The role of casein micelles and their aggregates in foam stabilization
| Autor: | Min Chen |
|---|---|
| Přispěvatelé: | Wageningen University, Erik van der Linden, Toon van Hooijdonk, Marcel Meinders, Guido Sala |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
micellen
Materials science Physics and Physical Chemistry of Foods micelles schuimen Disproportionation foams Micelle casein physical properties Surface tension fysische eigenschappen Adsorption Casein stabilisatie cardiovascular diseases Composite material Thin film VLAG Coalescence (physics) milk foaming melk caseïne Casein micelles stabilization schuim lipids (amino acids peptides and proteins) |
| Popis: | Many foam products derived from milk or specific dairy ingredients suffer from drainage, coalescence and/or disproportionation. Previous studies indicated that foam properties of milk are strongly influenced by the composition of the milk as well as by the processing conditions during foam production. The aim of this research was to get a better understanding of these two factors. Interestingly, the presence of aggregates of casein micelles was found to result in very stable foams. The interfacial properties (adsorption speed, adsorption energy, dynamical interfacial tension, interfacial dilatational moduli), thin film stability (rupture time) and foam properties (foamability, drainage, coalescence) of casein micelle dispersions were determined. Based on these data, the very stable foams were concluded to result from properties of the thin films in the foam, which were affected drastically by the presence of the large aggregates of casein micelles. |
| Databáze: | OpenAIRE |
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