Increase of milk heat stability by addition of casein glycomacropeptide

Autores
Acosta, Nadia Belen; Costabel, Luciana Maria; Campos, Sonia; Cuatrin, Alejandra; Olivares, Maria Laura
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
The effect of caseinglycomacropeptide (CMP) addition on the heat stability and physicochemical characteristics of milk was studied. The heat coagulation time (HCT) of milk samples with different CMP concentrations added were analysed and was observed that HCT increased when CMP was added in concentrations between 0.4 and 1.25% (w/w). Therefore, a more detailed physicochemical study was carried out in milks with CMP concentrations of 0.4, 0.6 and 0.8% (w/w). Also, the effect of two heat treatments to milk with CMP addition, applying conditions similar to UHT and in container sterilisation, was monitored. Two opposing effects were observed. On the one hand, CMP bound calcium conferring heat stability and, on the other, increased total electrical conductivity decreased the pH, slightly destabilising serum proteins and, hence, inducing colloidal instability. Therefore, there is a concentration range in which this peptide may act as heat stabiliser and as a nutritional additive in milk.
EEA Rafaela
Fil: Acosta, Nadia Belen. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Acosta, Nadia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Costabel, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Costabel, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Campos, Sonia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Campos, Sonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Paraná; Argentina.
Fil: Olivares, Maria Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Olivares, Maria Laura. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fuente
International Dairy Journal 139 : 105559 (April 2023)
Materia
Milk
Heat Tolerance
Casein
Leche
Tolerancia al Calor
Caseína
Heat Stability
Glycomacropeptide
Calcium Binding Activity
Estabilidad Térmica
Glicomacropéptido
Capacidad Ligante de Calcio
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/13895
Acceder
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oai_identifier_str oai:localhost:20.500.12123/13895
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Increase of milk heat stability by addition of casein glycomacropeptideAcosta, Nadia BelenCostabel, Luciana MariaCampos, SoniaCuatrin, AlejandraOlivares, Maria LauraMilkHeat ToleranceCaseinLecheTolerancia al CalorCaseínaHeat StabilityGlycomacropeptideCalcium Binding ActivityEstabilidad TérmicaGlicomacropéptidoCapacidad Ligante de CalcioThe effect of caseinglycomacropeptide (CMP) addition on the heat stability and physicochemical characteristics of milk was studied. The heat coagulation time (HCT) of milk samples with different CMP concentrations added were analysed and was observed that HCT increased when CMP was added in concentrations between 0.4 and 1.25% (w/w). Therefore, a more detailed physicochemical study was carried out in milks with CMP concentrations of 0.4, 0.6 and 0.8% (w/w). Also, the effect of two heat treatments to milk with CMP addition, applying conditions similar to UHT and in container sterilisation, was monitored. Two opposing effects were observed. On the one hand, CMP bound calcium conferring heat stability and, on the other, increased total electrical conductivity decreased the pH, slightly destabilising serum proteins and, hence, inducing colloidal instability. Therefore, there is a concentration range in which this peptide may act as heat stabiliser and as a nutritional additive in milk.EEA RafaelaFil: Acosta, Nadia Belen. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); ArgentinaFil: Acosta, Nadia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); ArgentinaFil: Costabel, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); ArgentinaFil: Costabel, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); ArgentinaFil: Campos, Sonia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); ArgentinaFil: Campos, Sonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); ArgentinaFil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Paraná; Argentina.Fil: Olivares, Maria Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Olivares, Maria Laura. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevierinfo:eu-repo/date/embargoEnd/2024-01-122023-01-12T14:04:35Z2023-01-12T14:04:35Z2023-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/13895https://www.sciencedirect.com/science/article/pii/S09586946220024360958-6946https://doi.org/10.1016/j.idairyj.2022.105559International Dairy Journal 139 : 105559 (April 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.info:eu-repo/semantics/restrictedAccess2025-09-29T13:45:52Zoai:localhost:20.500.12123/13895instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:52.971INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Increase of milk heat stability by addition of casein glycomacropeptide
