Importance of elasticity on calcium caseinate fiber formation. (April 2021)

• Record Type: Journal Article
• Authors: Wang, Zhaojun; Tian, Bei; Karleen, Saffiera; van der Goot, Atze Jan; Chen, Jie
• Is Part Of: Food structure. Volume 28(2021)
• Publication Date: 2021-04
• Subjects: Calcium caseinate -- Elasticity -- D2O -- Air bubble -- Anisotropy; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Food -- analysis -- Periodicals; Food -- Analysis; Periodicals; 664.07
• DOI: 10.1016/j.foostr.2020.100171
• Languages: English
• ISSNs: 2213-3291

Abstract

Abstract: This study aims to gain a better understanding of the structuring mechanisms in rollerdried calcium caseinate by using H 2 O and D 2 O as protein solvents. Calcium caseinate mixed with H 2 O gives a layered material, while the use of D 2 O results in a fibrous material. The D 2 O hydrated protein network is more elastic and can hold more air, which could contribute to the fibrous appearance and a greater mechanical anisotropy of the sheared material. These results highlighted that the elasticity of the calcium caseinate dispersion is important for stabilising air bubbles upon shear deformation, which is expected to play a major role in the fibre formation of calcium caseinate. Graphical abstract: Image 1 Highlights: The use of D2 O enhances anisotropy in roller-dried calcium caseinate. Deformed air bubbles can promote fibrous appearance in a layered structure. Elasticity of dispersion is important for stability of gas bubbles upon shearing.