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Reversible cold gelation of sodium caseinate solutions with added salt

Published online by Cambridge University Press:  08 March 2004

Alistair J Carr  and
Peter A Munro
Alistair J Carr
Affiliation:
Fonterra Co-operative Group, Palmerston North, New Zealand
Peter A Munro
Affiliation:
Fonterra Co-operative Group, Palmerston North, New Zealand
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Extract

During a study on the effect of addition of monovalent and divalent salts on the apparent viscosity of sodium caseinate solutions (Carr et al. 2002) it was discovered that many of the high viscosity solutions appeared to gel when refrigerated. Furthermore this cold gelation was found to reverse on heating. The phenomenon of reversible cold gelation of caseinate solutions has not been reported. The most well known example of reversible cold gelation is gelatin solutions, but a number of polysaccharides also form gels on cooling, e.g. agarose, pectin and carrageenan (Evans & Wennerstrom, 1994). Whey proteins also gel at 25 °C in the presence of calcium ions, though not in their absence, and this gelation is not reversible (Barbut & Foegeding, 1993).

Keywords

Caseinaterheologyionic strengthgelationsalt
Type
Brief Report
Information
Journal of Dairy Research , Volume 71 , Issue 1 , February 2004 , pp. 126 - 128
Copyright
© Proprietors of Journal of Dairy Research 2004

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