Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products

Autores
Acosta, Nadia Belen; Mengatto, Luciano Nicolás; Manzo, Ricardo Martín; Costabel, Luciana Maria; Olivares, María Laura
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Background: Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry. Aim: This study examines the gelation process and physicochemical properties of calcium-induced skim milk gels with caseinglycomacropeptide. Methods: Skim milk concentrates were prepared with skim milk powder (30% w/w), calcium lactate (90 mmol/kg) and caseinglycomacropeptide (1.5 and 3% w/v). Gels were prepared by heating at 80°C for 15 min and analysed after 1 day and after 20 days of storage at 4°C. Rheological properties, Fourier transform infrared spectroscopy, syneresis, water holding capacity, protein hydration and calcium retention in the gel matrix were evaluated. Caseinglycomacropeptide concentration and storage time were the main statistical factors. Major Findings: Time sweep tests showed rapid gel formation with similar behaviour across samples. Gels exhibited a homogeneous structure, no phase separation and pseudoplastic behaviour. Frequency sweeps indicated that fresh gels had similar viscoelastic properties, with moduli dependent on frequency. The addition of caseinglycomacropeptide slightly increased elasticity. After storage, G′ and G″ values increased, and frequency dependence decreased, suggesting structural evolution and stronger interactions, enhancing gel firmness. Fourier transform infrared spectroscopy suggested that calcium binding to proteins and caseinglycomacropeptide induced conformational changes. Heat treatment effects were evidenced by decreased intensities in amide I, II and III regions, indicating protein denaturation. No syneresis was observed. Water holding capacity and protein hydration remained unchanged. However, calcium retention increased with higher caseinglycomacropeptide levels, suggesting it binds calcium within the matrix. Industrial Implications: This methodology is suitable for industrial applications, enabling the development of calcium-fortified products, such as desserts, dressings and spreads.
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: Mengatto, Luciano Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Mengatto, Luciano Nicolás. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Manzo, Ricardo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Manzo, Ricardo Martín. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Costabel, Luciana Maria.Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Olivares, María Laura. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fuente
International Journal of Dairy Technology 78 (3) : e70064. (July–September 2025)
Materia
Reología
Leche
Calcio
Propiedades Fisicoquímicas
Alimentos Fortificados
Rheology
Milk
Calcium
Chemicophysical Properties
Fortified Foods
Milk Products
Productos Lácteos
Caseinglycomacropeptide
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/24058
Acceder
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oai_identifier_str oai:localhost:20.500.12123/24058
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network_name_str INTA Digital (INTA)
spelling Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy productsAcosta, Nadia BelenMengatto, Luciano NicolásManzo, Ricardo MartínCostabel, Luciana MariaOlivares, María LauraReologíaLecheCalcioPropiedades FisicoquímicasAlimentos FortificadosRheologyMilkCalciumChemicophysical PropertiesFortified FoodsMilk ProductsProductos LácteosCaseinglycomacropeptideBackground: Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry. Aim: This study examines the gelation process and physicochemical properties of calcium-induced skim milk gels with caseinglycomacropeptide. Methods: Skim milk concentrates were prepared with skim milk powder (30% w/w), calcium lactate (90 mmol/kg) and caseinglycomacropeptide (1.5 and 3% w/v). Gels were prepared by heating at 80°C for 15 min and analysed after 1 day and after 20 days of storage at 4°C. Rheological properties, Fourier transform infrared spectroscopy, syneresis, water holding capacity, protein hydration and calcium retention in the gel matrix were evaluated. Caseinglycomacropeptide concentration and storage time were the main statistical factors. Major Findings: Time sweep tests showed rapid gel formation with similar behaviour across samples. Gels exhibited a homogeneous structure, no phase separation and pseudoplastic behaviour. Frequency sweeps indicated that fresh gels had similar viscoelastic properties, with moduli dependent on frequency. The addition of caseinglycomacropeptide slightly increased elasticity. After storage, G′ and G″ values increased, and frequency dependence decreased, suggesting structural evolution and stronger interactions, enhancing gel firmness. Fourier transform infrared spectroscopy suggested that calcium binding to proteins and caseinglycomacropeptide induced conformational changes. Heat treatment effects were evidenced by decreased intensities in amide I, II and III regions, indicating protein denaturation. No syneresis was observed. Water holding capacity and protein hydration remained unchanged. However, calcium retention increased with higher caseinglycomacropeptide levels, suggesting it binds calcium within the matrix. Industrial Implications: This methodology is suitable for industrial applications, enabling the development of calcium-fortified products, such as desserts, dressings and spreads.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: Mengatto, Luciano Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Mengatto, Luciano Nicolás. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Manzo, Ricardo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Manzo, Ricardo Martín. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Costabel, Luciana Maria.Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); ArgentinaFil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Olivares, María Laura. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaWiley2025-10-03T12:29:28Z2025-10-03T12:29:28Z2025-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/24058https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.700641364-727X1471-0307https://doi.org/10.1111/1471-0307.70064International Journal of Dairy Technology 78 (3) : e70064. (July–September 2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001, Alimentos nutracéuticos, funcionales o para regímenes especialesinfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:32:37Zoai:localhost:20.500.12123/24058instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:32:38.178INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
title Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
spellingShingle Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
Acosta, Nadia Belen
Reología
