Evaluating the impact of diafiltration media and heat treatment on the structure and gelation of microfiltered casein-rich concentrates

Freja Mardal; Ozgenur Coskun; Behnaz Razi Parjikolaei; Thea Lykkegaard Møller; Jan Skov Pedersen; Milena Corredig

doi:10.1016/j.foodhyd.2025.111221

Evaluating the impact of diafiltration media and heat treatment on the structure and gelation of microfiltered casein-rich concentrates

Freja Mardal, Ozgenur Coskun, Behnaz Razi Parjikolaei, Thea Lykkegaard Møller, Jan Skov Pedersen, Milena Corredig

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Abstract

This study examines the impact of changing the diafiltration medium during microfiltration on the physico-chemical and techno-functional properties of casein-rich concentrates. Water and ultrafiltration permeate (UFP) were used as diafiltration media, with UFP having a composition similar to milk serum. These media influence ionic equilibrium and pH, thereby affecting the concentrates' properties. After ultrafiltration, microfiltration was conducted with diafiltration using either water or UFP. The concentrates were analyzed at pH 6.7 and 6.9 for their soluble and colloidal phases, applying Small-Angle X-ray Scattering (SAXS) for structural insights. Although the concentrates showed only minor differences in overall protein and mineral content, larger variations were found in the soluble fraction's composition and structure, notably at pH 6.9 with water diafiltration. These differences affected the techno-functional properties, such as acid-induced gelation, with water-diafiltered samples showing earlier gelation pH than their UFP counterparts. The gelation properties remained unchanged after heating for water-diafiltered samples, unlike those diafiltered with UFP. This research provides valuable insights into how processing modifications can affect the quality of casein-rich concentrates obtained through microfiltration.

Original language	English
Article number	111221
Journal	Food Hydrocolloids
Volume	164
Number of pages	12
ISSN	0268-005X
DOIs	https://doi.org/10.1016/j.foodhyd.2025.111221
Publication status	Published - Jul 2025

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10.1016/j.foodhyd.2025.111221

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title = "Evaluating the impact of diafiltration media and heat treatment on the structure and gelation of microfiltered casein-rich concentrates",

abstract = "This study examines the impact of changing the diafiltration medium during microfiltration on the physico-chemical and techno-functional properties of casein-rich concentrates. Water and ultrafiltration permeate (UFP) were used as diafiltration media, with UFP having a composition similar to milk serum. These media influence ionic equilibrium and pH, thereby affecting the concentrates' properties. After ultrafiltration, microfiltration was conducted with diafiltration using either water or UFP. The concentrates were analyzed at pH 6.7 and 6.9 for their soluble and colloidal phases, applying Small-Angle X-ray Scattering (SAXS) for structural insights. Although the concentrates showed only minor differences in overall protein and mineral content, larger variations were found in the soluble fraction's composition and structure, notably at pH 6.9 with water diafiltration. These differences affected the techno-functional properties, such as acid-induced gelation, with water-diafiltered samples showing earlier gelation pH than their UFP counterparts. The gelation properties remained unchanged after heating for water-diafiltered samples, unlike those diafiltered with UFP. This research provides valuable insights into how processing modifications can affect the quality of casein-rich concentrates obtained through microfiltration.",

author = "Freja Mardal and Ozgenur Coskun and {Razi Parjikolaei}, Behnaz and M{\o}ller, {Thea Lykkegaard} and Pedersen, {Jan Skov} and Milena Corredig",

year = "2025",

month = jul,

doi = "10.1016/j.foodhyd.2025.111221",

language = "English",

volume = "164",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier B.V.",

}

Evaluating the impact of diafiltration media and heat treatment on the structure and gelation of microfiltered casein-rich concentrates. / Mardal, Freja; Coskun, Ozgenur; Razi Parjikolaei, Behnaz et al.
In: Food Hydrocolloids, Vol. 164, 111221, 07.2025.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

TY - JOUR

T1 - Evaluating the impact of diafiltration media and heat treatment on the structure and gelation of microfiltered casein-rich concentrates

AU - Mardal, Freja

AU - Coskun, Ozgenur

AU - Razi Parjikolaei, Behnaz

AU - Møller, Thea Lykkegaard

AU - Pedersen, Jan Skov

AU - Corredig, Milena

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N2 - This study examines the impact of changing the diafiltration medium during microfiltration on the physico-chemical and techno-functional properties of casein-rich concentrates. Water and ultrafiltration permeate (UFP) were used as diafiltration media, with UFP having a composition similar to milk serum. These media influence ionic equilibrium and pH, thereby affecting the concentrates' properties. After ultrafiltration, microfiltration was conducted with diafiltration using either water or UFP. The concentrates were analyzed at pH 6.7 and 6.9 for their soluble and colloidal phases, applying Small-Angle X-ray Scattering (SAXS) for structural insights. Although the concentrates showed only minor differences in overall protein and mineral content, larger variations were found in the soluble fraction's composition and structure, notably at pH 6.9 with water diafiltration. These differences affected the techno-functional properties, such as acid-induced gelation, with water-diafiltered samples showing earlier gelation pH than their UFP counterparts. The gelation properties remained unchanged after heating for water-diafiltered samples, unlike those diafiltered with UFP. This research provides valuable insights into how processing modifications can affect the quality of casein-rich concentrates obtained through microfiltration.

AB - This study examines the impact of changing the diafiltration medium during microfiltration on the physico-chemical and techno-functional properties of casein-rich concentrates. Water and ultrafiltration permeate (UFP) were used as diafiltration media, with UFP having a composition similar to milk serum. These media influence ionic equilibrium and pH, thereby affecting the concentrates' properties. After ultrafiltration, microfiltration was conducted with diafiltration using either water or UFP. The concentrates were analyzed at pH 6.7 and 6.9 for their soluble and colloidal phases, applying Small-Angle X-ray Scattering (SAXS) for structural insights. Although the concentrates showed only minor differences in overall protein and mineral content, larger variations were found in the soluble fraction's composition and structure, notably at pH 6.9 with water diafiltration. These differences affected the techno-functional properties, such as acid-induced gelation, with water-diafiltered samples showing earlier gelation pH than their UFP counterparts. The gelation properties remained unchanged after heating for water-diafiltered samples, unlike those diafiltered with UFP. This research provides valuable insights into how processing modifications can affect the quality of casein-rich concentrates obtained through microfiltration.

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DO - 10.1016/j.foodhyd.2025.111221

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JO - Food Hydrocolloids

JF - Food Hydrocolloids

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ER -

Evaluating the impact of diafiltration media and heat treatment on the structure and gelation of microfiltered casein-rich concentrates

Abstract

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