Slurries of whey protein concentrate (WPC) or sodium caseinate (Na-CN) mixed with sucrose (36% T.S.) were subjected to microparticulation by a high shear homogenizer operated at 27,000 rpm for 2, 4, and 6 min to facilitate gel formation. After microparticulation treatment, the milk protein and sucrose slurries were evaporated at 85 degrees C for 60 min under a partial vacuum (20 to 45 mm of Hg)...

This paper deals with the extraction and emulsifying properties of proteins from Chlorella vulgaris. Solubilisation of proteins has been achieved using high pressure cell disrupter under pH=7 or pH=12. The higher solubilisation yield (52±3%w/w) was obtained using a combination of alkaline conditions and mechanical treatments (2.7kbar). After solubilisation, proteins were recovered by two proced...

The functionality of casein that was precipitated by batch by a novel process using CO2 was investigated for solubility in water and NaCl, foam stability, overrun, emulsion activity index, and emulsion stability. These properties were compared with those of acidified casein and Na caseinate prepared in the laboratory, commercial acid casein, and commercial Na caseinate and Ca caseinates. The pH...

Performance, digestibility of nutrients, microbial nitrogen flow (MNF) and nitrogen efficiency (NE) inearly lactating Holstein cows were investigated by diet supplementation with sodium caseinate (CN).Multiparous lactating Holstein cows (n = 15) with an average body weight of 638 kg and 21 days in milkwere assigned to a completely randomized design (five cows per treatment) and fed a basal diet...