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Effects of pH and temperature on the water-holding capacity of casein curds and whey protein gels.

Author(s) : TET C. T., MUNRO P. A., SINGH H., HUDSON R. C.

Type of article: Article

Summary

The water-holding capacity of mineral acid casein curds, rennin casein curds and concentrated whey protein gels were determined as a function of pH (3 to 11) and temperature (0 to 90 deg C). In all three cases, the water-linking capacity fell with a rise in temperature from 5 to 90 deg C. For the rennin casein curds and the gels, the water-linking capacity rose with the pH of the suspended liquid (3.5 to 10).

Details

  • Original title: Effects of pH and temperature on the water-holding capacity of casein curds and whey protein gels.
  • Record ID : 1997-1690
  • Languages: English
  • Source: Asian J. Dairy Res. - vol. 63 - n. 1
  • Publication date: 1996

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