Spectroscopic Evaluation of Effects of Heat Treatments on the Structures and Emulsifying Properties

• 作 者: ZHANG Hao WANG Peng-jie LEI Xi
• 机 构: CollegeofInformationandElectricalEngineering,LaboratoryofFunctionalDairy,CornelUniversity,QualityCon
• 出 处: 光谱学与光谱分析
• 发表日期: 2013年5期
• 基金项目: International Science ＆ Technology Cooperation Program of China（2011DFA32550）and Ministry of Science and Technologyof China （2012BAD12B08）

The effects of heat treatment(heating temperature and pH) on the structures and emulsifying properties of caseins were systematically studied by spectroscopy.Heat treatment from 60to 100℃resulted in an increase in their fluorescence intensity,hydrodynamic