Effect of caseinate salt addition on the structural characteristics of kefiran systems

Abstract

AbstractSodium caseinates–kefiran systems were studied to explore whether any potential interactions between them might exist. The study was performed using low‐deformation rheological techniques, which were dynamic and creep tests. The systems were prepared under various experimental conditions such as heating and acidification. Besides, the structure development of the systems in relation to time was also monitored using oscillatory shear rheometry. The results indicated that the structural characteristics of the systems were mainly affected by the state of the caseinates such as the formation of aggregates and to a lesser degree by the interactions of kefiran molecules with the caseinates. Freeze–thaw treatment produced cryogels with good thermal stability and fairly satisfactory mechanical properties. The morphology of the caseinate‐kefiran systems was also investigated by means of confocal laser scanning microscopy.