Propriedades fisico-quimicas, nutritivas e funcionais da caseina de leite bovino obtida por diferentes processos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

The bovine milk casein concentrates utilized in this work were obtained by different process: enzymatically coagulates casein (COC), casein micelles obtained by microfiltration/diafiltration (CM), and casein micelles obtained from reconstitutes powered milk (CMR). These preparations were compared to a commercial casein (CC) as to physicochemical characteristics, nutritional and functional properties, The coagulated casein was also hydrolyzed (flavourzyme) to the following degrees of hydrolysis: 5.7, 12.3, 20.1 and 35.8%. Ali casein concentrates utilized showed essential amino acid profile, which reached the FAO/WHO standard for children 2 to 5 years of age and high nutritive value for the growing rat. The casein micelles showed solubility water absorption and water retention, and foam stability superior to the other concentrates. The commercial caseinshowedsuperiorfoamingcapacitycasein,due to its low solubility « 20%), did not show satisfactory functional properties. Regarding the coagulates casein hydrolysates, it was demonstrated that solubility was proportional to the degree of hydrolysis. Enzymatic hydrolysis (GH 5.7,12.8,20.1%) improved foaming capacity with its maximum at 12.8% DH. Foam stability decreased with increased DH. The hydrolysate with 35.8% DH did dot form foam nor emulsion. Emulsion stability was good for the hydrolysates with 5.7% DH. Ali other hydrolysates did not form emulsions

ASSUNTO(S)

leite coagulação hidrolise caseina

ACESSO AO ARTIGO

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