Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 2
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- Pages.109-117
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- 1993
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- 0367-6293(pISSN)
Effects of Sodium Alginate, Gum Karaya, and Gum Arabic on the Foaming Properties of Sodium Caseinate
Sodium Alginate, Gum Karaya 및 Gum Arabic이 Sodium Caseinate의 거품성에 미치는 효과
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Yang, Seung-Taek
(Department of Food and Technology, Kyungsung University) ;
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Kim, Mi-Sook
(Department of Food and Technology, Kyungsung University) ;
- Park, Chun-Og (Department of Life Culture, Pusan Women's Junior College)
- Published : 1993.04.01
Abstract
To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were
친수성 콜로이드를 식품에 유효하게 이용하기 위한 기초자료를 얻기 위하여 sodium alginate, gum karaya 및 gum arabic 등 3종의 고무질을 sodium caseinate에 첨가하였을 때 이들이 거품성에 비피는 영향을 검토하였다. 표면장력은 pH 7.0(대조구, 43.9 dyne/cm)에서 고무질의 종류 및 농도에 따라