Modification Of Soybean Peptides By Casein Non-Phosphopeptides And Characterization Of Emulsifying Properties Of The Complexes
Keywords
Casein Non-Phosphopeptides, Soybean Peptides, Complex, Emulsification, Microstructure
Abstract
Casein non-phosphopeptides (CNPPs) were used to modify soybean peptides through Plastein reaction, and the prepared CNPPs-soybean peptide complex was analyzed by electrophoresis, emulsification properties and microstructure. The results show that the optimal process parameters for the reaction are: reaction temperature 42¡ãC, pH 4.8, time 3 h, and rennet addition amount 5 g/100 mL. The yield of the product under these optimal conditions is (45.26¡À0.62)%. The electrophoresis results confirmed that CNPPs and soybean peptides were combined. The functional evaluation of the complex found that the emulsification property of the CNPPs-soy peptide complex was 0.28¡À0.02 and the emulsification stability was (13.44¡À0.47) min, which were both higher than the emulsification property and emulsification stability of the soybean peptide complex. Compared with the unmodified soybean peptide, the microstructure shows more uniform spherical emulsified particles, confirming that the modification of soybean peptides through CNPPs can effectively improve the emulsification and emulsion stability of the protein.
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Original research done by Zhang Na, Shi Yanguo, Guo Qingqi, Huang Wenxiu
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