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VROC® it!

Application Note - Intrinsic Viscosity Analysis – Sodium Caseinate

Sodium caseinate (NaC) is a water-soluble protein produced from casein (αs1-, αs2-, β-, and κ-casein), the most common protein found in milk. Relatively small amounts of NaC are used to foam, thicken, emulsify, and modify the texture of food products like baked goods, coffee creamer, cheese, ice cream, whipped topping, and margarine. NaC possesses both a hydrophobic and a hydrophilic region, such that it can self-assemble and form aggregates/micelles in aqueous solution under suitable conditions. The micellar properties like size and interactions affect the macroscopic and rheological behavior of food products. Proper intrinsic viscosity measurements and analysis on solutions containing NaC micelles or other protein aggregates can inform about their interactions in solution, as well as on relevant parameters like micelle hydrodynamic radius and volume fraction.

In this application note, we use the Huggins and Kraemer equations to extract the intrinsic viscosity from measurements of viscosity vs. dilute NaC concentration obtained with the VROC® initium one plus. In addition, we estimate the micelle volume fraction and hydrodynamic radius. Robust intrinsic viscosity measurements and analysis will aid in better understanding the protein-protein and protein-solvent interactions in protein solutions, including those with NaC micelles.

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