Effect of trisodium citrate on the rheology and microstructure of dense suspensions of casein micelles

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-09 DOI:10.1016/j.foodhyd.2025.111960

Elie Matta , Peggy Thomar , Angella V. Dominguez , Christophe Chassenieux , Taco Nicolai

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Abstract

Trisodium citrate (TSC) is a well-known Ca²⁺ chelating agent that is used in the dairy industry. The effect of adding TSC on the rheological properties of dense casein micelle suspensions was studied up to C = 14 wt% at different pH between 5.8 and 7. Suspensions at different casein concentrations were compared as a function of the TSC to casein weight ratio (R). The microstructure of the suspensions was observed using confocal scanning microscopy. Dissociation of the micelles was monitored by measuring the turbidity as a function of time. The rate of dissociation increased with increasing TSC concentration and pH, but it was independent of the protein concentration for a given R value. The viscosity at C = 14 wt% and pH 5.8 increased after addition of TSC and became similar to that of equivalent sodium caseinate (SC) suspensions. At pH 7, a sharp increase of the viscosity was observed when a small amount of TSC was added, but decreased at higher TSC concentrations until it reached values close to that of SC. This unexpected peak of the viscosity decreased upon dilution, lowering the pH or during ageing. Microscopy showed that after addition of TSC crystals as well as dense protein domains were formed.

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柠檬酸三钠对酪蛋白胶束致密悬浮液流变学和微观结构的影响

柠檬酸三钠（TSC）是一种著名的Ca2+螯合剂，用于乳制品工业。研究了在pH值为5.8 ~ 7之间，当C = 14 wt%时，加入TSC对致密酪蛋白胶束悬浮液流变性能的影响。比较不同酪蛋白浓度下悬液与TSC /酪蛋白重量比(R)的关系。用共聚焦扫描显微镜观察悬浮液的微观结构。通过测量浊度作为时间的函数来监测胶束的解离。解离率随TSC浓度和pH的增加而增加，但在一定R值下与蛋白浓度无关。加入TSC后，C = 14 wt%、pH值为5.8时的黏度增加，与等量酪蛋白酸钠（SC）悬浮液的黏度相近。在pH为7时，加入少量TSC时，粘度急剧增加，但在TSC浓度较高时，粘度下降，直到达到接近SC的值。在稀释、降低pH或老化过程中，这种意想不到的粘度峰值会下降。显微镜观察发现，加入TSC后，形成了致密的蛋白结构域和晶体。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.