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AHSTRACT: Casein was hydrolyzed by trapsin to 5% degree of hydrolysis, and the hydrolysare was fractionated by ultrafiltration. While sereening for the best emulsifying properties, the retentate fraction was systematically fractionated by ammonium sulfate precipitation, ion exchange, and reverse-phase high-performance liquid chromatography (HPLC). Residue from 30% ammonium sulfate saturation yielded 3 fractions on anion exchange chromatography. Preparative reverse-phase HPLC was used to isolate 4 peptides with good emulsilying properties for characterization. Computational methods were used to complement amino acid sequencing, and the peptides were identified as origioating from α casein (f167-208), β-casein (f48-63), and (f129-84), A 4th peptide couid not be conclusively identified. Properties of the emulsifying peptides are discussed. |
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