Temperature effects on calcium partition kinetics in pasteurised skim milk during storage. (February 2023)

• Record Type: Journal Article
• Authors: Jiang, Yuan; Barone, Giovanni; Rauh, Valentin; Lillevang, Søren K.; Skibsted, Leif H.; Ahrné, Lilia
• Is Part Of: International dairy journal. Volume 137(2023)
• Publication Date: 2023-02
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2022.105518
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Calcium (Ca) dynamics between casein micelles (CM) and serum phase (SP) in pasteurised skim milk were characterised by temperature dependence (4–35 °C) of Ca partition between phases and rate of formation of ionic calcium (Ca 2+ ) in SP. Increase in Ca 2+ during storage was characterised by two kinetic models: (1) 4–20 °C, with two parallel first order reactions, a fast dominating for first 3 h and a slower between 3 and 8 h, negative energies of activation (−22 kJ mol −1 and −48 kJ mol −1, respectively) explained by endothermic binding of Ca 2+ to CM for the slow reaction and by endothermic Ca 2+ binding to ligands in SP; (2) 4–35 °C, decrease in rate of Ca 2+ formation with increasing temperature assigned to reversible endothermic association of serum Ca 2+ to phosphate and β-casein. β-Casein release from CM decreased like Ca 2+, suggesting interaction between β-casein and Ca 2+ during transfer from CM to SP.