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Use of Electrodialysis to Improve the Protein Stability of Frozen Skim Milks and Milk Concentrates
Author(s) -
LONERGAN D. A.,
FENNEMA O.,
AMUNDSON C. H.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb04954.x
Subject(s) - skimmed milk , chemistry , casein , electrodialysis , chromatography , calcium , demineralization , dissociation (chemistry) , food science , biochemistry , membrane , organic chemistry , enamel paint , medicine , dentistry
Removal of calcium from skim milk by electrodialysis was logarithmically related to the extent of demineralization (log% calcium removed = 0.18% ash removed + 0.53). This removal of calcium caused a logarithmic dissociation of micellar to serum (sub‐micellar) casein (log% total casein in serum = 0.020% calcium removed + 0.70). Increases in protein stability for skim milk and concentrated skim milk were related to this dissociation of micellar casein, and the initial degree of dissociation persisted throughout frozen storage. Protein stability was > 53 wk at –8°C when 80% of the casein in unconcentrated skim milk was dissociated. Concentrated skim milk was stable for > 30 wk at –8°C when 45% of the casein was dissociated. Control samples (7–9% casein dissociated) were stable for only 4–8 wk at –8°C.