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Caseinate at Low Temperatures: Calcium Use in β‐Casein Extraction by Microfiltration
Author(s) -
FAMELART M.H.,
SUREL O.
Publication year - 1994
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.1365-2621.1994.tb05559.x
Subject(s) - microfiltration , calcium , casein , chemistry , extraction (chemistry) , sodium caseinate , particle size , chromatography , membrane , fraction (chemistry) , particle (ecology) , food science , biochemistry , organic chemistry , oceanography , geology
Calcium‐induced modifications of 2% sodium caseinate at 4°C and β‐casein extraction by microfiltration on membranes were studied. Pore diameters and tangential flow rates were investigated. Calcium addition up to 3 g.L −1 was followed by a pH decrease, particle size increase and a shift of casein towards colloidal state. The higher purity of β‐casein in the soluble fraction was obtained between 1 and 1.5 g.L −1 of added calcium. Increasing calcium to 1 g.L −1 induced hydraulic resistance increase, and higher retention of β‐casein. Particle size increases were related to physicochemical modifications induced by the calcium addition.