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Effects of Sodium Caseinate on the Rheological Properties of Starch Pastes
Author(s) -
Lelièvre J.,
Husbands J.
Publication year - 1989
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19890410609
Subject(s) - rheology , sodium caseinate , starch , viscosity , shear rate , sodium , materials science , chemical engineering , apparent viscosity , chemistry , food science , composite material , metallurgy , engineering
Effects of sodium caseinate on the rheological properties of starch‐water pastes have been measured under steady shear conditions. In all cases a power law equation was found to describe the variation of viscosity with shear rate. The sodium caseinate increased the viscosity of the starch pastes and a starch‐sodium caseinate synergistic effect occurred. Sodium caseinate caused the swollen starch particles in pastes to increase in volume. It is suggested that this is one of the factors responsible for the observed effects of sodium caseinate on rheological behavior.