Abstract
This study aims to gain a better understanding of the structuring mechanisms in rollerdried calcium caseinate by using H2O and D2O as protein solvents. Calcium caseinate mixed with H2O gives a layered material, while the use of D2O results in a fibrous material. The D2O 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.
Original language | English |
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Article number | 100171 |
Journal | Food Structure |
Volume | 28 |
Early online date | 28 Dec 2020 |
DOIs | |
Publication status | Published - Apr 2021 |