{"title":"Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein","authors":"","doi":"10.1016/j.fbp.2024.09.004","DOIUrl":null,"url":null,"abstract":"<div><p>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.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001780","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
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.
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.