Functional Properties and Bitterness of Sodium Caseinate Hydrolysates Prepared with a <i>Bacillus</i> Proteinase

Slattery, Helen; Fitzgerald, Richard J.

doi:10.1111/j.1365-2621.1998.tb15755.x

Cited by 62 publications

(49 citation statements)

References 14 publications

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“…The lowest solubility of all hydrolysates was achieved at pH 4.0 because the isoelectric point of Roselle seed protein is between 3.5 and 4, and the minimum solubility usually occurs at isoelectric point. Thus, the hydrolysis might be responsible for the increased solubility at the isoelectric point and at other pH levels as a result of shortening of molecular chains and the increase in the amount of polar groups (Chobert et al, 1988;Nielsen, 1997;Slattery and Fitzgerald, 1998). This trend in solubility is in agreement with previous reports (Clemente et al, 1999;Aluko and Monu, 2003).…”

Section: Nitrogen Solubility (Ns)supporting

confidence: 90%

“…Nevertheless, it is clear that the FC may depend on the protein structure, molecular size and hydrophobicity of the hydrolysate (Martin et al, 2002), which also depend highly on the hydrolysis procedure and the parent protein from which they are obtained. The effect of hydrolysis on foam stability is dependent on the degree of hydrolysis (Althouse et al, 1995;Mutilangi et al, 1996;Slattery and Fitzgerald, 1998). The short chain molecules form a wicker interaction network, which result in to a less stable foam.…”

Section: Foaming Capacity and Foaming Stabilitymentioning

confidence: 99%

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Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Tounkara

Sodio

Chamba

et al. 2014

Emir. J. Food Agric

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The nutritional and functional properties of Roselle seed protein hydrolysates (RSPH) were studied. Roselle seed protein isolates were digested (for 1.5 h and 3h) using pepsin followed by pancreatin. The maximum nitrogen solubility values of 94.17 and 90.8 were observed at pH 12 and pH 10 after 1.5 h and 3 h of hydrolysis, respectively. RSPH1.5 and RSPH3 exhibited a good foaming capacity of 310 and 300% respectively. Furthermore, RSPH1.5 showed the best foaming stability (300%) after 60 min compared to RSPH3 (144%) at the same time. For both hydrolysates, the amounts of essential amino acids exceeded those recommended by the Food and Agricultural Organization/World Health Organization (2007) for humans. The emulsifying capacity of RSPH1.5 was higher than that of RSPH3 90 and 100 mL/g respectively. RSPH1.5 possessed also the highest water holding and oil holding capacities compared to RSPH3. RSPH3 was more heat sensitive than RSPH1.5. The denaturation temperature for RSPH1.5 and RSPH3 were 95.80ºC and 85.93ºC respectively. Our results demonstrated that RSPH may be used wholly or partially to replace high-price materials like egg albumen and casein as well as a potential food ingredient.

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Section: Nitrogen Solubility (Ns)supporting

confidence: 90%

Section: Foaming Capacity and Foaming Stabilitymentioning

confidence: 99%

Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Tounkara

Sodio

Chamba

et al. 2014

Emir. J. Food Agric

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show abstract

“…They were from 84.8%~98% soluble between pH 4.0~5.0 at 10%~20% DH. These results accord with those of Slattery and Fitzgerald (1998), Chobert et al(1988a;1988b).…”

Section: Protein Solubilitysupporting

confidence: 91%

Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex

Sindayikengera

Xia

2006

J. Zhejiang Univ. - Sci. B

108

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Whey protein concentrate (WPC 80) and sodium caseinate were hydrolyzed by Protamex to 5%, 10%, 15%, and 20% degree of hydrolysis (DH). WPC 80, sodium caseinate and their hydrolysates were then analyzed, compared and evaluated for their nutritional qualities. Their chemical composition, protein solubility, amino acid composition, essential amino acid index (EAA index), biological value (BV), nutritional index (NI), chemical score, enzymic protein efficiency ratio (E-PER) and in vitro protein digestibility (IVPD) were determined. The results indicated that the enzymatic hydrolysis of WPC 80 and sodium caseinate by Protamex improved the solubility and IVPD of their hydrolysates. WPC 80, sodium caseinate and their hydrolysates were high-quality proteins and had a surplus of essential amino acids compared with the FAO/WHO/UNU (1985) reference standard. The nutritive value of WPC 80 and its hydrolysates was superior to that of sodium caseinate and its hydrolysates as indicated by some nutritional parameters such as the amino acid composition, chemical score, EAA index and predicted BV. However, the E-PER was lower for the WPC hydrolysates as compared to unhydrolyzed WPC 80 but sodium caseinate and its hydrolysates did not differ significantly. The nutritional qualities of WPC 80, sodium caseinate and their hydrolysates were good and make them appropriate for food formulations or as nutritional supplements.

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“…At 5, 10, 15 and 20 % DH, the casein hydrolysates were 50, 84.8, 86 and 91 % soluble at pH=5.0, respectively. These results accorded with those of Slattery and Fitzgerald (1998), Chobert et al (1988a) and Wani et al (2014). The results indicated that the enzymatic hydrolysis of whey and casein protein concentrates by Papain improved the solubility of their hydrolysates.…”

Section: Protein Solubilitysupporting

confidence: 82%

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

et al. 2015

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Milk proteins were hydrolyzed by papain and their effect on the rheological, textural and sensory properties of bread were investigated. Water absorption capacity, emulsification capacity, foam volume, foam stability and solubility of Whey and casein protein concentrates and their hydrolysates were determined. The farinograph parameters of wheat flour and blends of wheat flour with casein and whey protein and their hydrolysates were determined to evaluate changes in water absorption capacity, dough development time, dough stability time and mixing tolerance index. The incorporation of WPC, casein and their hydrolysates up to the level of 5 % showed dough properties comparable to control. It was also found that 5 % level incorporation of milk proteins and their hydrolysates have no drastic effect on physical and sensory attributes of bread. The pasting properties showed significant decrease (p≤0.05) when compared with wheat flour at all levels of addition of whey and casein protein concentrates and hydrolysates. Scanning electron microscopy of bread samples shows disruption in the well-defined protein -starch complex of wheat flour bread and the structure of gluten was weak as the concentration of whey protein increases in the wheat flour bread.

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Functional Properties and Bitterness of Sodium Caseinate Hydrolysates Prepared with a Bacillus Proteinase

Cited by 62 publications

References 14 publications

Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Nutritional and functional properties of Roselle (Hibiscus sabdariffa L.) seed protein hydrolysates

Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex

Enzymatic hydrolysis of whey and casein protein- effect on functional, rheological, textural and sensory properties of breads

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