Influence of Ethanol on the Acid-Induced Flocculation of Casein Micelles
The influence of ethanol (0–10%, v/v) on the acid-induced flocculation of casein micelles was examined using diffusing wave spectroscopy. For this purpose, samples containing 10% (w/w) reconstituted skim milk powder and 0–10% (v/v) ethanol were acidified with glucono-delta-lactone and acid-induced coagulation was monitored by diffusing wave spectroscopy. The pH at which acid-induced flocculation of the casein micelles commenced (pHf) increased near-linearly with increasing ethanol content, whereas the rate of flocculation was not affected by ethanol. The results are discussed in terms of the steric stabilisation of casein micelles by a polyelectrolyte brush in a medium of high ionic strength. Ethanol-induced increases in pHf are probably primarily due to an ethanol-induced reduction in solvent quality; an ethanol-induced reduction in dissociation of carboxylic acid groups in the brush is likely to contribute.
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| Format: | Article/Letter to editor biblioteca |
| Language: | English |
| Subjects: | acid, casein micelle, ethanol, flocculation, milk, milk coagulation, |
| Online Access: | https://research.wur.nl/en/publications/influence-of-ethanol-on-the-acid-induced-flocculation-of-casein-m |
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