Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate.

Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage content as well composition soluble proteins in aqueous phase around micelle. objective this study was to determine micelles skim milk MCC containing 7.0 11.6% content. Skim pasteurized concentrated 7% by microfiltration then 18% ultrafiltration. serially diluted with distilled water produce 11.6 7.0% MCC. milk, MCC, were ultracentrifuged at 100,605 x g 2 h 4, 20 37°C. ultracentrifugation supernatants collected represent micelle solutions. analyzed Kjeldahl crude protein, casein, a percentage content, sodium dodecyl sulfate PAGE individual proteins. Most supernatant (about 45%) proteolysis products. remaining consisted combination intact αs-, β-, κ-caseins 40%) serum (14 18%). Concentrations αs-casein β-casein increased (P < 0.05) decreasing temperature, especially higher concentrations. Temperature interaction between temperature explained about 80% variation concentration αs- β-caseins. Concentration κ-casein, products, increasing concentration, most Predicted apparent viscosity positively associated dissociation Optimal could be achieved controlling these