Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate
Abstract
:1. Introduction
2. Results
2.1. Calcium Content of MCP-Adjusted Skim Milk
2.2. Physiochemical Changes in MCP-Adjusted Skim Milk Samples after Heat Treatment
2.3. Heat-Induced Changes in the Protein Distribution of MCP-Adjusted Skim Milk
2.4. FTIR Fingerprinting
2.4.1. Region I: Amide I (1700–1600 cm−1)
2.4.2. Region II (1200–900 cm−1)
3. Discussion
4. Materials and Methods
4.1. Sample Preparation
4.2. Sample Fractionation
4.3. Sample Analysis
4.3.1. Calcium Content
4.3.2. Turbidity
4.3.3. Particle Size Distribution
4.3.4. High-Performance Liquid Chromatography (HPLC)
4.3.5. Fourier Transform Infrared Spectroscopy (FTIR)
4.4. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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MCP-Adjusted Samples | pH | Total Ca (mmoL L−1) | Particle Size Unheated (nm) | Particle Size Heated (nm) | Turbidity Unheated (cm−1) | Turbidity Heated (cm−1) |
---|---|---|---|---|---|---|
MCP67 | 6.3 | 21.76 ± 0.05 E | 160 ± 1 Ab | 207 ± 1 Da | 0.29 ± 0.01 Ab | 0.53 ± 0.03 Ca |
6.6 | 21.76 ± 0.11 E | 161 ± 2 Aa | 157 ± 1 Ea | 0.34 ± 0.01 Aa | 0.36 ± 0.02 Da | |
6.9 | 22.01 ± 0.05 E | 162 ± 1 Aa | 152 ±1 Eb | 0.27 ± 0.02 Ab | 0.32 ± 0.01 Da | |
7.2 | 21.81 ± 0.20 E | 160 ± 1 Aa | 150± 3 Eb | 0.26 ± 0.03 Aa | 0.29 ± 0.02 Da | |
MCP96 | 6.3 | 25.70 ± 0.05 D | 161 ± 1 Ab | 296 ± 5 Ca | 0.29 ± 0.00 Ab | 0.90 ± 0.07 Ba |
6.6 | 26.10 ± 0.00 CD | 161 ± 0 Aa | 156 ± 1 Ea | 0.32 ± 0.02 Aa | 0.35 ± 0.01 Db | |
6.9 | 25.90 ± 0.13 D | 161 ± 1 Aa | 154 ± 1 Eb | 0.31 ± 0.01 Aa | 0.32 ± 0.02 Db | |
7.2 | 24.53 ± 0.07 D | 162 ± 1 Aa | 149 ± 2 Eb | 0.26 ± 0.03 Aa | 0.33 ± 0.01 Db | |
MCP100(Control) | 6.3 | 27.85 ± 0.08 C | 162 ± 0 Ab | 325 ± 6 Ba | 0.36 ± 0.03 Ab | 0.94 ± 0.02 Ba |
6.6 | 27.46 ± 0.05 C | 163 ± 1 Aa | 151 ± 1 Eb | 0.35 ± 0.04 Aa | 0.37 ± 0.02 Da | |
6.9 | 27.65 ± 0.05 C | 165 ± 1 Aa | 145 ± 1 Eb | 0.32 ± 0.02 Aa | 0.34 ± 0.01 Da | |
7.2 | 26.83 ± 0.55 C | 164± 1 Aa | 142 ± 2 Eb | 0.32 ± 0.02 Aa | 0.31 ± 0.00 Da | |
MCP113 | 6.3 | 31.25 ± 0.18 A | 163 ± 1 Ab | 484 ± 3 Aa | 0.34 ± 0.02 Ab | 1.60 ± 0.04 Aa |
6.6 | 32.31 ± 0.12 A | 165 ± 1 Aa | 160 ± 1 Ea | 0.35 ± 0.00 Ab | 0.42 ± 0.01 Da | |
