1 research outputs found
Preparation of Novel Cross-Linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties
A novel
microbial transglutaminase-catalyzed aqueous–organic
biphasic reaction system was successfully developed to prepare caseinate
derivatives by cross-linking and incorporating nonpolar octyl tails
for the first time. SDS-PAGE and <sup>1</sup>H NMR analysis confirmed
that cross-linking and octyl conjugation occurred simultaneously.
The octyl substitution degree (SD) was measured by <sup>1</sup>H NMR
and used as an index to determine a suitable reaction condition. It
was found that at the condition of 0.125% (w/v) protein concentration
and 6 h of reaction time, the modified caseinate had the highest SD
of 28.96%. The modified caseinate also had an increased surface hydrophobicity,
better emulsifying activity, and improved thermal and salt stabilities.
However, its emulsion stability or in vitro enzymatic digestibility
was slightly lower than that of the native caseinate