Kinetics of Heat Coagulation of Concentrated Milk Proteins at High Sucrose Contents

Statistical gelation theories applied to the process of heat coagulation of milk proteins plus sucrose were evaluated and characteristic kinetic parameters were found. Experimental gel times (heat coagulation) at temperatures ranging from 112 to 130 °C and different casein concentrations were determined in model systems. Gel time decreased when both temperature and casein concentration increased. The overall reaction rate was strongly dependent on temperature; the apparent activation energy was 454 KJ M -1 , and the pseudo-order of the reaction was temperature dependent. The functionality on average of monomers calculated from experimental data, was about f = 2.45. Statistical gelation theories adequately interpret the heat coagulation process of milk proteins in concentrated sucrose solutions.