Physicochemical characteristics of calcium supplemented skim milk:: comparison of three soluble calcium salts

被引:0
|
作者
Philippe, M [1 ]
Gaucheron, F [1 ]
Le Graët, Y [1 ]
机构
[1] INRA, Rech Technol Laitiere Lab, F-35042 Rennes, France
来源
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2004年 / 59卷 / 9-10期
关键词
skim milk (comparison of calcium salts);
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Additions of calcium gluconate, calcium lactate and calcium chloride to skim milk from 0 to about 16 mmol.kg(-1) were carried out in parallel. Supplementation with these salts led to similar calcium association with casein micelles of about 80%. Whatever the added calcium salt, physicochemical consequences of the added calcium concentration were the same: i) increases in ionic strength and decreases in ultrafiltrate anion concentration (inorganic phosphate and citrate); ii) incorporation of casein molecules in casein micelles; iii) decrease in tightly bound water of ultracentrifuged pellet; iv) physicochemical changes of casein micelles (modification in the ratio of hydrophobic interactions versus ionic interactions) and v) decrease in heat stability.
引用
收藏
页码:498 / 502
页数:5
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