SOLUBILITY AND VISCOUS PROPERTIES OF CASEIN AND CASEINATES

被引：37

作者：

KONSTANCE, RP

STRANGE, ED

机构：

[1] US. Department of Agriculture, Philadelphia, Pennsylvania, 19118, ARS

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb05323.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An integrated study was conducted on the effects of temperature, pH, salt type and concentration on the functionality of sodium caseinate, calcium caseinate and rennet casein. At 5.6 less-than-or-equal-to pH less-than-or-equal-to 6.2, all proteins exhibited greatest solubility when sodium phosphate was added. Viscosities under these conditions were one to two orders of magnitude greater than solutions at pH < 4.6. Protein solutions and viscosities with added sodium phosphate were not temperature dependent.

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页码：556 / 559

页数：4

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