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Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
dc.creator | García Amezqueta, Arantza | es_ES |
dc.creator | Alting, Arno | es_ES |
dc.creator | Huppertz, Thom | es_ES |
dc.date.accessioned | 2023-05-10T17:12:31Z | |
dc.date.available | 2024-05-01T23:00:10Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | 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 | en |
dc.identifier.issn | 0958-6946 | |
dc.identifier.uri | https://hdl.handle.net/2454/45282 | |
dc.description.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. | en |
dc.description.sponsorship | The authors would like to thank the Public University of Navarra (Predoctoral grant Res. 1385/2017), Government of Navarra (Mobility grant nº: 0011-35642021-000015) and Erasmus + for the financial support granted to Arantza Garcia. | en |
dc.format.mimetype | application/pdf | en |
dc.language.iso | eng | en |
dc.publisher | Elsevier | en |
dc.relation.ispartof | International Dairy Journal 140 (2023) 105583 | en |
dc.rights | © 2023 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 | en |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.subject | Sodium hexametaphosphate | en |
dc.subject | Micellar casein isolate solutions | en |
dc.subject | Thermal treatments | en |
dc.title | Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions | en |
dc.type | Artículo / Artikulua | es |
dc.type | info:eu-repo/semantics/article | en |
dc.date.updated | 2023-05-10T17:03:33Z | |
dc.contributor.department | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD | en |
dc.rights.accessRights | Acceso abierto / Sarbide irekia | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | en |
dc.embargo.terms | 2024-05-01 | |
dc.identifier.doi | 10.1016/j.idairyj.2023.105583 | |
dc.relation.projectID | info:eu-repo/grantAgreement/Gobierno de Navarra//0011-35642021-000015 | en |
dc.relation.publisherversion | https://doi.org/10.1016/j.idairyj.2023.105583 | |
dc.type.version | Versión aceptada / Onetsi den bertsioa | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | en |
dc.contributor.funder | Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa | es |