THE EFFECT OF EMULSIFYING SALTS ON PHYSICOCHEMICAL PROPERTIES AND ENZYMATIC GELATION TIME OF SKIM MILK

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

EHTESHAMI M.; EZZATPANAH H.; ABBASI S.; GIVIANRAD M.H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:4 (40) Page(s): 5-14

Download Full-Text

Persian Verion

View:

2,911

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF EMULSIFYING SALTS ON PHYSICOCHEMICAL PROPERTIES AND ENZYMATIC GELATION TIME OF SKIM MILK

Author(s)

EHTESHAMI M. | EZZATPANAH H. | ABBASI S. | GIVIANRAD M.H. | Issue Writer Certificate

Keywords

ENZYME INDUCED CASEIN GELQ2

GELATION TIMEQ2

TETRASODIUM PYROPHOSPHATEQ2

TRISODIUM CITRATEQ2

Abstract

Introduction: Milk proteins are able to form gel under different situations such as heating, acidification, adding the enzymes and emulsifying salts. In this study, the effect of adding TETRASODIUM PYROPHOSPHATE (TSPP) and TRISODIUM CITRATE (TSC) on physicochemical properties and rennet GELATION TIME of unheated and heated skim milk was investigated.Materials and Methods: 2 to 10 mM TSPP and TSC were added to unheated and heated reconstituted skim milk. The pH, electro-conductivity (EC), and turbidity of samples were measured and upon the rennet treatment, the GELATION TIME and water holding capacity (WHC) of treated samples were determined.Results: Based on our findings, addition of TSPP and TSC increased the pH and EC while it decreased the turbidity of the samples. Moreover, the presence of these salts extended the rennet GELATION TIME of induced casein gels and gelation was only observed in the samples containing 2 and 4 mM TSC, and 4, 6, and 8 mM TSPP. The WHC of the samples was increased as well.Conclusion: TSPP and TSC resulted in dispersing the casein and forming new gel networks that can contribute to the improvement of some properties of milk products.

Cites

No record.

References

Cite

APA: Copy

EHTESHAMI, M., EZZATPANAH, H., ABBASI, S., & GIVIANRAD, M.H.. (2013). THE EFFECT OF EMULSIFYING SALTS ON PHYSICOCHEMICAL PROPERTIES AND ENZYMATIC GELATION TIME OF SKIM MILK. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(4 (40)), 5-14. SID. https://sid.ir/paper/143460/en

Vancouver: Copy

EHTESHAMI M., EZZATPANAH H., ABBASI S., GIVIANRAD M.H.. THE EFFECT OF EMULSIFYING SALTS ON PHYSICOCHEMICAL PROPERTIES AND ENZYMATIC GELATION TIME OF SKIM MILK. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(4 (40)):5-14. Available from: https://sid.ir/paper/143460/en

IEEE: Copy

M. EHTESHAMI, H. EZZATPANAH, S. ABBASI, and M.H. GIVIANRAD, “THE EFFECT OF EMULSIFYING SALTS ON PHYSICOCHEMICAL PROPERTIES AND ENZYMATIC GELATION TIME OF SKIM MILK,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 4 (40), pp. 5–14, 2013, [Online]. Available: https://sid.ir/paper/143460/en

Related Journal Papers