| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
|
|
|
|||||||
|
|||||||||
1 Food Research and Development Laboratory, Morinaga Milk Industry Co., Ltd., Zama, Kanagawa 228-8583 Japan
2 Department of Food Science, University of Wisconsin–Madison, Madison 53706
Corresponding author: J. A. Lucey; e-mail: jalucey{at}wisc.edu.
Influence of emulsifying salts (ES) on some physical properties of casein micelles was investigated. A reconstituted milk protein concentrate (MPC) solution (5% wt/wt) was used as the protein source and the effects of ES [0 to 2.0% (wt/wt)] were estimated by measuring turbidity, acid-base titration curves and amount of casein-bound Ca and inorganic P (Pi). Various ES, trisodium citrate (TSC), or sodium phosphates (ortho-, pyro-, or hexameta-) were added to MPC solution, and all samples were adjusted to pH 5.8. Acid-base buffering curves were used to observe changes in the amount and type of insoluble Ca phosphates. An increase in the concentration of TSC added to MPC solution decreased turbidity, buffering at pH ~5 (contributed by colloidal Ca phosphate), and amount of casein-bound Ca and Pi. Addition of up to 0.7% disodium orthophosphate (DSP) did not significantly influence turbidity, buffering curves, or amount of casein-bound Ca and Pi. When higher concentrations (i.e., 
1.0%) of DSP were added, there was a slow decrease in turbidity. With increasing concentration of added tetrasodium pyrophosphate (TSPP), turbidity and buffering at pH ~5 decreased, and amount of casein-bound Ca and Pi increased. When small concentrations (i.e., 0.1%) of sodium hexameta-phosphate were added, effects were similar to those when TSPP were added but when higher concentrations (i.e., 0.5%) were added, the buffering peak shifted to a higher pH value, and amount of casein-bound Ca and Pi decreased. These results suggested that each type of ES influenced casein micelles by different mechanisms.
Key Words: emulsifying salt • casein • colloidal Ca phosphate
Abbreviation key: CCP = colloidal Ca phosphate, DSP = disodium orthophosphate, ES = emulsifying salts, MPC = milk protein concentrate, Pi = inorganic phosphorus, SHMP = sodium hexametaphosphate, TSC = trisodium citrate, TSPP = tetrasodium pyrophosphate.
This article has been cited by other articles:
|
|
 |
|
  A. Hernandez and F. M. Harte Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk J Dairy Sci, November 1, 2009; 92(11): 5357 - 5362. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
Y. Peng, D. S. Horne, and J. A. Lucey Impact of preacidification of milk and fermentation time on the properties of yogurt J Dairy Sci, July 1, 2009; 92(7): 2977 - 2990. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
T. Ozcan, J. A. Lucey, and D. S. Horne Effect of Tetrasodium Pyrophosphate on the Physicochemical Properties of Yogurt Gels J Dairy Sci, December 1, 2008; 91(12): 4492 - 4500. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
R. Mizuno and J. A. Lucey Properties of Milk Protein Gels Formed by Phosphates J Dairy Sci, October 1, 2007; 90(10): 4524 - 4531. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. A. Smiddy, J.-E. G. H. Martin, A. L. Kelly, C. G. de Kruif, and T. Huppertz Stability of casein micelles cross-linked by transglutaminase. J Dairy Sci, June 1, 2006; 89(6): 1906 - 1914. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
N. Shirashoji, J. J. Jaeggi, and J. A. Lucey Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese J Dairy Sci, January 1, 2006; 89(1): 15 - 28. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
R. Mizuno and J. A. Lucey Effects of Two Types of Emulsifying Salts on the Functionality of Nonfat Pasta Filata Cheese J Dairy Sci, October 1, 2005; 88(10): 3411 - 3425. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
