Mt. Kalichevsky et al., EFFECT OF WATER-CONTENT AND SUGARS ON THE GLASS-TRANSITION OF CASEIN AND SODIUM CASEINATE, International journal of food science & technology, 28(2), 1993, pp. 139-151
The glass transitions of casein and sodium caseinate were studied as a
function of water content, using differential scanning calorimetry (D
SC), dynamic mechanical thermal analysis (DMTA), a mechanical three po
int bend test, solid state C-13 nuclear magnetic resonance (NMR) spect
roscopy and X-ray diffraction. Glucose and lactose at 10% mass ratio o
f anhydrous casein had no effect on the glass transition of casein as
a function of water content, although at 50% mass ratio there was some
increase in glass transition temperature (T(g)), i.e. an anti-plastic
izing effect, with glucose. In contrast, with 50% fructose in sodium c
aseinate, there was some plasticizing effect. These results are compar
ed with previous results for amylopectin and gluten-sugar mixtures.