Preparation of casein non-phosphopeptide–soybean polypeptide complex, its structure and emulsifying properties' evaluation
| Autor: | Na Zhang, Elena V. Motkina, Katarzyna Madej, Tatiana K. Kalenik, Qing-qi Guo, Shi Yanguo, Hua-nan Guan, Wojciech Piekoszewski |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
030309 nutrition & dietetics
Biochemistry Industrial and Manufacturing Engineering Catalysis 03 medical and health sciences chemistry.chemical_compound Hydrolysis 0404 agricultural biotechnology Casein chemistry.chemical_classification 0303 health sciences Chymotrypsin Methionine Chromatography biology Phosphopeptide fungi food and beverages 04 agricultural and veterinary sciences General Chemistry 040401 food science Amino acid chemistry Emulsion biology.protein Food Science Biotechnology |
| Popis: | The objective of the present work was to improve emulsifying properties and methionine content of soybean protein. Chymotrypsin was used as a reaction catalyst to form a new protein complex from soybean polypeptide and casein non-phosphopeptide. The degrees of hydrolysis and hydrophobicity were measured and their relationship with physicochemical properties such as emulsifiability was studied. Instrumental or chemical analyses were also performed to determine the amino acid content and tissue changes of casein non-phosphopeptide–soybean polypeptide complex (CNPSPC).The results show that casein non-phosphopeptides and soybean polypeptides can aggregate together to generate new chemical bonds. The emulsifying activity and emulsion stability of CNPSPC were higher than those of soybean polypeptides. Microstructure analysis showed many network pores distributed in casein non-phosphopeptide–soybean polypeptide complex sample. In addition, analysis of amino acid content in CPSPC showed that methionine accounted for 1.8% of all amino acids (w:w), and it is 216.1% more than soy polypeptides. |
| Databáze: | OpenAIRE |
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