Influence of ionic strength and temperature on mineral and protein partitioning of skim milk

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Standard

Influence of ionic strength and temperature on mineral and protein partitioning of skim milk. / Barone, Giovanni; Cirrincione, Federica; Jiang, Yuan; Rauh, Valentin; Lillevang, Søren K.; Caboni, Maria Fiorenza; Skibsted, Leif H.; Ahrné, Lilia.

I: International Dairy Journal, Bind 147, 105764, 2023.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Barone, G, Cirrincione, F, Jiang, Y, Rauh, V, Lillevang, SK, Caboni, MF, Skibsted, LH & Ahrné, L 2023, 'Influence of ionic strength and temperature on mineral and protein partitioning of skim milk', International Dairy Journal, bind 147, 105764. https://doi.org/10.1016/j.idairyj.2023.105764

APA

Barone, G., Cirrincione, F., Jiang, Y., Rauh, V., Lillevang, S. K., Caboni, M. F., Skibsted, L. H., & Ahrné, L. (2023). Influence of ionic strength and temperature on mineral and protein partitioning of skim milk. International Dairy Journal, 147, [105764]. https://doi.org/10.1016/j.idairyj.2023.105764

Vancouver

Barone G, Cirrincione F, Jiang Y, Rauh V, Lillevang SK, Caboni MF o.a. Influence of ionic strength and temperature on mineral and protein partitioning of skim milk. International Dairy Journal. 2023;147. 105764. https://doi.org/10.1016/j.idairyj.2023.105764

Author

Barone, Giovanni ; Cirrincione, Federica ; Jiang, Yuan ; Rauh, Valentin ; Lillevang, Søren K. ; Caboni, Maria Fiorenza ; Skibsted, Leif H. ; Ahrné, Lilia. / Influence of ionic strength and temperature on mineral and protein partitioning of skim milk. I: International Dairy Journal. 2023 ; Bind 147.

Bibtex

@article{c383db0ae8444e4a83d0f6eb0a95b997,
title = "Influence of ionic strength and temperature on mineral and protein partitioning of skim milk",
abstract = "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.",
author = "Giovanni Barone and Federica Cirrincione and Yuan Jiang and Valentin Rauh and Lillevang, {S{\o}ren K.} and Caboni, {Maria Fiorenza} and Skibsted, {Leif H.} and Lilia Ahrn{\'e}",
note = "Publisher Copyright: {\textcopyright} 2023 The Authors",
year = "2023",
doi = "10.1016/j.idairyj.2023.105764",
language = "English",
volume = "147",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

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 -

ID: 363018808