Publication:
Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions

Date

2023

Authors

García Amezqueta, Arantza
Alting, Arno
Huppertz, Thom

Director

Publisher

Elsevier
Acceso abierto / Sarbide irekia
Artículo / Artikulua
Versión aceptada / Onetsi den bertsioa

Project identifier

Gobierno de Navarra//0011-35642021-000015

Abstract

Micellar casein isolate (MCI) solutions (9%, w/w, casein; pH 6.7) containing 0, 12 or 24 mEq L−1 sodium hexametaphosphate (SHMP) were subject to three different thermal treatments: in-container sterilisation (121 °C for 8 min) and two different continuous flow sterilisation treatments (124 °C for 5 min and 140 °C for 5.8 s). Samples were analysed after 1–60 d storage at 20 and 40 °C for pH, calcium ion activity, turbidity, particle size, viscosity and protein and mineral distribution. SHMP-induced casein micelle disruption in untreated samples was apparent from reductions in turbidity, particle size and increases in sedimentable caseins and calcium, and from strong increases in viscosity. After heating, the pH and viscosity decreased strongly due to the heat-induced hydrolysis of SHMP. SHMP altered casein micelle structure, but during heat treatment and storage, samples with SHMP showed good stability.

Description

Keywords

Sodium hexametaphosphate, Micellar casein isolate solutions, Thermal treatments

Department

Institute on Innovation and Sustainable Development in Food Chain - ISFOOD

Faculty/School

Degree

Doctorate program

item.page.cita

Garcia, A., Alting, A., & Huppertz, T. (2023). Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions. International Dairy Journal, 140, 105583. https://doi.org/10.1016/j.idairyj.2023.105583

item.page.rights

© 2023 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0

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