Leche
Calcio
Propiedades Fisicoquímicas
Alimentos Fortificados
Rheology
Milk
Calcium
Chemicophysical Properties
Fortified Foods
Milk Products
Productos Lácteos
Caseinglycomacropeptide
title_short Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
title_full Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
title_fullStr Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
title_full_unstemmed Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
title_sort Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
dc.creator.none.fl_str_mv Acosta, Nadia Belen
Mengatto, Luciano Nicolás
Manzo, Ricardo Martín
Costabel, Luciana Maria
Olivares, María Laura
author Acosta, Nadia Belen
author_facet Acosta, Nadia Belen
Mengatto, Luciano Nicolás
Manzo, Ricardo Martín
Costabel, Luciana Maria
Olivares, María Laura
author_role author
author2 Mengatto, Luciano Nicolás
Manzo, Ricardo Martín
Costabel, Luciana Maria
Olivares, María Laura
author2_role author
author
author
author
dc.subject.none.fl_str_mv Reología
Leche
Calcio
Propiedades Fisicoquímicas
Alimentos Fortificados
Rheology
Milk
Calcium
Chemicophysical Properties
Fortified Foods
Milk Products
Productos Lácteos
Caseinglycomacropeptide
topic Reología
Leche
Calcio
Propiedades Fisicoquímicas
Alimentos Fortificados
Rheology
Milk
Calcium
Chemicophysical Properties
Fortified Foods
Milk Products
Productos Lácteos
Caseinglycomacropeptide
dc.description.none.fl_txt_mv Background: Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry. Aim: This study examines the gelation process and physicochemical properties of calcium-induced skim milk gels with caseinglycomacropeptide. Methods: Skim milk concentrates were prepared with skim milk powder (30% w/w), calcium lactate (90 mmol/kg) and caseinglycomacropeptide (1.5 and 3% w/v). Gels were prepared by heating at 80°C for 15 min and analysed after 1 day and after 20 days of storage at 4°C. Rheological properties, Fourier transform infrared spectroscopy, syneresis, water holding capacity, protein hydration and calcium retention in the gel matrix were evaluated. Caseinglycomacropeptide concentration and storage time were the main statistical factors. Major Findings: Time sweep tests showed rapid gel formation with similar behaviour across samples. Gels exhibited a homogeneous structure, no phase separation and pseudoplastic behaviour. Frequency sweeps indicated that fresh gels had similar viscoelastic properties, with moduli dependent on frequency. The addition of caseinglycomacropeptide slightly increased elasticity. After storage, G′ and G″ values increased, and frequency dependence decreased, suggesting structural evolution and stronger interactions, enhancing gel firmness. Fourier transform infrared spectroscopy suggested that calcium binding to proteins and caseinglycomacropeptide induced conformational changes. Heat treatment effects were evidenced by decreased intensities in amide I, II and III regions, indicating protein denaturation. No syneresis was observed. Water holding capacity and protein hydration remained unchanged. However, calcium retention increased with higher caseinglycomacropeptide levels, suggesting it binds calcium within the matrix. Industrial Implications: This methodology is suitable for industrial applications, enabling the development of calcium-fortified products, such as desserts, dressings and spreads.
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: Mengatto, Luciano Nicolás. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Mengatto, Luciano Nicolás. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Manzo, Ricardo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Manzo, Ricardo Martín. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Costabel, Luciana Maria.Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea (IDICAL); Argentina
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Olivares, María Laura. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description Background: Calcium-induced milk gels are excellent matrices for formulating calcium-fortified semisolid foods. The optimisation of these gels to enhance their technological and bioactive properties is of interest to both academia and industry. Aim: This study examines the gelation process and physicochemical properties of calcium-induced skim milk gels with caseinglycomacropeptide. Methods: Skim milk concentrates were prepared with skim milk powder (30% w/w), calcium lactate (90 mmol/kg) and caseinglycomacropeptide (1.5 and 3% w/v). Gels were prepared by heating at 80°C for 15 min and analysed after 1 day and after 20 days of storage at 4°C. Rheological properties, Fourier transform infrared spectroscopy, syneresis, water holding capacity, protein hydration and calcium retention in the gel matrix were evaluated. Caseinglycomacropeptide concentration and storage time were the main statistical factors. Major Findings: Time sweep tests showed rapid gel formation with similar behaviour across samples. Gels exhibited a homogeneous structure, no phase separation and pseudoplastic behaviour. Frequency sweeps indicated that fresh gels had similar viscoelastic properties, with moduli dependent on frequency. The addition of caseinglycomacropeptide slightly increased elasticity. After storage, G′ and G″ values increased, and frequency dependence decreased, suggesting structural evolution and stronger interactions, enhancing gel firmness. Fourier transform infrared spectroscopy suggested that calcium binding to proteins and caseinglycomacropeptide induced conformational changes. Heat treatment effects were evidenced by decreased intensities in amide I, II and III regions, indicating protein denaturation. No syneresis was observed. Water holding capacity and protein hydration remained unchanged. However, calcium retention increased with higher caseinglycomacropeptide levels, suggesting it binds calcium within the matrix. Industrial Implications: This methodology is suitable for industrial applications, enabling the development of calcium-fortified products, such as desserts, dressings and spreads.
publishDate 2025
dc.date.none.fl_str_mv 2025-10-03T12:29:28Z
2025-10-03T12:29:28Z
2025-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/24058
https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.70064
1364-727X
1471-0307
https://doi.org/10.1111/1471-0307.70064
url http://hdl.handle.net/20.500.12123/24058
https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.70064
https://doi.org/10.1111/1471-0307.70064
identifier_str_mv 1364-727X
1471-0307
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001, Alimentos nutracéuticos, funcionales o para regímenes especiales
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv International Journal of Dairy Technology 78 (3) : e70064. (July–September 2025)
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
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