title: Improving clarity and stability of skim milk powder dispersions by dissociation of casein micelles at pH 11.0 and acidification with citric acid.
abstract: Casein micelles in milk cause turbidity and have poor stability at acidic conditions. In this study, skim milk powder dispersions were alkalized to pH 10.0 or 11.0, corresponding to reduced particle mass. In the following acidification with hydrochloric or citric acid, the re-formation of casein particles was observed. The combination of treatment at pH 11.0 and acidification with citric acid resulted in dispersions with the lowest turbidity and smallest particles, which enabled translucent dispersions at pH 5.5-7.0, corresponding to discrete nanoparticles. The concentration of ionic calcium was lower when acidified with citric acid than hydrochloric acid, corresponding to smaller particles with less negative zeta potential. The pH 11.0 treatment followed by acidification with citric acid also resulted in smaller particles than the simple chelating effects (directly implementing sodium citrate). The produced casein nanoparticles with reduced dimensions can be used for beverage and other novel applications.
authors.affiliation: Department of Food Science and Technology, The University of Tennessee , Knoxville, Tennessee 37996, United States.
authors.forename: Kang
authors.initials: K
authors.lastname: Pan
authors.forename: Qixin
authors.initials: Q
authors.lastname: Zhong
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry*; D019343:Citric Acid / Q000737:chemistry; D005524:Food Technology / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D008892:Milk / Q000737:chemistry*; D011208:Powders / Q000737:chemistry; D055550:Protein Stability
chemical_list: D002364:Caseins; D008823:Micelles; D011208:Powders; D019343:Citric Acid