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- Title
Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content.
- Authors
Ahmadi, Elaheh; Markoska, Tatijana; Huppertz, Thom; Vasiljevic, Todor
- Abstract
Micellar calcium phosphate (MCP) content of skim milk was modified by pH adjustment followed by dialysis. Turbidity, casein micelle size and partitioning of Ca and caseins between the colloidal and soluble phases of milk were determined. Protein structure was characterised by Fourier transform infrared (FTIR) spectroscopy and proton nuclear magnetic resonance (1H NMR), whereas organic and inorganic phosphorus were studied by phosphorus-31 nuclear magnetic resonance (31P NMR). The sample with the lowest MCP content (MCP7) exhibited the smallest particle size and turbidity, measuring 83 ± 8 nm and 0.08 ± 0.01 cm−1, respectively. Concentrations of soluble caseins increased with decreasing MCP levels. At ~60% MCP removal, FTIR analysis indicated a critical stage of structural rearrangement and 31P NMR analysis showed an increase in signal intensity for Ca-free Ser-P, which further increased as MCP concentration was further reduced. In conclusion, this study highlighted the importance of MCP in maintaining micellar structure and its impact on the integrity of casein micelle.
- Subjects
CALCIUM phosphate; NUCLEAR magnetic resonance spectroscopy; PROTON magnetic resonance spectroscopy; SKIM milk; CASEINS; NUCLEAR magnetic resonance; MICELLES
- Publication
Foods, 2024, Vol 13, Issue 2, p322
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods13020322