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The self-assembly of 3-5% (w/w) casein glycomacropeptide (CMP) at room temperature and pH 3-6.5 was determined by dynamic light scattering immediately after pH adjustment and over time, and the rate of gelation at a concentration of 3-10% (w/w) was determined by a tilting test. The intensity particle size distribution at pH 6.5 was multimodal with a predominant peak at 2.3 nm. The hydrodynamic diameter increased when decreasing the pH from 6.5 to 3. CMP solutions at a pH below 4.5 showed time-dependent self-assembly at room temperature, which led over time to gelation. The minimum concentration for cold gelation depended on pH. Below pH 4, CMP gelled even at low concentrations (3%, w/w). The pH-reversibility of self-assembled CMP was not total, showing that hydrophobically bound dimers, once formed, are stable to pH changes. A model to explain CMP self-assembly and the formation of a network-like structure (gel) at room temperature is proposed. © 2009 Elsevier Ltd. All rights reserved.


Documento: Artículo
Título:Casein glycomacropeptide pH-dependent self-assembly and cold gelation
Autor:Farías, M.E.; Martinez, M.J.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Tecnología, Universidad Nacional de Luján, Ruta 5 y 7, Luján, 6700 Buenos Aires, Argentina
Palabras clave:Concentration of; Glycomacropeptide; Hydrodynamic diameter; Low concentrations; Multi-modal; PH adjustment; pH change; PH-dependent; Room temperature; Self-assembled; Time-dependent; Casein; Coagulation; Fluid dynamics; Gelation; Oligomers; Self assembly; Nanotechnology
Página de inicio:79
Página de fin:88
Título revista:International Dairy Journal
Título revista abreviado:Int. Dairy J.


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---------- APA ----------
Farías, M.E., Martinez, M.J. & Pilosof, A.M.R. (2010) . Casein glycomacropeptide pH-dependent self-assembly and cold gelation. International Dairy Journal, 20(2), 79-88.
---------- CHICAGO ----------
Farías, M.E., Martinez, M.J., Pilosof, A.M.R. "Casein glycomacropeptide pH-dependent self-assembly and cold gelation" . International Dairy Journal 20, no. 2 (2010) : 79-88.
---------- MLA ----------
Farías, M.E., Martinez, M.J., Pilosof, A.M.R. "Casein glycomacropeptide pH-dependent self-assembly and cold gelation" . International Dairy Journal, vol. 20, no. 2, 2010, pp. 79-88.
---------- VANCOUVER ----------
Farías, M.E., Martinez, M.J., Pilosof, A.M.R. Casein glycomacropeptide pH-dependent self-assembly and cold gelation. Int. Dairy J. 2010;20(2):79-88.