Plasmin Hydrolysis of β-Casein:  Foaming and Emulsifying Properties of the Fractionated Hydrolysate

• Published in: Journal of agricultural and food chemistry Vol. 45; no. 8; pp. 2935 - 2941
• Main Authors: Caessens, Petra W. J. R, Gruppen, Harry, Visser, Servaas, van Aken, George A, Voragen, Alphons G. J
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.08.1997
• Subjects: Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; CASEIN; CASEINA; CASEINE; EMULSION; EMULSIONS; Food industries; Fundamental and applied biological sciences. Psychology; HIDROLISIS; HYDROLYSE; HYDROLYSIS; Serine endopeptidases; Enzyme; Emulsifying power; Foaming power; Plasmin; Peptidases; Casein; Hydrolysate; Peptide fragment; Animal protein; Enzymatic digestion; Hydrolases; Technological properties
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf9700889

Bovine β-casein (βCN) was hydrolyzed by plasmin. The hydrolysate was fractionated by ultrafiltration and selective precipitation, which resulted in several peptide fractions of which the peptide composition was monitored by reversed-phase high-performance liquid chromatography. Poorly soluble, hydrophobic peptide fractions, containing peptides from the C-terminal half of the βCN sequence, possessed improved foam-forming and -stabilizing properties compared to those of intact βCN, especially at pH 4.0. Soluble peptide fractions, containing a variety of peptides from the “middle” part of the βCN sequence in different proportions, possessed improved emulsion-forming capacity at pH 6.7, compared to that of intact βCN, and showed large variations in emulsion stability. The fraction containing the hydrophilic N-terminal part of βCN showed inferior foam, emulsion, and surface-active properties, especially at pH 6.7. The differences in functionality found between the various peptide fractions may be attributed either to synergistic effects between peptides or to a specific functionality of some individual peptides. Keywords: β-Casein; peptides; plasmin; foam; emulsions