Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions

This study investigated the effects of calcium chelating salts on calcium-ion activity (ACa(++)), calcium distribution, and protein solubility in model CaCl2 solutions (50 mmol L(-1)) or rennet casein dispersions (15 g/100 g). Disodium phosphate and trisodium citrate at concentrations of 10 and 30 mmol L(-1) and at ratios of 1:0, 2:1, 1:1, 1:2 and 0:1 were added to both systems. The CaCl2 system, despite its simplicity, was a good indicator of chelating salt-calcium interactions in rennet casein dispersions. Adding trisodium citrate either alone or as part of a mixed chelating salt system resulted in high levels of dispersed "chelated" calcium; conversely, disodium phosphate addition resulted in lower levels, while the ACa(++) decreased with increasing concentration of both chelating salts. Neither chelating salt produced high levels of soluble protein. Thus calcium chelating salts may play a more subtle role in modulating hydration during manufacture of casein-based matrices than simply solubilising calcium or protein.