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Type: Artigo de periódico
Title: The hydrophilic, foaming and emulsifying properties of casein concentrates produced by various methods
Author: Roman, JA
Sgarbieri, VC
Abstract: The hydrophilic and surfactant properties of casein concentrates made by different processes such as isoelectric precipitation and neutralization (commercial casein, CC) coagulation by rennet (casein clots, COC) and microfiltration/diafiltration (casein micelles, CM) were studied. Water absorption capacity (WAC), water solubility (WS) and water-holding capacity (WHC) were highest for CM and lowest for COC. Solubility was higher in water and in pH 5.5, 0.10 m NaCl solution for both CM and COC. Foaming capacity was better for CM than for CC at pH 4.0 and for CC at pH 6.0 and 8.0. Foam stability was low for both CM and CC at pH 4.0 but it was high for CM at pH 6.0 and 8.0 and for CC in the absence of salt. Emulsifying capacity was higher for CC at pH 4.0 and 7.0. Stability of emulsion was high for CC at pH 4.0 and for CM at pH 7.0.
Subject: emulsifying capacity
emulsion stability
foam stability
foaming capacity
water absorption
water retention
Country: EUA
Editor: Wiley-blackwell
Rights: fechado
Identifier DOI: 10.1111/j.1365-2621.2005.01090.x
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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