The study was accomplished on proteins (caseins – whey proteins) of local milk after producing casein by precipitation with ethanol , and whey proteins by heat precipitation. The functional properties (Water Binding – Emulsifying Properties – Gelatio
n) were studied on prepared milk proteins , the witness experiment (pure casein) was followed for comparison.
This functional properties were repeated after adding xanthane and starch with three different concentrations for each kind of proteins , then the results were compared. For statistical analysis, the system of totally –random selections was applied, and a comparison was made as of L.S.D test, and possibility level at 5%. The results showed improvement in functional properties of prepared milk proteins when xanthane and starch were added in the percentage ( 5 - 5 – 10 % ) for the properties (Water Binding – Emulsifying Properties – Gelation ) respectively.
In this research, the relation which describes the electric permittivity of
emulsion was theoretically found. After that, a Matlab code was used to study
the behavior of mixed permittivity changes versus the ratio between forming
layer thickness a
round particle to its radius. We noticed from the graph that
the contribution of heterogeneous term in electrical permittivity take values in
the range corresponding to particle size in the range
at definite value of concentration C =0.01. In addition, the
contribution of heterogeneous term in electrical permittivity is proportional
with the forming layer and inversely with particle radius.
This study has multi-field application as: oil products, pharmacy materials,
nutrients and cosmetic materials
