University of Limerick Institutional Repository

Impact of enzyme preparation and degree of hydrolysis on peptide profile and nitrogen solubility of sodium caseinate hydrolysates

DSpace Repository

Show simple item record

dc.contributor.author Rajarathnam, Ebenezer
dc.contributor.author Nongonierma, Alice B.
dc.contributor.author O'Sullivan, Dara
dc.contributor.author Flynn, Cal
dc.contributor.author Fitzgerald, Richard J.
dc.date.accessioned 2017-04-26T11:44:20Z
dc.date.issued 2016
dc.identifier.citation Rajarathnam, E,Nongonierma, AB,O'Sullivan, D,Flynn, C,FitzGerald, RJ (2016) 'Impact of enzyme preparation and degree of hydrolysis on peptide profile and nitrogen solubility of sodium caseinate hydrolysates'. International Journal Of Food Science And Technology, 51 :2123-2131. en_US
dc.identifier.uri http://hdl.handle.net/10344/5729
dc.description peer-reviewed en_US
dc.description The full text of this journal will not be available on ULIR until the embargo expires on the 13/7/2017
dc.description.abstract The solubility of casein ingredients is limited under certain pH conditions. Therefore, sodium caseinate (NaCN) was hydrolysed at laboratory scale with four enzyme preparations (Alcalase, Prolyve, FlavorPro Whey and pepsin) yielding hydrolysates having degree of hydrolysis (DH) values between 0.19 ± 0.11 and 19.25 ± 0.73%. The nitrogen solubility index (NSI) over the pH range 2.0–8.0 was affected by (i) the specificity of the enzyme preparation, (ii) the DH and (iii) the presence of unhydrolysed NaCN within the hydrolysate. The trends observed at laboratory scale (<5 L) were also seen with the semi-pilot-scale (300 L) hydrolysates generated with Alcalase and FlavorPro Whey. Removal of unhydrolysed NaCN from the FlavorPro Whey hydrolysate using a 5-kDa ultrafiltration (UF) membrane increased NSI. This study has highlighted the importance of carefully selecting the proteolytic preparation along with the DH to design casein-based ingredients with enhanced technofunctional properties. en_US
dc.language.iso eng en_US
dc.publisher Wiley and Sons en_US
dc.relation.ispartofseries International Journal of Food Science and Technology;51 (9), pp. 2123-2131
dc.rights This is the peer reviewed version of the following article: Impact of enzyme preparation and degree of hydrolysis on peptide profile and nitrogen solubility of sodium caseinate hydrolysates. Ebenezer Rajarathnam, Alice B. Nongonierma, Dara O’Sullivan, Cal Flynn & Richard J. FitzGerald in International Journal of Food Science and Technology, 2016, 51 (9), pp. 2123-2131 which has been published in final form at http://dx.doi.org/10.1111/ijfs.13191 This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. http://olabout.wiley.com/WileyCDA/Section/id-828039.html#terms
dc.subject casein en_US
dc.subject degree of hydrolysis en_US
dc.subject nitrogen solubility en_US
dc.subject peptides en_US
dc.title Impact of enzyme preparation and degree of hydrolysis on peptide profile and nitrogen solubility of sodium caseinate hydrolysates en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.date.updated 2017-04-11T08:24:09Z
dc.description.version ACCEPTED
dc.identifier.doi 10.1111/ijfs.13191
dc.contributor.sponsor Department of Agriculture, Fisheries and Food en_US
dc.contributor.sponsor EI en_US
dc.relation.projectid TC2013-0001 en_US
dc.date.embargoEndDate 2017-07-13
dc.embargo.terms 2017-07-13 en_US
dc.rights.accessrights info:eu-repo/semantics/embargoedAccess en_US
dc.internal.rssid 2644765
dc.internal.copyrightchecked Yes
dc.identifier.journaltitle International Journal Of Food Science And Technology
dc.description.status peer-reviewed


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search ULIR


Browse

My Account

Statistics