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Hydration related properties of protein isolates prepared from heated milks
Author(s) -
GRUFFERTY M B,
MULVIHILL D M
Publication year - 1990
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1990.tb02457.x
Subject(s) - casein , sodium caseinate , chemistry , whey protein , sodium , milk protein , solubility , sorption , chromatography , food science , nuclear chemistry , adsorption , organic chemistry
The hydration related properties of sodium casemate, conventional casein‐whey protein co‐precipitate preparedfrom milk heatedat 90°C × 15 min at pH 6.6 and milk protein isolates prepared from milk heated at 90°C × 15 min at pH 7.5 or at 60°C × 3 min at pH 10.0 were determined. Conventional acid‐precipitated casein and the acid‐precipitated protein isolates preparedfrom milks heated at pH >7.0 had similar solubilities and reconstitution properties which were better than those of a conventional co‐precipitate. Water sorption isotherms for all the proteins were similar. Viscosities followed the order: conventional co‐precipitate > milk protein isolates > sodium caseinate.