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Studying the Effect of Adding Some Polysaccharides on Functional Properties of Milk Proteins

دراسة تأثير إضافة بعض البولي سكارايدات على الخصائص الوظيفية لبروتينات الحليب

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 Publication date 2014
and research's language is العربية
 Created by Shamra Editor




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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 – Gelation) 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.


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Research summary
تتناول الدراسة تأثير إضافة بعض البولي سكارايدات، مثل الكزانتان والنشاء، على الخصائص الوظيفية لبروتينات الحليب (الكازئين وبروتينات المصل). تم تحضير الكازئين باستخدام طريقة الترسيب بالإيتانول، بينما تم تحضير بروتينات المصل باستخدام طريقة الترسيب الحراري. تم دراسة الخصائص الوظيفية مثل القدرة على ربط الماء، الخصائص الاستحلابية، والقدرة على تشكيل الهلام. أظهرت النتائج تحسنًا ملحوظًا في هذه الخصائص عند إضافة الكزانتان والنشاء بنسب 5% و10% على التوالي. تم استخدام نظام القطاعات كاملة العشوائية للتحليل الإحصائي، وأظهرت النتائج أن التركيز الأمثل للسكريات المتعددة لتحسين الخصائص الوظيفية كان 5% و10%.
Critical review
تعتبر الدراسة مهمة في مجال تحسين الخصائص الوظيفية لبروتينات الحليب، ولكن هناك بعض النقاط التي يمكن تحسينها. أولاً، لم يتم توضيح تأثير إضافة البولي سكارايدات على الطعم أو القوام النهائي للمنتجات الغذائية، وهو جانب مهم يجب دراسته. ثانياً، الدراسة اعتمدت على نوعين فقط من البولي سكارايدات، ويمكن توسيع البحث ليشمل أنواع أخرى. ثالثاً، لم يتم مناقشة التكلفة الاقتصادية لإضافة هذه المكونات، وهو جانب مهم لصناعة الأغذية. بشكل عام، الدراسة تقدم نتائج مفيدة ولكنها تحتاج إلى توسيع نطاق البحث لتشمل جوانب أخرى.
Questions related to the research
  1. ما هي الطرق المستخدمة لتحضير بروتينات الحليب في الدراسة؟

    تم تحضير الكازئين باستخدام طريقة الترسيب بالإيتانول، بينما تم تحضير بروتينات المصل باستخدام طريقة الترسيب الحراري.

  2. ما هي الخصائص الوظيفية التي تمت دراستها في البحث؟

    تمت دراسة القدرة على ربط الماء، الخصائص الاستحلابية، والقدرة على تشكيل الهلام.

  3. ما هي النسب المثلى لإضافة الكزانتان والنشاء لتحسين الخصائص الوظيفية لبروتينات الحليب؟

    النسب المثلى هي 5% للكزانتان و10% للنشاء.

  4. ما هو النظام الإحصائي المستخدم في تحليل البيانات؟

    تم استخدام نظام القطاعات كاملة العشوائية، وتمت المقارنة باستخدام اختبار L.S.D على مستوى احتمال 5%.


References used
CHEVALIER,F; CHOBERT,J; DALGALARRON,M.2001- Food Biochem.25:33
DICKISON,E ;ROLF,S and DALGLEISH,D.G.1993-Food Hydrocolloids. Walkenstrom .C.F.3:193
HEWEDI,M .2005-Nutrical Aspect of Milk Proteins. Ch.9 In Development in Dairy Chemistry. 1- Proteins. Edited by P . F . Fox, App. Sci . Pub, London and New York
HILL,1996 – Emulsions . Ch 6 In Methods of Testing Protein Functionality. Edit by G .M. Blackie Academc Professional
KILARA,A,1984.Diary.Sci.67:2734
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