Abstract
The wide range of physicochemical and functional properties of caseins and caseinates, as well as their bland flavor, make them an excellent protein source for the creation of formulated foods, either as novel or imitative products. The gelation properties of these highly nutritive proteins were investigated to determine their potential for the creation or imitation of high value products such as kamaboko, a surimi product. Instrumental texture profile analyses and stress-strain relationships were evaluated to determine the textural responses of caseinate gels with various additives. The addition of sodium hexametaphosphate (.5%, wt/wt) was effective in creating firm, elastic gels that more closely resembled many of the textural properties of kamaboko. The addition of κ-carrageenan with the phosphate markedly improved gel cohesiveness, springiness, water holding, and foldability. The elasticity and recoverable energy of these gels were also improved, but these gels were not as elastic as kamaboko.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
