FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (15): 117-120.doi: 10.7506/spkx1002-6630-201015026

• Basic Research • Previous Articles     Next Articles

Emulsify Capacity and Stability of Cross-linked Casein with Polyphenol Oxidase from Agaricus bisporus

WU Jin-ju1,2，GAO Jin-yan1,3，LIU Xiao1,2，CHENG Wei1,2，CHEN Hong-bing1,2,*   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；2. Sino-German Joint
    Research Institute, Nanchang University, Nanchang 330047, China；3. School of Life Sciences and Food Engineering, Nanchang
    University, Nanchang 330047, China
  • Received:2010-04-23 Online:2010-08-15 Published:2010-12-29
  • Contact: CHEN Hong-bing1,2,* E-mail:chbgjy@hotmail.com

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Abstract:

Cross-linking of food proteins can modify their functional properties. Casein was cross-linked by polyphenol oxidase from Agaricus bisporus. The emulsifying capacity and emulsion stability of cross-linked casein were analyzed and SDS-PAGE was used to detect the amount of polymer formation. The emulsifying capacity and emulsion stability of cross-linked casein obtained after polyphenol oxidase treatment at 25 ℃ and an enzyme concentration of 400 U/mL for 4 h were 18.3 m2/g and 19.8 min, 17.3% and 37.5% higher than those of non-cross-linked casein, respectively. Such significant increments in both emulsifying properties might be tightly related to the amount of formed cross-linked casein.

Key words: Agaricus bisporus polyphenol oxidase, casein, cross-linking, emulsifying capacity, emulsion stability

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