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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