Year: 2025
Type: article
Abstract: The poor rehydration capacity of micellar casein (MC) powder due to the tightly cross-linked structure formed by colloidal calcium phosphate (CCP) limits its potential applications. This study aimed to improve the rehydration properties of MC powder by electrodialysis (ED) treatment. After being treated by ED for 0, 10, 30, 60, and 90 min, the casein micelle powder exhibited a reduction in calcium content (25.55 ± 0.08 g/kg to 17.47 ± 0.05 g/kg) with prolonged treatment, corresponding to the progressive dissociation of CCP bridges. Furthermore, the ED treatment significantly increased the solubility of casein micelle powder. Interestingly, after 60 min, the solubility of ED-treated micellar casein plateaued at approximately 80% within 30 min, likely due to modification on protein structure. Therefore, these results indicate that the structure of micellar casein can be modified through ED treatment, leading to improved rehydration properties.
Source: Foods
Authors: Kerong Wang, Yun Chen, Xuhui Fan, Shengbo Yu, Yang Song, Shuang Wang, Weibo Zhang, Pengjie Wang, Shumin Wang, Yanli Zhu, Chong Chen, Zhishen Mu
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W4417041948