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

被引：89

作者：

de Kort, Esther ^{[1
]}

Minor, Marcel ^{[1
]}

Snoeren, Thom ^{[1
]}

van Hooijdonk, Toon ^{[2
]}

van der Linden, Erik ^{[3
]}

机构：

[1] Danone Res, Prod Dev Nutr Adv Med Nutr, Ctr Specialised Nutr, NL-6704 PH Wageningen, Netherlands

[2] Wageningen Univ, Dairy Sci & Technol Grp, NL-6703 HD Wageningen, Netherlands

[3] Wageningen Univ, Food Phys Grp, NL-6703 HD Wageningen, Netherlands

来源：

INTERNATIONAL DAIRY JOURNAL | 2011年 / 21卷 / 12期

关键词：

SKIM-MILK; PHYSICOCHEMICAL CHARACTERIZATION; EQUILIBRIA; VISCOSITY; TURBIDITY; GELATION; IONS; PRECIPITATION; DISSOCIATION; PHOSPHATES;

D O I：

10.1016/j.idairyj.2011.06.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of calcium chelators on physical changes of casein micelles in concentrated micellar casein solutions was investigated by measuring calcium-ion activity, viscosity and turbidity, and performing ultracentrifugation. The highest viscosities were measured on addition of sodium hexametaphosphate (SHMP), because it cross-linked the caseins. For the weak calcium chelator disodium uridine monophosphate (Na2UMP), physical changes in the solutions were negligible. Disodium hydrogen phosphate (Na2HPO4), trisodium citrate (TSC), and sodium phytate (SP) caused similar increases in viscosity, but had different effects on turbidity. The increase in viscosity was attributed to swelling of the casein micelles (i.e., increased voluminosity) at decreasing calcium-ion activity. The major decrease in turbidity was due to dissociation of the casein micelles. The extent of micellar dissociation was dependent on the type and concentration of calcium chelator. It seems that the micelles were dissociated in the order of SHMP >= SP > TSC > Na2HPO4 > Na2UMP. (c) 2011 Elsevier Ltd. All rights reserved.

引用

页码：907 / 913

页数：7

共 50 条

[1] 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
de Kort, Esther
Minor, Marcel
Snoeren, Thom
van Hooijdonk, Toon
van der Linden, Erik
INTERNATIONAL DAIRY JOURNAL, 2012, 26 (02) : 112 - 119
[2] THE PROPERTIES OF CASEIN MICELLES .3. CHANGES IN THE STATE OF THE MICELLAR CALCIUM-PHOSPHATE AND THEIR EFFECTS ON OTHER CHANGES IN THE CASEIN MICELLES
VANDIJK, HJM
NETHERLANDS MILK AND DAIRY JOURNAL, 1990, 44 (3-4): : 125 - 141
[3] Micellar calcium phosphate-cross-linkage in donkey casein micelles
Li, C. P.
Peng, J. L.
Zhu, G. H.
Zhao, H.
Li, C.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2010, 65 (03): : 274 - 276
[4] Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content
Ahmadi, Elaheh
Markoska, Tatijana
Huppertz, Thom
Vasiljevic, Todor
FOODS, 2024, 13 (02)
[5] Micellar calcium phosphate-cross-linkage in yak casein micelles
Li, C. P.
Akasaki, E.
Zhao, Y.
Aoki, T.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2006, 61 (03): : 288 - 292
[6] Micellar calcium phosphate-cross-linkage in buffalo casein micelles
Li, C. P.
Peng, J. L.
Ke, H. F.
Chen, D. Y.
Zhu, G. H.
Li, C.
Ou, L. C.
Miao, Y. W.
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2010, 65 (01): : 41 - 44
[7] Structural changes of casein micelles in a calcium gradient film
Gebhardt, Ronald
Burghammer, Manfred
Riekel, Christian
Roth, Stephan Volkher
Mueller-Buschbaurn, Peter
MACROMOLECULAR BIOSCIENCE, 2008, 8 (04) : 347 - 354
[8] Interactions in micellar solutions of β-casein
CEA-Saclay, Gif-sur-Yvette, France
Phys B Condens Matter, (207-209):
[9] Production and storage stability of concentrated micellar casein
Hammam, Ahmed R. A.
Beckman, Steven L.
Metzger, Lloyd E.
JOURNAL OF DAIRY SCIENCE, 2022, 105 (02) : 1084 - 1098
[10] Compositional changes of casein micelles induced by calcium or chelatant addition at threefold and natural casein concentration
Reiter, Marius
Reitmaier, Michael
Kulozik, Ulrich
INTERNATIONAL DAIRY JOURNAL, 2022, 130

← 1 2 3 4 5 →