1
|
Corrigan BM, O'Mahony JA, Fenelon MA. The effect of whey source on heat-induced aggregation of casein and whey protein mixtures of relevance to infant nutritional product formulation. J Dairy Sci 2023; 106:8299-8311. [PMID: 38040197 DOI: 10.3168/jds.2022-22088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Accepted: 06/25/2022] [Indexed: 12/03/2023]
Abstract
Sweet and, to a lesser extent, acid whey protein ingredients can be used for the formulation of infant nutritional products. Unlike acid whey, sweet whey contains caseinomacropeptide (CMP), a heat-stable peptide liberated from κ-casein during cheese and rennet casein manufacture. Four protein systems-sweet whey (SW) and acid whey (AW), with or without standardization for CMP protein content-were added to skim milk (50/50, wt/wt) and unheated or heated to 85 or 110°C. These 12 samples were assessed for physicochemical stability in the presence of added calcium at pH 6.8. The effect of CMP content on the physicochemical properties of the protein systems was also assessed. Without preheat treatment, mixtures of AW and skim milk (SM) were more heat stable than SW and SM, demonstrating the effect of whey protein type on heat stability. Preheat treatment of the SW in the presence of SM significantly improved the heat stability of the resultant protein systems on subsequent heating. All of the protein systems had significantly lower heat stability with the addition of Ca, although the reduction was significantly smaller for the heated protein systems than the unheated controls. The findings can help identify heating parameters and ingredients for optimizing processing stability and physicochemical characteristics of nutritional beverages such as infant formulations.
Collapse
Affiliation(s)
- Bernard M Corrigan
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 TP07
| | - Mark A Fenelon
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 TP07.
| |
Collapse
|
2
|
Increase of milk heat stability by addition of casein glycomacropeptide. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
|
3
|
Abdallah M, Azevedo-Scudeller L, Hiolle M, Lesur C, Baniel A, Delaplace G. Review on mechanisms leading to fouling and stability issues related to heat treatment of casein-based RTD beverages. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
4
|
Olivares M, Costabel L, Zorrilla S, de Vicente J. Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107335] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
5
|
Barone G, O'Regan J, Kelly AL, O'Mahony JA. Interactions between whey proteins and calcium salts and implications for the formulation of dairy protein‐based nutritional beverage products: A review. Compr Rev Food Sci Food Saf 2022; 21:1254-1274. [DOI: 10.1111/1541-4337.12884] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 11/20/2021] [Accepted: 11/30/2021] [Indexed: 01/29/2023]
Affiliation(s)
- Giovanni Barone
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - Jonathan O'Regan
- Nestlé Development Centre Nutrition Wyeth Nutritionals Ireland Askeaton Limerick Ireland
| | - Alan L. Kelly
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - James A. O'Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| |
Collapse
|
6
|
Calcium fortification of a model infant milk formula system using soluble and insoluble calcium salts. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104951] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
7
|
Magan JB, O Callaghan TF, Kelly AL, McCarthy NA. Compositional and functional properties of milk and dairy products derived from cows fed pasture or concentrate-based diets. Compr Rev Food Sci Food Saf 2021; 20:2769-2800. [PMID: 33949109 DOI: 10.1111/1541-4337.12751] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 02/24/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Worldwide milk production is predominantly founded on indoor, high-concentrate feeding systems, whereas pasture-based feeding systems are most common in New Zealand and Ireland but have received greater attention recently in countries utilizing conventional systems. Consumer interest in 'pasture-fed' dairy products has also increased, arising from environmental, ethical, and nutritional concerns. A substantial body of research exists describing the effect of different feeding strategies on the composition of milk, with several recent studies focusing on the comparison of pasture- and concentrate-based feeding regimes. Significant variation is typically observed in the gross composition of milk produced from different supplemental feeds, but various changes in the discrete composition of macromolecular components in milk have also been associated with dietary influence, particularly in relation to the fatty acid profile. Changes in milk composition have also been shown to have implications for milk and dairy product processability, functionality and sensory properties. Methods to determine the traceability of dairy products or verify marketing claims such as 'pasture-fed' have also been established, based on compositional variation due to diet. This review explores the effects of feed types on milk composition and quality, along with the ultimate effect of diet-induced changes on milk and dairy product functionality, with particular emphasis placed on pasture- and concentrate-based feeding systems.
