Results show that conjugates with R=3:1 reacted at 79% RH for 7 days have excellent emulsifying activity, and their emulsifying activity and stability are close to those of sodium caseinate at pH7.0 and 4.0. The emulsifying stability of the conjugates at the ionic strength of 0.2 mol/L NaCl is higher than that of sodium caseinate, but the emulsifying activity is far lower than that of soy protein isolates.
A powder of ready to drink of carrot juice was prepared by adding 15% of corn oil, 3% of emulsifiers, 3% of sodium caseinate and 40% of maltodextrin into enzymatic prepared carrot juice using micro-encapsulation and spray drying techniques.
In this paper,an analysis was conducted concerning scanning electron photomicrograph of the sausage sample of sodium caseinate added,with the latter being formed about 1 μm indomitable hydrophilous protein film on the surface of the fat globule in increasing stability of fat,protein and water system.
This study got clear the isoelectric point and heat resistance of Protein in wild badam kernel; kernel/water ratio 1: 15 ~ 20, steeping temperature 20 ~ 25℃, steeping time 22 ~ 26 hours and the stablizer groups (Sucrose Fatty Acid Ester 2. 5g, PGA 3. 5g, CMCNa 1. 1g, Sodium Caseinate 7. 0g) are the best technics parameters processed the protein beverage of wild badam kernel.
The effect of transglutaminase(TGase) treatment on the properties of the cast films from several food proteins including soy protein isolate (SPI),sodium caseinate(NaCN),gelatin,whey protein concentrate(WPC),wheat gluten(WG) and peanut protein isolate(PPI) were investigated.
It showed that sodium caseinate and BSA were the best substrate of MTGase, and glycinin followed, and β-conglycinin and whey proteins were poor substrates of MTGase.
Tween-stabilized emulsions oxidized faster as pH increased from 3 to 7, whereas a different behavior was observed in emulsions stabilized with sodium caseinate or a mixture of both emulsifiers.
Combined injections of sodium caseinate and phenobollne, the stimulant of protein synthesis, resulted in the development of more intensive morphological and functional manifestations of amyloidosis in old rats.
Investigation of behavioral phenomena showed that after injections of sodium caseinate the ability to memorize becomes suppressed, and manifestations of the depressive state are intensified.
Together with the structural impairments, injections of sodium caseinate evoke considerable shifts of the parameters of background mass electrical activity in the basolateral amygdala, dorsal hippocampus, and parietal cortex.
Sodium caseinate is the main protein in milk. Sodium caseinate can be obtained by treating casein separated by acidifying skim milk to a pH of about 4.6 with NaOH、 Na_2CO_3 or NaHCO_3. This present paper gives an introduction to the results of our research on preparation of it.
The viscosity behavior of sodium caseinate was accessed within the range of total solid 12% ￣20% and temperature 65￣ 90℃. The effect of pH on the viscosity was not significant within the range of 6. 8￣ 7. 5. The viscosity logrithums were linear with temperatures and total solids (R2>95%).Quadratic equations were significantly fitted for the relationships between (1) the temperature and the equation slops for viscosity and solid (R2=91. 41 % );(2)the temperature and the equation intercepts for th...
In this paper,an analysis was conducted concerning scanning electron photomicrograph of the sausage sample of sodium caseinate added,with the latter being formed about 1 μm indomitable hydrophilous protein film on the surface of the fat globule in increasing stability of fat,protein and water system.
sodium caseinate
酪蛋白酸钠 
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