Solubility and Viscous Properties of Casein and Caseinates |
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| Authors: | R.P. KONSTANCE E.D. STRANGE |
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| Affiliation: | Authors Konstance and Strange are with the U.S. Department of Agriculture, ARS, 600 E Mermaid Lane, Philadelphia, PA 19118. |
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| Abstract: | 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. |
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