Strain hardening of acid-induced sodium caseinate gels as a function of pH and temperature
Year: 2024
Type: article
Abstract: Strain hardening is a type of rheological behaviour that can be observed in large deformation tests of various materials. In oscillatory shear rheometry, it is characterised by an increase in storage and loss modulus ( G ′ and G ″ ) with increasing oscillation amplitude (i.e, shear strain) until the material fractures and the moduli drop again. Acid-induced caseinate gels were previously shown to exhibit such a strain hardening behaviour. However, it has not been studied in much detailed how the extent of strain hardening is affected by pH and acidification temperature. In this work, the strain hardening of acid-induced caseinate gels was characterised as a function of pH by starting strain sweeps at various time points during acidification with glucono-delta-lactone, and the experiments were conducted at either 20, 30 or 40 °C to investigate the impact of temperature. The results demonstrate that the strain at fracture and the extent by which G ′ increases with the strain amplitude change throughout acid-induced gelation of sodium caseinate in a complex manner with characteristic minima and maxima being barely related to the parameters observed in small strain experiments. The findings demonstrate the importance of considering the pH and temperature when characterising the strain hardening of caseinate gels as previous work showed that the strain hardening properties are related to water expression in forced syneresis experiments. • Acid gelation of sodium caseinate was studied at 20, 30 and 40 °C using rheology. • Strain sweep experiments were started at various time points during the gelation. • Strain, storage modulus (G′), and loss factor at the fracture point were determined. • Sodium caseinate gels showed pronounced strain hardening behaviour. • Strain at fracture and G′ overshoot were dependent on the pH.
Source: Food Hydrocolloids
Author: Norbert Raak
Institutions: University of Copenhagen, Aarhus University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,840
OpenAlex ID: W4403808941