PFG−NMR Techniques Provide a New Tool for Continuous Investigation of the Evolution of the Casein Gel Microstructure after Renneting Export

@article{citeulike:2605258, abstract = {The self-diffusion of water and a small and a large poly(ethylene glycol) (PEG) were monitored during the solgel transition of a casein system induced by chymosin action using pulsed field gradient (PFG) NMR techniques throughout the coagulation process. Rheological measurements revealed that the diffusion rate of the molecules studied was unaffected by the establishment of a network. However, different evolutions occurred during the gel aging phase, depending on the size of the diffusing molecule. The diffusion coefficient of water remained constant whereas the diffusivity of the small PEG decreased and that of the large PEG increased. Scanning electron microscopy images showed that all these findings could be explained by the progressive compaction of the casein network caused by the occurrence of structural rearrangements. This study demonstrates the sensitivity of probe diffusion to structural changes in casein gels and also the potential of PFGNMR techniques to reveal dynamic information on evolving systems at different length scales.}, address = {Cemagref, Food Process Engineering Research Unit, CS 64426, 17 avenue de Cucill\'{e}, 35044 Rennes, Cedex, France}, author = {Le Feunteun, Steven and Mariette, Francois}, citeulike-article-id = {2605258}, citeulike-linkout-0 = {http://dx.doi.org/10.1021/ma702246m}, citeulike-linkout-1 = {http://pubs.acs.org/doi/abs/10.1021/ma702246m}, day = {1}, doi = {10.1021/ma702246m}, journal = {Macromolecules}, keywords = {casein, gel, microstructure, milk, pfg-nmr, rennet, rheology}, month = {March}, number = {6}, pages = {2071--2078}, posted-at = {2009-11-06 15:28:19}, priority = {3}, title = {PFG−NMR Techniques Provide a New Tool for Continuous Investigation of the Evolution of the Casein Gel Microstructure after Renneting}, url = {http://dx.doi.org/10.1021/ma702246m}, volume = {41}, year = {2008} }

TY - JOUR ID - citeulike:2605258 L3 - citeulike-article-id:2605258 N2 - The self-diffusion of water and a small and a large poly(ethylene glycol) (PEG) were monitored during the solgel transition of a casein system induced by chymosin action using pulsed field gradient (PFG) NMR techniques throughout the coagulation process. Rheological measurements revealed that the diffusion rate of the molecules studied was unaffected by the establishment of a network. However, different evolutions occurred during the gel aging phase, depending on the size of the diffusing molecule. The diffusion coefficient of water remained constant whereas the diffusivity of the small PEG decreased and that of the large PEG increased. Scanning electron microscopy images showed that all these findings could be explained by the progressive compaction of the casein network caused by the occurrence of structural rearrangements. This study demonstrates the sensitivity of probe diffusion to structural changes in casein gels and also the potential of PFGNMR techniques to reveal dynamic information on evolving systems at different length scales. IS - 6 JF - Macromolecules AD - Cemagref, Food Process Engineering Research Unit, CS 64426, 17 avenue de Cucillé, 35044 Rennes, Cedex, France EP - 2078 TI - PFG−NMR Techniques Provide a New Tool for Continuous Investigation of the Evolution of the Casein Gel Microstructure after Renneting VL - 41 SP - 2071 KW - casein KW - gel KW - microstructure KW - milk KW - pfg-nmr KW - rennet KW - rheology AU - Le Feunteun, Steven AU - Mariette, Francois PY - 2008/03/01/ UR - http://dx.doi.org/10.1021/ma702246m ER -