Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature

Glykeria Koutina; Leif Horsfelt Skibsted

doi:10.1016/j.idairyj.2015.01.006

Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature

Glykeria Koutina, Leif Horsfelt Skibsted

Food Chemistry

9 Citations (Scopus)

Abstract

The solubilisation of calcium and phosphorus from casein micelles was studied during skim milk acidification with glucono-delta-lactone. Dynamic measurements of storage modulus (G') as a function of time were recorded during the formation of acid milk gels with a final pH of 4.6. An abnormal change in slope of G' (G'_shoulder) as a function of time was observed at 50 and 60°C with decreasing pH. During the appearance of G'_shoulder immediately after onset of gelation there was a large change in the concentrations of serum and micellar calcium and phosphorus for change of 0.1 pH units. The onset of gelation at pH values, where the colloidal calcium phosphate is not fully solubilised, is coupled to casein micelle disintegration, and will create increased bonding between caseins forming the final acid gel with a concomitant and sudden solubilisation of calcium and phosphorus from the casein micelles.

Original language	English
Journal	International Dairy Journal
Volume	45
Pages (from-to)	1-7
Number of pages	7
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2015.01.006
Publication status	Published - 1 Jun 2015

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title = "Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature",

abstract = "The solubilisation of calcium and phosphorus from casein micelles was studied during skim milk acidification with glucono-delta-lactone. Dynamic measurements of storage modulus (G') as a function of time were recorded during the formation of acid milk gels with a final pH of 4.6. An abnormal change in slope of G' (G'shoulder) as a function of time was observed at 50 and 60°C with decreasing pH. During the appearance of G'shoulder immediately after onset of gelation there was a large change in the concentrations of serum and micellar calcium and phosphorus for change of 0.1 pH units. The onset of gelation at pH values, where the colloidal calcium phosphate is not fully solubilised, is coupled to casein micelle disintegration, and will create increased bonding between caseins forming the final acid gel with a concomitant and sudden solubilisation of calcium and phosphorus from the casein micelles.",

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T1 - Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature

AU - Koutina, Glykeria

AU - Skibsted, Leif Horsfelt

PY - 2015/6/1

Y1 - 2015/6/1

N2 - The solubilisation of calcium and phosphorus from casein micelles was studied during skim milk acidification with glucono-delta-lactone. Dynamic measurements of storage modulus (G') as a function of time were recorded during the formation of acid milk gels with a final pH of 4.6. An abnormal change in slope of G' (G'shoulder) as a function of time was observed at 50 and 60°C with decreasing pH. During the appearance of G'shoulder immediately after onset of gelation there was a large change in the concentrations of serum and micellar calcium and phosphorus for change of 0.1 pH units. The onset of gelation at pH values, where the colloidal calcium phosphate is not fully solubilised, is coupled to casein micelle disintegration, and will create increased bonding between caseins forming the final acid gel with a concomitant and sudden solubilisation of calcium and phosphorus from the casein micelles.

AB - The solubilisation of calcium and phosphorus from casein micelles was studied during skim milk acidification with glucono-delta-lactone. Dynamic measurements of storage modulus (G') as a function of time were recorded during the formation of acid milk gels with a final pH of 4.6. An abnormal change in slope of G' (G'shoulder) as a function of time was observed at 50 and 60°C with decreasing pH. During the appearance of G'shoulder immediately after onset of gelation there was a large change in the concentrations of serum and micellar calcium and phosphorus for change of 0.1 pH units. The onset of gelation at pH values, where the colloidal calcium phosphate is not fully solubilised, is coupled to casein micelle disintegration, and will create increased bonding between caseins forming the final acid gel with a concomitant and sudden solubilisation of calcium and phosphorus from the casein micelles.

U2 - 10.1016/j.idairyj.2015.01.006

DO - 10.1016/j.idairyj.2015.01.006

M3 - Journal article

SN - 0958-6946

VL - 45

SP - 1

EP - 7

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature

Abstract

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