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Influence of Preheating Skimmilk on Water‐holding Capacity of Sodium Salts of Caseinates and Coprecipitates
Author(s) -
KNEIFEL WOLFGANG,
ABERT THOMAS,
LUF WOLFGANG
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb05259.x
Subject(s) - sodium caseinate , skimmed milk , volume (thermodynamics) , sodium , dispersion (optics) , water holding capacity , chemistry , chromatography , food science , organic chemistry , physics , quantum mechanics , optics
The effect of different preheat treatments of milk on the water‐holding capacity of the corresponding sodium caseinates made under laboratory conditions was investigated. Unheated skimmed milk, and milks heated under conditions ranging from 60°C to 120°C for 1 min, respectively, were used for the manufacture of the caseinates. Water‐holding capacity was estimated using a method involving equilibration of the powder with excess water and measurement of the volume of released water. Water‐holding progressively increased with heating, whereby with 120°C/1 min more than two‐thirds of the dispersion volume tested was retained. The whey protein content of the caseinates also varied according to temperature and water‐holding capacity.