Influence of added calcium on the rehydration behavior and processability of high-protein casein-based solutions reconstituted from micellar casein powder (MCP) and demineralized MCP

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

International Dairy Journal Pub Date : 2026-06-01 Epub Date: 2026-02-24 DOI:10.1016/j.idairyj.2026.106600

Brayan Castulovich , Manon Hiolle , Amandine Descamps , Céline Lesur , Benoit Cudennec , Guillaume Delaplace

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引用次数: 0

Abstract

This study investigated how added calcium influences the rehydration behavior and processability of high-protein casein-based solutions prepared from native micellar casein powder (MCP) and partially demineralized micellar casein powder (d-MCP). Dispersions (10% w/w protein) were standardized to three total calcium levels (72, 74, and 77 mM) at pH 6.9 and analyzed before and after a pasteurization-mimicking treatment (72 °C, 15 s). Soluble calcium, particle size distribution, viscosity, sedimentation, and heat coagulation time were measured. Results showed that MCP strongly re-adsorbed added calcium within the colloidal calcium phosphate network, maintaining a lower content of soluble calcium, whereas d-MCP displayed higher serum calcium. Consequently, d-MCP coagulated more rapidly at equivalent calcium levels, while MCP exhibited increasing viscosity and particle growth with rising calcium. At high mineral loads, both matrices converged to short coagulation times. These findings demonstrate that mineral partitioning and micellar history govern the stability of casein dispersions and highlight critical parameters for designing high-protein dairy beverages with controlled processability.

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添加钙对胶束酪蛋白粉（MCP）和脱矿MCP重组高蛋白酪蛋白基溶液复水行为和加工性能的影响

本研究考察了添加钙对天然胶束酪蛋白粉（MCP）和部分脱矿胶束酪蛋白粉（d-MCP）制备的高蛋白酪蛋白溶液的复水行为和可加工性的影响。将分散体（10% w/w蛋白）在pH 6.9下标准化为三个总钙水平（72、74和77 mM），并在模拟巴氏杀菌处理（72°C, 15 s）前后进行分析。测定了可溶性钙、粒径分布、粘度、沉降和热凝时间。结果表明，MCP对添加钙的胶体磷酸钙网络有较强的再吸附作用，维持较低的可溶性钙含量，而d-MCP则表现出较高的血清钙含量。因此，d-MCP在同等钙水平下凝固更快，而MCP的粘度和颗粒生长随着钙的升高而增加。在高矿物负荷下，两种基质收敛到较短的凝聚时间。这些发现表明，矿物质分配和胶束历史决定了酪蛋白分散体的稳定性，并强调了设计可加工性可控的高蛋白乳制品饮料的关键参数。

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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.