Solubility and emulsifying properties of kappa casein and its caseinomacropeptide
| Autor: | Michèle Dalgalarrondo, Catherine Bertrand-Harb, Jean-Marc Chobert, Marie-Georgette Nicolas, A. Touati |
|---|---|
| Přispěvatelé: | Laboratoire d'étude des interactions des molécules alimentaires, Institut National de la Recherche Agronomique (INRA) |
| Jazyk: | angličtina |
| Rok vydání: | 1989 |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
030309 nutrition & dietetics Biophysics Ingénierie des aliments kappa caséine pouvoir émulsifiant 03 medical and health sciences propriété fonctionnelle 0404 agricultural biotechnology Casein [SDV.IDA]Life Sciences [q-bio]/Food engineering Food engineering Denaturation (biochemistry) Chymosin macropeptide Solubility Pharmacology 0303 health sciences Aqueous solution Chromatography caséine Chemistry [SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environment Milieux fluides et réactifs 04 agricultural and veterinary sciences Cell Biology 040401 food science Reactive fluid environment peptide Agricultural sciences protéine solubilité Emulsion propriété physicochimique Sciences agricoles Food Science |
| Zdroj: | Journal of Food Biochemistry Journal of Food Biochemistry, Wiley, 1989, 13 (6), pp.457-473 Journal of Food Biochemistry 6 (13), 457-473. (1989) |
| ISSN: | 0145-8884 1745-4514 |
| Popis: | Kappa-casein A was treated with chymosin in order to isolate the caseino-macropeptide corresponding to the C-terminal 106–169 residues of K-casein. Whole casein, K-casein and the caseinomacropeptide (CMP) were studied for their water solubility and emulsifying activity. The CMP was soluble over the range of pH from 1 to 10, with a “minimum” solubility (88%) in the range of pH 1–5 and a “maximum” solubility (98%) in the range of pH 5–10. For whole casein and K-casein, at pH values above 5.5, the emulsifying activity increased when pH increased and the maximum value was obtained for very alkaline solutions; for pH values below 4.5, the increase in emulsifying activity was much more pronounced at pH 2.5; below pH 2.5, emulsifying activity decreased. For CMP, the increase in emulsifying activity was much more pronounced in the acidic range than in the alkaline range. After 24 h storage and heating of the emulsion, a large pH-dependant decrease of emulsifying activity (22–60%) was observed for CMP for pH values below 4.0; under the same conditions, the emulsifying activity of whole casein and K-casein showed a 5–19% and a 1–21% decrease, respectively. For pH values above 6.0, a 22–59% decrease was observed for CMP as compared to a 1–12% and a 4–17% decrease with whole casein and K-casein, respectively. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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