Evaluation of emulsifying properties of micellar casein
1989
Leman, J. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Inzynierii i Biotechnologii Zywnosci) | Haque, Z. | Kinsella, J.E. (Cornell University, Ithaca (USA). Dept. of Food Science)
Turbidimetry was used for an evaluation of emulsifying properties of micellar casein. An influence of degree of homogenization, protein concentration, pH, and amount of oil added on emulsifying properties of micellar casein was investigated. A relation between emulsion turbidity, oil phase volume, and protein concentration was used for a calculation of an emulsifying activity index characterizing interfacial area stabilized by 1 g of protein. The highest value of the index was obtained at pH 9, 1 percent of micellar casein, and 10 percent of oil
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