Properties of Milk Protein Gels Formed by Phosphates

Influence of various concentrations of tetrasodium pyrophosphate (TSPP) on the gel strength of 51g/L milk protein concentrate solutions at pH 5.8. Results are the mean of triplicates with bars for 95% confidence intervals.

Influence of pH on the turbidity of 51g/L milk protein concentrate solutions with 7.6mM tetrasodium pyrophosphate added. Results are the mean of triplicates with bars for 95% confidence intervals.

Influence of pH on gel strength (force, N) of 51g/L milk protein concentrate solutions with 7.6mM tetrasodium pyrophosphate added. Results are the mean of triplicates with bars for 95% confidence intervals.

Influence of various concentrations of NaCl on the gel strength (force, N) of 51g/L milk protein concentrate solutions that had 7.6mM tetrasodium pyrophosphate added. Results are the mean of triplicates with error bars for standard deviations.

Influence of protein content in milk protein concentrate solutions on the gel strength (force, N). Black bars and gray bars indicate 51 and 103g/L milk protein concentrate solution, respectively. Results are the mean of triplicates with bars for 95% confidence intervals. TSPP = tetrasodium pyrophosphate.

Microstructure of gels of milk protein concentrate solutions with tetrasodium pyrophosphate (TSPP): 51g/L milk protein concentrate + 3.8mM TSPP (a), 51g/L milk protein concentrate + 5.7mM TSPP (b), 51g/L milk protein concentrate + 7.6mM TSPP (c), 103g/L milk protein concentrate + 7.7mM TSPP (d), 103g/L milk protein concentrate + 9.7mM TSPP (e), and 103g/L milk protein concentrate + 11.6mM TSPP (f). Scale bar = 20μm.

Possible gelation scheme for the formation of tetrasodium pyrophosphate (TSPP)-induced gels from milk protein concentrate solutions.