van der Ven C, Gruppen H, de Bont D B, Voragen A G
Numico-Research, P.O. Box 7005, 6700 CA Wageningen, The Netherlands.
J Agric Food Chem. 2001 Oct;49(10):5005-12. doi: 10.1021/jf010144c.
Casein and whey protein were hydrolyzed using 11 different commercially available enzyme preparations. Emulsion-forming ability and emulsion stability of the digests were measured as well as biochemical properties with the objective to study the relations between hydrolysate characteristics and emulsion properties. All whey protein hydrolysates formed emulsions with bimodal droplet size distributions, signifying poor emulsion-forming ability. Emulsion-forming ability of some casein hydrolysates was comparable to that of intact casein. Emulsion instability was caused by creaming and coalescence. Creaming occurred mainly in whey hydrolysate emulsions and in casein hydrolysate emulsions containing large emulsion droplets. Coalescence was dominant in casein emulsions with a broad particle size distribution. Emulsion instability due to coalescence was related to apparent molecular weight distribution of hydrolysates; a relative high amount of peptides larger than 2 kDa positively influences emulsion stability.
使用11种不同的市售酶制剂对酪蛋白和乳清蛋白进行水解。测定了消化产物的乳化形成能力和乳化稳定性以及生化特性，目的是研究水解产物特性与乳化特性之间的关系。所有乳清蛋白水解产物形成的乳液具有双峰粒径分布，表明乳化形成能力较差。一些酪蛋白水解产物的乳化形成能力与完整酪蛋白相当。乳化不稳定性是由乳析和聚并引起的。乳析主要发生在乳清水解产物乳液和含有大乳液滴的酪蛋白水解产物乳液中。聚并在粒径分布较宽的酪蛋白乳液中占主导地位。由聚并引起的乳化不稳定性与水解产物的表观分子量分布有关；相对大量大于2 kDa的肽对乳化稳定性有积极影响。
