Effect of high pressure on the emulsifying properties of alpha-lactalbumin
2001
Leman, J. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Biotechnology)
The effect of pressurization on the emulsifying capacity of alpha-lactalbumin (alpha-La) was determined as the function of the medium pH. The protein was salted out with 7 percent NaCl solution from rennet whey at pH 2.0. Pressurization was found to worsen the emulsifying capacity of alpha-La in the medium of pH 6.0 and 7.0 whereas at pH 5 the emulsifying capacity of the protein pressurized at up to 400 MPa was improved. Irrespective of pH, the changes in emulsifying capacity of pressurized alpha-La in dependence of the hollding time were the greatest after pressurization for 20 min. The holding times longer than 60 min did not influence the emulsifying capacity of the protein
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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