FOOD HYDROCOLLOIDS, vol.20, no.4, pp.475-482, 2006 (SCI-Expanded)
Article / Article
Science Citation Index Expanded (SCI-EXPANDED), Scopus
casein, hydrolysis, emulsion, apparent yield stress, EMULSIFYING PROPERTIES, PROTEINS, CHEESE, PROTEOLYSIS, CAPACITY, FRESH
Van Yüzüncü Yıl University Affiliated:
In this investigation, casein was proteolysed at different levels using a neutral proteinase (Neutrase) and the effects of proteolysis on emulsion capacity (EC) of casein, emulsion stability (ES), emulsion density (ED), and apparent yield stress (AYS) values of emulsions have been investigated. In order to clarify the effect of proteolysis on proteins, the proteolysis-applied proteins at different levels went through urea-PAGE and SDS-PAGE analysis.