کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1183462 | 963248 | 2016 | 7 صفحه PDF | دانلود رایگان |
• Chelating salt–Ca interactions were studied in CaCl2 solutions and casein dispersions.
• Citrate formed soluble chelates with Ca and phosphate formed insoluble complexes.
• Addition of chelating salts did not result in high levels of soluble protein.
• The role of Ca in protein solubility and its impact on casein functionality was studied.
This study investigated the effects of calcium chelating salts on calcium-ion activity (ACa++), calcium distribution, and protein solubility in model CaCl2 solutions (50 mmol L−1) or rennet casein dispersions (15 g/100 g). Disodium phosphate and trisodium citrate at concentrations of 10 and 30 mmol L−1 and at ratios of 1:0, 2:1, 1:1, 1:2 and 0:1 were added to both systems. The CaCl2 system, despite its simplicity, was a good indicator of chelating salt–calcium interactions in rennet casein dispersions. Adding trisodium citrate either alone or as part of a mixed chelating salt system resulted in high levels of dispersed “chelated” calcium; conversely, disodium phosphate addition resulted in lower levels, while the ACa++ decreased with increasing concentration of both chelating salts. Neither chelating salt produced high levels of soluble protein. Thus calcium chelating salts may play a more subtle role in modulating hydration during manufacture of casein-based matrices than simply solubilising calcium or protein.
Journal: Food Chemistry - Volume 197, Part A, 15 April 2016, Pages 233–239