Milk Salts: Technological Significance

Lucey, J.A.; Horne, David S.

doi:10.1007/978-0-387-84865-5_9

Cited by 42 publications

(24 citation statements)

References 158 publications

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“…Omar and Roos (2007) found that when mixed with lactose monovalent ions decreased and bivalent ions increased the T g of the mixture as compared with the T g of lactose. In the present study, the main amorphous component of MPC‐15 was milk proteins, which were associated with bivalent ions increasing monovalent ions concentration in milk serum (Lucey and Horne 2009). The monovalent salts could remain in the amorphous carbohydrate phase after spray drying.…”

Section: Resultsmentioning

confidence: 69%

Roles of Water and Solids Composition in the Control of Glass Transition and Stickiness of Milk Powders

Silalai¹,

Roos²

2010

Journal of Food Science

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Plasticization and glass transition of amorphous components in food powders often result in stickiness and caking. The glass transition temperature (T(g)) of milk powders was measured by differential scanning calorimetry (DSC) and a viscometer method was used to determine sticky-point temperatures. Water sorption isotherms were established for varying solids compositions. Lactose contents were analyzed by high-performance anion exchange chromatography with pulsed amperometric detection (HPAE-PAD) and proteins were identified using SDS-PAGE gel electrophoresis. Solids composition and water affected both the T(g) and stickiness behavior. Stickiness was governed by carbohydrates and water plasticization. At low protein contents, precrystallization of lactose decreased the sticky point temperature, but increasing protein content in all milk powders decreased stickiness at all water activities. The results showed that glass transition can be used to describe time-dependent stickiness and crystallization phenomena, and it can be used as a parameter to control and reduce stickiness of dairy solids with various compositions.

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Section: Resultsmentioning

confidence: 69%

Roles of Water and Solids Composition in the Control of Glass Transition and Stickiness of Milk Powders

Silalai¹,

Roos²

2010

Journal of Food Science

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“…The slow acidification of milk can be explained by its buffer capacity (i.e., proteins, weak acids) and the release of phosphate anions from the casein micelles, which neutralize the acidification effect of the H + addition [22]. Indeed, with decrease of pH, protein-bounded calcium (or magnesium) phosphates (or citrates) compounds convert to the soluble ionic form and remain in the whey fraction of milk [23]. Numerous papers proved the fact that the decrease in pH of milk leads to dissolving colloidal calcium phosphate and small amounts of magnesium [24][25][26] and causes the dissociation of casein from micelles [27].…”

Section: In Skim Milkmentioning

confidence: 99%

Impacts of Flow Rate and Pulsed Electric Field Current Mode on Protein Fouling Formation during Bipolar Membrane Electroacidification of Skim Milk

et al. 2020

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Fouling is one of the major problems in electrodialysis. The aim of the present work was to investigate the effect of five different solution flow rates (corresponding to Reynolds numbers of 162, 242, 323, 404 and 485) combined with the use of pulsed electric field (PEF) current mode on protein fouling of bipolar membrane (BPM) during electrodialysis with bipolar membranes (EDBM) of skim milk. The application of PEF prevented the fouling formation by proteins on the cationic interface of the BPM almost completely, regardless of the flow rate or Reynolds number. Indeed, under PEF mode of current the weight of protein fouling was negligible in comparison with CC current mode (0.07 ± 0.08 mg/cm2 versus 5.56 ± 2.40 mg/cm2). When a continuous current (CC) mode was applied, Reynolds number equals or higher than 323 corresponded to a minimal value of protein fouling of BPM. This positive effect of both increasing the flow rate and using PEF is due to the facts that during pauses, the solution flow flushes the accumulated protein from the membrane while in the same time there is a decrease in concentration polarization (CP) and consequently decrease in H+ generation at the cationic interface of the BPM, minimizing fouling formation and accumulation.

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“…Tabela 2. Composição aproximada de sais no leite, incluindo a distribuição entre frações coloidal e solúvel (Gaucheron, 2005;Lucey & Horne, 2009 Resumido e adaptado de Holt et al (1981). (+) concentração menor que 0,005 mM.…”

Section: Mineraisunclassified

Micelas de caseína: dos monômeros à estrutura supramolecular

Silva

Casanova

Pinto³

et al. 2019

Braz. J. Food Technol.

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Resumo A importância primária das micelas de caseína reside no fato de que os processos empregados na transformação do leite em quaisquer de seus derivados dependem, direta ou indiretamente, de sua estabilidade ou de sua desestabilização controlada. Assim, o objetivo do presente trabalho é apresentar uma revisão atualizada sobre a organização estrutural das micelas de caseína. Em termos físico-químicos, as micelas de caseína podem ser definidas como agregados supramoleculares esféricos e porosos, altamente hidratados, carregados negativamente, com diâmetro médio de 200 nm, e que apresentam aproximadamente 104 cadeias polipeptídicas. Além de água, as micelas são constituídas por quatro tipos de caseínas, chamadas de αS1, αS2, β, e κ-caseínas, que estão unidas por meio de interações hidrofóbicas e eletrostáticas, e pela presença de minerais, sobretudo sais de fosfato de cálcio, os quais são os principais responsáveis pela manutenção da estrutura micelar. A estabilidade das micelas de caseína é atribuída à presença de uma camada externa difusa, formada basicamente por κ-caseína. Apesar de as propriedades coloidais das micelas de caseína serem conhecidas, ainda não há consenso sobre como as moléculas de caseína estão estruturadas em seu interior. Portanto, os principais modelos que descrevem a organização interna das micelas de caseína são apresentados na parte final do artigo.

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Milk Salts: Technological Significance

Cited by 42 publications

References 158 publications

Roles of Water and Solids Composition in the Control of Glass Transition and Stickiness of Milk Powders

Roles of Water and Solids Composition in the Control of Glass Transition and Stickiness of Milk Powders

Impacts of Flow Rate and Pulsed Electric Field Current Mode on Protein Fouling Formation during Bipolar Membrane Electroacidification of Skim Milk

Micelas de caseína: dos monômeros à estrutura supramolecular

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