hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods

• Published in: International journal of food science & technology Vol. 41; no. 6; pp. 609 - 617
• Main Authors: Roman, Janesca A, Sgarbieri, Valdemiro C
• Format: Journal Article
• Language: English
• Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01.06.2006; Blackwell Publishing Ltd; Blackwell Science
• Subjects: animal protein concentrates; Biological and medical sciences; casein; emulsifying; Emulsifying capacity; emulsion stability; foam stability; foaming; foaming capacity; food chemistry; Food industries; functional properties; Fundamental and applied biological sciences. Psychology; hydrophilic interactions; Milk and cheese industries. Ice creams; protein structure; solubility; water absorption; water retention; Water; Stability; Emulsifying capacity; Foaming; Solubility; foaming capacity; Method; Properties; Retention; emulsion stability; Milk protein; Emulsion; Casein; Foam; Quality; water retention; Water absorption; Concentrate; foam stability
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2005.01090.x

The hydrophilic and surfactant properties of casein concentrates made by different processes such as isoelectric precipitation and neutralization (commercial casein, CC) coagulation by rennet (casein clots, COC) and microfiltration/diafiltration (casein micelles, CM) were studied. Water absorption capacity (WAC), water solubility (WS) and water-holding capacity (WHC) were highest for CM and lowest for COC. Solubility was higher in water and in pH 5.5, 0.10 [smallcapital m] NaCl solution for both CM and COC. Foaming capacity was better for CM than for CC at pH 4.0 and for CC at pH 6.0 and 8.0. Foam stability was low for both CM and CC at pH 4.0 but it was high for CM at pH 6.0 and 8.0 and for CC in the absence of salt. Emulsifying capacity was higher for CC at pH 4.0 and 7.0. Stability of emulsion was high for CC at pH 4.0 and for CM at pH 7.0.