Massey Institute of Food Science and Technology, Massey University, North Shore, Auckland 0745, New Zealand.
School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland 4072, Australia.
Food Chem. 2018 Apr 15;245:97-103. doi: 10.1016/j.foodchem.2017.10.081. Epub 2017 Oct 17.
This study investigated the effects of heating skim milk with soluble calcium salts, calcium chloride, calcium lactate, calcium gluconate and calcium lactobionate, on the physico-chemical and rheological properties of milk. Regardless of the type of salt added, the amount of casein in milk serum decreased and the amount of calcium in centrifuge sediment increased along with the serum calcium. The amount of calcium salt required for gelation and the gel firmness (G') varied depending on the salt. The a order in milk was calcium chloride>calcium lactate>calcium gluconate>calcium lactobionate. With the same amount of added calcium salt, the final G' of milk gel followed the same order. The findings from this study suggest that the different association constants and formation of an intermediate calcium complex with hydroxycarboylate groups affected the calcium ion activity, which may influence the gelation properties in milk.
本研究探讨了在加热脱脂乳中添加可溶性钙盐（氯化钙、乳酸钙、葡萄糖酸钙和乳酸钙）对乳的物理化学和流变学性质的影响。无论添加哪种盐，乳清中的酪蛋白含量减少，而离心沉淀物中的钙含量随着血清钙的增加而增加。凝胶所需的钙盐量和凝胶硬度（G'）因盐的种类而异。在牛奶中的排列顺序为氯化钙>乳酸钙>葡萄糖酸钙>乳酸钙。用相同量的添加钙盐，牛奶凝胶的最终 G'遵循相同的顺序。本研究结果表明，不同的缔合常数和与羟基羧酸基团形成中间钙复合物会影响钙离子活性，这可能会影响牛奶的凝胶性质。
