Study of some functional properties of casein: Effect of pH and tryptic hydrolysis

被引：17
作者：
Biasutti, Eliza Augusta Rolim [1 ]
Vieira, Claudia Regina [1 ]
Capobiango, Michely [1 ]
Silva, Viviane Dias Medeiros [1 ]
Silvestre, Marialice Pinto Coelho [1 ]
机构：
[1] Univ Fed Minas Gerais, Dept Alimentos, Fac Farm, BR-31270901 Belo Horizonte, MG, Brazil
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2007年 / 10卷 / 01期
关键词：
tryptic hydrolysis; casein; solubility; emulsifying capacity; emulsifying activity index; emulsion stability;
D O I：
10.1080/10942910600853865
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The trypsin was used to hydrolyze commercial casein at varied tunes and pH range. The functional properties studied were the emulsifying capacity (EC), the emulsifying activity index (EAI), and the emulsion stability (ES). The dispersed phase used was corn oil. The tryptic hydrolysis was beneficial to the solubility and EC of casein in practically all pH values and reaction times. In case of EAI, this same effect was less intense and was observed only in acid region (pH 3.0 to 5.0), while for ES the trypsin action was mainly deleterious in almost all pH range and reaction times.
引用
收藏
页码：173 / 183
页数：11
相关论文
共 50 条
  • [31] Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction
    Seidi, Poya
    Nasirpour, Ali
    Keramat, Javad
    Saeidy, Sima
    JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY, 2023, 44 (04) : 639 - 650
  • [32] The Effect of DPCD on the Structure and Physical Properties of Casein
    Zhou X.
    Zheng Y.
    Zhong Y.
    Wang D.
    Deng Y.
    Journal of Chinese Institute of Food Science and Technology, 2022, 22 (03) : 120 - 128
  • [33] Effect on Wool Properties by Using Casein and Transglutaminase
    Cui Li
    Fan Xuerong
    Wang Ping
    Wang Qiang
    Fu Guangtong
    PROCEEDINGS OF THE 12TH INTERNATIONAL WOOL RESEARCH CONFERENCE, VOLS I AND II, 2010, : 390 - 393
  • [34] Effect of heating and enzymatic hydrolysis on casein cow milk sensitivity in Moroccan population
    Azdad, Ouarda
    Mejrhit, Najlae
    El Kabbaoui, Mohamed
    Chda, Alae
    Ouahidi, Ibtissam
    Tazi, Abdelali
    Bencheikh, Rachid
    Aarab, Lotfi
    FOOD AND AGRICULTURAL IMMUNOLOGY, 2018, 29 (01) : 424 - 433
  • [35] Influence of storage conditions on the functional properties of micellar casein powder
    Nasser, Sarah
    Moreau, Anne
    Jeantet, Romain
    Hedoux, Alain
    Delaplace, Guillaume
    FOOD AND BIOPRODUCTS PROCESSING, 2017, 106 : 181 - 192
  • [36] Adsorption of β-casein to hydrophilic silica surfaces. Effect of pH and electrolyte
    Svensson, Olof
    Kurut, Anil
    Skepo, Marie
    FOOD HYDROCOLLOIDS, 2014, 36 : 332 - 338
  • [37] Effect of low and high pH treatment on the functional properties of cod muscle proteins
    Kristinsson, HG
    Hultin, HO
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (17) : 5103 - 5110
  • [38] Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels
    Tang, Qi
    Roos, Yrjo H.
    Miao, Song
    FOOD HYDROCOLLOIDS, 2023, 143
  • [39] Effect of altering the whey protein/casein ratio on quality properties of ice cream
    Alvi, Muhammad Azeem Ur Rehman
    Agbawodike, Joy Ikedichi
    Soler-Sanchez, Andrea G.
    Martinez-Monteagudo, Sergio I.
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2025, 28 (01)
  • [40] Effect of enzyme hydrolysis on the physicochemical, functional, and nutritional properties of pea and faba bean protein isolates
    Sareen, Joy
    Shi, Dai
    Stone, Andrea K.
    Xu, Caishuang
    Polley, Brittany
    House, James D.
    Bhowmik, Pankaj
    Rajagopalan, Nandhakishore
    Tanaka, Takuji
    Nickerson, Michael T.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2023, 249 (12) : 3175 - 3190
12345