2017•International Journal of Dairy TechnologyRequires access

Effects of calcium chelating agents on the solubility of milk protein concentrate

Noel A. McCarthy, Orla M. Power, Heni Wijayanti, Philip M. Kelly, Like Mao, Mark A. Fenelon

Abstract

The aim of this study was to determine the effects of calcium chelating agents on the dissolution and functionality of 10% (w/w) milk protein concentrate (MPC) powder. MPC powder dissolution rate and solubility significantly (P > 0.05) increased with addition of sodium phosphate, trisodium citrate (TSC) and sodium hexametaphosphate (SHMP), compared to MPC dispersions alone. Trisodium citrate and SHMP addition increased viscosity as a result of micelle swelling. However, dispersions containing SHMP showed a decrease in viscosity after prolonged time due to micelle dissociation. Overall, MPC powder dissolution was aided by the addition of calcium chelating agents.

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Key concepts: Sodium hexametaphosphate, Trisodium citrate, Solubility, Chemistry, Dissolution, Chelation, Calcium, Sodium citrate