Hydration related properties of protein isolates prepared from heated milks

The hydration related properties of sodium casemate, conventional casein‐whey protein co‐precipitate preparedfrom milk heatedat 90°C × 15 min at pH 6.6 and milk protein isolates prepared from milk heated at 90°C × 15 min at pH 7.5 or at 60°C × 3 min at pH 10.0 were determined. Conventional acid‐precipitated casein and the acid‐precipitated protein isolates preparedfrom milks heated at pH >7.0 had similar solubilities and reconstitution properties which were better than those of a conventional co‐precipitate. Water sorption isotherms for all the proteins were similar. Viscosities followed the order: conventional co‐precipitate > milk protein isolates > sodium caseinate.