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 558244
Title Process history of calcium caseinate affects fibre formation
Author(s) Wang, Zhaojun; Dekkers, Birgit L.; Goot, Atze Jan van der
Source Journal of Food Engineering 275 (2020). - ISSN 0260-8774
DOI https://doi.org/10.1016/j.jfoodeng.2019.109866
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Calcium caseinate - Drying - Fibre - Mechanical properties - Roller - Spray drying - Thermal history
Abstract

In this study, we compared the physical properties and structuring potential of spray-dried calcium caseinate (Scaca) and roller-dried calcium caseinate (Rcaca). Scaca formed more pronounced fibrous materials upon shearing compared with Rcaca. The rheological measurements revealed that the Scaca dispersion exhibited more solid-like behaviour. Besides, the particle size in excess water was larger for Rcaca (2–300 μm), while Scaca mainly contained small caseinate aggregates (<800 nm). Finally, Rcaca was less susceptible to enzymatic crosslinking with transglutaminase. The different physical properties and structuring potentials were explained by the intensive thermal treatment during roller drying for Rcaca. The application of a similar thermal process to Scaca resulted in similar properties as Rcaca. We concluded that the process history of calcium caseinate has major consequences for its fibre formation potential.

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