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

Tuncturk Y., ZORBA O.

FOOD HYDROCOLLOIDS, cilt.20, sa.4, ss.475-482, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 4
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.foodhyd.2005.04.003
  • Dergi Adı: FOOD HYDROCOLLOIDS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.475-482
  • Anahtar Kelimeler: casein, hydrolysis, emulsion, apparent yield stress, EMULSIFYING PROPERTIES, PROTEINS, CHEESE, PROTEOLYSIS, CAPACITY, FRESH
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

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.