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Journal of Dairy Science Vol. 85 No. 12 3155-3163
© 2002 by American Dairy Science Association ®
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Micellar Casein Gelation at High Sucrose Content

C. Schorsch1, M. G. Jones and I. T. Norton

Unilever Research Colworth, Sharnbrook, Bedford MK44 1LQ UK

Corresponding author:
M. G. Jones; e-mail:
malcom.jones{at}unilever.com.

This article investigates the effect of sucrose addition on the formation of casein gels by acidification and/or renneting of pure micellar casein. Gelation kinetics and gel properties were followed by rheological methods, and microscopy and syneresis measurements were used to obtain a more complete characterization of the structures formed. Sucrose content has been identified as a key parameter for controlling the kinetics of aggregation and the strength of the final gels. Results have shown that the effect of sucrose on gelation can vary such that effects can be completely reversed depending on the gelation route used. During acid gelation, addition of up to 30% (wt/wt) sucrose causes gels to form more rapidly and at higher pH values, and to have higher viscoelastic moduli and a more homogeneous microstructure than those without sucrose. By contrast, gels formed by renneting in the presence of sucrose are weaker and have longer gelation times. It is proposed that sucrose reduces solvent quality and causes the collapse of the "hairy" {kappa}-casein brush on the surface of the casein micelles. This may explain why sucrose increases the possibility of gel formation during acidification and reduces the degree of {kappa}-casein hydrolysis during renneting.

Abbreviation key: CLSM = confocal laser scanning microscopy, CMP = casein macropeptide, GDL = glucano-{delta}-lactone, PCN = phosphocaseinate

Key Words: casein micelle acid • gelation • rennet • sucrose






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