A rheological evaluation of concentrated casein systems as replacement for gluten: Calcium effects

Costas E. Stathopoulos; Brendan T. O'Kennedy

doi:10.1111/j.1471-0307.2008.00424.x

A rheological evaluation of concentrated casein systems as replacement for gluten: Calcium effects

Costas E. Stathopoulos, Brendan T. O'Kennedy

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

Abstract

Gluten substitution in the production of bread suitable for celiacs is challenging due to the unique viscoelastic properties of gluten. Caseinates are widely used for their functional properties, and in this study a production protocol for an aggregated casein-based ingredient fortified with Ca was developed. It was envisaged that the S-S bonds that govern the properties of gluten would be replaced by Ca⁺ bonds, and the effect of calcium concentration on the yield, texture and rheology has been evaluated. The aggregated casein samples produced were more elastic than gluten, but their behaviour under heating was significantly different. A concentration of 30 mg Ca/g protein appeared to provide the platform for a material that under the correct ionic and temperature conditions could provide a single ingredient for gluten substitution.

Original language	English
Pages (from-to)	397-402
Number of pages	6
Journal	International Journal of Dairy Technology
Volume	61
Issue number	4
DOIs	https://doi.org/10.1111/j.1471-0307.2008.00424.x
Publication status	Published - Nov 2008
Externally published	Yes

Keywords

Calcium caseinate
Casein aggregation
Gluten-free
Rheology
Texture

ASJC Scopus subject areas

Food Science
Bioengineering
Process Chemistry and Technology

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10.1111/j.1471-0307.2008.00424.x

Cite this

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abstract = "Gluten substitution in the production of bread suitable for celiacs is challenging due to the unique viscoelastic properties of gluten. Caseinates are widely used for their functional properties, and in this study a production protocol for an aggregated casein-based ingredient fortified with Ca was developed. It was envisaged that the S-S bonds that govern the properties of gluten would be replaced by Ca+ bonds, and the effect of calcium concentration on the yield, texture and rheology has been evaluated. The aggregated casein samples produced were more elastic than gluten, but their behaviour under heating was significantly different. A concentration of 30 mg Ca/g protein appeared to provide the platform for a material that under the correct ionic and temperature conditions could provide a single ingredient for gluten substitution.",

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AU - O'Kennedy, Brendan T.

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KW - Casein aggregation

KW - Gluten-free

KW - Rheology

KW - Texture

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A rheological evaluation of concentrated casein systems as replacement for gluten: Calcium effects

Abstract

Keywords

ASJC Scopus subject areas

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