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Effect of water content and sugars on the glass transition of casein and sodium caseinate
Author(s) -
KALICHEVSKY MONICA T.,
BLANSHARD JOHN M. V.,
TOKARGZUK PAWEL F.
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01259.x
Subject(s) - differential scanning calorimetry , glass transition , dynamic mechanical analysis , chemistry , lactose , casein , thermal analysis , anhydrous , analytical chemistry (journal) , materials science , chromatography , food science , thermal , organic chemistry , thermodynamics , polymer , physics
Summary The glass transitions of casein and sodium caseinate were studied as a function of water content, using differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), a mechanical three point bend test, solid state 13 C nuclear magnetic resonance (NMR) spectroscopy and X‐ray diffraction. Glucose and lactose at 10% mass ratio of 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 (Tg), i.e. an anti‐plasticizing effect, with glucose. In contrast, with 50% fructose in sodium caseinate, there was some plasticizing effect. These results are compared with previous results for amylopectin and glutensugar mixtures.