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
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