Factors affecting the viscosity of caseinates in dispersions of high concentrations

摘要: The physical effects of various cations in caseinate dispersions high concentrations were investigated over a range temperature and pH.With calcium strontium the temperature-viscosity relationships caseinates abnormal that viscosity decreased rapidly from 30 to about 40 °C gel formed at temperatures region 50–60 °C. On cooling, reliquefied. No with barium, aluminium or magnesium. magnesium preparations separated into 2 phases.The supernatant phase corresponding prepared by centrifuging showed depletion α-casein enrichment κ-casein β-casein. reversible formation on heating. did not. κ-Casein mixture κ- β-caseins gave gels similar levels pH.For occur, was required be fairly concentration, have content 1·0% protein within pH limits 5·2–6·0. which gelation occurred affected concentration pH.The behaviour material compared methyl cellulose without addition urea.Some potential commercial applications findings are outlined.