Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation

• Published in: Journal of food science Vol. 66; no. 1; pp. 38 - 42
• Main Authors: Lefebvre-Cases, E., La Fuente, B. Tarodo De, Cuq, J.L.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01-01-2001; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Biological and medical sciences; casein micelles; Food industries; Food processing industry; Fundamental and applied biological sciences. Psychology; K-casein; Milk; Milk and cheese industries. Ice creams; milk gel formation; sodium dodecyl sulfate; Anionic surfactant; Milk protein; Casein; Reconstituted milk; Gelation; Concentration effect; Dairy product; Hydrophobic interaction; Micelle; Environmental factor; Molecular aggregation; Lauryl sulfate
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2001.tb15578.x

The addition of sodium dodecyl sulfate (SDS) during skim‐milk reconstitution contributed to a modification of hydrophobic interactions and, consequently, to change in the micellar structure. SDS‐induced modifications in casein micelles were investigated by biochemical measurements (soluble mineral and protein analyses, granulometric and electrokinetic potential measurements, and casein micelle solvation). SDS induced micellar κ‐casein dissociation and caused a decrease in steric, hydration, and electrostatic repulsive forces between casein micelles and as a result altered micellar stability. Consequently, SDS‐modified micelle aggregation occurred. Mineral analysis indicated that Ca, PO43‐ and Mg partitioning between aqueous phase and curd is similar, suggesting a possible bridging mechanism via minerals and SDS molecules.