Effect of Acetylation on Functional Properties of Casein, αs- Casein and β- Caseinislated from Cow and Goat Milk atT Different pH
الكلمات المفتاحية:
Goat milk، Casein، Acylation، Functional propertiesالملخص
The effects of acylation on the emulsion activity, solubility, and foaming properties of casein, αs-casein and β-casein isolated from cow and goat milk at different pH were studied. At pH values higher than 6, the highest solubility of casein, αs- casein and β -casein was observed, while at low pH values (less than 5) the solubility of casein and β-casein isolated from goat and cow milk was highly decreased after modification with acylation. The foaming properties of both goat and cow casein were higher in comparison with the foaming properties of αs- casein and β- casein, besides that, modification with acylation decreased the foaming ability of goat and cow milk proteins.
The highest emulsion activity index for both native and acylated goat and cow milk caseins was at pH 10, while for αs-casein, the highest emulsion activity index was observed in native cow αs-casein at pH 8-9. Modification of goat milk β-CN improves emulsion activity index specially at pH 7.
