Assessment of structures in phosphocaseinate dispersions by A4F, NMR and SAXS: The impact of demineralization and heat treatment on viscosity

• Published in: Food hydrocolloids 2023-04, Vol.137, p.108366, Article 108366
• Main Authors: Nogueira, Márcio H., Scudeler, Luisa A., Humblot, Lucile, Doumert, Bertrand, Hennetier, Marie, Violleau, Frédéric, Lesur, Celine, Delaplace, Guillaume, Peixoto, Paulo.P.S.
• Format: Article
• Language: English
• Subjects: calcium; casein; Casein micelles; Demineralization; Dense dispersions; fractionation; hydrocolloids; Life Sciences; micelles; phosphorus; UHT treatment; Ultra-high-temperature; Viscosity
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2022.108366

The present work aims to better understand the relation between heat treatment (Ultra High Temperature - UHT), partial demineralization of casein micelles (CMs) dispersions and their corresponded rheological properties. A multiscale analysis (SAXS, solid state NMR and Asymmetrical Flow Field Flow Fractionation (A4F)), has been used. Different samples with different levels of calcium/phosphorous demineralization (up to −30% of calcium content) have been studied before and after UHT treatment. The present data show that CM dispersions, displaying a mild demineralization, display an important decrease in viscosity after UHT. NMR shows that, during UHT, mild demineralized samples display stronger calcium/phosphorus intake than both, the non-demineralized and the strong demineralized ones. SAXS and A4F show that UHT-dependent calcium intake, in mild demineralization dispersions, seems to be responsible for a transformation of large casein aggregates into small and denser ones. This decrease of the large aggregates is probably the main reason of the UHT-dependent decrease in viscosity. These data show that a sample with a rather small amount of demineralization can have a quite important susceptibility to UHT in terms of viscosity. [Display omitted] •The impact of UHT on viscosity and structure of demineralized casein dispersions have been studied.•Demineralization induces the formation of large, amorphous, non-caseins structures that contributes to an increase in viscosity.•UHT induces calcium uptake dissociating the larger non-casein structures and decreasing the viscosity.