Enhanced Rehydration of Micellar Casein Powder: Effects of Electrodialysis Treatment
The poor rehydration capacity of micellar casein (MC) powder due to the tightly cross-linked structure formed by colloidal calcium phosphate (CCP) limits its potential applications. This study aimed to improve the rehydration properties of MC powder by electrodialysis (ED) treatment. After being treated by ED for 0, 10, 30, 60, and 90 min, the casein micelle powder exhibited a reduction in calcium content (25.55 ± 0.08 g/kg to 17.47 ± 0.05 g/kg) with prolonged treatment, corresponding to the progressive dissociation of CCP bridges. Furthermore, the ED treatment significantly increased the solubility of casein micelle powder. Interestingly, after 60 min, the solubility of ED-treated micellar casein plateaued at approximately 80% within 30 min, likely due to modification on protein structure. Therefore, these results indicate that the structure of micellar casein can be modified through ED treatment, leading to improved rehydration properties.
Authors
- Weibo Zhang (ORCID: https://orcid.org/0000-0002-8929-8477)
- Pengjie Wang (ORCID: https://orcid.org/0000-0001-9975-6737)
- Shumin Wang (ORCID: https://orcid.org/0000-0002-9689-3397)
- Zhishen Mu
- Xiang‐Bing Fan
- Kerong Wang
- Yun Chen (ORCID: https://orcid.org/0000-0002-4988-8894)
- Chong Chen (ORCID: https://orcid.org/0000-0002-2333-5861)
- Yanli Zhu (ORCID: https://orcid.org/0000-0002-3508-2849)
- Yang Song (ORCID: https://orcid.org/0009-0001-9076-333X)
- Sheng-Bo Yu
- Shuang Wang (ORCID: https://orcid.org/0009-0001-5241-1544)
Institutions
- Minzu University of China (CN)
- Inner Mongolia Electric Power Survey & Design Institute (China) (CN)
- Beijing Health Vocational College (CN)
- China Agricultural University (CN)
Publication Details
- Journal
- Foods
- Published
- 2025-12-05
- DOI
- https://doi.org/10.3390/foods14244171
- Citations
- 2
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 2.32