Complexing of Calcium by Hexametaphosphate, Oxalate, Citrate, and Edta in Milk. I. Effects of Complexing Agents on Turbidity and Rennet Coagulation

Odagiri, Satoshi; Nickerson, T.A.

doi:10.3168/jds.s0022-0302(64)88909-8

Cited by 29 publications

(21 citation statements)

References 9 publications

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“…Chelators shift proteinemineral equilibria leading to a decrease in the concentration of free calcium ions and depletion of colloidal calcium phosphate (CCP), and release of specific caseins from the micelle. These shifts are reported to increase the repulsion between the negatively charged amino acids in the casein micelles, resulting in an increase in hydration and voluminosity of the micelles (Dewan, Bloomfield, Chudgar, & Morr, 1972;Snoeren, Damman, & Klok, 1982), and a decrease in turbidity of milk solutions (Odagiri & Nickerson, 1964;Philippe, Gaucheron, Le Graet, Michel, & Garem, 2003). The micelles eventually dissociate into small clusters and dispersed proteins at higher chelator levels.…”

Section: Introductionmentioning

confidence: 93%

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Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions

Kort

Minor

Snoeren

et al. 2011

International Dairy Journal

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Section: Introductionmentioning

confidence: 93%

“…Calcium chelators also affect the turbidity of milk solutions (Odagiri & Nickerson, 1964). The turbidity of the MCI solution decreased upon addition of the phosphates and citrate in the order SHMP !…”

Section: Turbiditymentioning

confidence: 99%

Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions

Kort

Minor

Snoeren

et al. 2011

International Dairy Journal

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“…Also, SHMP (Fig. 1b) micelles by binding calcium ions [14][15][16][17]. SHMP is a strong chelator and its binding to polyvalent cations is equal for calcium, magnesium, strontium, and barium [32].…”

Section: Introductionmentioning

confidence: 99%

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

Kort

Minor

Snoeren

et al. 2009

Dairy Sci. Technol.

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-The aim of this research was to determine the calcium-binding capacity of inorganic and organic ortho-and polyphosphates. This calcium-binding capacity can be used to influence the stability of, for example, casein micelles in dairy systems. Four phosphates were selected: disodium uridine monophosphate (Na 2 UMP, organic orthophosphate), disodium hydrogen phosphate (Na 2 HPO 4 , inorganic orthophosphate), sodium phytate (SP, organic polyphosphate), and sodium hexametaphosphate (SHMP, inorganic polyphosphate). Concentrations of up to 100 mmol·L −1 phosphate were added to a 50 mmol·L −1 CaCl 2 solution. The samples were prepared at pH 8.0 and were analyzed before and after sterilization for calcium-ion activity, conductivity, pH, sediment, and turbidity. Both SHMP and SP are strong chelators, as calcium ions bind to these phosphates in the ratio of 3:1 and 6:1, respectively. Calcium ions also strongly bind to Na 2 HPO 4 , but in a ratio of 3:2 with insoluble Ca 3 (PO 4 ) 2 complexes as result. The equilibrium position of Na 2 UMP is not strong towards the chelated complex, and significant levels of free calcium and free phosphate can exist. An equilibrium constant of 0.29 ± 0.08 L·mol −1 was determined for calcium uridine monophosphate (CaUMP) complexes. Both calculation of the equilibrium constant and analysis on the CaUMP precipitate confirmed a reactivity of 1:1 between calcium and Na 2 UMP. The CaUMP complexes are well soluble at ambient temperature, and insoluble complexes appear after sterilization, because the solubility of CaUMP decreases during heating. Finally, we concluded that the structure of phosphate molecules determines their calcium-binding capacity rather than organic or inorganic origin of phosphates.orthophosphate / polyphosphate / organic phosphate / inorganic phosphate / calcium 摘要 -有机和无机正磷酸盐和多磷酸盐对钙的结合能力○ 本文测定了无机和有机正磷酸和多磷酸盐对钙的结合能力○ 这种结合能力影响到乳体系中酪蛋白酪胶束的稳定○ 四种磷酸盐分别为 :尿苷磷酸二钠 (Na 2 UMP，有机正磷酸盐)，磷酸氢二钠 (Na 2 HPO 4 ，无机正磷酸盐)，肌醇六磷酸钠 (SP，有机多磷酸盐)和六偏磷酸钠 (SHMP，无机多磷酸盐)○ 100 mmol·L −1 的磷酸盐添加到 50 mmol·L −1 的 CaCl 2 溶液中○ 分析了杀菌前后样品在 pH 8.0 的钙离子活度、电导率、pH 值、沉淀值和浊度○ SHMP 和 SP 都是强螯合剂，钙离子与这些磷酸盐螯合的比分别为 3:1 和 6:1○ 同时，钙离子与 Na 2 HPO 4 结合能力较强，产生了 3:2 的不溶性 Ca 3 (PO 4 ) 2 混合物○ 平衡状态下的 Na 2 UMP 不能与钙形成稳定的螯合物，存

