CASEIN HYDROLYSATE .3. SOME FUNCTIONAL-PROPERTIES OF HYDROPHOBIC PEPTIDES SYNTHESIZED FROM HYDROLYSATE

被引：9

作者：

MOZAFFAR, Z ^{[1
]}

HAQUE, ZU ^{[1
]}

机构：

[1] MISSISSIPPI STATE UNIV,MISSISSIPPI AGR & FORESTRY EXPT STN,MISSISSIPPI STATE,MS 39762

来源：

FOOD HYDROCOLLOIDS | 1992年 / 5卷 / 06期

关键词：

D O I：

10.1016/S0268-005X(09)80126-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Two different kinds of 'plastein type' peptide preparations, one dispersible (yield 97%, w/w of total casein) and the other indispersible (yield 3% w/w of total casein) in water, were synthesized by treating casein hydrolysate with papain. These preparations gave similar elusion patterns by reverse phase high performance liquid chromatography (HPLC) and gave large aggregates with electrophoretic mobility, comparable to that of non-modified casein by non-SDS-PAGE. These aggregates were dissociated by sodium dodecyl sulfate (SDS), indicating non-covalent interaction. Oil holding capacity of both peptide preparations was significantly improved compared to casein or its hydrolysate. The dispersible peptide preparation was highly soluble at neutral pH and was more thermostable than casein. Emulsion activity and stability of both preparations were decreased.

引用

页码：573 / 579

页数：7