TY - JOUR
T1 - Impact of enzyme preparation and degree of hydrolysis on peptide profile and nitrogen solubility of sodium caseinate hydrolysates
AU - Rajarathnam, Ebenezer
AU - Nongonierma, Alice B.
AU - O'Sullivan, Dara
AU - Flynn, Cal
AU - FitzGerald, Richard J.
N1 - Publisher Copyright:
© 2016 Institute of Food Science and Technology
PY - 2016/9/1
Y1 - 2016/9/1
N2 - 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.
AB - 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.
KW - Casein
KW - degree of hydrolysis
KW - nitrogen solubility
KW - peptides
KW - technofunctional properties
UR - http://www.scopus.com/inward/record.url?scp=84978785977&partnerID=8YFLogxK
U2 - 10.1111/ijfs.13191
DO - 10.1111/ijfs.13191
M3 - Article
AN - SCOPUS:84978785977
SN - 0950-5423
VL - 51
SP - 2123
EP - 2131
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
IS - 9
ER -