Milk ultrafiltrate analysis by ion chromatography and calcium activity for SMUF preparation for different scientific purposes and prediction of its supersaturation

被引：40

作者：

Dumpler, Joseph ^{[1
]}

Kieferle, Ingrun ^{[1
]}

Wohlschlaeger, Heidi ^{[1
]}

Kulozik, Ulrich ^{[1
]}

机构：

[1] Tech Univ Munich, Weihenstephaner Berg 1, Freising Weihenstephan, Germany

来源：

INTERNATIONAL DAIRY JOURNAL | 2017年 / 68卷

关键词：

HEAT-INDUCED CHANGES; BETA-LACTOGLOBULIN; PHOSPHATE PRECIPITATION; CASEIN MICELLES; PH; STABILITY; COAGULATION; POLYPHOSPHATES; TEMPERATURE; SENSITIVITY;

D O I：

10.1016/j.idairyj.2016.12.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In milk, the serum phAse is in a dynamic equilibrium with insoluble salts within the casein micelle and therefore saturated with respect to calcium phosphate depending on pH, temperature and other compositional factors. In this study, simulated milk ultrafiltrate (SMUF) was therefore considered as a dynamic medium that approximates ultrafiltration (UF) permeates of a certain milieu condition resulting in changes in calcium and phosphate content as detected by ion chromatography. Due to reported spontaneous precipitation of existing SMUF solutions and interference with measurements and experiments, SMUF solutions were developed according to the chemical composition and physical parameters of UF permeate at different temperatures. SMUF solutions were proven to be as stable as their corresponding ultrafiltration permeates as they were similar in composition and calcium activity. Calcium activity was considered as a useful parameter to estimate the onset of supersaturation and spontaneous precipitation depending on calcium concentration and pH. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：60 / 69

页数：10