Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food and Bioproducts Processing Pub Date : 2024-09-12 DOI:10.1016/j.fbp.2024.09.004
Hongjuan Li , Chuan Ren , Dongyu Hou , Xiaobao Qiu , Juan Zhang , Xiaohong Chen , Yang Zou , Guilian Sun , Kewen Li , Hongbo Li , Jinghua Yu
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Abstract

Casein is the most abundant protein in milk with good emulsifying properties and bioavailability. However, the tight micellar structure of casein results in poor solubility. In the case of soft solid materials such as processed cheese, imitation cheese, yoghurt and protein-based oil-in-water emulsions, poor solubility directly affects the homogeneity and stability of the texture structure of such products, leading to a poor user experience. In this study, two protein modification techniques, hydrolysis and succinylation, were combined to improve the solubility of casein and the stability of its emulsions. The individual and combined effects of enzymatic hydrolysis and succinylation modification approaches on the stability of rennet casein (RC) and micellar casein (MC) emulsions were further explored. After double-treatment of casein with enzymatic hydrolysis and succinylation, the solubility of RC and MC was up to about 95 %, which was superior to that of single-treatment. Fourier transform infrared spectroscopy showed that the characteristic wave signals of the double-treated samples were located between the two single-treated samples, and that there may be an opposite effect between the two modifications. After 21 days of storage, the emulsions prepared from double-treated caseins still remained stable. The salt ionic stability and freeze-thaw stability were significantly improved, and the physical stability of MC was increased by nearly three times. The results explained the effects of enzymatic hydrolysis and succinylation on the functional properties of casein, provided a reference for the development of food systems based on oil-in-water emulsions, and offered a new idea for the wide application of succinylated casein.

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水解和琥珀酰化联合处理对凝乳酶酪蛋白和胶束酪蛋白的溶解度和乳液稳定性的影响
酪蛋白是牛奶中含量最高的蛋白质,具有良好的乳化特性和生物利用率。然而,酪蛋白的紧密胶束结构导致其溶解性较差。对于加工奶酪、仿奶酪、酸奶和以蛋白质为基础的水包油乳剂等软固体材料来说,溶解性差会直接影响这类产品质地结构的均匀性和稳定性,导致用户体验不佳。本研究结合了水解和琥珀酰化两种蛋白质改性技术,以提高酪蛋白的溶解度及其乳液的稳定性。研究进一步探讨了酶水解和琥珀酰化改性方法对凝乳酶酪蛋白(RC)和胶束酪蛋白(MC)乳液稳定性的单独和联合影响。酪蛋白经酶水解和琥珀酰化双重处理后,RC 和 MC 的溶解度高达 95%左右,优于单一处理的溶解度。傅里叶变换红外光谱显示,双重处理样品的特征波信号位于两种单一处理样品之间,两种改性可能有相反的效果。经过 21 天的储存后,双处理酪蛋白制备的乳液仍然保持稳定。盐离子稳定性和冻融稳定性明显提高,MC 的物理稳定性提高了近三倍。研究结果解释了酶水解和琥珀酰化对酪蛋白功能特性的影响,为基于水包油型乳液的食品体系开发提供了参考,也为琥珀酰化酪蛋白的广泛应用提供了新思路。
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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