The Functional Properties and In Vitro Digestibility of Casein-Rich Powder Prepared by Calcium Chelation and Spray...

Area of Science:

• Food Science
• Protein Chemistry
• Biochemistry

Background:

• Casein-rich ingredients require improved functional performance and digestibility.
• Micellar casein isolate (MCI) is a key ingredient with potential for enhancement.

Purpose of the Study:

• To investigate the effects of trisodium citrate (TC) chelation and spray drying on MCI.
• To evaluate the impact of TC on functional properties and in vitro digestibility of casein.

Main Methods:

• Trisodium citrate (TC) chelation of micellar casein isolate (MCI).
• Spray drying of chelated casein.
• Assessment of foaming, emulsifying, and gelling properties.
• In vitro digestion models (adult and elderly).
• Confocal laser scanning microscopy (CLSM) for structural analysis.

Main Results:

• TC chelation significantly improved foaming capacity, emulsifying properties, and gelation.
• Optimal emulsification observed with TCC-10; shortest gelation time with TCC-40.
• TC enhanced in vitro casein digestibility in both adult and elderly models.
• CLSM showed reduced gastric floc compactness, improving hydrolysis.

Conclusions:

• Calcium chelation with TC offers a method to improve functional properties of casein.
• Enhanced digestibility of casein-based powders is achievable through TC treatment.
• TC-modified casein presents advantages for food applications requiring improved functionality and digestion.