| Abstrakt: |
The impact of acylation, esterification, and deamidations on foaming, solubility, and emulsifying traits of camel milk caseins were studied. At pH above than 8, a solubility of control, acylated and deamided camel milk caseins were high. The solubility of esterified camel caseins was different. The solubility was high in acidic pH values and decreased with the increment of pH. Compared with control camel milk caseins, acylated and deamided camel milk caseins solutions produced more foam immediately after sparging, while esterification did not improve foaming properties of caseins. The highest EAI for control camel milk caseins was at pH 3, while the highest EAI for acylated camel milk caseins was at pH 4–5. Modification of camel milk caseins with esterification and deamination changed the highest EAI to 8 and 9 respectively. [ABSTRACT FROM AUTHOR] |
