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Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet

Published online by Cambridge University Press:  01 June 2009

Donald F. Darling  and
Antoon C. M. Van Hooydonk
Donald F. Darling
Affiliation:
Unilever Research Laboratory, Colworth House, Sharnbrook, Beds
Antoon C. M. Van Hooydonk
Affiliation:
Netherlands Institute for Dairy Research (N.I.Z.O.), Ede, The Netherlands
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Summary

The action of rennet on the stability of casein micelles has been described theoretically by combining Michaelis–Menten enzyme kinetics with von Smoluchow-ski's theory for slow coagulation. The casein micelle is considered to be stabilized by stcric interactions arising from a highly hydrated surface protein layer. The stability factor, in von Smoluchowski's theory, is then considered as a variable and determined by the concentration of unhydrolysed κ-casein.

The theoretical approach describes semi-quantitatively experimental observations on clotting time (CT) as a function of temperature, rennet concentration, and total protein concentration. The model also predicts that, under certain circumstances, the CT is inversely proportional to the enzyme concentration. Furthermore, the model agrees with other workers' experimental observations on the effect of κ-cascin concentration, the presence of a lag phase, and that the lag phase is commonly about 60% of the CT.

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 2 , June 1981 , pp. 189 - 200
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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