INTERACTIONS IN CASEINATE GELATIN SYSTEMS

Interactions in mixtures of gelatin and sodium caseinate have been stu died over a range of pH. Phase separation in these mixtures has been e xamined using electrophoresis to identify protein components involved in complex formation. Rheological properties and functional properties of compatible mixtures have been evaluated. Mixtures of 1% acid-proce ssed gelatin and 1% caseinate were found to interact at pH 5.5 to form a separate complex coacervate phase. At lower pH levels, the caseinat e component formed aggregates but did not precipitate in the presence of gelatin. These complex systems had increased gel strength compared with gelatin alone and produced low-melting gels of reduced elasticity . Further synergistic increases in gel strength were observed in the p resence of 10% maltodextrin.