Effect of microfluidization on encapsulation of model polyphenols in casein micelles and rennet gelation of the casein micelles

Microfluidization increased the binding of the polyphenols with the casein micelles, and there were no significant differences between adding these molecules before or after microfluidization. In this study two model polyphenols, such as resveratrol and curcumin, were used to interact with caseins and associate with casein micelles. Rearrangements occurred to the supramolecular structure of the casein micelles caused by microfluidization may increase the association of polyphenols with these protein particles. It was shown that curcumin molecules access the core of the casein micelles, while resveratrol associates with the proteins on the surface of the micelles. The addition of polyphenols (at > 200 μM) caused a delay to the onset of rennet induced aggregation, as well as a lower gel stiffness. The difference in the binding behavior of resveratrol and curcumin affected to a different extent the inhibition of the primary and secondary stage of rennet induced aggregation of the casein micelles

Keywords:

rennet gelation , interactions , caseins , polyphenols , microfluidization