6.9 | 30.46 ± 0.02 B | 165 ± 1 Aa | 147 ± 1 Eb | 0.34 ± 0.01 Aa | 0.38 ± 0.03 Da | |
7.2 | 32.76 ± 0.12 A | 165 ± 1 Aa | 143 ± 1 Eb | 0.34 ± 0.02 Aa | 0.33 ± 0.03 Da |
MCP-Adjusted Samples | pH | Milk Protein Concentration (%) | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
αs1-Casein | αs2-Casein | β-Casein | κ-Casein | α-Lactalbumin | β-Lactoglobulin | ||||||||
Unheated | Heated | Unheated | Heated | Unheated | Heated | Unheated | Heated | Unheated | Heated | Unheated | Heated | ||
MCP67 | 6.3 | 14.2 ± 0.1 Ba | 5.7 ± 0.2 Ab | 27.5 ± 0.3 Aa | 13.6 ± 0.5 Ab | 36.9 ± 0.1 Aa | 20.8 ± 0.2 Ab | 21.4 ± 0.1 Ab | 26.9 ± 0.1 Ga | 84.0 ± 0.3 Ba | 20.2 ± 0.02 Gb | 69.4 ± 0.4 Da | 44.6 ± 0.2 Bb |
6.6 | 14.0 ± 0.1 Bb | 5.8 ± 0.4 Ab | 20.3 ± 0.1 Ba | 11.1 ± 0.1 Bb | 36.3 ± 0.0 Aa | 18.6 ± 0.1 Bb | 15.1 ± 0.0 Cb | 24.9 ± 0.1 Ha | 79.1 ± 0.9 CDa | 24.2 ± 1.0 Fb | 70.0 ± 0.2 Da | 54.2 ± 0.3 Ab | |
6.9 | 14.5 ± 0.1 Ba | 5.8 ± 0.1 Ab | 16.1 ± 0.0 Ca | 1.3 ± 0.0 Db | 36.5 ± 0.1 Aa | 10.7 ± 0.1 Fb | 16.5 ± 0.1 Bb | 44.4 ± 0.1 Aa | 82.8 ± 0.2 Ba | 79.2 ± 0.4 Ab | 72.0 ± 0.2 Ca | 56.1 ± 0.8 Ab | |
7.2 | 16.1 ± 0.0 Aa | 5.8 ± 0.2 Ab | 13.1 ± 0.1 Da | 2.0 ± 0.1 Db | 36.3 ± 0.1 Aa | 11.6 ± 0.1 Fb | 15.8 ± 0.0 BCb | 43.7 ± 0.1 Ba | 80.4 ± 0.2 Ca | 60.4 ± 0.1 Eb | 70.8 ± 0.3 Da | 56.3 ± 0.1 Ab | |
MCP96 | 6.3 | 5.2 ± 0.1 Ca | 3.8 ± 0.9 Bb | 16.1 ± 0.0 Ca | 8.6 ± 0.1 Cb | 17.4 ± 0.0 BCa | 16.8 ± 0.3 Cb | 7.6 ± 0.1 Db | 23.1 ± 0.1 Ja | 81.8 ± 0.1 Ca | 9.5 ± 0.1 Hb | 76.4 ± 0.1 BCa | 32.7 ± 0.3 Eb |
6.6 | 5.9 ± 0.1 Ca | 3.7 ± 0.3 Bb | 16.3 ± 0.1 Ca | 9.2 ± 0.1 Cb | 18.5 ± 0.1 Ba | 16.8 ± 0.1 Cb | 7.3 ± 0.1 Db | 23.2 ± 0.0 Ja | 81.7 ± 0.1 Ca | 24.2 ± 0.2 Fb | 77.8 ± 0.1 Ba | 32.4 ± 0.1 Eb | |
6.9 | 5.1 ± 0.1 Ca | 2.2 ± 0.1 Cb | 17.0 ± 0.2 Ca | 1.3 ± 0.0 Db | 19.0 ± 0.1 Ba | 7.3 ± 0.1 Hb | 5.9 ± 0.0 DEb | 39.6 ± 0.1 Da | 83.7 ± 1.6 Ba | 70.1 ± 0.3 Bb | 69.2 ± 0.2 Da | 44.8 ± 0.4 Bb | |
7.2 | 5.5 ± 0.4 Ca | 4.2 ± 0.1 Bb | 6.7 ± 0.1 Ea | 1.9 ± 0.1 Db | 17.6 ± 0.2 BCa | 9.4 ± 0.1 Gb | 5.6 ± 0.1 DEb | 37.1 ± 0.1 Ea | 81.5 ± 0.1 Ca | 63.5 ± 0.5 Db | 67.8 ± 0.1 Ja | 31.5 ± 0.2 Eb | |
