Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products
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 phys...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Wiley
2025
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| Online Access: | 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 |
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| author | Acosta, Nadia Belen Mengatto, Luciano Nicolás Manzo, Ricardo Martín Costabel, Luciana Maria Olivares, María Laura |
| author_browse | Acosta, Nadia Belen Costabel, Luciana Maria Manzo, Ricardo Martín Mengatto, Luciano Nicolás Olivares, María Laura |
| author_facet | Acosta, Nadia Belen Mengatto, Luciano Nicolás Manzo, Ricardo Martín Costabel, Luciana Maria Olivares, María Laura |
| author_sort | Acosta, Nadia Belen |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA24058 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA240582025-10-03T12:32:51Z Calcium-induced skim milk gels with addition of caseinglycomacropeptide: A multipurpose matrix for the formulation of semisolid dairy products Acosta, Nadia Belen Mengatto, Luciano Nicolás Manzo, Ricardo Martín Costabel, Luciana Maria Olivares, María Laura Reología Leche Calcio Propiedades Fisicoquímicas Alimentos Fortificados Rheology Milk Calcium Chemicophysical Properties Fortified Foods Milk Products Productos Lácteos Caseinglycomacropeptide 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 2025-10-03T12:29:28Z 2025-10-03T12:29:28Z 2025-09 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001, Alimentos nutracéuticos, funcionales o para regímenes especiales 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) application/pdf Wiley International Journal of Dairy Technology 78 (3) : e70064. (July–September 2025) |
| spellingShingle | Reología Leche Calcio Propiedades Fisicoquímicas Alimentos Fortificados Rheology Milk Calcium Chemicophysical Properties Fortified Foods Milk Products Productos Lácteos Caseinglycomacropeptide Acosta, Nadia Belen Mengatto, Luciano Nicolás Manzo, Ricardo Martín Costabel, Luciana Maria Olivares, María Laura 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 |
| 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_short | 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 |
| topic | Reología Leche Calcio Propiedades Fisicoquímicas Alimentos Fortificados Rheology Milk Calcium Chemicophysical Properties Fortified Foods Milk Products Productos Lácteos Caseinglycomacropeptide |
| 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 |
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