addition of 0.1 m m CaCl2 prevented the swelling process. A dynamic model described the two-phase swelling behaviour of CMPs under the influence of calcium in a simple way. Based on these simulations and findings from confocal fluorescence microscopy of the internal structure, we derived a general model describing the two-phase calcium-regulated swelling process of CMPs. |
| Databáze: | OpenAIRE |
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