Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: The role of calcium-ion activity and micellar integrity

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

doi:10.1016/j.idairyj.2012.03.014

Cited by 64 publications

(55 citation statements)

References 21 publications

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“…Minimum (32 min) HCT of control powder could be because of its higher calcium content which, promote casein micelles aggregation on heating. Maximum (55 min) HCT of MPC60-DSP powder could be accorded to DSP addition having ability to increase buffering capacity and to reduce Ca-ion activity (De Kort et al 2012) by calcium chelation. Addition of phosphate ions has been reported to enhance voluminosity of casein micelles, causes non-discriminate casein solubilization and thus protects caseins towards heat instability via solubilization of the micellar minerals.…”

Section: Functional Properties Of Mpc60 Powdersmentioning

confidence: 98%

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

et al. 2017

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Ultrafiltration and diafiltration of skim milk altered delicate salt equilibrium and composition of 59 UF retentate (59 UFR), and thus adversely affected the reconstitutional and functional properties of milk protein concentrate (MPC) powders. It might be due to interaction and aggregation of proteins during spray drying. Therefore, this study was envisaged to investigate the effect of disodium phosphate (DSP) addition, diafiltration and homogenization of retentates on physico-chemical, functional and rheological properties of MPC60 powders. Solubility of fresh control powder was significantly lower than MPC60-H powder; at par with that of MPC60-DSP and MPC60-Na-K, but remained minimum after 60 days of storage at 25 ± 1°C. The pH (6.6) adjustment of 59 UFR with DSP, significantly enhanced the dispersability, wettability, specific surface area (SSA), heat coagulation time (HCT), emulsification capacity and stability; buffer index of MPC60-DSP powder over control. Diafiltration of 59 UFR with NaCl and KCl, significantly (P \ 0.05) decreased calcium content, but enhanced pH and mineral content of MPC60-Na-K powder. This treatment led to significant improvement in dispersability, SSA, emulsification capacity and stability, HCT and oil binding properties. Flowability, wettability, dispersability, HCT, foaming capacity, emulsification capacity and stability were also improved significantly in MPC60-H powder made from homogenized 59 UFR. Rheological behavior of reconstituted powder samples exhibited pseudoplastic behavior, best explained by Hershel Bulkley model. These MPC60 powders with improved functional properties can be used for the improvement of quality attributes of various food formulations.

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Section: Functional Properties Of Mpc60 Powdersmentioning

confidence: 98%

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

et al. 2017

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“…This has been found when phosphates and or citrates are added (Muir, 1984; de Kort et al, 2012). De Kort (de Kort et al, 2012) studied the heat coagulation and heat stability of milk treated with chelators extensively. It was found that there is a strong link between temperature and pH in the ability of milk to coagulate.…”

Section: Solubility 2421 Heat Coagulationmentioning

confidence: 98%

“…Lastly, de Kort (2009Kort ( , 2011Kort ( , 2012 has contributed largely to the knowledge of this system and the usage of calcium chelators, studying the effect of a variety of phosphate and citrates as chelators and their effect on the physical changes of the system and heat induced changes.…”

Section: Chelatorsmentioning

confidence: 99%

“…Citrates chelate calcium out of the micelle and are then dissolved into the soluble milk serum as a stable calcium citrate complex (Mizuno and Lucey, 2005;de Kort, 2012;Morr, 1967;Vujicic et al, 1968).…”

Section: Citratesmentioning

confidence: 99%

“…Because they carry a strong negative charge, phosphates not only bind the positively charged calcium ions in the serum, but can also bind to the positively charged amino acids of casein residues (de Kort et al, 2012;Anema, 2015).…”

Section: Phosphatesmentioning

confidence: 99%

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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 pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70)

et al. 2018

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Poor solubility is the major limiting factor in commercial applications of milk protein concentrates (MPC) powders. Retentate treatments such as pH adjustment using disodium phosphate (NaHPO), also responsible for calcium chelation with homogenization and; its diafiltration with 150 mM NaCl solution were hypothesized to improve the functional properties of treated MPC70 powders. These treatments significantly improved the solubility, heat stability, water binding, dispersibility, bulk density, flowability, buffer index, foaming and emulsifying capacity of treated powders over control. Rheological behaviour of reconstituted MPC solutions was best explained by Herschel Bulkley model. Compared to rough, large globular structures with dents in control; majorly intact, separate, smaller particles of smooth surface, without any aggregation were observed in SEM micrograph of treated powders. Applied treatments are easy, cost-effective and capable to improve functional properties of treated powders that could replace control MPC70 powder in various food applications where protein functionality is of prime importance.

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Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: The role of calcium-ion activity and micellar integrity

Cited by 64 publications

References 21 publications

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

Physico-chemical, functional and rheological properties of milk protein concentrate 60 as affected by disodium phosphate addition, diafiltration and homogenization

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

Effect of pH adjustment, homogenization and diafiltration on physicochemical, reconstitution, functional and rheological properties of medium protein milk protein concentrates (MPC70)

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