Study of Some Functional Properties of Casein: Effect of pH and Tryptic Hydrolysis

The trypsin was used to hydrolyze commercial casein at varied times 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...

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Bibliographic Details
Published inInternational journal of food properties Vol. 10; no. 1; pp. 173 - 183
Main Authors Augusta Rolim Biasutti, Eliza, Regina Vieira, Claudia, Capobiango, Michely, Dias Medeiros Silva, Viviane, Pinto Coelho Silvestre, Marialice
Format Journal Article
LanguageEnglish
Published Taylor & Francis Group 17.01.2007
Subjects
Casein
Emulsifying activity index
Emulsifying capacity
Emulsion stability
Solubility
Tryptic hydrolysis
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Summary:The trypsin was used to hydrolyze commercial casein at varied times 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.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942910600853865