Abstract
Experiments were carried out to examine the effects of the aging time on the rheological and chemical properties of milk casein dope solution. The results obtained were as follows: 1) Viscosity and normal force of milk casein dope solution increased with the increase in aging time. 2) Viscosity and normal force of casein dope solution with added SDS increased rapidly with the aging time. 3) Amounts of lysinoalanine were increased with the aging time. Sodium chloride accelerated the produce of lysinoalanine, whereas cystein restrained it. 4) Although the viscosity and normal force of casein dope solution with added sodium chloride increased rapidly with the increase in aging time, those of casein dope solution with added cystein were low and did not change with the aging time. From these results, it was considered that the increase of viscosity and normal force in the casein dope solution with the increase in aging time might be due to the formation of lysinoalanine cross-links induced by a strong alkali.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
