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Effect of enzymatic hydrolysis on emulsifying properties of casein



Effect of enzymatic hydrolysis on emulsifying properties of casein



Korean Journal of Dairy Science 14(2): 184-191



The effect of enzymic modification on emulsifying properties of whole casein was studied. First, 4 kinds of proteinases were tested to alter the emulsification activity (EA) of alpha s1- and beta -casein, peptic digests of which showed significant increases in EA. When whole casein was hydrolysed with pepsin, 40% of alpha s1-casein and 66% of beta -casein were degraded after 4 h. The pH 4.6-supernatants of the hydrolysates contained 11 kinds of peptides.

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Accession: 002082056

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