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Impact of enzyme preparation and degree of hydrolysis on peptide profile and nitrogen solubility of sodium caseinate hydrolysates
Date
2016
Abstract
The solubility of casein ingredients is limited under certain pH conditions. Therefore, sodium caseinate (NaCN) was hydrolysed at laboratory scale with four enzyme preparations (Alcalase, Prolyve, FlavorPro Whey and pepsin) yielding hydrolysates having degree of hydrolysis (DH) values between 0.19 ± 0.11 and 19.25 ± 0.73%. The nitrogen solubility index (NSI) over the pH range 2.0–8.0 was affected by (i) the specificity of the enzyme preparation, (ii) the DH and (iii) the presence of unhydrolysed NaCN within the hydrolysate. The trends observed at laboratory scale (<5 L) were also seen with the semi-pilot-scale (300 L) hydrolysates generated with Alcalase and FlavorPro Whey. Removal of unhydrolysed NaCN from the FlavorPro Whey hydrolysate using a 5-kDa ultrafiltration (UF) membrane increased NSI. This study has highlighted the importance of carefully selecting the proteolytic preparation along with the DH to design casein-based ingredients with enhanced technofunctional properties.
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Description
peer-reviewed
The full text of this journal will not be available on ULIR until the embargo expires on the 13/7/2017
Publisher
John Wiley & Sons, Inc.
Citation
International Journal of Food Science and Technology;51 (9), pp. 2123-2131
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Funding Information
Department of Agriculture, Fisheries and Food, Enterprise Ireland (EI)