EFFECT OF HIGH HYDROSTATIC-PRESSURE ON CA-CASEINATE SYSTEMS

Citation
Sk. Lee et al., EFFECT OF HIGH HYDROSTATIC-PRESSURE ON CA-CASEINATE SYSTEMS, Milchwissenschaft, 51(1), 1996, pp. 17-21
Citations number
16
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00263788
Volume
51
Issue
1
Year of publication
1996
Pages
17 - 21
Database
ISI
SICI code
0026-3788(1996)51:1<17:EOHHOC>2.0.ZU;2-B
Abstract
The influence of calcium ions, ionic strength and pH of the integrity of the calcium caseinate particulate structure under pressure treatmen t of up to 300 MPa has been investigated. The colloidal integrity of t he calcium caseinate aggregates is disrupted through pressure treatmen t. The changes in turbidity as a result of pressure treatment are depe ndent on the applied pressure and the concentration of calcium in the system, and less dependent on the duration of pressure treatment, espe cially at low calcium concentrations. The disruptive effect of high hy drostatic pressure appears to be a consequence of shifts in the equili brium between colloidal and soluble calcium as increasing concentratio ns of calcium in the soluble phase reduced the tendency of the aggrega ted system to be disrupted through the application of pressure. The ef fects are specific to calcium and not a consequence of changes to the ionic strength of the system. Increasing the ionic strength by using s odium instead of calcium showed an adverse effect on the turbidity rea dings, indicating that a calcium-depleted system is more prone to pres sure-induced structure disruption. A reduction of pH resulted in an in creased stability of the colloidal system to pressure-induced changes, particularly at higher calcium concentrations.