Peer-Reviewed Journal Details
Mandatory Fields
O'Connell, JE;Kelly, AL;Fox, PF;de Kruif, KG
2001
September
Journal of Agricultural and Food Chemistry
Mechanism for the ethanol-dependent heat-induced dissociation of casein micelles
Validated
WOS: 45 ()
Optional Fields
ALCOHOL MILK
49
4424
4428
An explanation as to how casein micelles dissociate when heated in the presence of ethanol is presented. Dissociation of casein micelles in milk-ethanol mixtures was studied using H-1 NMR, and the effects of addition of CaCl2, NaCl, or EDTA or alteration of milk pH on this dissociation were studied. It is proposed that at low temperatures, ethanol reduces the solvent quality of milk serum, but above a critical temperature (similar to 30 degreesC in a 35% ethanol solution), ethanol enhances solvent quality and dissociates the casein micelles. Ethanol reduced protein hydrophobicity and increased the pK(a) value of phosphoserine, effects that are likely to be significant in the dissociating effect of ethanol at elevated temperatures.
WASHINGTON
0021-8561
Grant Details