Influence of citrate- and phosphate-based calcium sequestering salts on the disruption of casein micelles

Summary

The disruption of casein micelles through the addition of calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP) and tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) at 10, 15, 20 and 30 mEq/L levels was investigated in 5% micellar casein isolate (MCI) solution. All the CSS, except DSPP and TSPP, showed a decrease in particle size and viscosity with increasing concentration. The addition of 10–30 mEq/L of CSS to MCI decreased the protein-bound sedimentable Ca and P at pH 6.5 10 kDa-permeable Ca decreased with increasing concentration of DSP, DSPP, TSPP, STPP and SHMP. These results indicate that orthophosphates, pyrophosphates and polyphosphates combined with Ca to form insoluble Ca phosphate complexes together with casein. Higher amount of 10 kDa permeable Ca for MCI samples with TSC confirms the formation of soluble Ca-citrate complexes.