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Cited by 54Proteins in Food SystemsNMR spectroscopy and applicationsChemical and Physical Studies

The DOI matches its Crossref record; 31 of the 31 references it cites were found in a registry or an index.

Multinuclear NMR study of the pH dependent water state in skim milk and caseinate solutions

Mariette, François, Tellier, Charles, Brule, Gerard, Marchal, Philippe·1993·Journal of Dairy Research
DOI 10.1017/s0022029900027497
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Abstract

Summary The effects of decreasing pH and micellar calcium concentrations of reconstituted skim milk and caseinate solution were studied by 1H and 17O NMR spectroscopy. The proton transverse relaxation rate 1/T2 of skim milk decreased as the pH decreased, reaching a minimum at pH 5·3. However, as the pH fell sodium caseinate solution showed a continuous increase in 1/T2, with no minimum. Analysis of proton relaxation as a function of the interpulse time in the CPMG (Carr-Purcell-Meiboom-Gill) sequence demonstrated that both the proton exchange mechanism and ‘bound’ water contributed to proton relaxation in skim milk. The study of 17O relaxation rate as a function of pH confirmed the change in protein hydration upon acidification. Increasing the amount of EDTA showed that the proton transverse relaxation rate of skim milk decreased until a plateau was reached when the micellar calcium was totally solubilized. With excess EDTA the relaxation rates of skim milk and caseinate solution were identical. A strong correlation was also found between the pH dependent relaxation rate and the solubilization of micellar phosphorus as detected by 31P NMR. Together, these results suggested that aggregation of caseins by calcium and colloidal calcium phosphate is mainly responsible for the excess hydration in skim milk micelles.

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Citations

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Show all 31 references

Research works printed but not linked: 4

  1. Snoeren, 1984, The voluminosity of casein micelles, Milchwissenschaft, 39, 461
  2. Lelievre, 1978, An NMR study of the formation and syneresis of renneted milk gels, Milchwissenschaft, 33, 73
  3. Belton, 1990, Can nuclear magnetic resonance give useful information about the state of water in foodstuffs?, Comments on Agricultural and Food Chemistry, 2, 179
  4. Brulé, 1987, Le Lait: Matière Première de l'Industrie Laitière, 87

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Metadata

Authors
Mariette, F., Tellier, C., Brule, G., & Marchal, P.
Affiliations
  • Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
  • Centre National de la Recherche Scientifique (FR)
ORCID
Venue
Journal of Dairy Research
Publisher
Cambridge University Press (CUP)
Published
1993-05
Volume
60
Issue
2
Pages
175-188
ISSN
  • 0022-0299 (ISSN-L)
  • 1469-7629
DOI
10.1017/s0022029900027497
OpenAlex
W2050044678
Cited by
54
References
31
Citations by year
2025: 2 · 2024: 1 · 2022: 3 · 2021: 2 · 2020: 2 · 2018: 2 · 2017: 4 · 2016: 1 · 2015: 1 · 2014: 3 · 2013: 1 · 2012: 2
FWCI
2.87
Type
journal article
Language
en
Open access
closed
Licence
www.cambridge.org/core/terms (unspecified, 5875 d)
Locations
  • Journal of Dairy Research (publishedVersion)
  • HAL (submittedVersion)
  • Cemadoc (Cemagref / IRSTEA) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Chemistry › Spectroscopy › NMR spectroscopy and applications
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biophysics › Chemical and Physical Studies
Keywords
skim milk, casein micelles, pH dependence, bound water, 17O NMR, protein hydration, calcium phosphate, EDTA, sodium caseinate, proton exchange, CPMG sequence

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