|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|
|Department(s)||Food Process Engineering|
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Calcium caseinate - Drying - Fibre - Mechanical properties - Roller - Spray drying - Thermal history|
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.