CHANGES IN RHEOLOGICAL AND CHEMICAL PROPERTIES OF CASEIN DOPE SOLUTION THROUGH INCREASE OF AGING TIME

Experiments were carried out to examine the effects of the aging time on the rheological and chemical properties of milk casein dope solution. Viscosity and normal force of milk casein dope solution increased with the increase in aging time. Viscosity and normal force of casein dope solution with added SDS [sodium dodecyl sulfate] increased rapidly with the aging time. Amounts of lysinoalanine were increased with the aging time. Sodium chloride accelerated the produce of lysinoalanine, whereas cystein restrained it. Although the viscosity and normal force of casein dope solution with added sodium chloride increased rapidly with the increase in aging time, those of casein dope solution with added cysteine were low and did not change with the aging time. The increase of viscosity and normal force in the casein dope solution with the increase in aging time might be due to the formation of lysinoalanine cross-links induced by a strong alkali.