Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties
- Autores
- Olivares, María Laura; Costabel, Luciana Maria; Zorrilla, Susana E.; Vicente, J. de
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión aceptada
- Descripción
- The physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after the calcium salt addition. The gelation process was analyzed by rheometry throughout temperature and time sweeps. Gelation at temperatures lower than 70 °C was observed in samples with 10% w/w of skim milk powder (SM) and 30 mmol kg−1 of calcium chloride or similar ratio, when the amount of calcium remaining in the serum phase is enough to induce gel formation. The results obtained from temperature sweeps also suggest that the pH strongly affects the temperature at which gelation initiates. Structuring parameters confirmed these results. From time sweeps, it was observed that the kinetics of gelation depended on both composition and pH. Gels obtained using higher SM concentrations (20 and 30% w/w) showed better physical properties (low syneresis and high water holding capacity). Confocal laser microscopy images also showed a more homogeneous structure in those samples. Higher SM and calcium chloride concentrations improved the lubrication characteristics analyzed by tribology. Friction factors at 10 mm s−1 (typical speed in oral processing) decreased as the SM concentration increased. It is concluded that calcium-induced skim milk gels with different microstructure can be obtained by varying the concentration of skim milk powder and calcium salt added, and pH adjustment.
EEA Rafaela
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
Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea; Argentina
Fil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea; Argentina
Fil: Zorrilla, Susana E. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana E. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Vicente, J. de University of Granada. Faculty of Sciences. Department of Applied Physics and Excellence Research Unit “Modeling Nature” (MNat); España - Fuente
- Food Hydrocolloids 124, Part B : 107335 (March 2022)
- Materia
-
Leche
Leche Desnatada
Reología
Calcio
Geles
pH
Milk
Skim Milk
Rheology
Calcium
Gels - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/10857
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Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical propertiesOlivares, María LauraCostabel, Luciana MariaZorrilla, Susana E.Vicente, J. deLecheLeche DesnatadaReologíaCalcioGelespHMilkSkim MilkRheologyCalciumGelsThe physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after the calcium salt addition. The gelation process was analyzed by rheometry throughout temperature and time sweeps. Gelation at temperatures lower than 70 °C was observed in samples with 10% w/w of skim milk powder (SM) and 30 mmol kg−1 of calcium chloride or similar ratio, when the amount of calcium remaining in the serum phase is enough to induce gel formation. The results obtained from temperature sweeps also suggest that the pH strongly affects the temperature at which gelation initiates. Structuring parameters confirmed these results. From time sweeps, it was observed that the kinetics of gelation depended on both composition and pH. Gels obtained using higher SM concentrations (20 and 30% w/w) showed better physical properties (low syneresis and high water holding capacity). Confocal laser microscopy images also showed a more homogeneous structure in those samples. Higher SM and calcium chloride concentrations improved the lubrication characteristics analyzed by tribology. Friction factors at 10 mm s−1 (typical speed in oral processing) decreased as the SM concentration increased. It is concluded that calcium-induced skim milk gels with different microstructure can be obtained by varying the concentration of skim milk powder and calcium salt added, and pH adjustment.EEA RafaelaFil: 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; ArgentinaFil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea; ArgentinaFil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea; ArgentinaFil: Zorrilla, Susana E. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana E. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Vicente, J. de University of Granada. Faculty of Sciences. Department of Applied Physics and Excellence Research Unit “Modeling Nature” (MNat); EspañaElsevierinfo:eu-repo/date/embargoEnd/2022-12-062021-12-06T16:37:16Z2021-12-06T16:37:16Z2022-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/10857https://www.sciencedirect.com/science/article/abs/pii/S0268005X210075170268-005Xhttps://doi.org/10.1016/j.foodhyd.2021.107335Food Hydrocolloids 124, Part B : 107335 (March 2022)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/restrictedAccess2025-09-29T13:45:25Zoai:localhost:20.500.12123/10857instacron: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 13:45:26.0INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
spellingShingle |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties Olivares, María Laura Leche Leche Desnatada Reología Calcio Geles pH Milk Skim Milk Rheology Calcium Gels |
