Emulsifying peptides from the tryptic hydrolysis of casein

Journal of Food Science

Volumn 69, Issue 3, 2004, Pages

  Panyam, D ^a   Kilara, A ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Casein; Emulsion; Hydrolysis; Peptides; Trypsin

Indexed keywords

EID: 1942473864     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb13351.x     Document Type: Article

References (31)

1. Abert T, Kneifel W. 1992. Physicochemical and functional properties of casein hydrolysates as obtained by treatment with different enzymes. In: Protein and fat globule modifications by heat treatment, homogenization and other technological means for high quality dairy products. Intl. Dairy Federation Spec. Issue 9303. Brussels: Intl. Dairy Federation. p 125-31.
2. Adler-Nissen J. 1986. Enzymic hydrolysis of food proteins. 1st ed. New York: Elsevier Applied Science Publishers. p 427.
3. Arai S, Fujimaki M. 1991. Enzymatic modification of proteins with special reference to Improving their functional properties. In: Fox P, editor. Food enzymology. 1st ed., Vol. 2. New York: Elsevier Applied Science. p 83-104.
4. Beavis R. 1991. New methods In the mass spectrometry of proteins. Trends Food Sci Technol 2:251-3.
5. Bouhallab S, Molle D, Leonil J. 1992. Tryptic hydrolysis of caseinomacropeptide in membrane reactor: preparation of bioactive peptides. Biotechnol Lett 14:805-10.
6. Caessens PWJR, Gruppen H, Visser S, van Aken GA, Voragen AGJ. 1997. Plasmin hydrolysis of beta-casein: foaming and emulsifying properties of the fractionated hydrolysate. J Agric Food Chem 45:2935-41.
7. Chobert JM, Bertrand-Harb C, Nicolas MG. 1988a. Solubility and emulsifying properties of caseins and whey proteins modified enzymically by trypsin. J Agric Food Chem 36:883-92.
8. Chobert JM, Bertrand-Harb C, Dalgalarrondo M, Nicolas MG. 1989. Solubility and emulsifying properties of beta casein modified enzymatically by trypsin. J Biochem 13:335-52.
9. Chobert JM, Sitohy MZ, Whitaker JR. 1988b. Solubility and emulsifying properties of caseins modified enzymatically by Staphylococcus aureus V8 protease. J Agric Food Chem 36:220-4.
10. Damodaran S. 1996. Functional properties. In: Nakai S, Modler HW, editors. Food proteins properties and characterization. 1st ed. New York: VCH. p 167-234.
11. Eigel WN, Butler JE, Arnstrom CA, Farrell HM, Harwalker VR, Jenness R, Whitney RM. 1984. Nomenclature of milk proteins of cow's milk. 5th rev. J Dairy Sci 67:1599-631.
12. Haque ZU. 1991. Importance of peptides for food emulsion stability. Spec Pub R Soc Chem 82:159-70.
13. Haque Z, Mozaffar Z. 1992. Casein hydrolysate. II. Functional properties of peptides. Food Hydrocoll 5:559-71.
14. Kinsella JE, Whitehead DM. 1987. Modification of milk proteins to improve functional properties and applications. In: Milk - the vital force. Dordrecht: Reidel Publishing Co. p 791-804.
15. Leadbeater L, Ward FB. 1987. Analysis of tryptic digests of bovine beta casein by reversed phase high-performance liquid chromatography. J Chromatogr 397:435-43.
16. Lemieux L, Amiot J. 1990. High-performance liquid chromatography of casein hydrolysates phosphorylated and dephosphorylated. I. Peptide mapping. J Chromatogr 519:229-321.
17. Leonil D, Molle D. 1989. Study of tryptic hydrolysis of bovine beta casein with the aim of preparing peptides with biological activities in membrane reactors. Second Forum on peptides. 174:65-8.
18. Leonil J, Molle D, Maubois JL. 1988. Study of the early stages of tryptic hydrolysis of beta casein. Le Lait 68:281-94.
19. Magdassi S, Kamyshny A. 1996. Introduction: surface activity and functional properties of proteins. In: Magdassi S, editor. Surface activity of proteins. 1st ed. New York: Marcel Dekker Inc. p 1-38.
20. McDermott RL, Harper WJ, Whitney R. 1981. A centrifugal method for characterization of salad dressing emulsions. Food Technol 50(5):81-7.
21. Meisel H, Frister H. 1989. Chemical characterization of bioactive peptides from in vivo digests of casein. J Dairy Res 56:343-9.
22. Mietsch F, Feher J, Halasz A. 1989. Investigation of functional properties of partially hydrolysed proteins. Nahrung 33:9-15.
23. Panyam D. 1998. Emulsifying properties of peptides from the hydrolysis of caseins and whey proteins [DPhil dissertation]. University Park, Pa.: The Pennsylvania State Univ. 204 p.
24. Patel G. 1994. Structure and foaming properties of peptides isolated from a casein hydrolyzate [DPhil dissertation]. University Park, Pa.: The Pennsylvania State Univ.
25. Pearce NK, Kinsella JE. 1978. Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem 26:716-22.
26. Scopes RK. 1994. Protein purification. Principles and practice. 3rd ed. New York: Springer-Verlag. 380 p.
27. Shannon J, Beggerly L, Fox JW. 1997. Guide to protein sequencing. Charlottesville, Va.: Univ. of Virginia Medical Center, Biomolecular Research Facility. Available at: http://avery.med.virginia.edu/research/biomolec/ seqguid4.html. Accessed Dec 1997.
28. Shimizu M, Lee SW, Kaminogawa S, Yamauchi K. 1986. Functional properties of a peptide of 23 residues purified from the peptic hydrolyzate of alpha s1 casein: changes in the emulsifying activity during purification of the peptide. J Food Sci 51:1248-53.
29. Svenning C, Molland T, Langsrud T, Vegarud GE. 1992. A characterization study of peptides derived from casein proteolysis. In: Protein and fat globule modifications by heat treatment, homogenization and other technological means for high quality dairy products. Intl. Dairy Federation Spec. Issue 9303. Brussels: Intl. Dairy Federation. p 96-105.
30. Swaisgood HE. 1982. Chemistry of milk protein. In: Fox PF, editor. Developments in dairy chemistry 1. 1st ed. Vol. 1. New York: Applied Science Publishers, Ltd. p 1-59.
31. Turgeon SL, Gauthier SF, Panquin P. 1991. Interfacial and emulsifying properties of whey peptide fractions obtained with a two-step ultrafiltration process. J Agric Food Chem 39:673-6.