Sodium caseinate

This paper studied the function of the mixed phosphates and sodium caseinate ( SC ) to improve the WHC of meat products .

本文主要研究了复合磷酸盐和酪蛋白酸钠对提高肉制品保水性的作用。

The application of sodium caseinate in coffee whitener was investigated .

研究了酪蛋白酸钠在咖啡伴侣中的应用特性。

Study of sodium caseinate on its application in the milk coffee

酪朊酸钠在含乳咖啡饮料中的应用研究

Sodium caseinate is the main protein in milk .

酪朊钠（CS）是牛乳所含主要的蛋白质&酪朊的钠盐。

Study on the rheological properties of sodium caseinate

酪蛋白酸钠流变特性的研究

Effects of Alcohol on Sodium Caseinate Solutions and O / W Emulsions

酒精对酪蛋白酸钠溶液及O/W乳状液的影响

The result showed that fractional ultrafiltration separation can effectively separate sodium caseinate peptides .

结果表明，分级膜分离方法对酪朊酸钠水解液中的混和肽类能按照分子量大小进行有效的分离。

Study on the Polymerization of Sodium Caseinate Catalyzed by Microbial Transglutaminase

微生物转谷氨酰胺酶催化聚合酪蛋白酸钠研究

Effects of transglutaminase on properties of edible films from soybean protein isolates , sodium caseinate and gelatin

谷氨酰胺转移酶处理对大豆分离蛋白、酪蛋白酸钠和明胶可食膜特性的影响

Application of Sodium Caseinate in Coffee Whitener

酪蛋白酸钠在咖啡伴侣中的应用

The effects of homogenization pressure and sodium caseinate dosage on the particle size distribution and stability of liquid coffee whitener were studied .

本文主要研究了酪朊酸钠用量、均质工艺条件对液态植脂咖啡伴侣的粒度分布及稳定性的影响。

The global amino acid compositions did not differ significantly between the different hydrolysates and they were very close among sodium caseinate and its hydrolysates .

不同水解产物的氨基酸组成差异不是很大，与酪蛋白酸钠也很接近。

The technology of enzymatic hydrolysis was introduced . Material is sodium caseinate , and the optimum hydrolysis parameters of protease , the analysis short peptides percentage of hydrolysis protein were systematically investigated .

以酪软酸钠为原料，采用混合蛋白酶水解，本文对酶水解工艺参数，小分子肽得率变化进行了系统的研究。

All hydrolysates were different from intact sodium caseinate in protein , moisture , and ash content . Free amino groups increased through the course of hydrolysis and the increase was related to DH .

结果表明：酪蛋白酸钠经水解后，蛋白质、水分和灰分含量发生变化，游离氨基量增加且增加与DH相关；

Effects of guar gum hydrolyzing time on emulsifying properties of protein-polysaccharide conjugates by Maillard reaction and differences of emulsifying properties between the conjugates and sodium caseinate at different aqueous conditions were studied .

研究了不同水解时间的瓜尔豆胶对蛋白质-多糖Maillard反应共聚物的乳化特性的影响及不同水相条件下共聚物与酪朊酸钠乳化特性的差异。

Experimental results showed that the compounding stabilizing agent , which mixed with yogurt stabilizing agent 29 % and Bi-soy yogurt stabilizing agent 57 % and Sodium Caseinate 14 % , is very good effect for controlling whey separating .

结果表明：以酸奶稳定剂29%、双叉奶稳定剂57%、酪蛋白酸钠14%的配比组合成一种复合稳定剂，对控制产品乳清析出具有很好的效果；

A powder of ready to drink of carrot juice was prepared by adding 15 % of corn oil , 3 % of emulsifiers , 3 % of sodium caseinate and 40 % of maltodextrin into enzymatic prepared carrot juice using micro-encapsulation and spray drying techniques .

加入15%玉米油，3%乳化剂，3%酪朊酸钠和40%糊精微胶囊化后喷雾干燥得到胡萝卜速溶粉。

Used as emulsifier , stabilizer and fine protein resource , cooperated with sodium alginate and monoglyceride , sodium caseinate can keep the product stable without oil separation within 24h .

将其作为乳化稳定剂和优良蛋白源，配合以海藻酸钠和单甘酯，可使制品冲调后24h无油层析出。