HEAT STABILITY OF CA-CASEINATE/WHEY EMULSIONS. EFFECT OF PH, SALTS AND PROTEIN RATIOS.

摘要

The effect of compositional factors, such as pH and mineral composition, on heat stability of both whey and Ca-caseinate emulsions are investigated. The divalent ions seem to play a crucial role on the heat coagulation time (HCT) of both emulsions. In addition, the effect of citrate concentration on the integrity of the micelle and on the thermal coagulation of these emulsions is also examined. In Ca-caseinate/whey emulsions the HCT-pH curve is more complicated. It is concluded that the presence of whey proteins is the reason of both the maximum and the minimum of the curve, strongly dependent on the contribution of the minerals. Based on the above findings, a new hypothesis is established to explain the heat stability profile of the studied emulsions.