A. Hadjsadok, A. Pitkowski, T. Nicolai
Dec 1, 2008
Citations
6
Influential Citations
143
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Quality indicators
Journal
Food Hydrocolloids
Abstract
Abstract Extensive static and dynamic light scattering (DLS) measurements were done on sodium caseinate solutions as a function of the ionic strength (3–500 mM NaCl), pH (5–8) and temperature (10–70 °C). DLS results were analysed in terms of two populations: the caseinate and a small weight fraction of large particles with a hydrodynamic radius ( R h ) of about 65 nm that was independent of the ionic strength, pH and temperature. Caseinate was present as individual molecules at low ionic strength (3 mM), but formed small aggregates ( R h =11 nm) at high ionic strength (>100 mM). The aggregation number ( N agg ) increased weakly with decreasing pH between pH 8 and 6, but extensive acid-induced aggregation occurred below pH 5.4 at 250 mM and below pH 6.0 at 3 mM. N agg increased reversibly with increasing temperature.