• Journal of Korean Dental Hygiene Science
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• v.5 no.1
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• pp.29-38
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• 2022

Background: This study aimed to compare the remineralization effects of sodium caseinate and other substances on artificially demineralized enamel. Methods: We selected 25 healthy human premolars and molars and produced a total of 75 specimens by dividing them into five groups: control group, with distilled water; experimental group 1 (EG1), with 3% sodium caseinate; EG2, with 10% sodium caseinate; EG3, with casein phosphopeptide-amorphous calcium phosphate (CPP-ACP); and EG4, with 0.05% NaF. Subsequently, the specimens were immersed in an artificial demineralization solution for 60 min. The demineralized specimens were then immersed in a remineralization solution for 7 days. Surface microhardness was measured using a microhardness tester, and remineralized lesions were observed under a scanning electron microscope (SEM). Regarding statistical analysis, the paired t-test and analysis of variance were performed using the SPSS program. Results: Although the surface hardness of the remineralized lesions increased significantly in all groups (p<0.05), the average increment did not differ significantly between the groups. The surface microhardness of CPP-ACP was the highest, followed by that of 0.05% NaF and 10% sodium caseinate. The remineralization effect of sodium caseinate was similar to that of 0.05% NaF. SEM confirmed that all groups treated with the remineralization solution were remineralized. Conclusions: Although the remineralization effect of sodium caseinate was slightly lower than that of CPP-ACP, it was similar to that of 0.05% NaF. Therefore, to enhance the remineralization effect of sodium caseinate, the appropriate concentration and application time should be determined.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.6-12
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• 1999

This study was conducted to investigate the application of edible films to Raymyun soup packaging. The sorption isotherm curve and BET monolayer moisture content of Raymyun soup were estimated as a basic experiment. Also, the mechanical properties, water vapor permeability, and solubility of the films were investigated. Methylcellulose, sodium caseinate, and K-carrageenan films were used as edible films and glycerol and polyethylene glycol(MW 400) were used as plasticizers. In case tensile strength, methylcellulose films was 68.56 MPa and sodium caseinate film was 7.11 MPa. The elongations of sodium caseinate, methylcellulose, and K-carrageenan film were 115.41%, 23.79% and 0.60%, respectively. The water vapor permeabilties values of methylcellulose, sodium caseinate, and K-carrageenan film between 50% and 70% RH were $0.25-0.38ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa,\;0.62-0.84ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa\;and\;0.31-0.55ng{\cdot}m/m^2{\cdot}sec{\cdot}Pa$, respectively. For the solubility of films, sodium caseinate film showed the highest solubility and methylcellulose film showed the lowest solubility.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.743-752
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• 1993

To elucidate the effects of natural gums, i.e. carrageenan, locust bean gum and xanthan gum and synthetic gums, i.e. carboxymethyl cellulose(CMC) and methyl cellulose(MC) on the foaming properties of sodium caseinate, surface tension, absolute viscosity, turbidity, foaming ability, foam stability, and heat stability of the foams of the caseinate solutions with added gums were examined. The surface tension of sodium caseinate solution(5%) adding to gums at pH 4.0 and 5.0 were higher than those at pH 7.0 and 8.0. The viscosities of the solutions adding to gums(0.1, 0.2, 0.3 and 0.5%) ap pH 4.0, 5.0, 7.0 and 8.0 were 2.4~170.0, 2.5~190.0, 5.3~180.0 and 6.3~99.0 cps, respectively. Especially xanthan gums predominantly increased the viscosity. Turbidities were 97.3~98.2 at pH 4.0 and 5.0 and 93.0~95.8 at pH 7.0 and 8.0. Foaming abilities of the solution adding to xanthan gum, carrageenan and locust bean gum were increased, while those of CMC and MC were decreased. Additions of xantham gum, CMC and MC increased the foam stability, especially xanthan gum did predominantly. Xanthan gum, MC and locust bean gum were more effective than CMC and carrageenan for heat stability. For improving the foaming properties of sodium caseinate xanthan gum were best of five kinds of gums. Surface tensions and turbidities of the solution were related to foaming ability, and the viscosities were related to foam stability and heat stability.

• Food Science and Preservation
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• v.12 no.1
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• pp.17-22
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• 2005

This study analyzed the change of physical and chemical characteristics on the safflower seed produce coated edible film. L and a value of safflower seed product coated edible film were slowly increased during storage, while b value decreased. Moisture content were increased during storage. Acid valus welt less increased when edible film was ased. Peroxide values were also increased during storage, but peroxide value in products coated sodium caseinate or k-carraggenan was $50\%$ in the control after 30 days of storage. The value of sensual test was higher in products coated sodium caseinate or k-carraggenan than those of control. Coating with sodium caseinate or k-carraggenan was effective for acidification retardation and quality improvement of safflower seed products.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.434-439
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• 1993

