Characterization of high-milk-protein powders upon rehydration under various salt concentrations

Rehydration of native micellar casein and nativewhey isolate protein powders was followed in differentionic environments. Solutions of NaCl and CaCl2 in theconcentration range of 0 to 12% (wt%) were used asrehydration media. The rehydration profiles obtainedwere interpreted in terms of wetting, swelling, and dispersionstages by using a turbidity method. Two behaviorswere observed depending on the salt concentration.For native micellar casein powder, a significant changewas observed between 3 and 6% NaCl and between 0.75and 1.5% CaCl2.


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