MCP100(Control) | 6.3 | 3.8 ± 0.1 Da | 3.7 ± 0.1 Ba | 11.1 ± 0.1 DEa | 8.3 ± 0.1 Cb | 18.0 ± 0.0 BCa | 12.8 ± 0.3 Eb | 4.2 ± 0.0 Eb | 19.7 ± 0.1 Ka | 83.0 ± 0.4 Ba | 10.5 ± 0.1 Hb | 76.3 ± 0.0 BCa | 39.8 ± 0.1 Cb |
6.6 | 3.6 ± 0.1 Db | 4.0 ± 0.5 Ba | 12.9 ± 0.0 Da | 8.9 ± 0.0 Cb | 17.9 ± 0.1 BCa | 13.2 ± 0.1 Eb | 6.7 ± 0.1 Db | 19.4 ± 0.1 Ka | 87.6 ± 0.2 Aa | 23.1 ± 0.1 Fb | 72.2 ± 0.0 Ca | 37.0 ± 0.2 Db | |
6.9 | 3.5 ± 0.0 Da | 2.4 ± 0.3 Cb | 15.6 ± 0.1 Ca | 1.2 ± 0.0 Db | 19.8 ± 0.0 Ba | 7.5 ± 0.0 Hb | 6.3 ± 0.1 Db | 35.8 ± 0.0 Fa | 86.5 ± 0.1 Aa | 67.0 ± 1.4 Cb | 73.8 ± 0.1 Ca | 43.9 ± 0.2 Bb | |
7.2 | 3.9 ± 0.1 Da | 3.7 ± 0.1 Bb | 8.3 ± 0.0 Ea | 1.5 ± 0.0 Db | 12.1 ± 0.0 CDa | 8.5 ± 0.1 GHb | 5.3 ± 0.0 DEb | 35.8 ± 0.1 Fa | 79.9 ± 1.3 Ca | 63.4 ± 0.1 Db | 72.5 ± 0.3 Ca | 32.7 ± 0.1 Eb | |
MCP113 | 6.3 | 3.0 ± 0.1 Db | 4.1 ± 0.1 Ba | 5.5 ± 0.2 EFb | 7.5 ± 0.1 Ca | 13.3 ± 0.1 Cb | 15.1 ± 0.1 Da | 4.2 ± 0.1 Eb | 23.9 ± 0.1 Ia | 88.8 ± 0.2 Aa | 10.2 ± 0.0 Hb | 83.9 ± 0.2 Aa | 37.1 ± 0.1 Db |
6.6 | 3.4 ± 0.1 Db | 4.0 ± 0.1 Ba | 7.6 ± 0.1 Ea | 8.1 ± 0.1 Ca | 14.8 ± 0.1 Ca | 13.4 ± 0.1 Eb | 5.7 ± 0.1 DEb | 23.8 ± 0.1 Ia | 87.1 ± 0.9 Aa | 19.9 ± 0.2 Gb | 77.2 ± 0.2 BCa | 22.6 ± 0.1 Fb | |
6.9 | 3.6 ± 0.3 Da | 1.3 ± 0.1 Cb | 6.7 ± 0.1 Ea | 0.6 ± 0.0 DEb | 10.2 ± 0.1 Da | 6.3 ± 0.0 HIb | 3.5 ± 0.0 Eb | 40.8 ± 0.1 Ca | 88.7 ± 0.3 Aa | 63.6 ± 0.2 Db | 76.1 ± 0.1 BCa | 38.8 ± 0.0 Cb | |
7.2 | 3.0 ± 0.1 Da | 1.4 ± 0.1 Cb | 6.7 ± 0.0 Ea | 0.0 ± 0.0 Eb | 10.3 ± 0.1 Da | 7.3 ± 0.0 Hb | 3.8 ± 0.1 Eb | 37.0 ± 0.1 Ea | 86.1 ± 0.3 Aa | 60.3 ± 0.3 Eb | 78.8 ± 0.0 Ba | 24.6 ± 0.1 Fb |
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Ahmadi, E.; Vasiljevic, T.; Huppertz, T. Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate. Molecules 2023, 28, 6847. https://doi.org/10.3390/molecules28196847
Ahmadi E, Vasiljevic T, Huppertz T. Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate. Molecules. 2023; 28(19):6847. https://doi.org/10.3390/molecules28196847
Chicago/Turabian StyleAhmadi, Elaheh, Todor Vasiljevic, and Thom Huppertz. 2023. "Influence of pH on Heat-Induced Changes in Skim Milk Containing Various Levels of Micellar Calcium Phosphate" Molecules 28, no. 19: 6847. https://doi.org/10.3390/molecules28196847