کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2435759 1107096 2006 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Factors affecting the acid gelation of sodium caseinate
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Factors affecting the acid gelation of sodium caseinate
چکیده انگلیسی

Acid gelation, turbidity and particle size development of dispersions of sodium caseinate and other protein fractions were studied. Sodium caseinate dispersions became particulate prior to the onset of gelation. Casein particles had enhanced stability to gelation in the presence of sodium chloride. Removal of the hydrophilic part of the κ-casein molecule through renneting and acidification of the soluble sodium para-caseinate resulted in increased gelation pH. Removal of most of the κ-casein through ethanol fractionation of sodium caseinate resulted in an αs1-β-fraction, which was markedly destabilised at higher pH values during acidification in the presence of sodium chloride. Preheated β-lactoglobulin/sodium caseinate dispersions had similar acid gelation profiles in the presence of sodium chloride with or without N-ethylmaleimide, suggesting that secondary thiol-disulphide interchange reactions between κ-casein and pre-heated β-lactoglobulin aggregates did not effect the gel point and final storage modulus in the short time-frame (120 min) of acidification. It was found that κ-casein and sodium chloride played a significant role in both particle development and subsequent stability of sodium caseinate dispersions on acidification.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 16, Issue 10, October 2006, Pages 1132–1141
نویسندگان
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