Pressure‐induced modification of sodium caseinate techno‐functional properties
نویسندگان
چکیده
Sodium caseinate (NaCas) is a quite common ingredient for the manufacture of food products because its multiple techno-functional properties. These properties might be enhanced or impaired by high-pressure treatment, which could employed both, as preservation treatment transformation purposes. To check whether pressure able to produce changes in NaCas, aqueous solutions NaCas at mass fractions 0.026, and 0.052 were prepared treated under pressures 200 600 MPa during 15 min 15, 30, 60°C. Changes turbidity, viscosity, foaming, gel-forming, emulsifying before after pressure–temperature treatments measured. Turbidity analyses showed that casein aggregates significantly modified 30°C Several dispersions concomitantly affected. This study suggests some foamability, water holding capacity are affected but these below 20%, should considered pressure-proof additive.
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ژورنال
عنوان ژورنال: Journal of Food Process Engineering
سال: 2021
ISSN: ['0145-8876', '1745-4530']
DOI: https://doi.org/10.1111/jfpe.13717