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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Characteristics of Heated Mixed Soy Protein Isolate and Sodium Caseinate) ผู้เขียน: นันทรัตน์ ณ นครพนม,  ดร.มาศอุบล ทองงาม, ผู้ช่วยศาสตราจารย์ , ดร.ปาริฉัตร หงสประภาส, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThis study investigated the influences of protein concentration (10-15% w/v), protein ratio, pH (3.0-5.4), salt types and concentrations (Na lactate 0-250 mM or Ca lactate 0-60 mM) on the characteristics of heated mixed soy protein isolate (SPI) and sodium caseinate (SCN). Heat treatment at 80?C for 30 min did not alter the MW profiles of the SCN or SPI-SCN mixture. However, further addition of Na lactate and Ca lactate to the heated protein suspensions resulted in a high degree of aggregation observed as turbidity results, particularly in the suspensions containing a high ratio of SCN at pH 3.0 (p<0.05). Salt-mediated sulfhydryl-disulfide interchange was involved in the aggregation of heated mixed protein even with an acidic pH. The second stage heat treatment (at 80?C for 30 min) of the salt-induced aggregates, at a protein concentration below the minimum concentration required to form gel (10% w/v), resulted in the formation of a stable suspension, sedimentation, a viscous suspension or gelation depending on the protein ratio, pH and salt concentration. Such two-stage heating process applied to the SPI-SCN mixture could be used to achieve both functional properties and nutritional qualities, which are desirable characteristics of high protein diets. |
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