The colloidal phosphate of milk

Pyne, G. T.

doi:10.1042/bj0280940

Cited by 43 publications

(11 citation statements)

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“…1a) influences casein micelles by interacting with casein or CCP [4]. Upreti et al [30] and Pyne [22] summarized that CCP is composed of CaHPO 4 , Ca 3 (PO 4 ) 2 , and even larger complexes including those containing crystal water. This indicates that calcium and Na 2 HPO 4 react in a ratio of 1:1 or 3:2 around pH 6.7.…”

Section: Introductionmentioning

confidence: 99%

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

Kort

Minor

Snoeren

et al. 2009

Dairy Sci. Technol.

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-The aim of this research was to determine the calcium-binding capacity of inorganic and organic ortho-and polyphosphates. This calcium-binding capacity can be used to influence the stability of, for example, casein micelles in dairy systems. Four phosphates were selected: disodium uridine monophosphate (Na 2 UMP, organic orthophosphate), disodium hydrogen phosphate (Na 2 HPO 4 , inorganic orthophosphate), sodium phytate (SP, organic polyphosphate), and sodium hexametaphosphate (SHMP, inorganic polyphosphate). Concentrations of up to 100 mmol·L −1 phosphate were added to a 50 mmol·L −1 CaCl 2 solution. The samples were prepared at pH 8.0 and were analyzed before and after sterilization for calcium-ion activity, conductivity, pH, sediment, and turbidity. Both SHMP and SP are strong chelators, as calcium ions bind to these phosphates in the ratio of 3:1 and 6:1, respectively. Calcium ions also strongly bind to Na 2 HPO 4 , but in a ratio of 3:2 with insoluble Ca 3 (PO 4 ) 2 complexes as result. The equilibrium position of Na 2 UMP is not strong towards the chelated complex, and significant levels of free calcium and free phosphate can exist. An equilibrium constant of 0.29 ± 0.08 L·mol −1 was determined for calcium uridine monophosphate (CaUMP) complexes. Both calculation of the equilibrium constant and analysis on the CaUMP precipitate confirmed a reactivity of 1:1 between calcium and Na 2 UMP. The CaUMP complexes are well soluble at ambient temperature, and insoluble complexes appear after sterilization, because the solubility of CaUMP decreases during heating. Finally, we concluded that the structure of phosphate molecules determines their calcium-binding capacity rather than organic or inorganic origin of phosphates.orthophosphate / polyphosphate / organic phosphate / inorganic phosphate / calcium 摘要 -有机和无机正磷酸盐和多磷酸盐对钙的结合能力○ 本文测定了无机和有机正磷酸和多磷酸盐对钙的结合能力○ 这种结合能力影响到乳体系中酪蛋白酪胶束的稳定○ 四种磷酸盐分别为 :尿苷磷酸二钠 (Na 2 UMP，有机正磷酸盐)，磷酸氢二钠 (Na 2 HPO 4 ，无机正磷酸盐)，肌醇六磷酸钠 (SP，有机多磷酸盐)和六偏磷酸钠 (SHMP，无机多磷酸盐)○ 100 mmol·L −1 的磷酸盐添加到 50 mmol·L −1 的 CaCl 2 溶液中○ 分析了杀菌前后样品在 pH 8.0 的钙离子活度、电导率、pH 值、沉淀值和浊度○ SHMP 和 SP 都是强螯合剂，钙离子与这些磷酸盐螯合的比分别为 3:1 和 6:1○ 同时，钙离子与 Na 2 HPO 4 结合能力较强，产生了 3:2 的不溶性 Ca 3 (PO 4 ) 2 混合物○ 平衡状态下的 Na 2 UMP 不能与钙形成稳定的螯合物，存

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Section: Introductionmentioning

confidence: 99%

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

Kort

Minor

Snoeren

et al. 2009

Dairy Sci. Technol.

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“…Pyne (1934) and Ling (1936) refuted the contention of Van Slyke and Bosworth (1915) that the colloidal calcium phosphate In milk was dicalcium phosphate. Pyne (1934) found that addition of potassium oxalate lowered the titratable acidity of milk and reasoned that neutral colloidal trlcalclum phosphate was converted into dissolved tri potassium phosphate having an alkaline reaction.…”

Section: Molecular Weight Of Casein and Its Componentsmentioning

confidence: 93%

“…However, no conclusive evidence has been presented. Pyne (1934) was one of the early proponents of a double-salt union in the complex. Ling (1936) favored a physical "protection" of colloidal phosphate by the caseinates.…”

Section: Molecular Weight Of Casein and Its Componentsmentioning

confidence: 99%

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Investigation of the caseinate-phosphate-calcium complexes as they exist naturally in milk

Decelles¹,

Arthur²

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“…Prom the above data, it appears that the particle size distribution is somewhat restricted. Pyne (1934) and Ling (1936) refuted the contention of Van Slyke and Bosworth (1915) that the colloidal calcium phosphate In milk was dicalcium phosphate. Pyne (1934) found that addition of potassium oxalate lowered the titratable acidity of milk and reasoned that neutral colloidal trlcalclum phosphate was converted into dissolved tri potassium phosphate having an alkaline reaction.…”

Section: Molecular Weight Of Casein and Its Componentsmentioning

confidence: 95%

Investigation of the caseinate-phosphate-calcium complexes as they exist naturally in milk

Decelles

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The colloidal phosphate of milk

Cited by 43 publications

References 1 publication

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

Calcium-binding capacity of organic and inorganic ortho- and polyphosphates

Investigation of the caseinate-phosphate-calcium complexes as they exist naturally in milk

Investigation of the caseinate-phosphate-calcium complexes as they exist naturally in milk

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