Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels
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Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels. / Koutina, Glykeria; Knudsen, Jes Christian; Andersen, Ulf; Skibsted, Leif Horsfelt.
I: L W T- Food Science and Technology, Bind 63, Nr. 1, 2015, s. 654-659.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels
AU - Koutina, Glykeria
AU - Knudsen, Jes Christian
AU - Andersen, Ulf
AU - Skibsted, Leif Horsfelt
PY - 2015
Y1 - 2015
N2 - Colloidal calcium phosphate is an essential part of casein micelles and being responsible for their stability. Different mineralization of casein micelles was obtained by acidification of skim milk to pH 6.5, 6.0 or 5.5, followed by a dialysis method, using simulated milk ultrafiltrate without lactose, to obtain varying levels of micellar calcium and phosphorus but constant value of pH, serum and free calcium, and serum phosphorus. Bovine chymosin was added to the skim milk samples after dialysis and microstructural and rheological properties during gel formation were recorded at 30°C. Samples after dialysis needed approximately 30min after the addition of chymosin to form rennet gels. In addition, low micellar calcium and phosphorus values were both found to correlate with slightly less time for the gels to be formed. This information highlights the importance of CCP in the primary phase of rennet gel formation. The protein network of rennet gels after dialysis was more compact with many aggregates as demineralization decreased. The small protein particles are able to increase the potential connection points among proteins, support particle fusion and cause a compact structure.
AB - Colloidal calcium phosphate is an essential part of casein micelles and being responsible for their stability. Different mineralization of casein micelles was obtained by acidification of skim milk to pH 6.5, 6.0 or 5.5, followed by a dialysis method, using simulated milk ultrafiltrate without lactose, to obtain varying levels of micellar calcium and phosphorus but constant value of pH, serum and free calcium, and serum phosphorus. Bovine chymosin was added to the skim milk samples after dialysis and microstructural and rheological properties during gel formation were recorded at 30°C. Samples after dialysis needed approximately 30min after the addition of chymosin to form rennet gels. In addition, low micellar calcium and phosphorus values were both found to correlate with slightly less time for the gels to be formed. This information highlights the importance of CCP in the primary phase of rennet gel formation. The protein network of rennet gels after dialysis was more compact with many aggregates as demineralization decreased. The small protein particles are able to increase the potential connection points among proteins, support particle fusion and cause a compact structure.
KW - Colloidal calcium phosphate
KW - Microscopy
KW - Rennet gel
KW - Rheology
U2 - 10.1016/j.lwt.2015.03.035
DO - 10.1016/j.lwt.2015.03.035
M3 - Journal article
VL - 63
SP - 654
EP - 659
JO - Lebensmittel - Wissenschaft und Technologie
JF - Lebensmittel - Wissenschaft und Technologie
SN - 0023-6438
IS - 1
ER -
ID: 137013945