Applied Biological Chemistry
- Volume 37 Issue 4
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- Pages.259-265
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- 1994
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Effects of Protein Concentration, Heat Treatment and pH on the Foaming Properties of Caseinate
농도, 열처리 및 pH가 Caseinate의 거품성에 미치는 영향
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Yang, Seung-Taek
(Department of Food Science and Technology, Kyungsung University)
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양승택
(경성대학교 식품공학과)
- Published : 1994.08.31
Abstract
To investigate the effects of protein concentration, heat treatment and pH on the foaming properties of sodium caseinate, surface tension, apparent viscosity, turbidity, foaming ability and foam stability at 1.0, 3.0, 5.0, 7.0 and 10.0% (W/V), at 55 and
Sodium caseinate의 농도, 가열온도 및 pH가 거품성에 미치는 영향을 조사하기 위하여 농도를 1.0, 3.0, 5.0, 7.0, 및 10.0%로, 열처리온도를