Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion
This study investigated the impact of calcium chloride (CaCl<sub>2</sub>) and magnesium chloride (MgCl<sub>2</sub>) at varying concentrations on a model milk formulation’s physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homo...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Polymers |
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| Online Access: | https://www.mdpi.com/2073-4360/15/22/4424 |
| _version_ | 1797457989170364416 |
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| author | Wei Wang Kevin Wei Jie Tan Poh Leong Chiang Wai Xin Wong Wenpu Chen Qi Lin |
| author_facet | Wei Wang Kevin Wei Jie Tan Poh Leong Chiang Wai Xin Wong Wenpu Chen Qi Lin |
| author_sort | Wei Wang |
| collection | DOAJ |
| description | This study investigated the impact of calcium chloride (CaCl<sub>2</sub>) and magnesium chloride (MgCl<sub>2</sub>) at varying concentrations on a model milk formulation’s physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl<sub>2</sub> or MgCl<sub>2</sub>. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating. CaCl<sub>2</sub> had a slightly stronger impact than MgCl<sub>2</sub>, particularly at higher concentrations. The milk samples also exhibited a reduction in the zeta potential as the ionic strength of the salt solution increased, with the CaCl<sub>2</sub>-fortified milk displaying a slightly lower negative surface charge than the MgCl<sub>2</sub>-fortified milk at the same dose. The model milk’s viscosity was evaluated after adding various salt concentrations and a temperature ramp from 20 to 80 °C. Notably, the viscosity and particle size changes demonstrated a non-linear relationship with increasing mineral levels, where a significant increase was observed at or above 5.0 mM. An emulsion stability analysis also revealed that the de-stabilization pattern of the high salt concentration sample differed significantly from its low salt concentration counterparts. These findings could serve as a basis for the future development of fortified UHT milk with nutritionally beneficial calcium and magnesium in industrial applications. |
| first_indexed | 2024-03-09T16:30:42Z |
| format | Article |
| id | doaj.art-b15863eb69b94e36becc18c8bad34a2a |
| institution | Directory Open Access Journal |
| issn | 2073-4360 |
| language | English |
| last_indexed | 2024-03-09T16:30:42Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Polymers |
| spelling | doaj.art-b15863eb69b94e36becc18c8bad34a2a2023-11-24T15:02:34ZengMDPI AGPolymers2073-43602023-11-011522442410.3390/polym15224424Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model EmulsionWei Wang0Kevin Wei Jie Tan1Poh Leong Chiang2Wai Xin Wong3Wenpu Chen4Qi Lin5Abbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, SingaporeAbbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, SingaporeAbbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, SingaporeAbbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, SingaporeAbbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, SingaporeAbbott Nutrition Research & Development (ANRD), Singapore 20 Biopolis Way, #09-01 Centros Building, Singapore 138668, SingaporeThis study investigated the impact of calcium chloride (CaCl<sub>2</sub>) and magnesium chloride (MgCl<sub>2</sub>) at varying concentrations on a model milk formulation’s physical and chemical properties after thermal treatment. The model milk was subjected to two-stage homogenization and pasteurization before being supplemented with different concentrations of CaCl<sub>2</sub> or MgCl<sub>2</sub>. The findings revealed that elevating the concentration of either calcium or magnesium resulted in the milk emulsion having a higher viscosity and median particle size following heating. CaCl<sub>2</sub> had a slightly stronger impact than MgCl<sub>2</sub>, particularly at higher concentrations. The milk samples also exhibited a reduction in the zeta potential as the ionic strength of the salt solution increased, with the CaCl<sub>2</sub>-fortified milk displaying a slightly lower negative surface charge than the MgCl<sub>2</sub>-fortified milk at the same dose. The model milk’s viscosity was evaluated after adding various salt concentrations and a temperature ramp from 20 to 80 °C. Notably, the viscosity and particle size changes demonstrated a non-linear relationship with increasing mineral levels, where a significant increase was observed at or above 5.0 mM. An emulsion stability analysis also revealed that the de-stabilization pattern of the high salt concentration sample differed significantly from its low salt concentration counterparts. These findings could serve as a basis for the future development of fortified UHT milk with nutritionally beneficial calcium and magnesium in industrial applications.https://www.mdpi.com/2073-4360/15/22/4424milk protein concentratesoy protein isolategelationcalciummagnesiumviscosity |
| spellingShingle | Wei Wang Kevin Wei Jie Tan Poh Leong Chiang Wai Xin Wong Wenpu Chen Qi Lin Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion Polymers milk protein concentrate soy protein isolate gelation calcium magnesium viscosity |
| title | Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion |
| title_full | Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion |
| title_fullStr | Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion |
| title_full_unstemmed | Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion |
| title_short | Impact of Incorporating Free Calcium and Magnesium on the Heat Stability of a Dairy- and Soy-Protein-Containing Model Emulsion |
| title_sort | impact of incorporating free calcium and magnesium on the heat stability of a dairy and soy protein containing model emulsion |
| topic | milk protein concentrate soy protein isolate gelation calcium magnesium viscosity |
| url | https://www.mdpi.com/2073-4360/15/22/4424 |
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