Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk

Koutina, Glykeria; Knudsen, Jes C.; Andersen, Ulf; Skibsted, Leif H.

doi:10.1016/j.idairyj.2014.01.003

Cited by 53 publications

(30 citation statements)

References 36 publications

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“…Ichilczyk-Leone et al (1981) showed an increase of about 1% of calcium and inorganic phosphate in the aqueous phase after cooling skim milk. Koutina et al (2014) confirmed this trend and reported that at 4°C, the amounts of calcium and phosphorus in the soluble phase were more important than at 40°C. This is explained by a better solubility of calcium phosphate at low temperature.…”

Section: Cooling At 4°csupporting

confidence: 67%

“…Moreover, it might be interesting to use these new casein micelles (less mineralized, depleted in β-casein and more hydrated) to obtain new techno-functionalities. For example, Koutina et al (2014) showed that the storage modulus G′ at pH 4.8, 4.7, and 4.6 (gel formation) was higher for decreasing temperature (4>20>30>40°C). They concluded that the final texture of dairy products such as cheese could be modulated by the choice of the couple pH and temperature.…”

Section: Cooling At 4°cmentioning

confidence: 99%

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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: Cooling At 4°csupporting

confidence: 67%

Section: Cooling At 4°cmentioning

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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“…Acidification of camel milk CSM was prepared according to the method described by Koutina et al (2014). To obtain a certain level of pH, CSM was warmed at 30°C in a water bath and held for 30 min., then acidified by adding predetermined amounts of crystalline glucono-δ-lactone (GDL) (Sigma Chemical Co., St Louis, MO, USA) and mixed for one minute.…”

Section: Methodsmentioning

confidence: 99%

“…However, the CCP is completely present in the serum at pH 5.2. Indeed, at this pH value, all of the colloidal Cit, and a large part of Mg were solubilized (Anema, 2009;Mekmene et al, 2010;Koutina et al, 2014 ;Li and Corredig, 2014). On the other hand, Farah and Rüegg (1989) and Kherouatou et al (2003) studied the state of casein micelles during acidification of camel milk and concluded that the maximum CCP micelle demineralization occurs at approximately pH 5.0 versus pH 5.5 for cow milk.…”

Section: Introductionmentioning

confidence: 95%

“…When milk is cooled, a part of casein dissociates from the micelles and remains in a soluble state (De La Fuente et al, 1997 ;Raynal and Remeuf, 2000). May and Smith (1998) and Koutina et al (2014) noticed that the soluble Ca increased slightly during cold storage of raw milk approximately 9% in 60 hours and these changes are reversible depend on re-warming. At the same time, the cold storage decreased amount of water associated to casein micelles and a release of β-casein from the micellar structure (Pouliot et al, 1994 ;Holt, 1995).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Some Technological Treatments on the Mineral Balance Between the Soluble and Colloidal Phases of Camel Milk

2016

Zagazig Journal of Agricultural Research

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In dairy technology, mineral equilibrium in milk is important for understanding milk properties and for optimizing milk processing. The objective of this study was to examine the effect of some technological treatments (acidification, cold storage and heat treatments) on the mineral balance between the soluble and colloidal phases of camel's milk by using ultracentrifugation technique. The results showed that, as the pH reduced, the calcium (Ca), phosphate (P), magnesium (Mg) and citrate (Cit) present in the colloidal phase of camel's skim milk (CSM) were gradually displaced into the soluble phase. When the pH of CSM decreased to 4.7, the almost colloidal Ca and P were solubilized (more than 92.2 and 93.5%), respectively. Moreover, the colloidal Mg and Cit were totally solubilized at pH 5.2 and remained constant until pH 4.7. Furthermore, at this pH value small amounts of Mg and Cit were bound to colloidal casein (1.5-3%), respectively. Also, at pH 4.7 the ratio of colloidal Ca/P decreased from 2.07 to 1.68. On the other hand, the results affirmed that the cold storage of CSM at 4 ºC over a period of 7 days had marked influence on the concentration and distribution of Ca, P, Mg and Cit in camel milk. After 7 days of cold storage at 4ºC of CSM there were an increase in the soluble Ca, P, Mg and Cit contents by 11.9, 10.5, 5.3 and 9.0%, respectively. Furthermore, increasing heating temperature caused a significant decrease in the soluble Ca, P and Cit, but insignificant (p<0.05) effect on the Mg concentration was observed. Moreover, increasing heating temperature on CSM resulted in a significant decrease in the colloidal ratio of Ca/P from 2.07 to 1.64. Moreover, when CSM was boiled-treated, the soluble Ca, P, Mg and Cit concentration decreased by 6, 9.6, 5.6 and 8.5%, respectively. Pasteurization LTLT (Low-Temperature Long-Time) and HTST (High-Temperature Short-Time) led to a slight increase in the colloidal Ca, P, Mg and Cit concentration.

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The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium d-lactobionate

Koutina

Knudsen

Skibsted

2014

Dairy Sci. & Technol.

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International audienceSpeciation is important for good bioavailability of calcium from food and beverages. Effective calcium enrichment of dairy products for prevention of osteoporosis accordingly depends on the calcium compound added. Calcium d-lactobionate (50, 30 or 3 mM) was added to reconstituted skim milk with pH adjusted to 6.6, 6.0, 5.7 and 5.4 at 25 °C in order to investigate the distribution of calcium and phosphorus between micellar and serum phase and the speciation of calcium in the serum phase for enriched milk. The calcium from added calcium d-lactobionate was found to distribute between the micellar and serum phase at pH 6.6–6.0, while at pH 5.7–5.4, the added calcium remained in the serum phase. The concentration of phosphorus after enrichment was increased in the micellar phase and decreased in the serum phase at pH 6.6–6.0, while at pH 5.7–5.4, phosphorus remained constant in both phases. A decrease of total protein content and caseins in milk serum phase was observed after milk enrichment at all pH values as documented by protein determination and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Moreover, concentration of α-lactalbumin remained unchanged, while concentration of β-lactoglobulin decreased after addition of calcium d-lactobionate at all investigated pH values. Bioavailability of calcium from enriched dairy products depends on transfer to the micelles, and pH control is accordingly concluded to be critical for the use of calcium d-lactobionate for enrichment. The pH value needs to be taken into account when new calcium-enriched dairy products are designed to fulfil the primary role of having a product with high nutritional value and good calcium bioavailability

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Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk

Cited by 53 publications

References 36 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

Effect of Some Technological Treatments on the Mineral Balance Between the Soluble and Colloidal Phases of Camel Milk

The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium d-lactobionate

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