Premium
Effects of calcium chelating agents on the solubility of milk protein concentrate
Author(s) -
McCarthy Noel A,
Power Orla,
Wijayanti Heni B,
Kelly Philip M,
Mao Like,
Fenelon Mark A
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12408
Subject(s) - sodium hexametaphosphate , trisodium citrate , solubility , chemistry , dissolution , chelation , calcium , sodium citrate , sodium , micelle , nuclear chemistry , syneresis , inorganic chemistry , chromatography , aqueous solution , organic chemistry , medicine , pathology
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.