Flow properties of caseinomacropeptide aqueous solutions: Effect of particle size distribution, concentration, pH and temperature. (July 2018)

• Record Type: Journal Article
• Authors: Loria, Karina G.; Aragón, Jimena C.; Torregiani, Sofía M.; Pilosof, Ana M.R.; Farías, María E.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 93(2018)
• Page Start: 243
• Page End: 248
• Publication Date: 2018-07
• Subjects: Caseinomacropeptide -- Flow behaviour -- Particle size distribution -- Rheology -- Beverage; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.03.050
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The purpose of this research was to evaluate the influence of particle size distribution, pH (5.0–9.0), concentration (1–15 g/100 g.) and temperature (5–60 °C) on the steady shear flow properties of caseinomacropeptide (CMP) aqueous solutions. These measurements were carried out by using a controlled stress rheometer. Flow curves were satisfactorily fitted by the Herschel-Bulkley model. CMP solutions exhibited Newtonian flow dependence, particularly at pH values 5.0–6.0. Non-Newtonian shear thinning behaviour was observed at pH 7.0–9.0. The concentration dependence on viscosity showed two different regimes of viscosity increase (dilute and concentrated). The overlap concentration was 8 g/100 g. The temperature dependent behaviour of CMP solutions fitted to the Arrhenius model regardless pH and concentration, and the calculated activation energy was 20 kJ/mol. The flow behaviour of CMP is explained in terms of peptide-peptide and peptide-water interactions. Based on these results, CMP molecules would form spontaneously micelles at pH > 4.5 in ultrapure water. Highlights: Flow curves were satisfactorily fitted by the Herschel-Bulkley model. Newtonian flow dependence was observed mainly at pH 5.0–6.0. Flow behaviour of solutions pointed hydration of CMP molecules predominantly at pH 8.0–9.0. The overlap concentration, C *, was determined to be 8 g/100 g. CMP solutions were sensitive to temperature changes regardless of pH value and concentration.