Casein Modification by Dextrin and Emulsibility Characterization of the Complex

Abstract:

The isoelectric precipitation at pH 4.6 of casein limits its application as a good emulsifier in food industry. In this study，dextrin-modified casein was prepared which could be used in acid foods. The optimization of protein emulsibility was carried out by orthogonal experiment. The emulsibility and emulsion stability of dextrin-modified casein were studied under different pH values. The optimal conditions for the modification were as follows：3 mg/mL of casein，3∶1 of casein to dextrin （w/w），pH 7.8，and 110 ℃ for 60 min. The emulsibility of the modified casein reached to 0.887. Furthermore，the emulsibility of dextrin-modified casein was increased by 50.9% and 110.7% at pH=4 and pH=5，with the emulsion stability increased by 54.8% and 108.7%，respectively.