Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content.

ABSTRACT: Micellar calcium phosphate (MCP) content of skim milk was modified by pH adjustment followed by dialysis. Turbidity, casein micelle size and partitioning of Ca and caseins between the colloidal and soluble phases of milk were determined. Protein structure was characterised by Fourier transform infrared (FTIR) spectroscopy and proton nuclear magnetic resonance (¹H NMR), whereas organic and inorganic phosphorus were studied by phosphorus-31 nuclear magnetic resonance (³¹P NMR). The sample with the lowest MCP content (MCP7) exhibited the smallest particle size and turbidity, measuring 83 ± 8 nm and 0.08 ± 0.01 cm^-1, respectively. Concentrations of soluble caseins increased with decreasing MCP levels. At ~60% MCP removal, FTIR analysis indicated a critical stag

SUBMITTER: Ahmadi E 

PROVIDER: S-EPMC10815582 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature