کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598176 | 1492136 | 2014 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations
ترجمه فارسی عنوان
خصوصیات فیزیکی، شیمیایی و بیوشیمیایی کازئین هیدرولیز شده توسط سه پروتئاز: خصوصیات جزئی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Sodium caseinate (NaCas) was hydrolyzed by papain, pancreatin and trypsin from 10Â min to 24Â h, and the hydrolysates were partially characterized for several important properties. At the studied conditions, papain and trypsin were more effective in hydrolyzing NaCas than pancreatin. Pancreatin treatments showed an initial increase in surface hydrophobicity, contrasting with the consistent decrease for the other two treatments. The solubility of NaCas at acidic pH was improved, becoming pH-independent after 24Â h hydrolysis. The emulsifying properties generally showed improvements after hydrolysis. The DPPH free radical scavenging activity, reducing power, and inhibition of linoleic acid autoxidation were significantly enhanced after appropriate hydrolysis, while metal ion chelating effects were slightly attenuated. The angiotensin converting enzyme-inhibitory activity was significantly improved by up to 9Â times than that of NaCas. These findings indicate that physical, chemical and biochemical properties of casein hydrolysates can be improved by selecting proteolytic conditions to produce functional ingredients.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 155, 15 July 2014, Pages 146-154
Journal: Food Chemistry - Volume 155, 15 July 2014, Pages 146-154
نویسندگان
Yangchao Luo, Kang Pan, Qixin Zhong,