Salt-modulated structure formation in a dense calcium caseinate system

Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese

“…Manski, van der Zalm, van der Goot, and Boom (2008) and Grabowska, van der Goot, and Boom (2012) produced fibrous materials from dense calcium caseinate-fat dispersions cross-linked by transglutaminase and similarly reported variability in their tensile measurements and attributed this to the fibrous nature of the samples with some samples breaking all at once and others in multiple stages. Fracture stress (s f ) and fracture strain (ε f ) showed no significant differences between the four trials, but some differences in modulus were observed at a 5% significance level.…”

Shear structuring as a new method to make anisotropic structures from soy–gluten blends

“…This shear-induced process has already been shown to fibrillize calcium caseinate on multiple length scales . The structure formation depended on the specific properties of calcium caseinate: formation of micelles and mild attractions between those micelles (Grabowska, van der Goot, & Boom, 2012;Sprakel, Spruijt, Stuart, Michels, & van der Gucht, 2009). Nevertheless, the encouraging results obtained with calcium caseinate led us to the research aim to create an anisotropic plantbased structure.…”

Multiphase effects in forming anisotropic calcium caseinate materials

“…The presence of calcium is a prerequisite, as it was found that sodium caseinate dispersion gave a isotropic structure after identical processing. This was confirmed by the observation that the formation of fibres is suppressed by the addition of a calcium chelator, being sodium triphosphate (Grabowska et al, 2012). The proposed mechanism was supported by the rheological characterisation of these dispersions, which could be a tool to predict the structuring potential of caseinates (Manski et al, 2007c).…”

“…This product was referred to as "enzyme" in this paper. A 20% (w/w in demineralized water) enzyme solution was stirred at room temperature for 1 h, and stored at 4°C for 7 days before use (Grabowska et al, 2012).…”

“…The aggregates are susceptible to aligning in the shear flow and simultaneously solidifying with transglutaminase. The presence of calcium ions was shown to be essential; the anisotropic structure could not be formed with sodium caseinate, and the formation of the fibrous structure was blocked by the addition of sodium triphosphate, which exchanges the divalent Ca 2+ bound to the protein with Na + (Grabowska et al, 2012).…”