Modelling ion composition in simulated milk ultrafiltrate (SMUF) II. Influence of pH, ionic strength and polyphosphates

This study aims to determine whether the dynamic ion speciation (DIS) model, as introduced in part I, can predict the ion composition in freshly prepared simulated milk ultrafiltrate (SMUF) under various conditions, e.g. pH, ionic strength and presence of various polyphosphates. Experiments were car...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2010-10, Vol.122 (3), p.710-715
Main Authors: Gao, R., van Halsema, F.E.D., Temminghoff, E.J.M., van Leeuwen, H.P., van Valenberg, H.J.F., Eisner, M.D., van Boekel, M.A.J.S.
Format: Article
Language:English
Subjects:
Biological and medical sciences
biological structure
bovine-milk
calcium phosphates
casein micelles
chemical equilibrium
cyclic phosphate anions
Food industries
Fundamental and applied biological sciences. Psychology
Ion equilibria
Ion speciation model
ionic strength
ions
KCl
milk
Milk and cheese industries. Ice creams
model food systems
NaCl
physicochemical properties
Polyphosphate
polyphosphates
simulated milk ultrafiltrate
simulation models
SMUF
ultrafiltration
water
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study aims to determine whether the dynamic ion speciation (DIS) model, as introduced in part I, can predict the ion composition in freshly prepared simulated milk ultrafiltrate (SMUF) under various conditions, e.g. pH, ionic strength and presence of various polyphosphates. Experiments were carried out in freshly prepared SMUF enriched with different salts. The model predictions were in satisfactory agreement with experimental results for all conditions. Moreover, specific ion effects were taken into account in the model, where sodium ions were not counted as equivalent to potassium ions due to differences in hydration properties. Polyphosphates, in particular sodium hexametaphosphate (SHMP), were well integrated into the DIS model with reasonable association constants and solubility products. The DIS model suggests that SHMP displays chain polyphosphate properties, which provides better understanding of its interaction with cations. The DIS model appears to be a robust and versatile tool to describe ion equilibria in SMUF.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.03.038