Collapse
Affiliation(s)
- Jonathan B Magan
- Food Chemistry and Technology, Teagasc Food Research Centre, Cork, Ireland.,School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Tom F O Callaghan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Noel A McCarthy
- Food Chemistry and Technology, Teagasc Food Research Centre, Cork, Ireland
| |
Collapse
|
8
|
Acosta N, Sihufe G, Meza B, Marino F, Costabel L, Zorrilla S, Olivares M. Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110204] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
9
|
Sunkesula V, Kommineni A, Meletharayil GH, Marella C, Metzger LE. Short communication: Effect of pH on the heat stability of reconstituted reduced calcium milk protein concentrate dispersions. J Dairy Sci 2020; 104:134-137. [PMID: 33189264 DOI: 10.3168/jds.2020-18937] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Accepted: 08/25/2020] [Indexed: 11/19/2022]
Abstract
This study aimed to investigate the heat stability of dispersions from reconstituted reduced-calcium milk protein concentrate (RCMPC) with 80% protein or more. The tested RCMPC powders were produced from skim milk subjected to CO2 treatment before and during the process of ultrafiltration. The CO2 injection was controlled to obtain 0 (control, no CO2 injection), 20, 30, and 40% reduction in calcium levels in the RCMPC powders. The RCMPC powders were reconstituted to 10% (wt/wt) protein in deionized water. These dispersions were tested for heat stability in a rocking oil bath at 140°C at unadjusted, 6.5, 6.7, 6.9, and 7.1 pH. Calcium ion activity (CIA) and ionic strength measurements were carried out using a Ca ion-selective electrode and conductivity meter. Unadjusted pH of the dispersions varied from 6.8 in control to 5.96 in 40% RCMPC dispersions. The CIA of unadjusted dispersions ranged from 1.31 mM in control to 2.83 mM in 40% RCMPC. Heat stability, expressed as heat coagulation time (HCT) of unadjusted dispersions decreased as the level of Ca removal in powders increased (from 13.81 min in control to 0.46 min in 40% RCMPC) and was negatively correlated with the CIA of the dispersions. For control RCMPC dispersions, the minimum and maximum heat stability were observed at dispersion pH of 6.5 and 6.9, respectively, followed by a decrease at pH 7.1 (CIA was the lowest). Dispersions from 40% RCMPC and pH 7.1 had the maximum HCT of 30.94 min among all RCMPC dispersions at all pH values. From this study, it can be concluded that improved heat stability in high protein formulation beverages subjected to UHT processing could be achieved through calcium reduction in milk protein concentrates using CO2 injection.
Collapse
Affiliation(s)
- V Sunkesula
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007; Idaho Milk Products, Jerome, ID 83338
| | - A Kommineni
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007
| | - G H Meletharayil
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007; Dairy Management Inc., Rosemont, IL 60018.
