Thu March 20th 2008
Seminar Computer simulation of preheating, gelation and rheology of acid skim milk samples
Joost van Opheusden


Brownian dynamics simulations have been performed on models for aggregation of heated skim milk samples. During the heat treatment the b-lactoglobulin and a-lactalbumin proteins, modelled as small spherical particles, form complexes with the casein micelles, modelled as large spheres. Depending on the pH during the treatment different associations are formed. In the model calculations the effect is mimicked by varying two interaction parameters between the whey proteins and the micelle, one for formation of irreversible bonds (chemical interaction) and one for reversible bonding (physical interaction). Consequently the acidification of the treated samples is simulated by another choice of the interaction parameters, after which the system forms gels. The complexation in the heat treatment before gelation affects gel structure, which is apparent from structural parameters and rheological properties determined in simulated shear experiments during and after gelation.
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The 10th Complex Motion in Fluids 2020
Max Planck Gesellschaft
Centre for Scientific Computing