The effects of enzymatic hydrolysis of casein on apparent yield stress and some emulsion properties

Tuncturk Y., ZORBA O.

FOOD HYDROCOLLOIDS, vol.20, no.4, pp.475-482, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1016/j.foodhyd.2005.04.003
  • Journal Name: FOOD HYDROCOLLOIDS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.475-482
  • Keywords: casein, hydrolysis, emulsion, apparent yield stress, EMULSIFYING PROPERTIES, PROTEINS, CHEESE, PROTEOLYSIS, CAPACITY, FRESH
  • Van Yüzüncü Yıl University Affiliated: Yes

Abstract

In this investigation, casein was proteolysed at different levels using a neutral proteinase (Neutrase) and the effects of proteolysis on emulsion capacity (EC) of casein, emulsion stability (ES), emulsion density (ED), and apparent yield stress (AYS) values of emulsions have been investigated. In order to clarify the effect of proteolysis on proteins, the proteolysis-applied proteins at different levels went through urea-PAGE and SDS-PAGE analysis.