Syneresis Understanding by Modeling the Lacto-Fermentation of Sodium Caseinate

Abstract

This study aimed to investigate the influence of sodium caseinate, starch, lactose, and lactic acid bacteria on syneresis in a mixed model system and to evaluate their impact on the acid gel formation throughout pH and zeta potential monitoring. The results showed a significant decrease of syneresis in all mixtures with sodium caseinate at 8% compared to 3%, ranging between 1.8%-20.6% and 22.2%-47.8%, respectively. The fermented mixed model's acidification profile and syneresis were considerably influenced by the addition of starch. Furthermore, the differences in acid gelation and syneresis have been better understood as a result of monitoring pH and zeta potential throughout the lacto-fermentation process. These findings indicate that syneresis varies very closely with sodium caseinate concentration, starch concentration, and their association, regardless of the concentrations of lactose and ferment. If a sodium caseinate-starch mixed system is used, syneresis could be decreased to an ideal level: If the concentration of starch is above 1%, less syneresis gels may be produced at sodium caseinate concentrations above 5%.