Influence of protein concentration, pH, and calcium sequestering salts on rehydration and physicochemical properties of casein-based powders recovered from expired pasteurized milk

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2026-06-01 Epub Date: 2026-02-25 DOI:10.1016/j.idairyj.2026.106604

Hooriyeh Mohammadpour , Luisa Pellegrino , Marta Sindaco , Stefano Cattaneo , Veronica Rosi , Thom Huppertz , Paolo D'Incecco

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Abstract

Acid casein, sodium caseinate, co-precipitate, and rennet casein were prepared from expired pasteurized milk. The effects of two calcium sequestering salts, trisodium citrate (TSC) and disodium phosphate (DSP) and two pH values (unchanged and 9) were evaluated upon solubilization of casein-based powders. The powders were first dispersed in 30 mmol L⁻¹ TSC and heated at 60 °C for 45 min. Due to their poor solubility, rennet casein and co-precipitate were further examined in 112 mmol L⁻¹ DSP. Dispersions were characterized for particle size distribution and microstructure. Selected combinations of explored conditions caused an improved solubility but were not enough effective in dissociating the para-casein network of rennet casein. Capillary zone electrophoresis of the insoluble material indicated the preferential solubilization of modified, presumably glycated, caseins. This study provides new findings on the behaviour of casein powders recovered from expired pasteurized milk, thus contributing to implementation of strategies for food waste valorisation.

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蛋白质浓度、pH和钙螯合盐对过期巴氏奶中酪蛋白基粉末复水和理化性质的影响

以过期巴氏奶为原料制备了酸性酪蛋白、酪蛋白酸钠、共沉淀物和凝乳酶酪蛋白。考察了柠檬酸三钠（TSC）和磷酸二钠（DSP）两种钙螯合盐以及pH值（不变和9）对酪蛋白基粉末的增溶效果。首先将粉末分散在30 mmol L−1 TSC中，60℃加热45 min。由于溶解度差，凝血酶酪蛋白和共沉淀物在112 mmol L−1 DSP中进一步检测。对分散体的粒度分布和微观结构进行了表征。所探索条件的选择组合改善了溶解度，但在解离凝血酶酪蛋白的副酪蛋白网络方面不够有效。毛细管区带电泳的不溶性物质表明，修饰的，可能是糖化的酪蛋白优先增溶。本研究提供了从过期巴氏杀菌牛奶中回收的酪蛋白粉末的行为的新发现，从而有助于实施食物垃圾增值策略。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.