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

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...

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Authors: García Amezketa, Arantza, Alting, Arno, Huppertz, Thom
Format: article
Status:Versión aceptada para publicación
Publication Date:2023
Country:España
Institution:Universidad Pública de Navarra
Repository:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
OAI Identifier:oai:academica-e.unavarra.es:2454/45282
Online Access:https://hdl.handle.net/2454/45282
Access Level:Open access
Keyword:Sodium hexametaphosphate
Micellar casein isolate solutions
Thermal treatments
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spelling Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutionsGarcía Amezketa, ArantzaAlting, ArnoHuppertz, ThomSodium hexametaphosphateMicellar casein isolate solutionsThermal treatmentsMicellar 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.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.ElsevierInstitute on Innovation and Sustainable Development in Food Chain - ISFOODUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2454/45282reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarrainstname:Universidad Pública de NavarraInglésinfo:eu-repo/grantAgreement/Gobierno de Navarra//0011-35642021-000015© 2023 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:academica-e.unavarra.es:2454/452822026-06-17T12:41:47Z
dc.title.none.fl_str_mv Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
title Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
spellingShingle Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
García Amezketa, Arantza
Sodium hexametaphosphate
Micellar casein isolate solutions
Thermal treatments
title_short Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
title_full Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
title_fullStr Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
title_full_unstemmed Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
title_sort Effect of sodium hexametaphosphate on heat-induced changes in micellar casein isolate solutions
dc.creator.none.fl_str_mv García Amezketa, Arantza
Alting, Arno
Huppertz, Thom
author García Amezketa, Arantza
author_facet García Amezketa, Arantza
Alting, Arno
Huppertz, Thom
author_role author
author2 Alting, Arno
Huppertz, Thom
author2_role author
author
dc.contributor.none.fl_str_mv Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
dc.subject.none.fl_str_mv Sodium hexametaphosphate
Micellar casein isolate solutions
Thermal treatments
topic Sodium hexametaphosphate
Micellar casein isolate solutions
Thermal treatments
description 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.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2454/45282
url https://hdl.handle.net/2454/45282
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/Gobierno de Navarra//0011-35642021-000015
dc.rights.none.fl_str_mv © 2023 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0
https://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv © 2023 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname:Universidad Pública de Navarra
instname_str Universidad Pública de Navarra
reponame_str Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
collection Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
repository.name.fl_str_mv
repository.mail.fl_str_mv
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