title Increase of milk heat stability by addition of casein glycomacropeptide
spellingShingle Increase of milk heat stability by addition of casein glycomacropeptide
Acosta, Nadia Belen
Milk
Heat Tolerance
Casein
Leche
Tolerancia al Calor
Caseína
Heat Stability
Glycomacropeptide
Calcium Binding Activity
Estabilidad Térmica
Glicomacropéptido
Capacidad Ligante de Calcio
title_short Increase of milk heat stability by addition of casein glycomacropeptide
title_full Increase of milk heat stability by addition of casein glycomacropeptide
title_fullStr Increase of milk heat stability by addition of casein glycomacropeptide
title_full_unstemmed Increase of milk heat stability by addition of casein glycomacropeptide
title_sort Increase of milk heat stability by addition of casein glycomacropeptide
dc.creator.none.fl_str_mv Acosta, Nadia Belen
Costabel, Luciana Maria
Campos, Sonia
Cuatrin, Alejandra
Olivares, Maria Laura
author Acosta, Nadia Belen
author_facet Acosta, Nadia Belen
Costabel, Luciana Maria
Campos, Sonia
Cuatrin, Alejandra
Olivares, Maria Laura
author_role author
author2 Costabel, Luciana Maria
Campos, Sonia
Cuatrin, Alejandra
Olivares, Maria Laura
author2_role author
author
author
author
dc.subject.none.fl_str_mv Milk
Heat Tolerance
Casein
Leche
Tolerancia al Calor
Caseína
Heat Stability
Glycomacropeptide
Calcium Binding Activity
Estabilidad Térmica
Glicomacropéptido
Capacidad Ligante de Calcio
topic Milk
Heat Tolerance
Casein
Leche
Tolerancia al Calor
Caseína
Heat Stability
Glycomacropeptide
Calcium Binding Activity
Estabilidad Térmica
Glicomacropéptido
Capacidad Ligante de Calcio
dc.description.none.fl_txt_mv The effect of caseinglycomacropeptide (CMP) addition on the heat stability and physicochemical characteristics of milk was studied. The heat coagulation time (HCT) of milk samples with different CMP concentrations added were analysed and was observed that HCT increased when CMP was added in concentrations between 0.4 and 1.25% (w/w). Therefore, a more detailed physicochemical study was carried out in milks with CMP concentrations of 0.4, 0.6 and 0.8% (w/w). Also, the effect of two heat treatments to milk with CMP addition, applying conditions similar to UHT and in container sterilisation, was monitored. Two opposing effects were observed. On the one hand, CMP bound calcium conferring heat stability and, on the other, increased total electrical conductivity decreased the pH, slightly destabilising serum proteins and, hence, inducing colloidal instability. Therefore, there is a concentration range in which this peptide may act as heat stabiliser and as a nutritional additive in milk.
EEA Rafaela
Fil: Acosta, Nadia Belen. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Acosta, Nadia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Costabel, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Costabel, Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Campos, Sonia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Campos, Sonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IdICaL); Argentina
Fil: Cuatrin, Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Paraná; Argentina.
Fil: Olivares, Maria Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Olivares, Maria Laura. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description The effect of caseinglycomacropeptide (CMP) addition on the heat stability and physicochemical characteristics of milk was studied. The heat coagulation time (HCT) of milk samples with different CMP concentrations added were analysed and was observed that HCT increased when CMP was added in concentrations between 0.4 and 1.25% (w/w). Therefore, a more detailed physicochemical study was carried out in milks with CMP concentrations of 0.4, 0.6 and 0.8% (w/w). Also, the effect of two heat treatments to milk with CMP addition, applying conditions similar to UHT and in container sterilisation, was monitored. Two opposing effects were observed. On the one hand, CMP bound calcium conferring heat stability and, on the other, increased total electrical conductivity decreased the pH, slightly destabilising serum proteins and, hence, inducing colloidal instability. Therefore, there is a concentration range in which this peptide may act as heat stabiliser and as a nutritional additive in milk.
publishDate 2023
dc.date.none.fl_str_mv 2023-01-12T14:04:35Z
2023-01-12T14:04:35Z
2023-04
info:eu-repo/date/embargoEnd/2024-01-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/13895
https://www.sciencedirect.com/science/article/pii/S0958694622002436
0958-6946
https://doi.org/10.1016/j.idairyj.2022.105559
url http://hdl.handle.net/20.500.12123/13895
https://www.sciencedirect.com/science/article/pii/S0958694622002436
https://doi.org/10.1016/j.idairyj.2022.105559
identifier_str_mv 0958-6946
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv International Dairy Journal 139 : 105559 (April 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619173434490880
score 12.559606

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