Solubility and Viscous Properties of Casein and Caseinates

Abstract

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.