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Journal of Dairy Science Vol. 81 No. 1 69-75
© 1998 by American Dairy Science Association ®
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Effect of Succinylation on the Rennet Coagulation of Milk

V. Vidal 1, E. Gastaldi 1, E. Lefebvre-Cases 1, A. Lagaude 1, S. Marchesseau 1, B. Tarodo de la Fuente 1, and J.-L. Cuq 1

1 Laboratoire Génie Biologique et Sciences des Aliments, Université Montpellier II, 34095 Montpellier Cedex 5, France

The effects of succinylation on the rennet coagulation of milk were investigated to find a relationship between the level of chemical modification and the ability of milk protein to coagulate. The strengthening rate and the final firmness of the gel decreased as the extent of succinylation increased, which could be related to the microstructural differences caused by milk succinylation. The kinetics of nonprotein N release were not affected by milk succinylation, but the rennet clotting time increased as the extent of chemical modification increased. These results suggest that milk succinylation affected the secondary or aggregation phase of enzymatic coagulation by increasing the electrostatic repulsions between para-casein micelles and, more indirectly, by dissociating casein from micelles and preventing them from participating in network formation of the gel.

Key Words: succinylation • rennet milk gelation • rheology • electron microscopy

Submitted on March 18, 1997
Accepted on July 31, 1997




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E. Gastaldi, N. Trial, C. Guillaume, E. Bourret, N. Gontard, and J. L. Cuq
Effect of Controlled {kappa}-Casein Hydrolysis on Rheological Properties of Acid Milk Gels
J Dairy Sci, March 1, 2003; 86(3): 704 - 711.
[Abstract] [Full Text] [PDF]


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