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

Costas E. Stathopoulos, Brendan T. O'Kennedy

Research output: Contribution to journalArticlepeer-review

11 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 languageEnglish
Pages (from-to)397-402
Number of pages6
JournalInternational Journal of Dairy Technology
Volume61
Issue number4
DOIs
Publication statusPublished - Nov 2008
Externally publishedYes

Keywords

  • Calcium caseinate
  • Casein aggregation
  • Gluten-free
  • Rheology
  • Texture

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology

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