Work

Effect of calcium sequestering salts on the physicochemical, rheological and functional properties of buffalo milk micellar casein concentrate

Year: 2026

Type: article

Abstract: The present study investigated the effect of adding calcium sequestering salts (CSS) namely sodium hexametaphosphate (SHMP) and trisodium citrate (TSC), to microfiltered retentate of skimmed buffalo milk (MFR-SBM) on the reconstitution, functional and structural properties of micellar casein concentrate (MCC) prepared therefrom. MFR-SBM was added with 30 mEq/kg SHMP or 30 mEq/kg TSC prior to spray drying and obtained samples were coded as BM-SHMP-MCC and BM-TSC-MCC, respectively. The protein content of all the MCC samples ranged from 70.15 to 72.61%. BM-SHMP-MCC and BM-TSC-MCC had 2–2.75 times higher viscosity, reduced interstitial air and higher occluded air than BM-MCC. BM-MCC had a solubility of 27% which increased to 40% for BM-TSC-MCC and 45% for BM-SHMP-MCC. BM-TSC-MCC had higher emulsification capacity than BM-MCC, whereas BM-SHMP-MCC had the highest emulsification stability. Foaming capacity of BM-MCC increased significantly ( P < 0.05) on addition of CSS to MFR-SBM. Fourier Transform Infrared (FTIR) spectroscopy indicated reduced β-sheet structure and increased random coils, α-helix and β-turns showing higher disordered structure due to CSS-induced micellar dissociation. The incorporation of SHMP and TSC effectively modified the structure and improved the solubility and foaming properties of BM-MCC. The findings of the present study would allow industries to manufacture MCC with desirable functional properties.

Source: Discover Food

DOI: 10.1007/s44187-026-01336-7