Some rheological properties of sodium caseinate-starch gels

被引：45

作者：

Bertolini, AC ^{[1
]}

Creamer, LK ^{[1
]}

Eppink, M ^{[1
]}

Boland, M ^{[1
]}

机构：

[1] Fonterra Res Ctr, Palmerston North, New Zealand

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2005年 / 53卷 / 06期

关键词：

starch; milk protein; caseinate; interaction; potato; rheology; gelatinization; gel;

D O I：

10.1021/jf048656p

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The influence of sodium caseinate on the thermal and rheological properties of starch gels at different concentrations and from different botanical sources was evaluated. In sodium caseinate-starch gels, for all starches with the exception of potato starch, the sodium caseinate promoted an increase in the storage modulus and in the viscosity of the composite gel when compared with starch gels. The addition of sodium caseinate resulted in an increase in the onset temperature, the gelatinization temperature, and the end temperature, and there was a significant interaction between starch and sodium caseinate for the onset temperature, the peak temperature, and the end temperature. Microscopy results suggested that sodium caseinate promoted an increase in the homogeneity in the matrix of cereal starch gels.

引用

页码：2248 / 2254

页数：7

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[2]

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[3]

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