Calcium phosphates in Ca(2+)-fortified milk: phase identification and quantification by Raman spectroscopy.

  title={Calcium phosphates in Ca(2+)-fortified milk: phase identification and quantification by Raman spectroscopy.},
  author={Martha Arifin and Peter Swedlund and Yacine Hemar and I. R. Mckinnon},
  journal={Journal of agricultural and food chemistry},
  volume={62 50},
Calcium phosphate nanoclusters (CPNs) are important for the structure, function, and nutrient density of many dairy products. Phosphorylated amino acids in caseins stabilize calcium phosphate as nanoclusters which are amorphous to X-ray diffraction and exist within casein micelles, and these CPNs play a key role in micelle stability. Addition of calcium to milk results in further calcium phosphate removal from the serum, and there is uncertainty about the nature of the material formed and its… 

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

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.

Determination of Soluble Calcium and Phosphorus in Commercial Milled Hydroxyapatite

A method for the determination of soluble calcium and soluble phosphorus in commercial milled hydroxyapatite is described. The Ca and P residing in the supernatant after high-speed centrifugation of

Electrochemical Induced Calcium Phosphate Precipitation: Importance of Local pH

This paper presents a simple yet efficient membrane free electrochemical system for P removal and recovery as calcium phosphate, which relies on in situ formation of hydroxide ions by electro mediated water reduction at a titanium cathode surface, and demonstrates the efficiency of this system for real wastewater.

Thermal Aggregation of Calcium-Fortified Skim Milk Enhances Probiotic Protection during Convective Droplet Drying.

A protective drying matrix was designed by modifying skim milk with the principle of calcium-induced protein thermal aggregation, and the modified Ca-aggregated milk exhibited a higher drying efficiency and superior protection on L. rhamnosus GG during thermal convective drying.

Electrochemical Recovery of Phosphorus from Acidic Cheese Wastewater: Feasibility, Quality of Products, and Comparison with Chemical Precipitation

This study paves the way for applying electrochemical removal and recovery of phosphorus from acidic P-rich wastewater and offers a sustainable substitute for mined phosphorus.

Monitoring and Characterization of Milk Fouling on Stainless Steel Using a High-Pressure High-Temperature Quartz Crystal Microbalance with Dissipation.

Fouling at interfaces deteriorates the efficiency and hygiene of processes within numerous industrial sectors, including the oil and gas, biomedical device, and food industries. In the food industry,



Role of calcium phosphate nanoclusters in the control of calcification

It is suggested that the ability of some secreted phosphoproteins to form nanoclusters is physiologically important for the control or inhibition of calcification in soft and mineralized tissues, the extracellular matrix and a wide range of biofluids, including milk and blood.

An equilibrium thermodynamic model of the sequestration of calcium phosphate by casein phosphopeptides

A thermodynamic model of the sequestration process is presented which makes use of an invariant ion activity product observed in nanocluster-containing solutions, demonstrating that they are thermodynamically stable complexes.

Interactions of casein micelles with calcium phosphate particles.

The HA particles behaved as ion chelators, with the ability to bind the ions contained in the milk serum phase, which disrupted the milk mineral equilibrium, resulting in dissociation of the casein micelles in milk.

An equilibrium thermodynamic model of the sequestration of calcium phosphate by casein micelles and its application to the calculation of the partition of salts in milk

  • C. Holt
  • Chemistry, Medicine
    European Biophysics Journal
  • 2003
According to the calculations, compositions that might lead to pathological calcification in the lumen of the mammary gland were seldom found in primiparous healthy cows in early or mid lactation but occurred more often in multiparous animals, in late lactation and during mastitic infection.

Improving clarity and stability of skim milk powder dispersions by dissociation of casein micelles at pH 11.0 and acidification with citric acid.

  • K. PanQ. Zhong
  • Chemistry, Medicine
    Journal of agricultural and food chemistry
  • 2013
The combination of treatment at pH 11.0 and acidification with citric acid resulted in dispersions with the lowest turbidity and smallest particles, which enabled translucent dispersions at pH 5.5-7.0, corresponding to discrete nanoparticles.

The minerals of milk.

  • F. Gaucheron
  • Chemistry, Medicine
    Reproduction, nutrition, development
  • 2005
The different models explaining the nature and distribution of these minerals (especially calcium phosphate) in both fractions of milk and their behaviour in different physico-chemical conditions, are discussed.

Synthesis of nano-sized β-tricalcium phosphate via wet precipitation

Nano-size β-tricalcium phosphate powders with average grain size of 50 nm were prepared by the wet chemical precipitation method with calcium nitrate and diammonium hydrogen phosphate as calcium and

Rapid determination of calcium, magnesium, sodium and potassium in milk by flame atomic spectrometry after microwave oven digestion

A rapid method for determining Ca, Mg, Na and K in skim, semi-skim and whole milk was studied. These elements can be accurately determined in milk by atomic absorption (Ca and Mg) and atomic emission

Separation of β-Lactoglobulin from Other Milk Serum Proteins by Trichloroacetic Acid

Abstract β -Lactoglobulin can be easily separated from milk because it is the whey protein most resistant to precipitation by trichloroacetic acid. After removing casein from milk by acid