Impacts of N-(n-Butyl)thiophosphoric triamide (NBPT) on the physicochemical properties of milk protein isolate (MPI) dispersions: A study on micelle integrity

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2025-04-01 DOI:10.1016/j.foostr.2025.100423

Maria P. Byrne , Patrick J. Forrestal , Tom F. O’ Callaghan , Niharika Rahman , Aishwarya Ray , Martin Danaher , Bernard M. Corrigan , Noel A. McCarthy , Chikere G. Nkwonta , Karl Richards , Farhad Garavand , Enda Cummins , Sean A. Hogan

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引用次数: 0

Abstract

This study investigated the effects of the urease inhibitor N-(n-Butyl)thiophosphoric triamide (NBPT) on milk protein isolate (MPI) dispersions. The addition of NBPT to MPI led to significant (p < 0.05) reductions in particle size (from 154 to 119 nm) and significant (p < 0.05) increases in sample polydispersity index for the MPI control and MPI containing 3 mg/mL NBPT respectively, which is suggestive of micelle dissociation presumably due to the release of calcium sensitive caseins and the subsequent generation of small protein aggregates. Zeta potential values of MPI became more negative and increased from −26.4 in the MPI control to −44.7 Mv in the presence of 3 mg/mL NBPT. Increased calcium (Ca^2 +) ions in the serum phase of MPI containing NBPT delayed rennet gelation due to slower hydrolysis of kappa-casein, these gels also exhibited increased strength which could be attributed to enhanced Ca²⁺ crosslinking. Acid-induced MPI-NBPT gels displayed delays in gelation time due to altered buffering capacities. NBPT caused significant (p < 0.05) decreases in final surface tension values. NBPT marginally increased the heat stability of MPI. Overall, NBPT significantly impacted the structural and functional properties of MPI dispersions due to the displacement of Ca²⁺ from phosphoserine (SEP) residues in colloidal calcium phosphate (CCP).

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.