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Salt partition, ion equilibria, and the structure, composition, and solubility of micellar calcium phosphate in bovine milk with added calcium salts

Wang, Qian ; Holt, Carl ; Nylander, Tommy LU and Ma, Ying (2020) In Journal of Dairy Science 103(11). p.9893-9905
Abstract

Increasing dietary calcium has been suggested to have a range of health benefits, such as reducing the risk of osteoporosis and hypertension. However, producing calcium-fortified products is challenging due to the destabilizing effect caused by added calcium. We provide new data on the effect of adding either calcium gluconate or calcium lactate at up to 50 mM on the partition of salts and the structure and solubility of micellar calcium phosphate (MCP). The empirical chemical formula of the MCP in milk with added calcium was Ca(HPO4)0.6(PO4)0.267, similar to that previously reported for the MCP in native bovine casein micelles. Ion equilibria calculations showed that the solubility of the MCP... (More)

Increasing dietary calcium has been suggested to have a range of health benefits, such as reducing the risk of osteoporosis and hypertension. However, producing calcium-fortified products is challenging due to the destabilizing effect caused by added calcium. We provide new data on the effect of adding either calcium gluconate or calcium lactate at up to 50 mM on the partition of salts and the structure and solubility of micellar calcium phosphate (MCP). The empirical chemical formula of the MCP in milk with added calcium was Ca(HPO4)0.6(PO4)0.267, similar to that previously reported for the MCP in native bovine casein micelles. Ion equilibria calculations showed that the solubility of the MCP was decreased as measured by an increase in negative logarithm of the solubility constant (pKS) from 6.8 to 7.3 ± 0.1 and 7.5 ± 0.1 for milk with added calcium gluconate and calcium lactate, respectively. No substantial change in the amorphous structure of the MCP was observed by either X-ray powder diffraction or infrared spectroscopy of dried casein micelles as a result of added calcium. The conclusion is that the added calcium caused an increase in the concentration of the MCP and decreased its solubility without changing its amorphous structure or chemical composition.

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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
calcium addition, calcium phosphate, ion activity product, milk salt partition
in
Journal of Dairy Science
volume
103
issue
11
pages
13 pages
publisher
American Dairy Science Association
external identifiers
  • pmid:32952031
  • scopus:85091193924
ISSN
0022-0302
DOI
10.3168/jds.2020-18829
language
English
LU publication?
yes
id
d38f4ff6-df2a-4522-b8b9-28910433f1bd
date added to LUP
2020-11-20 14:40:12
date last changed
2024-09-05 08:31:55
@article{d38f4ff6-df2a-4522-b8b9-28910433f1bd,
  abstract     = {{<p>Increasing dietary calcium has been suggested to have a range of health benefits, such as reducing the risk of osteoporosis and hypertension. However, producing calcium-fortified products is challenging due to the destabilizing effect caused by added calcium. We provide new data on the effect of adding either calcium gluconate or calcium lactate at up to 50 mM on the partition of salts and the structure and solubility of micellar calcium phosphate (MCP). The empirical chemical formula of the MCP in milk with added calcium was Ca(HPO<sub>4</sub>)<sub>0.6</sub>(PO<sub>4</sub>)<sub>0.267</sub>, similar to that previously reported for the MCP in native bovine casein micelles. Ion equilibria calculations showed that the solubility of the MCP was decreased as measured by an increase in negative logarithm of the solubility constant (pK<sub>S</sub>) from 6.8 to 7.3 ± 0.1 and 7.5 ± 0.1 for milk with added calcium gluconate and calcium lactate, respectively. No substantial change in the amorphous structure of the MCP was observed by either X-ray powder diffraction or infrared spectroscopy of dried casein micelles as a result of added calcium. The conclusion is that the added calcium caused an increase in the concentration of the MCP and decreased its solubility without changing its amorphous structure or chemical composition.</p>}},
  author       = {{Wang, Qian and Holt, Carl and Nylander, Tommy and Ma, Ying}},
  issn         = {{0022-0302}},
  keywords     = {{calcium addition; calcium phosphate; ion activity product; milk salt partition}},
  language     = {{eng}},
  number       = {{11}},
  pages        = {{9893--9905}},
  publisher    = {{American Dairy Science Association}},
  series       = {{Journal of Dairy Science}},
  title        = {{Salt partition, ion equilibria, and the structure, composition, and solubility of micellar calcium phosphate in bovine milk with added calcium salts}},
  url          = {{http://dx.doi.org/10.3168/jds.2020-18829}},
  doi          = {{10.3168/jds.2020-18829}},
  volume       = {{103}},
  year         = {{2020}},
}