CASEINATE AT LOW-TEMPERATURES - CALCIUM USE IN BETA-CASEIN EXTRACTIONBY MICROFILTRATION

Authors
FAMELART MH SUREL O
Citation
Mh. Famelart et O. Surel, CASEINATE AT LOW-TEMPERATURES - CALCIUM USE IN BETA-CASEIN EXTRACTIONBY MICROFILTRATION, Journal of food science, 59(3), 1994, pp. 548
Citations number
32
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
3
Year of publication
1994
Database
ISI
SICI code
0022-1147(1994)59:3<548:CAL-CU>2.0.ZU;2-U
Abstract
Calcium-induced modifications of 2% sodium caseinate at 4 degrees C an d beta-casein extraction by microfiltration on membranes were studied. Pore diameters and tangential flow rates were investigated. Calcium a ddition up to 3 g.L(-1) was followed by a pH decrease, particle size i ncrease and a shift of casein towards colloidal state. The higher puri ty of beta-casein in the soluble fraction was obtained between 1 and 1 .5 g.L(-1) of added calcium. Increasing calcium to 1 g.L(-1) induced h ydraulic resistance increase, and higher retention of beta-casein. Par ticle size increases were related to physicochemical modifications ind uced by the calcium addition.