The pH induced sol-gel transition in skim milk revisited. A detailed study using time-resolved light and x-ray scattering experiments.

摘要: We present a detailed study of the evolution size, structure and stability casein micelles upon acidification skim milk typically applied in yogurt-making processes using combination time-resolved light small-angle X-ray scattering experiments. While most available studies on have been restricted to transparent therefore highly diluted samples, we now profit from newly developed multiangle 3D instrument, which allows for measurements turbid samples. Our experiments clearly demonstrate presence two parallel pH-dependent processes, micellar reassembly aggregation. Using systematic investigation effect concentration, rate, ionic strength, are able decouple these obtain information about pH-induced restructuration micelle that occurs prior destabilization. Moreover, our also unambiguously concentration dependent, typical conducted under conditions resulting findings may not be relevant situation encountered industrial at higher concentrations. Experiments with covalently cross-linked micelles, where has suppressed, further confirm findings.