Process history of calcium caseinate affects fibre formation

https://doi.org/10.1016/j.jfoodeng.2019.109866Get rights and content
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Highlights

  • The processing history of calcium caseinate impacts its fibre formation.

  • Scaca forms more pronounced anisotropic materials than Rcaca.

  • Roller-dried caseinate contains larger aggregates due to the severity of the heat treatment.

Abstract

In this study, we compared the physical properties and structuring potential of spray-dried calcium caseinate (Scaca) and roller-dried calcium caseinate (Rcaca). Scaca formed more pronounced fibrous materials upon shearing compared with Rcaca. The rheological measurements revealed that the Scaca dispersion exhibited more solid-like behaviour. Besides, the particle size in excess water was larger for Rcaca (2–300 μm), while Scaca mainly contained small caseinate aggregates (<800 nm). Finally, Rcaca was less susceptible to enzymatic crosslinking with transglutaminase. The different physical properties and structuring potentials were explained by the intensive thermal treatment during roller drying for Rcaca. The application of a similar thermal process to Scaca resulted in similar properties as Rcaca. We concluded that the process history of calcium caseinate has major consequences for its fibre formation potential.

Keywords

Calcium caseinate
Fibre
Thermal history
Spray drying
Roller
Drying
Mechanical properties

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