| | - C Marella
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007; Idaho Milk Products, Jerome, ID 83338
| | - L E Metzger
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007
| |
Collapse
|
10
|
Wang Q, Holt C, Nylander T, Ma Y. Salt partition, ion equilibria, and the structure, composition, and solubility of micellar calcium phosphate in bovine milk with added calcium salts. J Dairy Sci 2020; 103:9893-9905. [DOI: 10.3168/jds.2020-18829] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Accepted: 07/06/2020] [Indexed: 01/26/2023]
|
11
|
Dumpler J, Huppertz T, Kulozik U. Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives. J Dairy Sci 2020; 103:10986-11007. [PMID: 33041027 DOI: 10.3168/jds.2020-18605] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Abstract
The ability of milk and concentrated milk to withstand a defined heat treatment without noticeable changes such as flocculation of protein is commonly denoted as heat stability. A heat treatment that exceeds the heat stability limit of milk or concentrated milk, which has a much lower heat stability, may result in undesired changes, such as separation of milk fat, grittiness, sediment formation, and phase separation. Most laboratory-scale batch heating methods were developed in the early 20th century to simulate commercial sterilization, and these methods have since been standardized. Heat stability studies have been motivated by different objectives during that time, addressing different processing issues and targets in the framework of available technology, legislation, and consumer demand. Although milk hygiene has improved during the last couple of decades, rendering milk less sensitive to coagulation, different standard methods suffered from poor comparability of results, even when comparing results for the same milk sample, indicating that unknown procedural steps affect heat stability. The prediction of heat stability of concentrated milk from the heat stability results of the corresponding unconcentrated milk for rapid quality testing purposes has been difficult, mainly due to different experimental conditions. The objective of this study is to review literature on heat stability, starting from studies in the early 20th century, to summarize the vast number of studies on compositional aspects of milk affecting heat stability, and to lead the way to the most recent work related to compositional changes in concentrates produced by membrane concentration and fractionation, respectively. Particular attention is paid to early and most recent developments and findings, such as the application of kinetic models to predict and limit protein aggregation to assess and describe heat stability as a temperature-time-total milk solids continuum.
Collapse
Affiliation(s)
- Joseph Dumpler
- Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - Thom Huppertz
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands; Food Quality and Design, Wageningen University and Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising-Weihenstephan, Germany
| |
Collapse
|
12
|
Meza BE, Zorrilla SE, Olivares ML. Rheological methods to analyse the thermal aggregation of calcium enriched milks. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
13
|
Magan JB, Tobin JT, O'Callaghan TF, Kelly AL, Fenelon MA, Hennessy D, McCarthy NA. Physicochemical properties of whole milk powder derived from cows fed pasture or total mixed ration diets. J Dairy Sci 2019; 102:9611-9621. [PMID: 31447155 DOI: 10.3168/jds.2019-16415] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 07/02/2019] [Indexed: 11/19/2022]
Abstract
This study examined the effect of dietary factors on compositional and functional properties of whole milk powder (WMP) produced from bovine milk. Raw milk samples were obtained from 3 groups of 18 Holstein Friesian spring-calving cows randomly assigned to diets based on perennial ryegrass (GRS), perennial ryegrass/white clover sward (CLV), and total mixed ration (TMR). Raw milks obtained in late lactation were subsequently standardized for fat, heat-treated (90°C for 30 s), evaporated, and homogenized before spray drying. The WMP produced from each diet were analyzed to determine differences in color, particle size distribution, heat coagulation time, yogurt gelation, texture profile, and protein profile due to each diet. Significant differences in heat coagulation time were observed between the CLV and TMR samples, whereas color values were significantly different between GRS and TMR samples. No significant differences in gross composition, protein profile, or whey protein nitrogen index were found between the 3 WMP samples. Average D90 values (the particle size at which 90% of the particles were smaller than the specified size) for fat globules were significantly lower in the TMR sample compared with the GRS and CLV samples. Yogurts produced from GRS- and CLV-derived WMP had significantly higher elastic moduli (G') than those produced from TMR-derived WMP. Similarly, texture profile analysis revealed significantly higher firmness values in yogurt samples derived from CLV compared with TMR samples. Our data characterize the effect of these diets on the composition and functional properties of fat-standardized WMP, suggesting better yogurt functionality and thermal stability in WMP derived from pasture-based bovine diets.
