The Influence of Sodium Hexametaphosphate Chain Length on the Physicochemical Properties of High-Milk Protein Dispersions

Protein-protein and protein-mineral interactions can result in defects, such as sedimentation and age gelation, during the storage of high-protein beverages. It is well known that age gelation can be delayed by adding cyclic polyphosphates such as sodium hexametaphosphate (SHMP). This study aims to assess the influence of different phosphate chain lengths of SHMP on the physicochemical properties of high-protein dispersions. The effect of adding different SHMP concentrations at 0%, 0.15%, and 0.25% (w/w) before and after heating of 6%, 8%, and 10% (w/w) milk protein concentrate dispersions was studied. The phosphate chain lengths of SHMPs used in this study were 16.47, 13.31, and 9.88, and they were classified as long-, medium-, and short-chain SHMPs, respectively. Apparent viscosity, particle size, heat coagulation time (HCT), color, and turbidity were evaluated. It was observed that the addition of SHMP (0.15% and 0.25%) increased the apparent viscosity of MPC dispersions. However, the chain length and the concentration of the added SHMP had no significant (p > 0.05) effect on the apparent viscosity after heating the dispersions. The HCT of a dispersion containing 6%, 8%, and 10% protein with no SHMP added was 15.28, 15.61, and 11.35 min, respectively. The addition of SHMP at both levels (0.15% and 0.25%) significantly increased the HCT. Protein dispersions (6%, 8%, and 10%) containing 0.25% short-chain SHMP had the highest HCT at 19.29, 19.61, and 16.09 min, respectively. Therefore, the chain length and concentration of added SHMP significantly affected the HCT of unheated protein dispersion (p < 0.05).

Quercetin inhibits calcium oxalate crystallization and growth but promotes crystal aggregation and invasion

Recent evidence has shown an association between kidney stone pathogenesis and oxidative stress. Many anti-oxidants have been studied with an aim for stone prevention. Quercetin, a natural flavonol, is one among those eminent anti-oxidants with satisfactory anti-inflammatory property to cope with renal tissue injury in kidney stone disease. Nevertheless, its direct effect (if any) on calcium oxalate (CaOx) crystals and the stone formation mechanism had not been previously explored. This study has addressed the ability of quercetin at various concentrations (2.5, 5, 10, 20, 40, 80 and 160 μM) to directly modulate CaOx crystallization, growth, aggregation, adhesion on kidney cells, and invasion through the matrix. The data have shown that quercetin significantly inhibits CaOx crystallization and crystal growth but promotes crystal aggregation in concentration-dependent manner. However, quercetin at all these concentrations do not affect CaOx adhesion on kidney cells. For the invasion, quercetin at all concentrations constantly promotes CaOx invasion through the matrix without concentration-dependent pattern. These discoveries have demonstrated for the first time that quercetin has direct but dual modulatory effects on CaOx crystals. While quercetin inhibits CaOx crystallization and growth, on the other hand, it promotes CaOx crystal aggregation and invasion through the matrix. These data highlight the role for quercetin in direct modulation of the CaOx crystals that may intervene the stone pathogenesis.

Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure

Individual and synergistic effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on the physicochemical and gelling properties of highly diluted liquid whole eggs were studied. Results showed that NaCl and STPP acted differently whereby NaCl addition increased the surface hydrophobicity of the egg proteins and STPP addition increased the protein solubility and the negative surface charge. When combined together, these changes led to a significant increase in a number of intermolecular forces after heat treatment, including hydrophobic interactions, disulfide bonds, and hydrogen bonds, contributing to the best structure and texture of the whole egg gels enriched with binary salts. The amount of the free water in the heat-induced gel products with the addition of both NaCl and STPP were the least as compared to systems with single salt addition, which was related to the coarse and dense network microstructure.