Pressure-induced modification of sodium caseinate techno-functional properties
Sodium caseinate (NaCas) is a quite common ingredient for the manufacture of food products because of its multiple techno-functional properties. These properties might be enhanced or impaired by high-pressure treatment, which could be employed both, as a preservation treatment or for transformation purposes. To check whether pressure could be able to produce changes in the techno-functional properties of NaCas, aqueous solutions of NaCas at mass fractions of 0.026, and 0.052 were prepared and treated under pressures of 200 or 600 MPa during 15 min at 15, 30, or 60°C. Changes in turbidity, viscosity, foaming, gel-forming, and emulsifying properties of the NaCas solutions before and after pressure–temperature treatments were measured. Turbidity analyses showed that casein aggregates were significantly modified after pressure treatments at 30°C and 60°C. Several techno-functional properties of NaCas dispersions were concomitantly affected. This study suggests that some properties as viscosity, foamability, or water holding capacity are affected by high-pressure treatments but as these changes are below 20%, NaCas should be considered as a pressure-proof additive.
| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Wiley-VCH
2021
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| Online Access: | http://hdl.handle.net/10261/267166 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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