Aggregation and gelation of micellar casein particles.

Nicolai Taco (1) , Maud Panouillé (1) , D. Durand (1) , Taco Nicolai (1) , Eric Larquet (2) , Nicolas Boisset (2)

1 PCI - Polymères, colloïdes, interfaces
2 IMPMC - Institut de minéralogie et de physique des milieux condensés

Micellar casein particles (submicelles) are formed by removing calcium phosphate from native casein. The submicelles aggregate and eventually form a gel with a rate that increases strongly with increasing temperature and casein concentration. At low casein concentrations the gel is very weak and collapses under its own weight so that a precipitate is formed. The structure of the aggregates is studied using light scattering and cryo-electron microscopy. It is found that the aggregates have a self-similar structure with fractal dimension 2. The viscoelastic properties of the gel are studied by frequency scans of the loss and storage moduli during the gelation process. The bonds between the submicelles probably involve calcium phosphate complexes.

Mots clés: Casein; Submicelles; Light scattering; Rheology; Aggregation; Gel

Nicolai Taco, Maud Panouillé, D. Durand, Taco Nicolai, Eric Larquet, et al.. Aggregation and gelation of micellar casein particles.. Journal of Colloid and Interface Science, 2005, 287, pp.85-93. ⟨10.1016/j.jcis.2005.02.008⟩. ⟨hal-00021396⟩