Collapse
Affiliation(s)
- Jonathan B Magan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Co. Cork, Ireland, T12 YN60
| | - John T Tobin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Tom F O'Callaghan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Co. Cork, Ireland, T12 YN60
| | - Mark A Fenelon
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Deirdre Hennessy
- Teagasc, Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 P302
| | - Noel A McCarthy
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
| |
Collapse
|
14
|
Altering the physico-chemical and processing characteristics of high heat-treated skim milk by increasing the pH prior to heating and restoring after heating. Food Chem 2018; 245:1079-1086. [DOI: 10.1016/j.foodchem.2017.11.063] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/10/2017] [Accepted: 11/16/2017] [Indexed: 11/17/2022]
|
15
|
Drapala KP, Mulvihill DM, O’Mahony JA. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.01.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
16
|
Calcium-induced skim milk gels using different calcium salts. Food Chem 2018; 245:97-103. [DOI: 10.1016/j.foodchem.2017.10.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 10/12/2017] [Accepted: 10/15/2017] [Indexed: 11/18/2022]
|
17
|
Effect of heat treatment, evaporation and spray drying during skim milk powder manufacture on the compositional and processing characteristics of reconstituted skim milk and concentrate. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.10.007] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
18
|
Gulati A, Galvin N, Lewis E, Hennessy D, O'Donovan M, McManus JJ, Fenelon MA, Guinee TP. Outdoor grazing of dairy cows on pasture versus indoor feeding on total mixed ration: Effects on gross composition and mineral content of milk during lactation. J Dairy Sci 2018; 101:2710-2723. [DOI: 10.3168/jds.2017-13338] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Accepted: 08/15/2017] [Indexed: 11/19/2022]
|
19
|
Liang Y, Matia-Merino L, Gillies G, Patel H, Ye A, Golding M. The heat stability of milk protein-stabilized oil-in-water emulsions: A review. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
20
|
Silva JVC, O'Mahony JA. Flowability and wetting behaviour of milk protein ingredients as influenced by powder composition, particle size and microstructure. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12368] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Juliana V C Silva
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences; University College Cork; Cork Ireland
| |
Collapse
|
21
|
Dissociation and coagulation of caseins and whey proteins in concentrated skim milk heated by direct steam injection. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0304-3] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
22
|
Fortification of milk protein content with different dairy protein powders alters its compositional, rennet gelation, heat stability and ethanol stability characteristics. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.06.010] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
23
|
Stability of milk protein concentrate suspensions to in-container sterilisation heating conditions. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.05.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
24
|
Deeth HC, Lewis MJ. Practical consequences of calcium addition to and removal from milk and milk products. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12188] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hilton C Deeth
- School of Agriculture and Food Sciences The University of Queensland Brisbane Qld 4072 Australia
| | - Michael J Lewis
- Department of Food and Nutrition Sciences University of Reading Whiteknights, PO Box 226 Reading RG6 6AP UK
| |
Collapse
|
25
|
Liang Y, Matia-Merino L, Patel H, Ye A, Gillies G, Golding M. Effect of sugar type and concentration on the heat coagulation of oil-in-water emulsions stabilized by milk-protein-concentrate. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.04.022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
26
|
|
27
|
|
28
|
Crowley SV, Kelly AL, O'Mahony JA. Fortification of reconstituted skim milk powder with different calcium salts: Impact of physicochemical changes on stability to processing. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12150] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shane V Crowley
- School of Food and Nutritional Sciences; University College Cork Co.; Cork Ireland
| | - Alan L Kelly
- School of Food and Nutritional Sciences; University College Cork Co.; Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences; University College Cork Co.; Cork Ireland
| |
Collapse
|
29
|
Ramasubramanian L, D’Arcy BR, Deeth HC, Oh HE. The rheological properties of calcium-induced milk gels. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.01.020] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
