Emulsion Properties of Casein and Whey Protein Hydrolysates and the Relation with Other Hydrolysate Characteristics

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.

Interfacial and Emulsifying Properties of Soybean Peptides with Different Degrees of Hydrolysis

“…Interestingly, a multilayer peptide structure that is structurally similar to the surfactant lamella structure was clearly observed on the surface of the droplets, indicating that this distinctive lamella-like structure stabilizes the emulsion. Improvement of the emulsion stability by enzymatic hydrolysis of proteins has already been reported for abundant proteins such as soy 10 , casein 12 , and wheat protein 13 ,…”

“…Soy peptides obtained by hydrolysis also reportedly exhibit better emulsifying properties than that of native proteins 10 . Although improvement of the emulsifying properties of proteins via hydrolysis has been reported for proteins including casein 11 , whey 12 , and wheat protein 13 , little is known the widespread application of peptides. In this study, the effect of the degree of hydrolysis of soybean peptides on their interfacial and emulsifying properties is evaluated via surface and interfacial tension, dynamic light scattering DLS , and freeze-fracture transmission electron microscopy FF-TEM analyses.…”

Enzymes in Protein Modification

“…Van der Ven et al 35 made an extensive study of casein and whey protein hydrolyzates produced by 11 different commercially available proteases. The hydrolyzates represented a range in DH from 1% to 24%.…”

Emulsifying and foaming properties of peanut (<i>Arachis hypogaea</i> Lineau) flour

“…Varios trabajos están siendo desarrollados en busca de mejorar las propiedades funcionales de proteínas tales como: proteínas del suero lácteo (Turgeoni et al, 1992), globulina bovina (Ornellas et al, 2001), también se está trabajando en la evaluación de las diferentes propiedades funcionales de las proteínas a través de variables composicionales y su potencial de aplicación en la industria de alimentos (Silva et al, 1997;Solórzano Lemos et al, 1997; Anton y Gandemer, 1997;Duarte et al, 1998;Ven Der Van et. al., 2001;Ornellas et al, 2003).…”