THERMAL MODIFICATION OF SODIUM-CASEINATE .1. INFLUENCE OF TEMPERATUREAND PH ON SELECTED PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES

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.