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Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior

Teng Wang (UGent) , Yadong Li, Fien De Witte, Ferre Rebry (UGent) , Hao Liu, Pieter Vermeir (UGent) , Koen Dewettinck (UGent) and Paul Van der Meeren (UGent)
(2024) FOOD RESEARCH INTERNATIONAL. 180.
Author
Organization
Abstract
Inducing the spontaneous aggregation from casein molecules (i.e. alpha(s1), alpha(s2), beta, and kappa-casein) into re-assembled casein micelles (RCMs) through the addition of salts as an alternative to native casein micelles, has garnered increasing attention in recent years. In this investigation, re-assembled casein micelles were generated by adding varying amounts of calcium, phosphate, and citrate ions to a sodium caseinate dispersion. The formed micelles were further characterized in terms of particle size, optical density, and partitioning of calcium ions and caseins. Besides, their small-angle X-ray scattering (SAXS) profiles and renneting properties were evaluated. The observations revealed that the particle size and optical density of RCMs increased with the continuous addition of salts, while the micellar yield improved and could exceed 85 %. Moreover, the quantity of individual casein molecules that contributed to the creation of micelles was in concordance with their level of phosphorylation (i.e. alpha(s2)-casein > alpha(s1)-casein > beta-casein > kappa-casein). Mineral analysis results and SAXS scattering profiles confirmed that the added calcium ions acted as cross-linkers and participated in the construction of calcium phosphate nanoclusters. The renneting ability of RCMs was primarily dependent upon the colloidal calcium content per gram of micellar casein.
Keywords
INDUCED COAGULATION PROPERTIES, ANGLE X-RAY, SIZE DISTRIBUTION, INDUCED GELATION, MILK, PHOSPHATE, ACIDIFICATION, CONSTITUENTS, SUBSTRUCTURE, CHEESE

Citation

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MLA
Wang, Teng, et al. “Influence of Calcium Concentration on the Re-Assembly of Sodium Caseinate into Casein Micelles and on Their Renneting Behavior.” FOOD RESEARCH INTERNATIONAL, vol. 180, 2024, doi:10.1016/j.foodres.2024.113991.
APA
Wang, T., Li, Y., De Witte, F., Rebry, F., Liu, H., Vermeir, P., … Van der Meeren, P. (2024). Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior. FOOD RESEARCH INTERNATIONAL, 180. https://doi.org/10.1016/j.foodres.2024.113991
Chicago author-date
Wang, Teng, Yadong Li, Fien De Witte, Ferre Rebry, Hao Liu, Pieter Vermeir, Koen Dewettinck, and Paul Van der Meeren. 2024. “Influence of Calcium Concentration on the Re-Assembly of Sodium Caseinate into Casein Micelles and on Their Renneting Behavior.” FOOD RESEARCH INTERNATIONAL 180. https://doi.org/10.1016/j.foodres.2024.113991.
Chicago author-date (all authors)
Wang, Teng, Yadong Li, Fien De Witte, Ferre Rebry, Hao Liu, Pieter Vermeir, Koen Dewettinck, and Paul Van der Meeren. 2024. “Influence of Calcium Concentration on the Re-Assembly of Sodium Caseinate into Casein Micelles and on Their Renneting Behavior.” FOOD RESEARCH INTERNATIONAL 180. doi:10.1016/j.foodres.2024.113991.
Vancouver
1.
Wang T, Li Y, De Witte F, Rebry F, Liu H, Vermeir P, et al. Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior. FOOD RESEARCH INTERNATIONAL. 2024;180.
IEEE
[1]
T. Wang et al., “Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior,” FOOD RESEARCH INTERNATIONAL, vol. 180, 2024.
@article{01HVR70NAKXZPJ4JS0AQWZCBG8,
  abstract     = {{Inducing the spontaneous aggregation from casein molecules (i.e. alpha(s1), alpha(s2), beta, and kappa-casein) into re-assembled casein micelles (RCMs) through the addition of salts as an alternative to native casein micelles, has garnered increasing attention in recent years. In this investigation, re-assembled casein micelles were generated by adding varying amounts of calcium, phosphate, and citrate ions to a sodium caseinate dispersion. The formed micelles were further characterized in terms of particle size, optical density, and partitioning of calcium ions and caseins. Besides, their small-angle X-ray scattering (SAXS) profiles and renneting properties were evaluated. The observations revealed that the particle size and optical density of RCMs increased with the continuous addition of salts, while the micellar yield improved and could exceed 85 %. Moreover, the quantity of individual casein molecules that contributed to the creation of micelles was in concordance with their level of phosphorylation (i.e. alpha(s2)-casein > alpha(s1)-casein > beta-casein > kappa-casein). Mineral analysis results and SAXS scattering profiles confirmed that the added calcium ions acted as cross-linkers and participated in the construction of calcium phosphate nanoclusters. The renneting ability of RCMs was primarily dependent upon the colloidal calcium content per gram of micellar casein.}},
  articleno    = {{113991}},
  author       = {{Wang, Teng and Li, Yadong and De Witte, Fien and Rebry, Ferre and Liu, Hao and Vermeir, Pieter and Dewettinck, Koen and Van der Meeren, Paul}},
  issn         = {{0963-9969}},
  journal      = {{FOOD RESEARCH INTERNATIONAL}},
  keywords     = {{INDUCED COAGULATION PROPERTIES,ANGLE X-RAY,SIZE DISTRIBUTION,INDUCED GELATION,MILK,PHOSPHATE,ACIDIFICATION,CONSTITUENTS,SUBSTRUCTURE,CHEESE}},
  language     = {{eng}},
  pages        = {{11}},
  title        = {{Influence of calcium concentration on the re-assembly of sodium caseinate into casein micelles and on their renneting behavior}},
  url          = {{http://doi.org/10.1016/j.foodres.2024.113991}},
  volume       = {{180}},
  year         = {{2024}},
}
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