This study investigated the influence of increased ionic strength (I) induced by addition of NaCl (80 e580 mM) to pasteurised skim milk minerals partitioning, casein micelle properties and b-casein partitioning as a function of temperatures (i.e., 4, 10, 25, and 55 C). Increasing I influenced the partition of divalent minerals in serum phase, especially total and ionic calcium concentration in the serum phase, while it had no effect on monovalent mineral partitioning. pH significantly decreased with increasing I due to changes in mineral equilibria, and increased protein content in the milk serum phase, especially at low temperatures. The average particle size and net zeta-potential decreased with increasing I most pronounced at 25 and 55 C. The results obtained in this study provide new insights into mineral and protein partitioning of milk as influenced by ionic strength relevant for control of mineral distribution and for the development of new dairy products.
Barone G., Cirrincione F., Jiang Y., Rauh V., Lillevang S.K., Caboni M.F., et al. (2023). Influence of ionic strength and temperature on mineral and protein partitioning of skim milk. INTERNATIONAL DAIRY JOURNAL, 147(December 2023), 1-7 [10.1016/j.idairyj.2023.105764].
Influence of ionic strength and temperature on mineral and protein partitioning of skim milk
Barone G.Primo
Conceptualization
;Cirrincione F.Secondo
Data Curation
;Caboni M. F.Writing – Review & Editing
;
2023
Abstract
This study investigated the influence of increased ionic strength (I) induced by addition of NaCl (80 e580 mM) to pasteurised skim milk minerals partitioning, casein micelle properties and b-casein partitioning as a function of temperatures (i.e., 4, 10, 25, and 55 C). Increasing I influenced the partition of divalent minerals in serum phase, especially total and ionic calcium concentration in the serum phase, while it had no effect on monovalent mineral partitioning. pH significantly decreased with increasing I due to changes in mineral equilibria, and increased protein content in the milk serum phase, especially at low temperatures. The average particle size and net zeta-potential decreased with increasing I most pronounced at 25 and 55 C. The results obtained in this study provide new insights into mineral and protein partitioning of milk as influenced by ionic strength relevant for control of mineral distribution and for the development of new dairy products.File | Dimensione | Formato | |
---|---|---|---|
Influence of ionic strength and temperature on mineral and protein partitioning of skim milk.pdf
accesso aperto
Tipo:
Versione (PDF) editoriale
Licenza:
Licenza per Accesso Aperto. Creative Commons Attribuzione (CCBY)
Dimensione
883.28 kB
Formato
Adobe PDF
|
883.28 kB | Adobe PDF | Visualizza/Apri |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.