SURFACE-PROPERTIES OF PROTEIN LAYERS ADSORBED FROM MIXTURES OF GELATIN WITH VARIOUS CASEINS

被引：14

作者：

GALAZKA, VB

DICKINSON, E

机构：

[1] TEAGASC, NATL DAIRY PROD RES CTR, FERMOY, CORK, IRELAND

[2] UNIV LEEDS, PROCTER DEPT FOOD SCI, LEEDS LS2 9JT, W YORKSHIRE, ENGLAND

来源：

JOURNAL OF TEXTURE STUDIES | 1995年 / 26卷 / 04期

关键词：

D O I：

10.1111/j.1745-4603.1995.tb00980.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We report surface tensions and surface shear viscosities of protein layer adsorbed from mixtures of gelatin + alpha(s1)-casein, kappa-caesin or sodium caseinate. Under conditions where the two protein components carry opposite net charges, the combined experimental data at 25C and neutral pH are consistent with a two-layer model of the mixed protein film. The surface properties of sodium caseinate lie intermediate between those for the two major individual caesins (alpha(s1) and beta).

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页码：401 / 409

页数：9

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