اثر کاربرد کازیینات سدیم، کنسانتره پروتیین های آب پنیر و کربوکسی متیل سلولز بر اندازه قطرات چربی و تفکیک گرانشی در سس سالاد

Abstractresponse surface methodology (rsm) was usedto evaluate theeffects ofwheyprotein concentrate, x1, (0.7-2.8 % w/w)andcaseinsodium, x2,(0.7-2.8 % w/w) as a substitute foreggs, andcarboxymethylcellulose, x3, (0.66-0.234 % w/w)asthickening agent insalad dressingon thestability andparticle size of salad dressing.thecentral composite experimental design was used and the data were analyzed using rsm. the results of analysis of variance (anova) showed that p values of all models were significant and lack of fit p values was no significant at the level of 95%. therefore, the adequacy of models was acceptable.from theempiricalmodelsobtained byrsminthisstudy, the optimalvalues of independent variablesfor thestability of thesalad dressingwereobtained:1.68% for wheyprotein concentrate, 1.68% for sodiumcaseinate, 0.168% for carboxymethylcellulose(% w/w). based on the results, the optimum level of these variables with the lowest fat droplet size was: 2.8% for wheyprotein concentrate, 2.8% for caseinsodium, 0.234% for carboxymethylcellulose. the resultsindicatedthat using wheyprotein concentrate, sodiumcaseinate andcarboxymethylcellulosereduced oil dropletsizeandincreasedstabilityduringcentrifugationinsaladdressing.therefore,milkproteins can be used asa substituteforeggs insalad dressings.key words:sodiumcaseinate, wheyproteinconcentrate, carboxymethylcellulose, response surface methodology, fatdroplet size