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Int. J. Mol. Sci. 2018, 19(6), 1747; https://doi.org/10.3390/ijms19061747

Effect of Calcium on Absorption Properties and Thermal Stability of Milk during Microwave Heating

1,2,3
,
1,2,3,4,5,* , 1,5
,
2,3
,
2,3,4,5,* , 2,3,4,5
and
1,2,3,4,5
1
State Key Laboratory of Dairy Biotechnology, Technology Center, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
2
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
4
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
5
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China
*
Authors to whom correspondence should be addressed.
Received: 7 May 2018 / Revised: 5 June 2018 / Accepted: 8 June 2018 / Published: 13 June 2018
(This article belongs to the Section Molecular Biophysics)
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Abstract

During heating, there are a lot of physical and chemical changes in milk components, which are mainly reflected in the changes of proteins. Calcium ions in milk react with proteins to precipitate or form gels, and the thermal stability of milk is affected by the type and content of calcium. In this study, different calcium-fortified milk systems were treated by rapid conventional heating (RCV) and microwave heating (MV) to evaluate the effects of forms and concentration of calcium in liquid milk on microwave absorption properties and thermal stability of milk. It was found that the concentration of calcium ions on microwave energy absorption is not a significant influence, while the forms affected the systems dramatically. The thermal stability of milk during MV is remarkably affected by the forms of calcium ions. When adding ionized calcium, the calcium-fortified milk systems had poor thermal stability and severe agglomeration of protein, while the addition of milk calcium had little effect and was almost free from protein coagulation. It could be speculated that the metal ions in the microwave field could create a strong vibration that could trigger protein agglomeration through the combination of the surrounding casein phosphorylates. View Full-Text
Keywords: calcium; milk; microwave heating; absorption properties; thermal stability calcium; milk; microwave heating; absorption properties; thermal stability
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Wu, Y.; Fan, D.; Hang, F.; Yan, B.; Zhao, J.; Zhang, H.; Chen, W. Effect of Calcium on Absorption Properties and Thermal Stability of Milk during Microwave Heating. Int. J. Mol. Sci. 2018, 19, 1747.

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