Calcium-induced skim milk gels using different calcium salts.

Autor: Lin L; Massey Institute of Food Science and Technology, Massey University, North Shore, Auckland 0745, New Zealand. Electronic address: L.Lin@massey.ac.nz., Wong M; Massey Institute of Food Science and Technology, Massey University, North Shore, Auckland 0745, New Zealand. Electronic address: M.Wong@massey.ac.nz., Deeth HC; School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland 4072, Australia. Electronic address: h.deeth@uq.edu.au., Oh HE; Massey Institute of Food Science and Technology, Massey University, North Shore, Auckland 0745, New Zealand. Electronic address: H.E.Fraser@massey.ac.nz.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2018 Apr 15; Vol. 245, pp. 97-103. Date of Electronic Publication: 2017 Oct 17.
DOI: 10.1016/j.foodchem.2017.10.081
Abstrakt: This study investigated the effects of heating skim milk with soluble calcium salts, calcium chloride, calcium lactate, calcium gluconate and calcium lactobionate, on the physico-chemical and rheological properties of milk. Regardless of the type of salt added, the amount of casein in milk serum decreased and the amount of calcium in centrifuge sediment increased along with the serum calcium. The amount of calcium salt required for gelation and the gel firmness (G') varied depending on the salt. The a Ca 2+ order in milk was calcium chloride>calcium lactate>calcium gluconate>calcium lactobionate. With the same amount of added calcium salt, the final G' of milk gel followed the same order. The findings from this study suggest that the different association constants and formation of an intermediate calcium complex with hydroxycarboylate groups affected the calcium ion activity, which may influence the gelation properties in milk.
(Copyright © 2017 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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