Performance Analysis And Application Research Of Sodium Caseinate From Milk

Sodium caseinate(CAS)is used in the food manufacturing industry as a gelling agent,foaming agent and thickening agent.The physicochemical properties and application performance of different sources of sodium caseinate from cow’s milk vary,as does the effectiveness of the application in food processing.A comparative study of the characteristics and application effects of different sodium caseinate from cow’s milk can provide theoretical references for the screening of sodium caseinate raw materials for different applications.The physical and chemical properties of the four bovine milk caseinate sodium QL05,QL09,QL16 and QL19 were analysed,and the results showed that the total protein content of the four test samples ranged from 87.5%to 93.4%,and the total amino acid content ranged from 935.69 to 1001.45 ug/mg CNS,with the subunits concentrated in the range of 25 k Da to 36 k Da.α_s-CN andβ-CN content of QL05 accounted for the highest percentage of 45.8%and 37.2%,respectively,and QL09 had the highest percentage of k-CN content with 0.5%.The size,homogeneity,shape and smoothness of the sodium caseinate particles and their solubility,transparency and viscosity of the solution varied from source to source.QL05 had the highest thermal stability,while QL19 had the weakest hydrogen bonding with water,was not very absorbent and had the worst thermal stability.The application performance analysis showed that both QL05 had higher foaming performance and foam stability,while QL16 had the highest foaming performance but its foam stability was poor.both QL05 and QL16 showed good emulsification,but both had limited emulsion stability,while QL19 had the highest ESI value and the best emulsion stability.The gel characteristics of the four CASs differed at different temperatures.QL05and QL16 enzymatic gels formed the most dense gel space structure with small,uniform and regular pore size after 1 h of crosslinking at 25°C,while both QL09 and QL19 formed the most dense gel structure at 4°C.The strength and masticatory properties of the enzymatic gels of QL05 and QL16 showed an increase followed by a decrease as the reaction temperature increased,and the highest values of strength,masticatory properties and elasticity of the enzymatic gels were prepared at 25°C.The addition of gelatine can alter the gelation properties of sodium caseinate enzymatic gels.It was found that the addition of a certain amount of gelatine helped to improve the strength,crispness,chewiness and cooking yield of sodium caseinate gels.The results of the application of different sodium caseinates in ice cream,liquid coffee and meatballs showed that the ice cream with QL05 had the best resistance to melting and the highest expansion rate,and the product had a fine and lubricious taste.The coffee mate prepared with the highest emulsion stability,QL19,had the smallest droplets and was able to maintain stability over a long period of time,with no flocculation or rapid precipitation of the oil phase after coffee brewing,with a homogeneous colour and a rich taste.The addition of QL05 and QL09 to the meatballs produced meatballs with a higher yield,less moisture loss and fat loss,and brighter meatballs,while the textural characteristics showed that QL05 increased the strength but reduced the elasticity of the meatballs.In the pork meatballs,the addition of QL09 resulted in the highest gel strength and crispness and the addition of QL16 resulted in the best elasticity.