TY - JOUR
T1 - Influence of ionic strength and temperature on mineral and protein partitioning of skim milk
AU - Barone, Giovanni
AU - Cirrincione, Federica
AU - Jiang, Yuan
AU - Rauh, Valentin
AU - Lillevang, Søren K.
AU - Caboni, Maria Fiorenza
AU - Skibsted, Leif H.
AU - Ahrné, Lilia
N1 - Publisher Copyright:
© 2023 The Authors
PY - 2023
Y1 - 2023
N2 - This study investigated the influence of increased ionic strength (I) induced by addition of NaCl (80–580 mM) to pasteurised skim milk minerals partitioning, casein micelle properties and β-casein partitioning as a function of temperatures (i.e., 4, 10, 25, and 55 °C). Increasing I influenced the partition of divalent minerals in serum phase, especially total and ionic calcium concentration in the serum phase, while it had no effect on monovalent mineral partitioning. pH significantly decreased with increasing I due to changes in mineral equilibria, and increased protein content in the milk serum phase, especially at low temperatures. The average particle size and net zeta-potential decreased with increasing I most pronounced at 25 and 55 °C. The results obtained in this study provide new insights into mineral and protein partitioning of milk as influenced by ionic strength relevant for control of mineral distribution and for the development of new dairy products.
AB - This study investigated the influence of increased ionic strength (I) induced by addition of NaCl (80–580 mM) to pasteurised skim milk minerals partitioning, casein micelle properties and β-casein partitioning as a function of temperatures (i.e., 4, 10, 25, and 55 °C). Increasing I influenced the partition of divalent minerals in serum phase, especially total and ionic calcium concentration in the serum phase, while it had no effect on monovalent mineral partitioning. pH significantly decreased with increasing I due to changes in mineral equilibria, and increased protein content in the milk serum phase, especially at low temperatures. The average particle size and net zeta-potential decreased with increasing I most pronounced at 25 and 55 °C. The results obtained in this study provide new insights into mineral and protein partitioning of milk as influenced by ionic strength relevant for control of mineral distribution and for the development of new dairy products.
U2 - 10.1016/j.idairyj.2023.105764
DO - 10.1016/j.idairyj.2023.105764
M3 - Journal article
AN - SCOPUS:85167608037
VL - 147
JO - International Dairy Journal
JF - International Dairy Journal
SN - 0958-6946
M1 - 105764
ER -