Effects of calcium chelating agents on the solubility of milk protein concentrate

The aim of this study was to determine the effects of calcium chelating agents on the dissolution and functionality of 10% (w/w) milk protein concentrate (MPC) powder. MPC powder dissolution rate and solubility significantly (P > 0.05) increased with addition of sodium phosphate, trisodium citrat...

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Bibliographic Details
Published in:International journal of dairy technology 2017-08, Vol.70 (3), p.415-423
Main Authors: McCarthy, Noel A, Power, Orla, Wijayanti, Heni B, Kelly, Philip M, Mao, Like, Fenelon, Mark A
Format: Article
Language:English
Subjects:
Calcium
Calcium chelating agents
Cheese industry
Chelating agents
Chelation
Citric acid
Dispersions
Dissolution
Milk
Milk protein concentrate
Phosphates
Powder
Reagents
Sodium
Sodium citrate
Sodium phosphate
Solubility
Swelling
Viscosity
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Summary:The aim of this study was to determine the effects of calcium chelating agents on the dissolution and functionality of 10% (w/w) milk protein concentrate (MPC) powder. MPC powder dissolution rate and solubility significantly (P > 0.05) increased with addition of sodium phosphate, trisodium citrate (TSC) and sodium hexametaphosphate (SHMP), compared to MPC dispersions alone. Trisodium citrate and SHMP addition increased viscosity as a result of micelle swelling. However, dispersions containing SHMP showed a decrease in viscosity after prolonged time due to micelle dissociation. Overall, MPC powder dissolution was aided by the addition of calcium chelating agents.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12408