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“…In the casein micelle, EDTA dissolves the calcium phosphate so that nanoclusters in the casein micelle do not exist (Dalgleish and Corredig, 2012). Odagiri and Nickerson (1965) observed that, when Disodium EDTA was added, the pH of milk decreased, probably because the uptake of protons by the phosphate ions was overshadowed by the liberation of protons. EDTA is most commonly used as a chelating salt form, Disodium EDTA (Zeng and Jandir, 2015).…”

Section: Disodium Ethylene Diamine Tetraacetic Acid (Edta)mentioning

confidence: 99%

“…The general reaction producing this increased pH is thought to be due to destruction of the colloidal tricalcium phosphate by formation of the calcium complex salt and liberation of phosphate ions. Acid phosphate ions would be formed by ionic equilibria through uptake of protons and result in a concomitant pH rise (Odagiri and Nickerson, 1965). (36°F) refrigerator overnight, for a minimum of 14 hours prior to use.…”

Section: Chelator Addition Into Fat Free Milkmentioning

confidence: 99%

Study of Rehydration Properties of Powder Produced from Chelated Skim Milk

Tan¹

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Study of Rehydration Properties of Powder Produced from Chelated Skim Milk Kristina Ellice TanPoor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in finished product applications. Rehydration can be split into four stages: wettability, sinkability, dispersibility, and solubility. Previous work has suggested that chelator addition during SMP manufacture leads to higher solubility compared to SMP without chelators. This study focuses on the addition of ethylene diamine tetraacetic acid (EDTA) or sodium citrate dihydrate (SCD) at concentrations of 5, 10, and 15 mM to skim milk prior to evaporating and spray drying. The objective of this investigation was to determine the effects of the chelator additions on each SMP rehydration property (wettability, sinkability, dispersibility, and solubility) during reconstitution to 10% total solids. SCD 15 mM, SCD 10 mM, and SCD 5 mM did not have a significant effect on wettability as measured by IDF method (p-value 0.3234, 0.6376, and 1.0000, respectively). However, SCD 15 mM, SCD 10 mM, and SCD 5 mM had higher levels of solubility as measured by particle size analysis of reconstituted 10%TS samples (p-value <0.0001 for all levels) and by solubility index (p-value <0.0001 for all levels), compared to the control. EDTA 15 mM and EDTA 10 mM treated SMP's had statistically significantly lower initial wettability compared to the control as measured by both contact angle (p-value <0.0001 and 0.0002 respectively) and International Dairy Federation (IDF) method (p-value <0.0001 and 0.0031 respectively). This suggests that EDTA 15 v mM and EDTA 10 mM treated SMP's had high surface hydrophobicity. However, both treatments had higher levels of solubility compared to the control, as measured by particle size distribution of a fully solubilized reconstituted 10%TS sample (p-value <0.0001 for both levels) and by solubility index (p-value <0.0001 for both levels).Changes in the rehydration properties may be due to a shift in the calcium and phosphorus behavior of the treated samples, as measured by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). The changes to the solubility index could be due to a sequence of events. First, the chelators chelate all the ionic calcium in the serum.The decrease in ionic calcium shifts the protein-mineral balance between the minerals in the casein micelle and the minerals in the serum, which leads to a depletion of colloidal calcium phosphate, and a subsequent release of caseins from the initial micelle structure.This behavior influenced by EDTA or SCD dissolves the calcium phosphate bridge so that nanoclusters in the casein micelle do not exist (Dalgleish and Corredig, 2012).Hence, the casein micelle would be disrupted into individual caseins that may create the appearance that the solution as a whole has higher solubility, as seen in the particle size analyses of fully rehydrated reconstituted 10%TS samples and in the solubility index.Overall, the findings provide insight on h...

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Complexing of Calcium by Hexametaphosphate, Oxalate, Citrate, and Edta in Milk. I. Effects of Complexing Agents on Turbidity and Rennet Coagulation

Cited by 29 publications

References 9 publications

Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions

Effect of calcium chelators on physical changes in casein micelles in concentrated micellar casein solutions

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

Study of Rehydration Properties of Powder Produced from Chelated Skim Milk

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