To investigate the effects of neutral salts on the foaming properties of sodium caseinate, turbidity, surface tension, absolute viscosity, foaming ability and foam stability of the caseinate solutions(5%, w/v) with added NaF, $Na_2SO_4$, NaCl, $NaNO_3$, and NaSCN at concentrations of 0.1, 0.5, 1.0, 1.5 and 2.0 M were examined. NaCl and $NaNO_3$ improved the foaming ability compared to sodium caseinate without salt, and also $Na_2SO_4$ and NaF did the foaming ability at the concentrations of 0.1M and 0.5M, while NaSCN did not improve the foaming ability. For foaming ability optimal concentrations of the salts were 0.5, 1.5, and 1.0 M in $Na_2SO_4$, NaCl, and NaSCN, respectively. Additions of $Na_2SO_4$, NaF and $NaNO_3$ at 0.5 M concentrations improved the foam stability of sodium caseinate by 825%, 615%, and 53% compared to control, while those of NaSCN reduced foam stability.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1285-1294
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• 1998

Whey powder, a by-product of milk industry, was utilized to produce biopolymer film with the combination of film matrix supporting material, sodium caseinate. Biopolymer films were prepared from whey powder-sodium caseinate mixtures at several mixing ratios. The effects of pH, plasticizers and cross-linkers on tensile strength (TS) and elongation (E) of films were investigated. The films could be formed by use of whey powder up to 70%. As the whey powder content was increased, TS of the film decreased while E increased. Films containing more than 70% of whey powder could not be formed due to the stickiness of lactose in whey powder. The optimum pH of the film solution was found to be 10. Among the plasticizers tested, sorbitol was found to be the most effective plasticizer while glycerol was inadequate for the film. Tensile strengths of films containing $30{\sim}40%$ whey powder were higher than 10 MPa with relatively high E, when the films were plasticized with 30% (w/w) and 40% sorbitol. TSs of the relatively weak films containing $50{\sim}60%$ whey powders were improved by the addition of small amount of sodium citrate for 30% sorbitol plasticized films, and by the addition of sodium chloride for 40% sorbitol plasticized films. It was concluded that up to 70% of whey powder could be utilized to produce biopolymer films by adding sorbitol and cross linkers at pH 10.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.345-351
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• 2005

Physicochemical properties and functionalities of sodium caseinate, whey protein, skim milk, and whole milk with or without transglutaminase (TGase, 200 : 1) at $38^{\circ}C$ were determined. After crosslinking by TGase, whey protein was effective in improving heat stability compared to native protein at over $70^{\circ}C$. Whole milk was stable with lower turbidity compared to native solution. Whey protein showed low hydrolysis degree, fewer than sodium caseinate, during early activation time and increased slightly thereafter Emulsifying activities of sodium caseinate at pH 2 and 8, and whey protein at pH 7 and 8 improved. Emulsion stability of sodium caseinate improved at entire pH range studied. Foam expansion and foam stability of samples improved with TGase-treatment. Viscosities of TGase-treated samples were higher than those of untreated ones.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.610-617
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• 2009

The stability of corn oil-in-water emulsions coated by milk proteins, sodium caseinate (CAS), or whey protein concentrate (WPC), was compared under the environmental stress of pH change. Emulsions were prepared at 0.1 of protein:oil because the majority of droplets were relatively small ($d_{32}=0.34$ and $0.35\;{\mu}m$, $d_{43}=0.65$ and $0.37\;{\mu}m$ for CAS- and WPC-emulsions, respectively) and there was no evidence of depletion flocculation. As the pH of the emulsions was gradually dropped from 7 to 3, there was no significant difference in the electrical charges of the emulsion droplets between the 2 types of emulsions. However, laser diffraction measurements, microscopy measurements, and creaming stability test indicated that WPC-emulsions were more stable to droplet aggregation than CAS-emulsions under the same circumstance of pH change. It implies that factors other than electrostatic repulsion should contribute to the different magnitude of response to pH change.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.571-576
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• 1990

This study has been concerned with the possibility of delactosed nonfat dry milk(DENFDM, lactose 4.25％) formation into conventional imitation processed cheese(IPC). The effect of DENFDM was mainly a contribution to fracturability, elasticity and gumminess, while hardness and cohesiveness were decreased. Similarly calcium caseinate and sodium caseinate were contributing to cohesiveness, hardness, elasticity and gumminess. Delactosed NFDM has a potential beneficial effect as a partial replacement of caseinate in the formation of the imitation processed cheese to characteristics close to commercial processed cheese.

• Applied Biological Chemistry
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• v.37 no.4
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• pp.259-265
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• 1994

To investigate the effects of protein concentration, heat treatment and pH on the foaming properties of sodium caseinate, surface tension, apparent viscosity, turbidity, foaming ability and foam stability at 1.0, 3.0, 5.0, 7.0 and 10.0% (W/V), at 55 and $65^{\circ}C$ and at pH 6.0, 7.0 and 8.0 were examined. The conditions of protein concentrations for the foaming abilities were $3.0{\sim}7.0%$ (W/V). Foam stabilities of heated sodium caseinates were worse than those of unheated sodium caseinates (control) at pH6.0 and 7.0 (p<0.05), while the heated one were better than the unheated at pH 8.0, 10.0% concentrations (p<0.05). Also foam stabilities of sodium caseinate at pH 6.0 were higher than those at pH 7.0 and 8.0. Foaming ability and foam stability were inconsistently effected by changing protein concentration, heat treatment and pH.