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• W2032404786 abstract "The effects of the addition of ortho- and plyphosphates and citrate to skimmilk on viscosity and pH were determined. Pyrophosphate had the greatest effect on viscosity and addition of 40 mg P/100 ml resulted in gel formation. Orthophosphates had relatively little effect on viscosity, but polyphosphates and citrate resulted in increased viscosity. Determination of soluble calcium and phosphate by ultrafiltration indicated that pyrophosphate greatly reduced the soluble calcium level, the other polyphosphates reduced soluble calcium to a lesser extent, monosodium orthophosphate had no effect, disodium orthophosphate reduced soluble calcium, and citrate increased soluble calcium. From the levels of soluble phosphate it was concluded that the polyphosphates complex calcium and simultaneously combine with protein thus depleting the soluble phase of calcium. The effect of orthophosphate is probably based on a different mechanism. The effect of pH on soluble calcium and phosphate levels was determined. Electron microscopy revealed that addition of polyphosphates and citrate results in aggregation of the casemate micelles, this was most pronounced with pyrophosphate. Infrared spectroscopy of thin films on silver chloride discs revealed that addition of the polyphosphates resulted in changes indicating interactions at organic phosphate groups and amide groups. Les effets d'addition d'ortho et de polyphosphates et de citrate sur la viscosité et le pH du lait écremé furent déterminés. Le pyrophosphate eût le plus grand effet sur la viscosité, et l'addition de 40 mg/100 ml résultèrent en un gel. Les orthophosphates eurent relativement peu d'effets sur la viscosité, mais les polyphosphates et les citrates résultèrent en une augmentation de la viscosité. La détermination du calcium soluble ainsi que du phosphate par ultrafiltration indiqua que le pyrophosphate réduit considérablement le niveau de calcium soluble; les autres polyphosphates réduirent la quantité de calcium soluble de façon moins prononcée. L'orthophosphate monosodique n'eût aucun effet, l'orthophosphate disodique réduisit la quantité de calcium soluble, et le citrate augmenta la quantité de calcium soluble. Par les niveaux de phosphates solubles, on conclut que les polyphosphates précipitent le calcium et simultanément se combinent avec les proteines diminuant ainsi la phase soluble du calcium. L'effet de l'orthophosphate est probablement basé sur un méchanisme différent. L'effet du pH sur le calcium soluble et les niveaux de phosphate fut déterminé. La microscopie électronique révéla que l'addition de polyphosphates et de citrate résulta en une aggrégation des micelles de casémate, ceci fût plus prononcé par l'addition de pyrophosphate. La spectroscopic infrarouge de mince films sur des disques de chlorure d'argent révéla que l'addition de polyphosphates effectua des changements indiquant certaines interactions entre les groupes de phosphates organiques et d'amides." @default.
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• W2032404786 date "1968-01-01" @default.
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• W2032404786 title "Interaction of Polyphosphates and Citrate with Skimmilk Proteins" @default.
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• W2032404786 doi "https://doi.org/10.1016/s0008-3860(68)74444-5" @default.
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