title: Solubilized micellar calcium induced low methoxyl-pectin aggregation during milk acidification.
abstract: Low methoxyl (LM) pectin was combined with 3-kDa molecular weight cut-off permeates from milk subjected to pH 6.7 to 5 and 7 degrees C or 40 degrees C with the objective of studying the effect of solubilized micellar calcium on viscoelastic properties of LM-pectin-milk mixes. Lowering the pH of skim milk with hydrochloric acid during ultrafiltration gradually promoted permeates to exhibit gel-like behavior when combined with LM-pectin. The onset of the gel-like behavior (G' > 1) occurred at a higher pH when permeates were obtained from milk filtered at 7 degrees C compared with 40 degrees C. As pH value during ultrafiltration approached 5 and regardless of temperature, G' for permeate-pectin mixes approached the same values (approximately 70 Pa) as G' for skim milk-pectin mixes. In all cases G' was highly correlated with free calcium concentration (r > 0.95). The gradual acidification of skim milk-LM-pectin using glucono-delta-lactone, promoted a sharp increase in storage modulus as pH approached 5.2 and a maximum G' increment (DeltaG') at pH approximately 4.9. From pH 4.9 to 4, G' continued to increase but at smaller increments. It was concluded that LM-pectin-casein micelle interaction in milk is a 2-step process: 1) solubilized micellar calcium dependent pectin-pectin interaction as pH approaches 5.0 to 4.9, and 2) pectin-casein micelle interaction in the 5.0-4.9 to 4.0 pH range.
authors.affiliation: Department of Food Science and Technology, The University of Tennessee, 2509 River Dr., Knoxville 37996, USA. fede@utk.edu
authors.forename: F M
authors.initials: FM
authors.lastname: Harte
authors.forename: C
authors.initials: C
authors.lastname: Montes
authors.forename: M
authors.initials: M
authors.lastname: Adams
authors.forename: M F
authors.initials: MF
authors.lastname: San Martin-Gonzalez
mesh_terms: D000818:Animals; D002118:Calcium / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005782:Gels; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D008892:Milk / Q000737:chemistry*; D008970:Molecular Weight; D010316:Particle Size; D010368:Pectins / Q000737:chemistry*; D012995:Solubility; D014783:Viscosity
chemical_list: D005782:Gels; D008823:Micelles; D010368:Pectins; D002118:Calcium