Impact of enzyme preparation and degree of hydrolysis on peptide profile and nitrogen solubility of sodium caseinate hydrolysates |
| |
| Authors: | Ebenezer Rajarathnam Alice B. Nongonierma Dara O'Sullivan Cal Flynn Richard J. FitzGerald |
| |
| Affiliation: | 1. Department of Life Sciences, University of Limerick, Limerick, Ireland;2. Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland;3. Kerry Ingredients, Listowel, Co. Kerry, Ireland |
| |
| 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. |
| |
| Keywords: | Casein degree of hydrolysis nitrogen solubility peptides technofunctional properties |
|
|
