NDLI: Rheological behavior of high-concentration sodium caseinate dispersions.

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Year: 2010 Volume: 75 Issue: 1

Year: 2009 Volume: 74

Year: 2008 Volume: 73

Year: 2007 Volume: 72

Rheological behavior of high-concentration sodium caseinate dispersions.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Loveday, Simon M. Rao, M. Anandha Creamer, Lawrence K. Singh, Harjinder
Description	Country affiliation: New Zealand Author Affiliation: Loveday SM ( Riddet Inst., Massey Univ., Private Bag 11 222, Palmerston North 4474, New Zealand.)
Abstract	UNLABELLED: Apparent viscosity and frequency sweep (G', G'') data for sodium caseinate dispersions with concentrations of approximately 18% to 40% w/w were obtained at 20 degrees C; colloidal glass behavior was exhibited by dispersions with concentration >or=23% w/w. The high concentrations were obtained by mixing frozen powdered buffer with sodium caseinate in boiling liquid nitrogen, and allowing the mixtures to thaw and hydrate at 4 degrees C. The low-temperature G'-G'' crossover seen in temperature scans between 60 and 5 degrees C was thought to indicate gelation. Temperature scans from 5 to 90 degrees C revealed gradual decrease in G' followed by plateau values. In contrast, G'' decreased gradually and did not reach plateau values. Increase in hydrophobicity of the sodium caseinate or a decrease in the effective volume fraction of its aggregates may have contributed to these phenomena. The gelation and end of softening temperatures of the dispersions increased with the concentration of sodium caseinate. From an Eldridge-Ferry plot, the enthalpy of softening was estimated to be 29.6 kJ mol(-1). PRACTICAL APPLICATION: The results of this study should be useful for creating new products with high concentrations of sodium caseinate.
File Format	HTM / HTML
ISSN	00221147
Issue Number	2
Volume Number	75
e-ISSN	17503841
Journal	Journal of Food Science
Language	English
Publisher	Wiley (on behalf ofInstitute of Food Technologists)
Publisher Date	2010-03-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Food science Caseins Chemistry Rheology Methods Chromatography, Gel Differential Thermal Analysis Elasticity Food Packaging Hot Temperature Permeability Shear Strength Viscosity Journal Article
Content Type	Text
Resource Type	Article
Subject	Food Science

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