EMULSIFYING SALTS INFLUENCE ON CHARACTERISTICS OF CHEESE ANALOGS FROM CALCIUM CASEINATE

被引：48

作者：

CAVALIERSALOU, C ^{[1
]}

CHEFTEL, JC ^{[1
]}

机构：

[1] UNIV MONTPELLIER 2,CTR GENIE & TECH ALIMENTAIRES,BIOCHIM & TECHNOL ALIMENTAIRES LAB,F-34095 MONTPELLIER 05,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb08636.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cheese analogs were prepared from calcium caseinate, butter oil and emulsifying sodium salts (ES). Increasing ES levels gave cheese analogs with higher pH, degree of casein dissociation and degree of fat emulsification than the control without ES. Firmness of cheese analogs first increased, then decreased when the ES level was increased from 1 to 3%. Effects depended on the degree of polymerization of phosphate salts. Sodium citrate (> 1%) or Na2HPO4 (> 2%) made cheese analogs more able to melt upon reheating. Melting ability correlated with high pH, soft texture, high degree of casein dissociation and low degree of fat emulsification.

引用

页码：1542 / &

共 32 条

[1] PROTEINASES IN NORMAL BOVINE-MILK AND THEIR ACTION ON CASEINS [J].