Effects of calcium chelating agents on the solubility of milk protein concentrate. (4th May 2017)

• Record Type: Journal Article
• Authors: McCarthy, Noel A; Power, Orla; Wijayanti, Heni B; Kelly, Philip M; Mao, Like; Fenelon, Mark A
• Is Part Of: International journal of dairy technology. Volume 70:Number 3(2017)
• Page Start: 415
• Page End: 423
• Publication Date: 2017-05-04
• Subjects: Milk protein concentrate -- Calcium chelating agents -- Viscosity -- Solubility; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12408
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The aim of this study was to determine the effects of calcium chelating agents on the dissolution and functionality of 10% (w/w) milk protein concentrate (MPC) powder. MPC powder dissolution rate and solubility significantly ( P > 0.05) increased with addition of sodium phosphate, trisodium citrate (TSC) and sodium hexametaphosphate (SHMP), compared to MPC dispersions alone. Trisodium citrate and SHMP addition increased viscosity as a result of micelle swelling. However, dispersions containing SHMP showed a decrease in viscosity after prolonged time due to micelle dissociation. Overall, MPC powder dissolution was aided by the addition of calcium chelating agents.