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
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