The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels. / Laursen, Anne Katrine; Czaja, Tomasz Pawel; Rovers, Tijs Albert Maria; Ipsen, Richard; Barone, Giovanni; Ahrné, Lilia.

I: International Dairy Journal, Bind 141, 105611, 2023.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Laursen, AK, Czaja, TP, Rovers, TAM, Ipsen, R, Barone, G & Ahrné, L 2023, 'The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels', International Dairy Journal, bind 141, 105611. https://doi.org/10.1016/j.idairyj.2023.105611

APA

Laursen, A. K., Czaja, T. P., Rovers, T. A. M., Ipsen, R., Barone, G., & Ahrné, L. (2023). The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels. International Dairy Journal, 141, [105611]. https://doi.org/10.1016/j.idairyj.2023.105611

Vancouver

Laursen AK, Czaja TP, Rovers TAM, Ipsen R, Barone G, Ahrné L. The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels. International Dairy Journal. 2023;141. 105611. https://doi.org/10.1016/j.idairyj.2023.105611

Author

Laursen, Anne Katrine ; Czaja, Tomasz Pawel ; Rovers, Tijs Albert Maria ; Ipsen, Richard ; Barone, Giovanni ; Ahrné, Lilia. / The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels. I: International Dairy Journal. 2023 ; Bind 141.

Bibtex

@article{35a19264cc00477fb4d8bbbb9d6f05a2,
title = "The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels",
abstract = "Pre-heated milk was gelled by acidification at 60, 70, 80, and 90 °C, to pH 5.2 or 4.6. The resultant milk gels were characterised in terms of composition, molecular protein bonds, and water mobility. The protein network structure of the gels was mainly governed by calcium bonds (30–63%), independent of the acidification temperature and pH. However, acidification temperature affected the aggregation kinetics and buffer capacity of the milk. Increased temperature led to an increase in total calcium in the gels (187% and 71% for pH 5.2 and 4.6 respectively) since colloidal calcium phosphate dissociated to a lesser degree, increasing the calcium bonds in the protein structure network. The largest water population in the gels was assigned to protons entrapped within the protein network, and the transverse relaxation time decreased with both increase in acidification temperature and decrease of pH, due to the increasing density of the gel aggregates.",
author = "Laursen, {Anne Katrine} and Czaja, {Tomasz Pawel} and Rovers, {Tijs Albert Maria} and Richard Ipsen and Giovanni Barone and Lilia Ahrn{\'e}",
year = "2023",
doi = "10.1016/j.idairyj.2023.105611",
language = "English",
volume = "141",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels

AU - Laursen, Anne Katrine

AU - Czaja, Tomasz Pawel

AU - Rovers, Tijs Albert Maria

AU - Ipsen, Richard

AU - Barone, Giovanni

AU - Ahrné, Lilia

PY - 2023

Y1 - 2023

N2 - Pre-heated milk was gelled by acidification at 60, 70, 80, and 90 °C, to pH 5.2 or 4.6. The resultant milk gels were characterised in terms of composition, molecular protein bonds, and water mobility. The protein network structure of the gels was mainly governed by calcium bonds (30–63%), independent of the acidification temperature and pH. However, acidification temperature affected the aggregation kinetics and buffer capacity of the milk. Increased temperature led to an increase in total calcium in the gels (187% and 71% for pH 5.2 and 4.6 respectively) since colloidal calcium phosphate dissociated to a lesser degree, increasing the calcium bonds in the protein structure network. The largest water population in the gels was assigned to protons entrapped within the protein network, and the transverse relaxation time decreased with both increase in acidification temperature and decrease of pH, due to the increasing density of the gel aggregates.

AB - Pre-heated milk was gelled by acidification at 60, 70, 80, and 90 °C, to pH 5.2 or 4.6. The resultant milk gels were characterised in terms of composition, molecular protein bonds, and water mobility. The protein network structure of the gels was mainly governed by calcium bonds (30–63%), independent of the acidification temperature and pH. However, acidification temperature affected the aggregation kinetics and buffer capacity of the milk. Increased temperature led to an increase in total calcium in the gels (187% and 71% for pH 5.2 and 4.6 respectively) since colloidal calcium phosphate dissociated to a lesser degree, increasing the calcium bonds in the protein structure network. The largest water population in the gels was assigned to protons entrapped within the protein network, and the transverse relaxation time decreased with both increase in acidification temperature and decrease of pH, due to the increasing density of the gel aggregates.

U2 - 10.1016/j.idairyj.2023.105611

DO - 10.1016/j.idairyj.2023.105611

M3 - Journal article

VL - 141

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 105611

ER -

ID: 334951172