Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions

McIntyre, Irene; Sullivan, Michael O’; Riordan, Dolores O’

doi:10.1016/j.foodchem.2015.10.084

Cited by 21 publications

(6 citation statements)

References 26 publications

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“…It is well known that the Ca distribution between soluble and insoluble (casein-bound) phases is greatly influenced by the addition of Ca-chelating agents (Odagiri & Nickerson, 1964; Udabage et al 2000). Citrates have a lower Ca binding ability than EDTA which likely influenced a type of complexes created (McIntyre et al 2016). It also appears that citrate-Ca complexes were more soluble than EDTA-Ca chelates, since at corresponding concentrations levels of soluble Ca were greater in the citrate treated feed.…”

Section: Resultsmentioning

confidence: 99%

“…3). Enhanced emulsification has been directly related to greater solubility of casein suspensions (El-Bakry et al 2011), since very low levels of soluble proteins would be required to emulsify fat (McIntyre et al 2016). However, apparent protein aggregation upon addition of high concentrations of chelators (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Citrates have a lower Ca binding ability than EDTA which likely influenced a type of complexes created (McIntyre et al 2016). It also appears that citrate-Ca complexes were more soluble than EDTA-Ca chelates, since at corresponding concentrations levels of soluble Ca were greater in the citrate treated feed.…”

Section: Calcium Distributionmentioning

confidence: 99%

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Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature

Ramchandran

Luo

Vasiljevic

2017

Journal of Dairy Research

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Modulating conditions during ultrafiltration of skim milk appears to be a feasible strategy to obtain milk protein concentrates (MPC) with tailored functionalities. Adjustment of pH and process temperature attenuated properties of casein micelle resulting in enhanced emulsification capacity. Additional pre-treatment options such as addition of calcium chelators can further impact on the functionality of MPC by modifying the calcium distribution and casein micelle integrity. The objective of the project was to establish effects of pre-treating skim milk with calcium chelators (EDTA or citrate) in concentrations between 10 to 30 mm prior to UF on the physical properties of the feed, corresponding retentates and dried MPC, including particle size, zeta potential and calcium distribution in skim milk and the corresponding retentates, as well as the physical functionalities such as solubility, heat stability and emulsifying properties. Addition of calcium chelators (EDTA or citrate), at levels 20-30 mm concentrations reduced casein micelle size as well as total, soluble and ionic calcium contents that resulted in MPC with enhanced solubility and heat stability. The emulsion capacity was, however, improved only with EDTA at 10 mm concentration. The enhanced functionality is attributed to the reduced particle size resulting from the removal of calcium from the retentate that could modify micellar casein to an extent sufficient to cause such improvements.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature

Ramchandran

Luo

Vasiljevic

2017

Journal of Dairy Research

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“…The protein solubility (PS) of RSP was measured according to McIntyre, O'Sullivan, and O'Riordan (2016) and calculated using the following equation:…”

Section: Functional Property Analysismentioning

confidence: 99%

Recovery of high value‐added protein from enzyme‐assisted aqueous extraction (EAE) of soybeans by dead‐end ultrafiltration

Zhang

Wang

et al. 2019

Food Science & Nutrition

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The skim fraction (SF) obtained from enzyme‐assisted aqueous extraction (EAE) of soybeans is a by‐product with high protein content of up to 60.67%. As such, it is of great interest to develop an efficient method to recover protein from this fraction. In this study, the potential of dead‐end ultrafiltration (UF) in recovering skim protein extracted with different proteases was evaluated. Two polyethersulfone (PES) membranes with molecular weight cutoffs (MWCO) of 3 kDa and 5 kDa were utilized. Results revealed that the membrane with the MWCO of 5 kDa exhibited better filtration efficiency, since higher permeate flux values and lower impurity rejections were observed. Compared with Flavourzyme and Protex 7L, Alcalase 2.4L and Protex 6L exhibited stronger hydrolyzing ability, resulting in higher filtration fluxes but lower protein rejection coefficients. The recovered protein showed comparable amino acid profile to SPC, while with significantly reduced levels of trypsin inhibitors and phytate (p < 0.05), indicating high quality of the recovered protein. Overall, UF can be applicable to recover high value‐added protein from EAE of soybeans and remove undesired components from the resulting protein products.

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“…Thus, the ES used in the manufacture of processed cheese are not emulsifiers themselves but cause emulsification in the cheese system through their dissociating influence on caseins (Carić et al, 1985;Kaliappan and Lucey, 2011). Different ES have varied effects on the calcium distribution as well as the final cheese product (McIntyre et al, 2016). The exact structure of the casein micelle is not known; however, it is commonly depicted as a spherical quaternary protein structure with more hydrophilic κ-caseins surrounding an inner layer of more hydrophobic α-and β-caseins.…”

Section: Introductionmentioning

confidence: 99%

The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration

Culler

Saricay

Harte

2017

Journal of Dairy Science

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Solutions of 10 commonly used emulsifying salts (ES) listed in the Code of Federal Regulations (21CFR133.179) for pasteurized process cheese were tested for their effect on the turbidity of a diluted milk system at different pH and protein concentrations to characterize the conditions that affect micellar structure. Emulsifying salt solutions were made by mixing the ES in a 1-in-20 dilution of water in skim milk ultrafiltrate (3 kDa molecular weight cut-off) to obtain ES concentrations from 0 to 248 mM. Skim milk was added to solutions containing nanopure water, skim milk ultrafiltrate, and a specific ES ranging in concentration from 0 to 248 mM and pH 5, 5.8, 6.8, 7.8, and 8.8. The turbidity of the samples was measured as the optical density at 400 nm immediately after mixing (time, t = 0), after 30 s (t = 30s), and after 30 min (t = 30min). Emulsifying salts were found to cause a decrease in the turbidity of the system, which was modeled using an exponential decay model, where C* represents a threshold salt concentration at which rapid dissociation occurs. At pH values 5.8 and 6.8, the ES caused the greatest decrease in turbidity of the diluted milk system. At pH 5, the ES had the least effect on the turbidity of the system. Sodium hexametaphosphate was found to have the strongest dissociative effect, with a C* value of 0.33 mM for t = 0 at pH 6.8. In contrast, the largest C* value calculated at pH 6.8 was monosodium phosphate at 278.22 mM. Increased time resulted in lower C* values. The model established for this study can be used to predict the dissociation of casein micelles in the presence of various types of ES.

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Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions

Cited by 21 publications

References 26 publications

Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature

Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature

Recovery of high value‐added protein from enzyme‐assisted aqueous extraction (EAE) of soybeans by dead‐end ultrafiltration

The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration

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