Heat-induced modifications of the functional properties of sodium caseinate

International Dairy Journal

Volumn 6, Issue 5, 1996, Pages 473-483

  Guo, M R ^a   Fox, P F ^a   Flynn, A ^a   Kindstedt, P S ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF VERMONT   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030139289     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/0958-6946(95)00018-6     Document Type: Article

References (23)

1. AOAC (1975). Official Methods of Analysis Association of Official Analytical Chemists, 12th edn. Washington, DC.
2. Bonomi, F., Lametti, S., Pagliarini, E. & Peri, C. (1988). A spectrofluorimetric approach to the estimation of the surface hydrophobicity modifications in milk proteins upon thermal treatment. Milchwissenschaft, 43, 281-285.
3. Fox, P.F. (1989). Developments in Dairy Chemistry - 4. Elsevier Applied Science, London.
4. Guo, M.R., Fox, P.F., Flynn, A. & Mohammad, K.A. (1989). Heat-induced changes in sodium caseinate. J. Dairy Res. 56, 503-512.
5. Harrington, R.E. (1984). Viscosity. In Food Analysis II - Physicochemical Techniques, ed. D.W. Gruenwedel & J.R. Whitaker. Marcel Dekker, NY, pp. 95-174.
6. Hooker, P.H., Munro, P.A. & O'Meara, G.M. (1982). Reduction of the viscosity of sodium caseinate solutions by enzymatic hydrolysis. NZ J. Dairy Technol., 17, 35-40.
7. Jimenez-Flores, R. & Richardson T. (1987). Effects of chemical, genetic and enzymatic modifications on protein functionality. In Food Biotechnology, ed. R. D. King. Elsevier Applied Science, London, pp. 87-137.
8. Kilara, A. & Sharkasi, T.Y. (1986). Effects of temperature on food proteins and its implications on functional properties. CRC Crit. Rev. Food Nutr., 23, 323-395.
9. Kinsella, J.E. (1984). Milk proteins: physio-chemical and functional properties. CRC Crit. Rev. Food Nutr., 21, 197-262.
10. Mangino, M.E., Liao, Y.Y., Harper, N.J., Morr, C.V. & Zadow, J.G. (1987). Effects of heat processing on the functionality of whey protein concentrates. J. Food Sci., 52, 1522-1524.
11. Mohanty, B., Mulvihill, D.M. & Fox, P.F. (1988). Emulsifying and foaming properties of acid caseins and sodium caseinate. Food Chem., 28, 17-30
12. Morr, C.V., German, B., Kinsella, J.E., Regenstein, J.M., van Buren, J.P., Kilara, A., Lewis, B.A. & Mangino, E.M. (1985). A collaborative study to develop a standardized food protein solubility procedure. J. Food Sci., 50, 1715-1718.
13. Muir, D.D. (1985). Heat stability of milk and concentrated milk. Intern. J. Biochem., 17, 175-190.
14. Nakai, S. (1983). Structure-function relationships of food proteins with an emphasis on the importance of protein hydrophobicity. J. Agric. Food Chem., 31, 676-683.
15. Patel, P.D., Stripp, A.M. & Fry, J.C. (1988). Whipping test for the determination of foaming capacity of protein: a collaborative study. Int. J. Food Technol., 23, 57-63.
16. Rha, C.K. & Pradipasena, P. (1986). Viscosity of proteins. In Functional Properties of Food Macromolecules, ed. J.R. Mitchell & D.A. Ledward. Elsevier Applied Science, London, pp. 79-120.
17. Richardson, B.C. (1982). The effect of storage on the viscosity of some casein solutions. NZ J. Dairy Sci. Technol., 17, 277-282.
18. Singh, H. & Creamer, L.K. (1992). Heat stability of milk. In Advanced Dairy Chemistry. Vol. 1. Proteins, ed. P.F. Fox. Elsevier Applied Science, London, pp. 621-656.
19. Snedecor, G.W. & Cochran, W.G. (1982). Statistical Methods, 7th edn. The Iowa State University Press, Ames, IA.
20. Towler, C. (1974). Rheology of casein solutions. NZ J. Dairy Sci. Technol., 9, 155-160.
21. Townsend, A. & Nakai, S. (1983). Relationships between hydrophobicity and foaming characteristics of food proteins. J. Food Sci., 48, 588-594.
22. van Boekel, M.A.J.S., Nieuwenhuijse, J.A. & Walstra, P. (1989). The heat coagulation of milk. 1. Mechanisms. Neth. Milk Dairy J., 43, 97-127.
23. Waniska, R.D. & Kinsella, J.E. (1979). Foaming properties of proteins: evaluation of a column aeration apparatus using ovalbumin. J. Food Sci., 44, 1398-1402.