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

Tuncturk Y. , ZORBA O.

FOOD HYDROCOLLOIDS, cilt.20, ss.475-482, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 20 Konu: 4
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.foodhyd.2005.04.003
  • Dergi Adı: FOOD HYDROCOLLOIDS
  • Sayfa Sayıları: ss.475-482

Özet

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.