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Estimation of casein micelles' surface energy by means of contact angle measurements

Published online by Cambridge University Press:  01 June 2009

Michel Britten ,
Marcel Boulet  and
Paul Paquin
Michel Britten
Affiliation:
Centre de Recherches Alimentaires de Saint-Hyacinthe, 3600 boulevard Casavant Ouest, Saint-Hyacinthe, Québec, CanadaJ2S 8E3
Marcel Boulet
Affiliation:
Centre de Recherches Alimentaires de Saint-Hyacinthe, 3600 boulevard Casavant Ouest, Saint-Hyacinthe, Québec, CanadaJ2S 8E3
Paul Paquin
Affiliation:
Groupe de Recherche STELA, Départment de Sciences et Technologie des Aliments, Université Laval, Québec, CanadaG1K 7P4
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Summary

The surface energies of highly hydrated casein micelle layers isolated from variously pretreated skim milks have been determined by means of contact angle measurements. The long range Lifshitz-Van der Waals (LW) and the short range hydrogen bonding (SR) components of surface energy were determined using α-bromonaphthalene and water for contact angle measurements. Casein micelles isolated from untreated and heat treated milks showed similar surface energy values of about 63·5 mJ.m-2 with an LW component of 19·2 mJ.m-2 and an SR component of 44·3 mJ.m-2. The calculated attraction potential energy was − 0·7 mJ.m-2. Casein micelles isolated from renneted milk showed a surface energy of 33·0 mJ.m-2 with an LW component of 30·7 mJ.m-2 and an SR component of 2·3 mJ.m-2. The attraction potential energy of renneted micelles was nearly two orders of magnitude higher than those of micelles from other milks ( − 63·3 mJ.m-2). The SR component of interfacial energy accounted for 98% of this attraction potential. The importance of attractive forces in relation to casein micelle stability is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 2 , May 1989 , pp. 223 - 234
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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