| Titles |
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English :
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Some functional properties of caseins and whey proteins prepared from cows goat's milk
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Arabic :
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بعض الخواص الوظيفية للكازين و بروتينات الشرش المحضرة من اللبن البقرى و لبن الماعز
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| Abstract |
Acid casein (AC) and whey proteins (WP) were Prepared from Cow's milk and goat's milk, whereas sodium caseinate (SC) and modified casein (MC) were Prepared from acid casein
All Protein preparations were tested for sorption of water (SW), foaming capacity (FC) and oil absorption capacity (OAC).
SW of AC was not affected by type of milk whereas SC bad higher values with the maximum figures in case of goat's milk. Modification of casein significantly improved this property. SW was significantly higher for goat's WP Prepared from acid or salted whey and the values greatly increased with increasing sorption time.
FC of an protein preparations was significantly affected by type of milk and the values were higher at pH 7 than at pH 5,5.
OAC was higher in all protein preparations from goat's milk with exception of MC, whereas modification of cow's casein significantly improved OAC,
Keywords: proteins, milk types, functional properties.
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| Publication year |
2007
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| Pages |
15-19
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| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Egyptian Journal of Dairy Science
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| ISSN |
0378-2700
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| Author(s) from ARC |
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| External authors (outside ARC) |
نبيل مهنا
جامعة كفر الشيخ
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AGROVOC
TERMS |
Proteins.
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| Proposed Agrovoc |
functional properties;milk types;Acid casein;whey proteins;Cow's milk;goat's milk;sodium caseinate;modified casein;sorption of water;foaming capacity;oil absorption capacit;
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| Publication Type |
Journal
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