PMID: 11600059Oct 16, 2001Paper

Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics

Journal of Agricultural and Food Chemistry
Cornelly van der VenA G Voragen

Abstract

Casein and whey protein were hydrolyzed using 11 different commercially available enzyme preparations. Emulsion-forming ability and emulsion stability of the digests were measured as well as biochemical properties with the objective to study the relations between hydrolysate characteristics and emulsion properties. All whey protein hydrolysates formed emulsions with bimodal droplet size distributions, signifying poor emulsion-forming ability. Emulsion-forming ability of some casein hydrolysates was comparable to that of intact casein. Emulsion instability was caused by creaming and coalescence. Creaming occurred mainly in whey hydrolysate emulsions and in casein hydrolysate emulsions containing large emulsion droplets. Coalescence was dominant in casein emulsions with a broad particle size distribution. Emulsion instability due to coalescence was related to apparent molecular weight distribution of hydrolysates; a relative high amount of peptides larger than 2 kDa positively influences emulsion stability.

References

Nov 1, 1979·Journal of Agricultural and Food Chemistry·J Adler-Nissen

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Citations

Mar 12, 2013·Journal of Agricultural and Food Chemistry·Phanindra KalyankarRichard J FitzGerald
Dec 6, 2014·Journal of Oleo Science·Tomohiro ImuraDai Kitamoto
Dec 28, 2010·Advances in Colloid and Interface Science·Blanca Hernández-LedesmaIsidra Recio
Oct 30, 2016·Critical Reviews in Food Science and Nutrition·Seronei Chelulei Cheison, Ulrich Kulozik
Sep 29, 2007·Advances in Food and Nutrition Research·Mary Ann Augustin, Punsandani Udabage
Feb 22, 2013·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·María del Mar YustJusto Pedroche
Aug 30, 2018·The Journal of Dairy Research·Francisco Javier Espejo-CarpioEmilia María Guadix
Jan 5, 2019·Journal of the Science of Food and Agriculture·Jacob EwertLutz Fischer
Mar 23, 2021·Environmental Chemistry Letters·Tolulope Joshua Ashaolu
May 1, 2021·International Journal of Molecular Sciences·Fabian RicardoOscar Alvarez
Nov 14, 2002·Journal of Agricultural and Food Chemistry·Cornelly Van Der VenAlphons G J Voragen
May 22, 2009·Journal of Agricultural and Food Chemistry·Inge CelusJan A Delcour
Sep 28, 2007·Journal of Agricultural and Food Chemistry·Inge CelusJan A Delcour
May 2, 2002·Journal of Agricultural and Food Chemistry·Cornelly van der VenAlphons G J Voragen

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