The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach
2006
Gaiani, Claire | Scher, Joël | Schuck, Pierre | Hardy, Joël | Desobry, S. | Banon, S. | Laboratoire de Science et Génie Alimentaires (LSGA) ; Institut National Polytechnique de Lorraine (INPL) | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST
A simplified method to study native phosphocaseinate dissolution was developed. The method involved dispersing powder in distilled water at a constant shear rate. The use of a Stress Tech Rheometer equipped with a custom-built paddle stirrer permitted the determination of the viscosity during the dissolution. The viscosity profiles obtained highlighted the dissolution stages of the powder including particle wetting, and then swelling followed by a slow disintegration and dissolution of the particles. Using this method, the viscosities of native phosphocaseinate suspensions were followed as a function of protein concentration, temperature and dissolution time. Indeed, the best knowledge of the dissolution properties could be one way to extend the application of this high protein content powder: the principal limitation of this powder being its poor dissolution ability.
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