Role of Individual Milk Salt Constituents in Cross-linking by Colloidal Calcium Phosphate in Artificial Casein Micelles(Food & Nutrition)

概要

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Artificial casein micelles were prepared at a casein concentration of 2.5% with various salt compositions, and the content of the casein aggregates cross-linked by colloidal calcium phosphate (CCP) was determined by high-performance gel chromatography on a TSK-GEL G4000SW column, using 6 M urea-simulated milk ultrafiltrate as the effluent. When phosphate was incorporated into calcium caseinate micelle systems, the casein aggregates cross-linked by CCP appeared. In these micelle systems, not all of the formed calsium phosphate seemed to participate in cross-linking, because part of the calcium phosphate was in the urea-insoluble form. When micelles were prepared at 30 mM calcium and 22 mM phosphate, the content of the casein aggregates cross-linked by CCP was higher in the presence of 10 mM citrate than in the absence of citrate. The precipitate of calcium phosphate formed in the presence of citrate had cross-linking ability, whereas the precipitate formed in the absence of citrate did not. It is suggested that citrate plays an important role in cross-linking by CCP. Magnesium phosphate alone had no cross-linking ability. Magnesium increased the amount of calcium phosphate to promote cross-linking.
社団法人日本農芸化学会の論文
1987-03-22