Effect of salt on the solubility and emulsifying properties of casein and its tryptic hydrolysates

Authors

  • CR VIEIRA Depto. de Alimentos/Fac. de Farmácia/UFMG- sala 3070-B3, Av. Antônio Carlos 6627- cep. 31270-901 – Belo Horizonte, MG, Brasil
  • EAB BIASUTTI Depto. de Alimentos/Fac. de Farmácia/UFMG- sala 3070-B3, Av. Antônio Carlos 6627- cep. 31270-901 – Belo Horizonte, MG, Brasil
  • M CAPOBIANGO Depto. de Alimentos/Fac. de Farmácia/UFMG- sala 3070-B3, Av. Antônio Carlos 6627- cep. 31270-901 – Belo Horizonte, MG, Brasil
  • WO AFONSO Depto. de Alimentos/Fac. de Farmácia/UFMG- sala 3070-B3, Av. Antônio Carlos 6627- cep. 31270-901 – Belo Horizonte, MG, Brasil
  • MPC SILVESTRE Depto. de Alimentos/Fac. de Farmácia/UFMG- sala 3070-B3, Av. Antônio Carlos 6627- cep. 31270-901 – Belo Horizonte, MG, Brasil

Keywords:

Casein, Functional properties, Salt effect, Tryptic hydrolysates

Abstract

This work reports an investigation about the effect of NaCl addition (0.02 mol/L) on some functional properties of casein(CA) and its tryptic hydrolysates (TH). The solubility, the emulsifying capacity (EC), the emulsifying activity index(EAI) and the emulsion stability (ES) were determined at two pH values (4.0 and 5.0). The results showed that thisprocedure was benefi cial for the solubility of CA and TH, being more intense at pH 5.0 and 4.0, respectively. Also, apositive effect of NaCl addition was observed for CA and TH, at both pH values, and the best results for both sampleswere achieved at pH 5.0. The ES was slightly affected by the presence of salt and only for some samples of CA andTH it was increased. Contrarily, the EAI values of casein were reduced with the addition of NaCl at pH 4.0 and 5.0,while those of TH were positively affected by this treatment at both pH values.

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Published

2006-09-20

How to Cite

1.
VIEIRA C, BIASUTTI E, CAPOBIANGO M, AFONSO W, SILVESTRE M. Effect of salt on the solubility and emulsifying properties of casein and its tryptic hydrolysates. Ars Pharm [Internet]. 2006 Sep. 20 [cited 2024 Jul. 22];47(3):281-92. Available from: https://revistaseug.ugr.es/index.php/ars/article/view/5032

Issue

Vol. 47 No. 3 (2006)

Section

Original Articles

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