Mixtures of sodium caseinate and whey protein aggregates: Viscosity and acid- or salt-induced gelation
作者： Anna Kharlamova , Taco Nicolai , Christophe Chassenieux
DOI: 10.1016/J.IDAIRYJ.2018.07.002
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摘要: Abstract Mixtures of sodium caseinate (SC) and whey protein aggregates (WPA) were investigated at different compositions, concentrations temperatures. Potentiometric titration suggests that no complexes between SC WPA formed, least in the pH range 4–7. The viscosity increased when was substituted with large fractal decreased microgels, followed a logarithmic mixing rule. Gelation mixtures induced by adding CaCl2 or acidification. Addition did not have an effect on elastic modulus microstructure properties acid- salt-induced gels formed WPA, but rate gelation increasing concentration, even though activation energy remained same. This attributed to binding Ca2+ reduction effective amount available for WPA.
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