Destabilization of casein micelles in reconstituted skim milk was studied experimentally in both nonmixed and mixed conditions. The process of micelle destabilization was described with a three-step kinetic model accounting for hydrolysis of casein in both stable and partially destabilized micelles. This model was used for the estimation of kinetic parameters of kappa -casein hydrolysis proceeding on the surface of casein micelles and kinetic parameters of micelle destabilization. The influence of various process variables, such as mixing and enzyme concentration, on the hydrolysis of kappa -casein and destabilization of casein micelles was evaluated. The presented model provides a good description of casein micelle destabilization within a specified range of process variables.
|Number of pages||6|
|Publication status||Published - 2000|
- casein micelles
- micelle destabilization