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

Kort, Esther de; Minor, Marcel; Snoeren, Thom; Hooijdonk, Toon van; Linden, Erik van der

doi:10.1016/j.idairyj.2011.06.007

Cited by 98 publications

(89 citation statements)

References 33 publications

(71 reference statements)

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“…De Kort et al (2011) indicated that the presence of chelatant induced an increase in viscosity due to the presence of these small aggregates. The apparent shear modulus and the resistance to syneresis increased in acid gels containing calcium-chelating agents (Johnston and Murphy 1992).…”

Section: Addition Of Calcium Chelatantsmentioning

confidence: 99%

Modifications of structures and functions of caseins: a scientific and technological challenge

Broyard

Gaucheron

2015

Dairy Sci. & Technol.

264

133

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Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different casein molecules and calcium phosphate. In this review, after a brief reminder of the main characteristics of casein molecules and casein micelles, the modifications of caseins induced by physical, chemical, and enzymatic actions are reported. The resulting new physicochemical properties (mineral and casein compositions, charge, hydrophobicity, aggregation state, and morphology) and techno-functionalities (heat stability, viscosity, gelation, emulsifying, and foaming properties) are described and discussed with a special attention paid to the results obtained in our laboratory since several decades.

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Section: Addition Of Calcium Chelatantsmentioning

confidence: 99%

Modifications of structures and functions of caseins: a scientific and technological challenge

Broyard

Gaucheron

2015

Dairy Sci. & Technol.

264

133

View full text Add to dashboard Cite

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“…Calcium chelators such as EDTA, citrate, phosphate are often used to improve the heat stability on dairy products influencing changes in the casein micelles decreasing calcium ions and depletion of CCP (De Kort et al, 2011). In this study, the calcium ion activity was decreased upon the addition of 4 different types of salts in the following order: SHMP (sodium hexametaphosphate), SP (sodium phytate), TSC (trisodium citrate)…”

Section: Chelating Agents and The Impact On Texture Of Cheesementioning

confidence: 92%

“…Disodium citrate and disodium EDTA were selected due to their ability to work well in dairy systems (De Kort et al, 2011).…”

Section: Brief Outlinementioning

confidence: 99%

Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese

Poveda¹

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San Luis Obispoiv "There are only two mistakes one can make along the road to truth; not going all the way, and not starting". -Buddha v ABSTRACT EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOW FAT CHEDDAR CHEESE Mariela Fernanda PovedaEffects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a softer curd due to a decrease of protein-protein interactions and simultaneously increasing moisture content. Cheese milk containing (0.59% fat) was divided into three lots (A, B & C). Sodium citrate (3Na) and disodium EDTA (EDTA) were added to A & B at the rate of (0.02% and 0.2% respectively. C served as control (LFC). Cheesemilk (88F) was preacidified to pH 6.2 prior to setting using 34 ml chymosin/454 kg and starter culture addition. After cutting, curd was cooked to 96F for 30 min and held for 10 min. After cooking, the curd was washed, salted, hooped and pressed. FFC was made on subsequence days from same batch of milk by the stirred curd method for Cheddar cheese, cheesemaking was replicated 5 times.Significant difference in moisture content (P˂0.05) was observed between FFC and LFC.Calcium content on the EDTA and 3Na was significantly reduced (P˂0.05) compared to FFC. No significant difference (P˃0.05) in hardness was observed between FFC and LFC at day 7 and 30. After day 30, significant differences (P<0.05) among FFC and all LFC were observed. Increase of gumminess in LFC and 3Na compared to FFC was statistically significant (P<0.05) during the first 60 days during ripening. Springiness, vi cohesiveness and chewiness did not report any differences between LF variants and FFC counterpart. No significant differences in the breakdown of β-casein and αs1_1-casein irrespective of cheese over time. However breakdown of αs1-casein was faster than any other cheese protein, especially in the LF cheddar variants. Significant differences (P<0.05) at all ripening sampling times between cheese samples.

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“…To correct this and bring the system back to equilibrium, calcium is pulled out of the micelle. As this depletes the CCP, the structure of the micelle is broken down and caseins are released from the micelle (de Kort et al, 2011;Gaucheron, 2005).…”

Section: Chelatorsmentioning

confidence: 99%

“…De Kort been noted that unlike the temperature dependent separation of β casein from the micelle which is reversible, chelation with citrates, phosphates, and polyphosphates is thought to create an irreversible disruption of the casein micelle. It is unclear, however, if the individual casein fractions, once separated out, will reaggregate in a different structure, because α s1 and β casein, specifically, have a predisposition to self-aggregate via hydrophobic interactions (de Kort et al, 2011;Mittol, 2014).…”

Section: Chelatorsmentioning

confidence: 99%

Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators

Kringle¹

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Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral ChelatorsAmy Sue KringleThe proteins found in milk are largely important in the functionality of many dairy products and dairy processes. The casein micelle system in milk is a complex and highly studied system. The micelle is thought to be a sponge like structure containing four caseins, α s1 , α s2 , β, and κ casein, and bound together with colloidal calcium phosphate. When a chelating agent such as a citrate, phosphate, or polyphosphate are added to milk systems, the CCP is bound to the chelator and removed from the micelle. It has been shown through past research that the use of calcium chelating agents disrupts the calcium phosphate equilibrium and allows for the dissociation of the casein micelle and release of the individual caseins. Once the caseins are disrupted from micellar form and in solution, it may be possible to separate out different casein streams for functional usage in dairy products using common separation techniques.This thesis project seeks to evaluate the feasibility of separating milk treated with calcium chelators using various separation techniques to evaluate the individual casein fractions of this disrupted system. Four separation methods (ultracentrifugation, membrane filtration, heat coagulation, and coagulation based on pH) were employed to separate out the caseins based on selected properties, specifically density, molecular weight, and solubility. In ultracentrifugation, three speeds were tested, the heat coagulation study tested two temperatures, and pH based coagulation tested four different pHs to determine their impact on overall protein levels and individual casein yields. Skim v milk powder was reconstituted and chelator was added at 1, 50, or 100 mEq/L treatment level. These samples were then separated using aforementioned techniques, and the supernatant or permeate was analyzed for total protein content, individual casein composition, turbidity, and mean particle size.Analysis of centrifugal separation studies shows the interaction between chelator type, chelator level, and centrifugation speed had a significant impact on the amount of protein released from the casein micelle (p<0.001). Samples treated with 50 mEq of sodium hexametaphosphate and centrifuged at 60,000xg released significantly more protein into the supernatant than other samples. The type of chelator was not found to be statistically significant in impacting the proportion of α casein or β casein in the samples, but the interaction of chelator level and centrifugal force was found to have an impact.Larger proportions of α casein and lower proportions of β casein were seen in samples treated with low levels of chelator (1 mEq) and low levels of centrifugal force (30,000xg). Although the type of chelator used was not seen to cause significant difference in the supernatant of samples, it is important to note that when comparing the chelated samples to the control samples, drastic differences were seen in the turbid...

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

Cited by 98 publications

References 33 publications

Modifications of structures and functions of caseins: a scientific and technological challenge

Modifications of structures and functions of caseins: a scientific and technological challenge

Effects of Chelating Agents on Texture of Lowfat Cheddar Cheese

Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators

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