Effect of water content and sugars on the glass transition of casein and sodium caseinate

International Journal of Food Science and Technology - Tập 28 Số 2 - Trang 139-151 - 1993
Monica T. Kalichevsky1,1,2, J. M. V. Blanshard1,1,2, PAWEL F. TOKARGZUK1,1,2
1* Department of Applied Biochemistry and Food Science, Nottingham University, Loughborough, UK.
2Department of Applied Biochemistry and Food Science, Nottingham University, Sutton Bonington Campus, Sutton Bonington, Loughborough, LE12 5RD, UK.

Tóm tắt

SummaryThe glass transitions of casein and sodium caseinate were studied as a function of water content, using differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), a mechanical three point bend test, solid state 13C nuclear magnetic resonance (NMR) spectroscopy and X‐ray diffraction. Glucose and lactose at 10% mass ratio of anhydrous casein had no effect on the glass transition of casein as a function of water content, although at 50% mass ratio there was some increase in glass transition temperature (Tg), i.e. an anti‐plasticizing effect, with glucose. In contrast, with 50% fructose in sodium caseinate, there was some plasticizing effect. These results are compared with previous results for amylopectin and glutensugar mixtures.

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Thông tin xuất bản

International Journal of Food Science and Technology

Tập 28 Số 2

139-151

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