title_short |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title_full |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title_fullStr |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title_full_unstemmed |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
title_sort |
Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties |
dc.creator.none.fl_str_mv |
Olivares, María Laura Costabel, Luciana Maria Zorrilla, Susana E. Vicente, J. de |
author |
Olivares, María Laura |
author_facet |
Olivares, María Laura Costabel, Luciana Maria Zorrilla, Susana E. Vicente, J. de |
author_role |
author |
author2 |
Costabel, Luciana Maria Zorrilla, Susana E. Vicente, J. de |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Leche Leche Desnatada Reología Calcio Geles pH Milk Skim Milk Rheology Calcium Gels |
topic |
Leche Leche Desnatada Reología Calcio Geles pH Milk Skim Milk Rheology Calcium Gels |
dc.description.none.fl_txt_mv |
The physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after the calcium salt addition. The gelation process was analyzed by rheometry throughout temperature and time sweeps. Gelation at temperatures lower than 70 °C was observed in samples with 10% w/w of skim milk powder (SM) and 30 mmol kg−1 of calcium chloride or similar ratio, when the amount of calcium remaining in the serum phase is enough to induce gel formation. The results obtained from temperature sweeps also suggest that the pH strongly affects the temperature at which gelation initiates. Structuring parameters confirmed these results. From time sweeps, it was observed that the kinetics of gelation depended on both composition and pH. Gels obtained using higher SM concentrations (20 and 30% w/w) showed better physical properties (low syneresis and high water holding capacity). Confocal laser microscopy images also showed a more homogeneous structure in those samples. Higher SM and calcium chloride concentrations improved the lubrication characteristics analyzed by tribology. Friction factors at 10 mm s−1 (typical speed in oral processing) decreased as the SM concentration increased. It is concluded that calcium-induced skim milk gels with different microstructure can be obtained by varying the concentration of skim milk powder and calcium salt added, and pH adjustment. EEA Rafaela 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 Fil: Costabel, Luciana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Rafaela. Instituto de Investigación de la Cadena Láctea; Argentina Fil: Costabel, Luciana Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Investigación de la Cadena Láctea; Argentina Fil: Zorrilla, Susana E. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina Fil: Zorrilla, Susana E. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina Fil: Vicente, J. de University of Granada. Faculty of Sciences. Department of Applied Physics and Excellence Research Unit “Modeling Nature” (MNat); España |
description |
The physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium chloride (30, 60 and 90 mmol kg−1) were studied. The effect of pH on the gelation and on the final gel structure was also analyzed. For this purpose, the pH of selected samples was readjusted to the natural pH of milk of 6.66 after the calcium salt addition. The gelation process was analyzed by rheometry throughout temperature and time sweeps. Gelation at temperatures lower than 70 °C was observed in samples with 10% w/w of skim milk powder (SM) and 30 mmol kg−1 of calcium chloride or similar ratio, when the amount of calcium remaining in the serum phase is enough to induce gel formation. The results obtained from temperature sweeps also suggest that the pH strongly affects the temperature at which gelation initiates. Structuring parameters confirmed these results. From time sweeps, it was observed that the kinetics of gelation depended on both composition and pH. Gels obtained using higher SM concentrations (20 and 30% w/w) showed better physical properties (low syneresis and high water holding capacity). Confocal laser microscopy images also showed a more homogeneous structure in those samples. Higher SM and calcium chloride concentrations improved the lubrication characteristics analyzed by tribology. Friction factors at 10 mm s−1 (typical speed in oral processing) decreased as the SM concentration increased. It is concluded that calcium-induced skim milk gels with different microstructure can be obtained by varying the concentration of skim milk powder and calcium salt added, and pH adjustment. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-06T16:37:16Z 2021-12-06T16:37:16Z 2022-03 info:eu-repo/date/embargoEnd/2022-12-06 |
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/20.500.12123/10857 https://www.sciencedirect.com/science/article/abs/pii/S0268005X21007517 0268-005X https://doi.org/10.1016/j.foodhyd.2021.107335 |
url |
http://hdl.handle.net/20.500.12123/10857 https://www.sciencedirect.com/science/article/abs/pii/S0268005X21007517 https://doi.org/10.1016/j.foodhyd.2021.107335 |
identifier_str_mv |
0268-005X |
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 |
Food Hydrocolloids 124, Part B : 107335 (March 2022) 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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12.559606 |