Title Kazeino funkcinių savybių pakeitimas modifikuojant micelės struktūrą arba maišant su kitais pieno baltymais /
Translation of Title The changes of functional properties of casein by modifying the micellar structure or blending with other milk proteins.
Authors Kasiulionytė, Neringa
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Pages 71
Keywords [eng] casein ; micelle ; demineralization ; functional properties ; digestibility
Abstract [eng] The aim of this study was to evaluate relationship between the state of casein and it’s functionality and in vitro digestibility. State of casein was changed either by demineralizing micellar casein or blending with other milk proteins. Aqueous solutions and emulsions of dairy proteins were made and examined. As degree of demineralization of micellar casein increased, thermal stability and foaming increased, but foam stability and emulsion stability decreased. Two different patterns of thermal stability were observed: thermal stability of micellar casein and calcium caseinate increased as pH increased while proteins of skim milk powder and milk protein concentrate exhibited maximum stability at pH 6,6 and 6,8 respectively. Blending micellar casein with skim milk resulted in increased foaming. However, blending of proteins had little effect on the emulsifying activity of proteins. Emulsifying activity increased as a function of protein concentration. It was concluded that higher amount of protein is adsorbed at the interface when micellar casein is in the mixture with skim milk than alone. Analysis of in vitro digested samples revealed that digestion of milk proteins is more efficient when they are adsorbed at the surface of oil droplet than dispersed in water. Demineralized casein was not digested as efficient as micellar casein when dispersed in water. However, demineralized casein was digested faster than micellar casein when adsorbed at the interface of emulsion.
Dissertation Institution Kauno technologijos universitetas.
Type Master thesis
Language Lithuanian
Publication date 2018