Distribution of strontium in milk component

Rosskopfová, O.; Galamboš, Michal; Rajec, P.

doi:10.1007/s10967-011-1320-7

Cited by 4 publications

(6 citation statements)

References 35 publications

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“…Such acidity should otherwise be conducive to the recovery of strontium, considering that previous work has shown that calcium and magnesium are entirely located in the mobile phase of milk at, or below, pH 3.5 . Generally, recoveries were found to be unaffected by sample equilibration times exceeding 30 min after addition of the strontium carrier, consistent with the previously noted observations on the kinetics of colloidal adsorption . The focus shifted to additives that could affect micellar disruption and lead to frustration of the denaturing process and/or improvement of mineral mobilization.…”

Section: Resultssupporting

confidence: 83%

“…37 Generally, recoveries were found to be unaffected by sample equilibration times exceeding 30 min after addition of the strontium carrier, consistent with the previously noted observations on the kinetics of colloidal adsorption. 25 The focus shifted to additives that could affect micellar disruption and lead to frustration of the denaturing process and/or improvement of mineral mobilization. In a similar vein, guanidine, citrate, and urea have already been established as casein micellar disruptors.…”

Section: Resultsmentioning

confidence: 99%

“…These colloidal mineral-phosphate clusters play an important structural role in the micelle and comprise roughly 70 and 35% of the total calcium and magnesium, respectively. , Unsurprisingly, strontium exhibits similar affinity to incorporation in the casein micelles of bovine milk. Radiolabeling work by Rosskopfová et al has shown an average strontium sorption of 68.9 ± 2.2% into the micellar phase, with 50% being incorporated within 15 min of addition . Further, some of the closest analogues to strontium in milk are present at a macroscale; according to global averages, calcium and magnesium concentrations in raw milk are 36,632 μM (1.47 g·L –1 ) and 4792 μM (0.116 g·L –1 ), respectively, while that of strontium is only 6.65 μM (0.58 mg·L –1 ) .…”

Section: Resultsmentioning

confidence: 99%

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Scalable Dialysis-Based Method for the Isolation of Strontium from Milk for Radioanalysis

Cooke

Czechura

Cook

2023

ACS Food Sci. Technol.

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An ashless dialysis-based method for the convenient and timely removal of strontium from milk for radioanalysis has been described for samples ranging from 100 to 500 mL following a brief (30 min) treatment with formaldehyde solution. Overall strontium recovery is suitably high and remarkably consistent across all sample sizes (81–84%), with the final isolation of strontium from milk comfortably achieved within 32 h. For strontium carrier quantification and quality assurance purposes, two chromatographic high-pressure ion chromatography methods were developed to fully resolve strontium from the cationic mineral constituents of milk, as well as yttrium, while method validation was performed with a certified reference material (IAEA-152 milk powder) containing strontium-90. This methodology is highly amenable to concurrent multisample processing which, considering its scalability, makes it well-suited to environmental surveillance of radiostrontium in milk for both routine and emergency response applications.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Scalable Dialysis-Based Method for the Isolation of Strontium from Milk for Radioanalysis

Cooke

Czechura

Cook

2023

ACS Food Sci. Technol.

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“…Substitution of Ca 2+ with Sr 2+ in hydroxyapatite lattice structure has been found to increase the lattice dimensions and volume as Sr 2+ has a larger ionic radius than Ca 2+ (Wang & Ye, 2008). Rosskopfova et al (2011) found that Sr 2+ could exchange with Ca 2+ in hydroxyapatite and casein micelles. Cross et al (2005) proposed a model of the bound calcium phosphate core consisting of two calcium phases based on their Ca:P ratio: a calcium poor phase in the interior and a calcium-rich phase in contact with the phosphoserine groups.…”

Section: Resultsmentioning

confidence: 99%

“…There is still uncertainty as to the location and role of casein-bound magnesium. Strontium can occur in milk at trace levels and as with magnesium and calcium, strontium can associate with casein micelles (Zhang & Aoki, 1995; Rosskopfova et al 2011). The level of soluble calcium throughout ripening has a major influence on physicochemical properties of cheese (Lucey et al 2005; O'Mahony et al 2005; Lee et al 2010); however, little information is known about the effect of magnesium equilibrium throughout ripening on the physical properties of cheese and to the best of our knowledge, there has been no research published on supplementation of Cheddar cheese with strontium and its effect on cheese physical properties.…”

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confidence: 99%

The influence of alkaline earth metal equilibria on the rheological, melting and textural properties of Cheddar cheese

Cooke

McSweeney

2013

Journal of Dairy Research

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The total calcium content of cheese, along with changes in the equilibrium between soluble and casein (CN)-bound calcium during ripening can have a major impact on its rheological, functional and textural properties; however, little is known about the effect of other alkaline earth metals. NaCl was partially substituted with MgCl2 or SrCl2 (8·7 and 11·4 g/kg curd, respectively) at the salting stage of cheesemaking to study their effects on cheese. Three cheeses were produced: Mg supplemented (+Mg), Sr supplemented (+Sr) and a control Cheddar cheese. Ca, Mg and Sr contents of cheese and expressible serum obtained therefrom were determined by atomic absorption spectroscopy. Addition of Mg2+ or Sr2+ had no effect on % moisture, protein, fat and extent of proteolysis. A proportion of the added Mg2+ and Sr2+ became CN-bound. The level of CN-bound Mg was higher in the +Mg cheese than the control throughout ripening. The level of CN-bound Ca and Mg decreased during ripening in all cheeses, as did % CN-bound Sr in the +Sr cheese. The presence of Sr2+ increased % CN-bound Ca and Mg at a number of ripening times. Adding Mg2+ had no effect on % CN-bound Ca. The +Sr cheese exhibited a higher G' at 70 °C and a lower LTmax than the control and +Mg cheeses throughout ripening. The +Sr cheese had significantly lower meltability compared with the control and +Mg cheeses after 2 months of ripening. Hardness values of the +Sr cheese were higher at week 2 than the +Mg and control cheeses. Addition of Mg2+ did not influence the physical properties of cheese. Supplementing cheese with Sr appeared to have effects analogous to those previously reported for increasing Ca content. Sr2+ may form and/or modify nanocluster crosslinks causing an increase in the strength of the para-casein matrix.

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