The authors acknowledge J.G. Phillips and R. Stoler for their individual assistance in this work.
Solubility and Viscous Properties of Casein and Caseinates
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 556–559, March 1991
How to Cite
KONSTANCE, R.P. and STRANGE, E.D. (1991), Solubility and Viscous Properties of Casein and Caseinates. Journal of Food Science, 56: 556–559. doi: 10.1111/j.1365-2621.1991.tb05323.x
Use of a company name does not imply approval or recommendation of the product to the exclusion of others which may be suitable.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/1/89; revised 8/28/90; accepted 9/3/90
An integrated study was conducted on the effects of temperature, pH, salt type and concentration on the functionality of sodium caseinate, calcium caseinate and rennet casein. At 5.6 ≤ pH ≤ 6.2, all proteins exhibited greatest solubility when sodium phosphate was added. Viscosities under these conditions were one to two orders of magnitude greater than solutions at pH < 4.6. Protein solutions and viscosities with added sodium phosphate were not temperature dependent.