B. Lieske et G. Konrad, THERMAL MODIFICATION OF SODIUM-CASEINATE .1. INFLUENCE OF TEMPERATUREAND PH ON SELECTED PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES, Milchwissenschaft, 49(1), 1994, pp. 16-20
Physico-chemical and functional effects resulting from thermal modific
ations of Na-caseinate (90-degrees-C, 5 min at pH 3.0, 6.5 and 10.0) w
ere investigated and compared with untreated Na-caseinate obtained fro
m fresh raw milk using hydrophobic interaction chromatography with Phe
nyl Superose (FPLC). Differences in elution patterns are negligible be
tween modifications at pH 3.0 and 6.5 compared with untreated Na-casei
nate. However, with alkaline modification none of the four main casein
s remained unaffected. The influence on functional properties are give
n with improvements in solubility over a wide pH range in the foamabil
ity especially in the proximity of Pl but also in emulsifying properti
es. An alkaline treatment improved the functionality of Na-caseinate d
istinctly.