Physicochemical and functional properties of caseinates produced by tank and extrusion methods
2010
Szpendowski, J. | Szymanski, E. | Staniewski, B. | Bohdziewicz, K.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Mleczarstwa i Zarzadzania Jakoscia
The objective of the research study accomplished was to compare the physicochemical and functional properties of the selected caseinates produced by a traditional tank method and an extrusion method. Sodium and calcium caseinates produced using the traditional tank method and extrusion method were characterized by a similar chemical composition, except for the content of as. From amidst all the protein preparations analyzed, the sodium caseinate produced by the extrusion method was characterized by the most developed, highly porous structure and the highest water solubility, as well as by a water and fat absorption capacity, a yield of fat emulsification; it formed aqueous solutions of the highest viscosity values. Irrespective of the method of producing calcium caseinate, it was characterized by a more compact, packed structure, a higher bulk density compared to sodium caseinate, and by a lover solubility in water and absorption capacity
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