Nadia Belén Acosta, Luciano Nicolás Mengatto, Ricardo Martín Manzo, Luciana María Costabel, María Laura Olivares
{"title":"添加酪蛋白多糖肽的钙诱导脱脂乳凝胶：用于半固体乳制品配方的多用途基质","authors":"Nadia Belén Acosta, Luciano Nicolás Mengatto, Ricardo Martín Manzo, Luciana María Costabel, María Laura Olivares","doi":"10.1111/1471-0307.70064","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n <h3> Background</h3>\n \n <p>Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry.</p>\n </section>\n \n <section>\n \n <h3> Aim</h3>\n \n <p>This study examines the gelation process and physicochemical properties of calcium-induced skim milk gels with caseinglycomacropeptide.</p>\n </section>\n \n <section>\n \n <h3> Methods</h3>\n \n <p>Skim milk concentrates were prepared with skim milk powder (30% w/w), calcium lactate (90 mmol/kg) and caseinglycomacropeptide (1.5 and 3% w/v). Gels were prepared by heating at 80°C for 15 min and analysed after 1 day and after 20 days of storage at 4°C. Rheological properties, Fourier transform infrared spectroscopy, syneresis, water holding capacity, protein hydration and calcium retention in the gel matrix were evaluated. Caseinglycomacropeptide concentration and storage time were the main statistical factors.</p>\n </section>\n \n <section>\n \n <h3> Major Findings</h3>\n \n <p>Time sweep tests showed rapid gel formation with similar behaviour across samples. Gels exhibited a homogeneous structure, no phase separation and pseudoplastic behaviour. Frequency sweeps indicated that fresh gels had similar viscoelastic properties, with moduli dependent on frequency. The addition of caseinglycomacropeptide slightly increased elasticity. After storage, <i>G′</i> and <i>G″</i> values increased, and frequency dependence decreased, suggesting structural evolution and stronger interactions, enhancing gel firmness. Fourier transform infrared spectroscopy suggested that calcium binding to proteins and caseinglycomacropeptide induced conformational changes. Heat treatment effects were evidenced by decreased intensities in amide I, II and III regions, indicating protein denaturation. No syneresis was observed. Water holding capacity and protein hydration remained unchanged. However, calcium retention increased with higher caseinglycomacropeptide levels, suggesting it binds calcium within the matrix.</p>\n </section>\n \n <section>\n \n <h3> Industrial Implications</h3>\n \n <p>This methodology is suitable for industrial applications, enabling the development of calcium-fortified products, such as desserts, dressings and spreads.</p>\n </section>\n </div>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":"78 3","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products\",\"authors\":\"Nadia Belén Acosta, Luciano Nicolás Mengatto, Ricardo Martín Manzo, Luciana María Costabel, María Laura Olivares\",\"doi\":\"10.1111/1471-0307.70064\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n <h3> Background</h3>\\n \\n <p>Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Aim</h3>\\n \\n <p>This study examines the gelation process and physicochemical properties of calcium-induced skim milk gels with caseinglycomacropeptide.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods</h3>\\n \\n <p>Skim milk concentrates were prepared with skim milk powder (30% w/w), calcium lactate (90 mmol/kg) and caseinglycomacropeptide (1.5 and 3% w/v). Gels were prepared by heating at 80°C for 15 min and analysed after 1 day and after 20 days of storage at 4°C. Rheological properties, Fourier transform infrared spectroscopy, syneresis, water holding capacity, protein hydration and calcium retention in the gel matrix were evaluated. Caseinglycomacropeptide concentration and storage time were the main statistical factors.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Major Findings</h3>\\n \\n <p>Time sweep tests showed rapid gel formation with similar behaviour across samples. Gels exhibited a homogeneous structure, no phase separation and pseudoplastic behaviour. Frequency sweeps indicated that fresh gels had similar viscoelastic properties, with moduli dependent on frequency. The addition of caseinglycomacropeptide slightly increased elasticity. After storage, <i>G′</i> and <i>G″</i> values increased, and frequency dependence decreased, suggesting structural evolution and stronger interactions, enhancing gel firmness. Fourier transform infrared spectroscopy suggested that calcium binding to proteins and caseinglycomacropeptide induced conformational changes. Heat treatment effects were evidenced by decreased intensities in amide I, II and III regions, indicating protein denaturation. No syneresis was observed. 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Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
Background
Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry.
Aim
This study examines the gelation process and physicochemical properties of calcium-induced skim milk gels with caseinglycomacropeptide.
Methods
Skim milk concentrates were prepared with skim milk powder (30% w/w), calcium lactate (90 mmol/kg) and caseinglycomacropeptide (1.5 and 3% w/v). Gels were prepared by heating at 80°C for 15 min and analysed after 1 day and after 20 days of storage at 4°C. Rheological properties, Fourier transform infrared spectroscopy, syneresis, water holding capacity, protein hydration and calcium retention in the gel matrix were evaluated. Caseinglycomacropeptide concentration and storage time were the main statistical factors.
Major Findings
Time sweep tests showed rapid gel formation with similar behaviour across samples. Gels exhibited a homogeneous structure, no phase separation and pseudoplastic behaviour. Frequency sweeps indicated that fresh gels had similar viscoelastic properties, with moduli dependent on frequency. The addition of caseinglycomacropeptide slightly increased elasticity. After storage, G′ and G″ values increased, and frequency dependence decreased, suggesting structural evolution and stronger interactions, enhancing gel firmness. Fourier transform infrared spectroscopy suggested that calcium binding to proteins and caseinglycomacropeptide induced conformational changes. Heat treatment effects were evidenced by decreased intensities in amide I, II and III regions, indicating protein denaturation. No syneresis was observed. Water holding capacity and protein hydration remained unchanged. However, calcium retention increased with higher caseinglycomacropeptide levels, suggesting it binds calcium within the matrix.
Industrial Implications
This methodology is suitable for industrial applications, enabling the development of calcium-fortified products, such as desserts, dressings and spreads.
期刊介绍：
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.
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