Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin

Chobert, J.M.; Bertrand-Harb, C.; Nicolas, Marie Georgette

doi:10.1021/jf00083a002

Cited by 284 publications

(208 citation statements)

References 25 publications

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“…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%

“…It altered their structure and exposed previously buried hydrophobic regions to the aqueous environment. The enhanced solubility of sodium caseinate and WPC hydrolysates was also due to their smaller molecular size (data not shown) as confirmed by Chobert et al(1988b) and Mutilangi et al(1996). Although Protamex is an endopeptidase with a broad specificity to hydrophobic amino acids, it attacked WPC 80 and sodium caseinate at specific sites.…”

Section: Protein Solubilitymentioning

confidence: 74%

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

Sindayikengera

Xia

2006

J. Zhejiang Univ. - Sci. B

112

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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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“…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%

Section: Protein Solubilitymentioning

confidence: 74%

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

Sindayikengera

Xia

2006

J. Zhejiang Univ. - Sci. B

112

View full text Add to dashboard Cite

show abstract

“…It altered their structure and exposed previously buried hydrophobic regions to the aqueous environment. The enhanced solubility of casein and WPC hydrolysates was also due to their smaller molecular size as confirmed by Chobert et al (1988b) and Mutilangi et al (1996).…”

Section: Protein Solubilitymentioning

confidence: 79%

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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“…protein solubility, emulsifying or foaming properties) by limited proteolysis of proteins in comparison to the native, nonhydrolysed protein as already shown for a variety of conventional proteins such as soy proteins [29], rape seed proteins [30] and milk proteins [31]. Similar studies investigating targeted enzymatic hydrolysis of insect proteins to enhance functional properties are scarce.…”

Section: Introductionmentioning

confidence: 99%

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

106

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Enzymatic hydrolysis of migratory locust (Locusta migratoria L.) protein flour (MLPF) was investigated as a method to improve the techno-functional properties. Experiments were conducted under variation of the applied proteases (Alcalase, Neutrase, Flavourzyme, Papain) or combinations thereof, enzyme-substrate ratio (0.05-1.0% w/w), heat pre-treatment (60-80 °C; 15-60 min), and hydrolysis time (0-24 h). Protein degradation was monitored in terms of degree of hydrolysis (DH) and SDS-PAGE. Solubility, emulsifying, foaming and water/oil binding properties of the hydrolysates were determined. In comparison to the control (DH = 5%), hydrolysis resulted in considerably higher DH values up to 42%. SDS-PAGE profiles revealed a steady decrease of bands between 25 and 75 kDa and an increase of low molecular weight bands (10-15 kDa). However, different heat pre-treatments resulted in impaired hydrolytic cleavage as evidenced by lower DH values. Protein solubility of MLPF hydrolysates was improved over a broad pH range from initially 10-22% up to 55% at alkaline conditions. Furthermore, hydrolysis resulted in enhanced emulsifying activity (54%) at pH 7, improved foamability (326%) at pH 3 and advanced oil binding capacity. The results of this study have clearly demonstrated the potential of targeted enzymatic degradation to improve the techno-functionality of migratory locust protein in order to produce tailored insect-based ingredients for the use in food applications.

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Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin

Cited by 284 publications

References 25 publications

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

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

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

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