Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 432552
Title Salt-modulated structure formation in a dense calcium caseinate system
Author(s) Grabowska, K.J.; Goot, A.J. van der; Boom, R.M.
Source Food Hydrocolloids 29 (2012)1. - ISSN 0268-005X - p. 42 - 47.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) shear-flow - microbial transglutaminase - rheological behavior - micelles - temperature - dispersions - scattering
Abstract A 30 wt% calcium caseinate dispersion can be transformed in an anisotropic and fibrous structure by applying well-defined flow and enzymatic gelation. The formation of an anisotropic structure is thought to be due to the micellar structure of the caseinate and the mild adhesion between the micelles caused by the divalent calcium ions. Both micellar structure and interaction can be influenced by the presence of salt in the solution. This paper therefore describes the effect of salt addition on the structure formation. It turned out that the presence of sodium chloride (NaCl) facilitated the structure formation and led to clear development of fibres. Addition of a low concentration of the sequestrant sodium triphosphate (pentabasic; STP) had a similar effect on fibrousness, but reduced the fibre strength. A higher concentration of STP led to homogeneous gel formation and inhibited the formation of a fibrous structure. Rheological measurements were used to explain the results. Dispersions containing NaCl and low concentrations of STP showed non-linear behaviour just as the dispersion to which no salt was added. This rheological behaviour suggested a rearrangement of the internal structure in the protein mixture. The higher STP concentrations resulted in a slightly shear-thinning behaviour of the material, suggesting that the material became less susceptible to structure changes due to shear flow.
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