Effects of Chemical, Genetic and Enzymatic Modifications on Protein Functionality

Jiménez-Flores, Rafael; Richardson, Thomas

doi:10.1007/978-94-009-3411-5_3

Cited by 2 publications

(2 citation statements)

References 127 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The properties of proteins can be significantly altered by physical, chemical, and enzymatic treatment. There is an extensive literature on this subject (Kinsella, 1976; Whitaker and Puigserver, 1982;Kilara and Sharkasi, 1986;Feeney, 1987; Jimenez-Flores and Richardson, 1987; Chobert and Mesnier, 1988; lung and Linden, 1988, and references cited therein).…”

Section: Introductionmentioning

confidence: 99%

Ethyl-substituted .beta.-casein. Study of differences between esterified and reductively alkylated .beta.-casein derivatives

Chobert¹,

Touati²,

Bertrand-Harb³

et al. 1990

J. Agric. Food Chem.

View full text Add to dashboard Cite

HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

show abstract

Section: Introductionmentioning

confidence: 99%

Ethyl-substituted .beta.-casein. Study of differences between esterified and reductively alkylated .beta.-casein derivatives

Chobert¹,

Touati²,

Bertrand-Harb³

et al. 1990

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…The properties of proteins can be significantly altered by physical, chemical and enzymic treatment. There is an extensive literature on this subject (Kinsella, 1976;Whitaker & Puigserver, 1982;Kilara & Sharkasi, 1986;Feeney, 1987;Jimenez-Flores & Richardson, 1987;Chobert & Mesnier, 1988;lung & Linden, 1988;Bcrtrand-Harb et al 1990;Klemaszewski et al 1990).…”

mentioning

confidence: 99%

In vitroproteolysis and functional properties of reductively alkylated β-casein derivatives

Chobert¹,

Touati²,

Bertrand-Harb³

et al. 1991

Journal of Dairy Research

View full text Add to dashboard Cite

Casein amino groups were modified with aldehydes and dialdehydes via reductive alkylation at pH 8-0. The degree of alkylation was controlled by the amount of the alkylating reagent applied. The initial rates of a-chymotrypsincatalysed hydrolysis of alkylated /?-casein were inversely related to the size of the modifying group. Proteolysis of modified /?-casein with trypsin (18 h) or with a-chymotrypsin (48 h) depended on the nature and size of the substituent applied. The measurements of tryptophan fluorescence indicate that the modifications also induced conformation change. Solubilities of methyl-, ethyl-or benzyl-/?-casein slightly increased; solubilities of /?-casein dialdehyde derivatives were significantly lower than that of native /?-casein. Emulsion stability of methyl-or ethyl-/?-casein was higher than that of native /?-casein in the acidic pH range. After modification with glyoxal, the emulsifying activity and the emulsion stability of /?-casein decreased. The emulsifying activity of benzyl-/?-casein was lower than that of native /?-casein. Phthalylated /?-casein displayed the poorest emulsion stability.For a long time, caseins have been available to the food industry in large quantities because of the ease and the low cost of their preparation at a considerably high level of purity. Their use as food ingredients relies upon their specific functional characteristics such as water retention, thickening and emulsifying properties. The amphipathic structure of caseins causes them to concentrate at polar-non-polar interfaces.The properties of proteins can be significantly altered by physical, chemical and enzymic treatment. There is an extensive literature on this

show abstract

Effects of Chemical, Genetic and Enzymatic Modifications on Protein Functionality

Cited by 2 publications

References 127 publications

Ethyl-substituted .beta.-casein. Study of differences between esterified and reductively alkylated .beta.-casein derivatives

Ethyl-substituted .beta.-casein. Study of differences between esterified and reductively alkylated .beta.-casein derivatives

In vitroproteolysis and functional properties of reductively alkylated β-casein derivatives

Contact Info

Product

Resources

About