Research on Turbidity and Surface Hydrophobicity of Milk Protein at Different Conditions

Abstract

Abstract This study is mainly about determination of turbidity and surface hydrophobicity at different conditions. We use skim milk powder (SMP) as raw materials, the protein dispersion was prepared by dropping 1 wt% (protein basis) with the skim milk powder in Millipore water, and stirring at room temperature for 2 h. The samples were adjusted to different pH values (6.2 、 6.3 、 6.4 and 6.7) by stepwise addition of 0.1 mol/L HCl, then transferred to glass tubes and heated for 0-30 min at 80-100°C in a water bath. After the heat-treatment, the milk samples were immediately cooled to room temperature by immersion in an ice bath, and determining turbidity and surface hydrophobicity of milk protein at different conditions.