Keywords

Sodium Caseinate, Enzymatic Hydrolysis, Functional Properties, Alcalase2.4L, Protamex

Abstract

Two proteases, alcalase2.4l and protamex, were used to hydrolyze sodium caseinate (protein content 88.03%) to different degrees of hydrolysis (dh) such as 5%, 10%, 15% and 20%, and to treat sodium caseinate and its Various functional properties of the hydrolyzate were analyzed and determined. The results show that after hydrolysis of sodium caseinate, the protein, moisture and ash contents change, and the amount of free amino groups increases and the increase is related to dh; the molecular weight of the polypeptides in the hydrolyzate is small, with an average molecular weight of less than 8103d, and the molecular weight increases with dh The molecular weight of the polypeptide in the hydrolyzate with dh of 15% and 20% is lower than 5043d; the solubility of the hydrolyzate increases with the increase of dh, at ph4.0~5.0 and dh10%~20% The solubility of the product in the range is 84.8% to 98%, indicating that under isoelectric point conditions, the solubility of sodium caseinate is improved after hydrolysis; compared with sodium caseinate, the emulsification and foaming properties of the hydrolyzate are weakened; different hydrolysis The amino acid composition of the product is not very different and is also very close to sodium caseinate.

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Original research done by sindayikengera,s¨¦,verin,xiawenshui

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