30
|
Huang S, Yang Y, Fu N, Qin Q, Zhang L, Chen XD. Calcium-Aggregated Milk: a Potential New Option for Improving the Viability of Lactic Acid Bacteria Under Heat Stress. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1331-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
31
|
|
32
|
On-Nom N, Grandison A, Lewis M. Heat stability of milk supplemented with calcium chloride. J Dairy Sci 2012; 95:1623-31. [DOI: 10.3168/jds.2011-4697] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2011] [Accepted: 12/11/2011] [Indexed: 11/19/2022]
|
33
|
RAMASUBRAMANIAN LAKSHMI, D’ARCY BRUCE, DEETH HILTONC. Heat-induced coagulation of whole milk by high levels of calcium chloride. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00823.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
34
|
Pathomrungsiyounggul P, Grandison AS, Lewis M. Feasibility of using dialysis for determining calcium ion concentration and pH in calcium-fortified soymilk at high temperature. J Food Sci 2012; 77:E10-6. [PMID: 22260105 DOI: 10.1111/j.1750-3841.2011.02436.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Dialysis was performed to examine some of the properties of the soluble phase of calcium (Ca) fortified soymilk at high temperatures. Dialysates were obtained while heating soymilk at temperatures of 80 and 100 °C for 1 h and 121 °C for 15 min. It was found that the pH, total Ca, and ionic Ca of dialysates obtained at high temperature were all lower than in their corresponding nonheated Ca-fortified soymilk. Increasing temperature from 80 to 100 °C hardly affected Ca ion concentration ([Ca²⁺]) of dialysate obtained from Ca chloride-fortified soymilk, but it increased [Ca²⁺] in dialysates of Ca gluconate-fortified soymilk and Ca lactate-fortified soymilk fortified with 5 to 6 mM Ca. Dialysates obtained at 100 °C had lower pH than dialysate prepared at 80 °C. Higher Ca additions to soymilk caused a significant (P≤ 0.05) reduction in pH and an increase in [Ca²⁺] of these dialysates. When soymilk was dialyzed at 121 °C, pH, total Ca, and ionic Ca were further reduced. Freezing point depression (FPD) of dialysates increased as temperature increased but were lower than corresponding soymilk samples. This approach provides a means of estimating pH and ionic Ca in soymilks at high temperatures, in order to better understand their combined role on soymilk coagulation.
Collapse
|
35
|
Mekmene O, Gaucheron F. Determination of calcium-binding constants of caseins, phosphoserine, citrate and pyrophosphate: A modelling approach using free calcium measurement. Food Chem 2011; 127:676-82. [PMID: 23140718 DOI: 10.1016/j.foodchem.2010.12.121] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2009] [Revised: 12/22/2010] [Accepted: 12/28/2010] [Indexed: 11/30/2022]
Abstract
Dairy products contain large amount of calcium which is bound to caseins and different chelating agents like citrate and polyphosphates. The present study aimed to determine the calcium-binding capacities of phosphoserine (SerP), caseinophosphopeptide (CPP), β-casein, caseinate, citrate and pyrophosphate in the same conditions of temperature, pH and ionic strength. The free calcium (Ca(2+)) was measured using a calcium ion-selective electrode and plotted as a function of total calcium concentration. The association constants and the number of calcium-binding sites were determined by fitting the experimental data to a theoretical model. The phosphate groups of caseins were the main binding sites with evidence for participation of carboxylate groups. The intrinsic association constants determined by the best fit of the data were in the order: pyrophosphate (557×10(3)M(-1))>citrate (20×10(3)M(-1))>β-casein (5×10(3)M(-1))>caseinate, CPP and SerP (∼10(3)M(-1)). These findings may be of interest for the development of calcium-enriched products to overcome calcium deficiency in specific populations.
Collapse
Affiliation(s)
- Omar Mekmene
- INRA/AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, F-35042 Rennes Cedex, France
| | | |
Collapse
|
36
|
Sikand V, Tong P, Walker J. Heat stability of reconstituted, protein-standardized skim milk powders. J Dairy Sci 2010; 93:5561-71. [DOI: 10.3168/jds.2010-3128] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2010] [Accepted: 09/03/2010] [Indexed: 11/19/2022]
|
37
|
Pathomrungsiyounggul P, Grandison AS, Lewis MJ. Effect of calcium carbonate, calcium citrate, tricalcium phosphate, calcium gluconate and calcium lactate on some physicochemical properties of soymilk. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02399.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
38
|
|
39
|
OMOARUKHE ESEREOSAD, ON-NOM NATTIRA, GRANDISON ALISTAIRS, LEWIS MICHAELJ. Effects of different calcium salts on properties of milk related to heat stability. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00613.x] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|