Dynamic high pressure–induced gelation in milk protein model systems

Flow curves and mean viscosity values of 4% (wt/vol) sodium caseinate (SC) and whey protein concentrate (WPC) samples. COM=untreated; CP=homogenized at 18MPa; HP=homogenized at 100MPa; HP+=homogenized at 150MPa; CON-P: pasteurized; P-CP= pasteurized and homogenized at 18MPa; P-HP=pasteurized and homogenized at 100MPa; P-HP+=pasteurized and homogenized at 150MPa.

Flow curves of sodium caseinate (SC)–whey protein concentrate (WPC) dispersions at concentrations (% wt/vol) of 2.5+2.5, 2.5+1.75, and 2+2. Left column=unpasteurized; right column=pasteurized; CON=untreated; CP=homogenization pressure of 18MPa; HP=homogenization pressure of 100MPa.

Representative mechanical spectrum of 2.5% sodium caseinate (SC)–2.5% whey protein concentrate (WPC) gelled sample after homogenization at 100 Mpa. G*, G′, and G″=complex, elastic, and viscous moduli, respectively.

A) Mean values and standard deviations of elastic modulus (G′) of gel systems as function of homogenization pressure; B) mean values and standard deviations of loss tangent (G″/G′) of 2.5% sodium caseinate (SC)–2.5% whey protein concentrate (WPC) gel.