Temperature effects on calcium partition kinetics in pasteurised skim milk during storage

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Temperature effects on calcium partition kinetics in pasteurised skim milk during storage. / Jiang, Yuan; Barone, Giovanni; Rauh, Valentin; Lillevang, Soren K.; Skibsted, Leif H.; Ahrne, Lilia.

In: International Dairy Journal, Vol. 137, 105518, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Jiang, Y, Barone, G, Rauh, V, Lillevang, SK, Skibsted, LH & Ahrne, L 2023, 'Temperature effects on calcium partition kinetics in pasteurised skim milk during storage', International Dairy Journal, vol. 137, 105518. https://doi.org/10.1016/j.idairyj.2022.105518

APA

Jiang, Y., Barone, G., Rauh, V., Lillevang, S. K., Skibsted, L. H., & Ahrne, L. (2023). Temperature effects on calcium partition kinetics in pasteurised skim milk during storage. International Dairy Journal, 137, [105518]. https://doi.org/10.1016/j.idairyj.2022.105518

Vancouver

Jiang Y, Barone G, Rauh V, Lillevang SK, Skibsted LH, Ahrne L. Temperature effects on calcium partition kinetics in pasteurised skim milk during storage. International Dairy Journal. 2023;137. 105518. https://doi.org/10.1016/j.idairyj.2022.105518

Author

Jiang, Yuan ; Barone, Giovanni ; Rauh, Valentin ; Lillevang, Soren K. ; Skibsted, Leif H. ; Ahrne, Lilia. / Temperature effects on calcium partition kinetics in pasteurised skim milk during storage. In: International Dairy Journal. 2023 ; Vol. 137.

Bibtex

@article{489b17972e454854aef4ed8e7e6e251d,
title = "Temperature effects on calcium partition kinetics in pasteurised skim milk during storage",
abstract = "Calcium (Ca) dynamics between casein micelles (CM) and serum phase (SP) in pasteurised skim milk were characterised by temperature dependence (4-35 degrees C) of Ca partition between phases and rate of formation of ionic calcium (Ca2+) in SP. Increase in Ca2+ during storage was characterised by two kinetic models: (1) 4-20 degrees C, with two parallel first order reactions, a fast dominating for first 3 h and a slower between 3 and 8 h, negative energies of activation (-22 kJ mol-1 and -48 kJ mol-1, respectively) explained by endothermic binding of Ca2+ to CM for the slow reaction and by endothermic Ca2+ binding to ligands in SP; (2) 4-35 degrees C, decrease in rate of Ca2+ formation with increasing temperature assigned to reversible endothermic association of serum Ca2+ to phosphate and 3-casein. 3-Casein release from CM decreased like Ca2+, suggesting interaction between 3-casein and Ca2+ during transfer from CM to SP.(c) 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).",
keywords = "BOVINE CASEIN MICELLES, IONIC CALCIUM, BETA-CASEIN, PH, DISSOLUTION, SOLUBILITY, COMPLEXES, MINERALS, RELEASE, PROTEIN",
author = "Yuan Jiang and Giovanni Barone and Valentin Rauh and Lillevang, {Soren K.} and Skibsted, {Leif H.} and Lilia Ahrne",
year = "2023",
doi = "10.1016/j.idairyj.2022.105518",
language = "English",
volume = "137",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Temperature effects on calcium partition kinetics in pasteurised skim milk during storage

AU - Jiang, Yuan

AU - Barone, Giovanni

AU - Rauh, Valentin

AU - Lillevang, Soren K.

AU - Skibsted, Leif H.

AU - Ahrne, Lilia

PY - 2023

Y1 - 2023

N2 - Calcium (Ca) dynamics between casein micelles (CM) and serum phase (SP) in pasteurised skim milk were characterised by temperature dependence (4-35 degrees C) of Ca partition between phases and rate of formation of ionic calcium (Ca2+) in SP. Increase in Ca2+ during storage was characterised by two kinetic models: (1) 4-20 degrees C, with two parallel first order reactions, a fast dominating for first 3 h and a slower between 3 and 8 h, negative energies of activation (-22 kJ mol-1 and -48 kJ mol-1, respectively) explained by endothermic binding of Ca2+ to CM for the slow reaction and by endothermic Ca2+ binding to ligands in SP; (2) 4-35 degrees C, decrease in rate of Ca2+ formation with increasing temperature assigned to reversible endothermic association of serum Ca2+ to phosphate and 3-casein. 3-Casein release from CM decreased like Ca2+, suggesting interaction between 3-casein and Ca2+ during transfer from CM to SP.(c) 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

AB - Calcium (Ca) dynamics between casein micelles (CM) and serum phase (SP) in pasteurised skim milk were characterised by temperature dependence (4-35 degrees C) of Ca partition between phases and rate of formation of ionic calcium (Ca2+) in SP. Increase in Ca2+ during storage was characterised by two kinetic models: (1) 4-20 degrees C, with two parallel first order reactions, a fast dominating for first 3 h and a slower between 3 and 8 h, negative energies of activation (-22 kJ mol-1 and -48 kJ mol-1, respectively) explained by endothermic binding of Ca2+ to CM for the slow reaction and by endothermic Ca2+ binding to ligands in SP; (2) 4-35 degrees C, decrease in rate of Ca2+ formation with increasing temperature assigned to reversible endothermic association of serum Ca2+ to phosphate and 3-casein. 3-Casein release from CM decreased like Ca2+, suggesting interaction between 3-casein and Ca2+ during transfer from CM to SP.(c) 2022 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

KW - BOVINE CASEIN MICELLES

KW - IONIC CALCIUM

KW - BETA-CASEIN

KW - PH

KW - DISSOLUTION

KW - SOLUBILITY

KW - COMPLEXES

KW - MINERALS

KW - RELEASE

KW - PROTEIN

U2 - 10.1016/j.idairyj.2022.105518

DO - 10.1016/j.idairyj.2022.105518

M3 - Journal article

VL - 137

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 105518

ER -

ID: 326359245