Các tính chất chức năng của canxi caseinate trong hệ thống sản xuất pho mát giả đã được nghiên cứu từ lâu, tuy nhiên khi chất tương tự pho mát được điều chế từ sodium caseinate thay thế cho canxi caseinat thì các đặc điểm sau được ghi nhận: pH cao hơn, độ cứng thấp hơn, mức độ nhũ tương chất béo cao hơn, mức độ phân ly casein cao hơn. Các đặc tính nóng chảy và lưu biến cụ thể của các chất tương tự được điều chế bằng caseinate làm nguồn protein chính hoặc duy nhất phản ánh trực tiếp các đặc tính của các caseinate cấu thành. Ngoài ra, canxi para-caseinat đã hoàn nguyên (từ casein rennet) và casein axit lactic (từ sodium caseinat) cũng được sử dụng [38].
CHƯƠNG 4: KẾT LUẬN
Sodium caseinate, một nguồn cung cấp protein dồi dào, được ứng dụng rất nhiều trong các loại thực phẩm khác nhau không chỉ ở các loại thực phẩm khô, mà còn ứng dụng trong các sản phẩm dạng lỏng. Với nhiều tính chất vượt trội trong nhũ hóa, tạo bọt và không gây độc hại cho con người nên sodium caseinate còn được ứng dụng ngoài lĩnh vực thực phẩm như ứng dụng trong sản xuất dược phẩm, vi bao các hoạt chất sinh học,…
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