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J. Dairy Sci. 87:2011-2016
© American Dairy Science Association, 2004.

Properties of Sodium Caseinate Film-Forming Dispersions and Films

K. Khwaldia, S. Banon, C. Perez and S. Desobry

Laboratoire de Physico-Chimie et Génie Alimentaires, Ecole Nationale Supérieure d’Agronomie et des Industries, Alimentaires, Institut National Polytechnique de Lorraine, BP 172, 54505 Vandoeuvre Lès Nancy, Cedex France

Corresponding author: K. Khwaldia; e-mail: khaoula.khwaldia{at}ensaia.inpl-nancy.fr.

The flow properties of sodium caseinate (NaCAS) film-forming dispersions were studied as a function of protein and glycerol concentration. Apparent viscosity vs. concentration profiles showed a disruption at about 10% (wt/wt) NaCAS. This was interpreted in terms of protein-water and protein-protein interactions. The presence of glycerol in the NaCAS film-forming suspensions reduced the viscosity of aqueous NaCAS as a consequence of decreasing protein-protein and protein-solvent interactions through the hydrogen bonding formation between the glycerol, the polypeptide chain of NaCAS, and water molecules. For higher concentration of glycerol, viscosity of NaCAS dispersions increased as a result of increasing total solid content. The glass transition temperature for solid films of 10% (wt/wt) NaCAS decreased with the glycerol content. The glycerol-protein interactions reduced the protein-protein interaction and, thus, increased the intermolecular spacing, leading to higher protein chain mobility and water vapor permeability.

Key Words: sodium caseinate • glycerol • viscosity • film

Abbreviation key: NaCAS = sodium caseinate, PEG = polyethylene glycol, RH = relative humidity, WVP = water vapor permeability






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