Technological Study and Functional Evaluation of Sodium Caseinate by Qula

In this study,the sodium caseinat processing technology were investigated. The functional properties of the sodium caseinate was improved. Qula as raw material,the amount of water,pH and heating time on the yield and functional properties of sodium caseinate was studied. Through response surface optimization experiment,the result showed that the optimum conditions of sodium caseinate technological were as follows:additional quantity of water was 35%,pH value of alkali solution was 7.0,heating time was 20 min. Under the condition,the sodium caseinate product yield was 45.85%,protein content was 91.13%,lactose content was 0.36%,fat content was 1.33%,moisture content was 4.41%,ash content was 4.83%,pH was 7.50. The results of functional evaluation indicated that when the sodium caseinate concentration was 2%,the emulsifiability was 13.39%,the foaming property was 17.65%,the water retention was 0.75(g/g)and the viscosity was 5.59 mPa·s. Products were specific to the taste and smell of sodium caseinate,as ivory white powder,without impurities,uniform in particle size. The above results showed that the physical and chemical indicators of sodium caseinate obtained by the optimization process in this experiment meet the GB 1886.212-2016 standards.