A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects

Title: A rheological evaluation of concentrated casein systems as replacement for gluten: calcium effects
Creator: Stathopoulos, Costas E.; O'Kennedy, Brendan T.
Relation: International Journal of Dairy Technology Vol. 61, Issue 4, p. 397-402
Publisher Link: http://dx.doi.org/10.1111/j.1471-0307.2008.00424.x
Publisher: Blackwell Publishing
Resource Type: journal article
Date: 2008
Description: Gluten substitution in the production of bread suitable for celiacs is challenging due to the unique viscoelastic properties of gluten. Caseinates are widely used for their functional properties, and in this study a production protocol for an aggregated casein-based ingredient fortified with Ca was developed. It was envisaged that the S-S bonds that govern the properties of gluten would be replaced by Ca⁺ bonds, and the effect of calcium concentration on the yield, texture and rheology has been evaluated. The aggregated casein samples produced were more elastic than gluten, but their behaviour under heating was significantly different. A concentration of 30 mg Ca/g protein appeared to provide the platform for a material that under the correct ionic and temperature conditions could provide a single ingredient for gluten substitution.
Subject: calcium caseinate; casein aggregation; gluten free; rheology, texture
Identifier: uon:5559
Identifier: http://hdl.handle.net/1959.13/43446
Identifier: ISSN:1364-727X
Full Text
Reviewed

		Thumbnail	File	Description	Size	Format
View Details Download			SOURCE1	Author final version	168 KB	Adobe Acrobat PDF	View Details Download