Soybean Polypeptide Modification by Casein Non-phosphopeptides (CNPPs) and Emulsification Properties of the Resulting Complexes

doi:10.7506/spkx1002-6630-201409032

Abstract

Abstract:

Casein nonphosphopeptides were used to modify soybean polypeptide by plastein reaction. The resulting CNPPsoybean
polypeptide complexes were studied by SDS-PAGE and their emulsifying properties and microstructure were investigated.
The optimum reaction conditions were found to be reaction at 42 ℃ and pH 4.8 for 3 h with added rennin at 5 g/100 mL,
resulting in a yield of products of (45.26±0.62)%. SDS-PAGE demonstrated that CNPPs bound to soybean polypeptide. The
functionality evaluation of CNPP-soybean polypeptide complexes showed the emulsibility and emulsion stability to be 0.28±0.02
and (13.44±0.47) min, respectively, both of which were higher than those of soybean polypeptide. The miscrostructure showed a
larger number of homogeneous spherical microemulsion particles than that of unmodified soybean polypeptide, illustrating that the
modification of soybean polypeptides by CNPPs can increase the protein emulsibility and emulsiion stablity effectively.

Key words: casein nonphosphopeptides (CNPPs), soybean polypeptides, complex, emulsifying characteristics, microstructure

HUANG Wen-xiu, GUO Qing-qi, SHI Yan-guo, ZHANG Na. Soybean Polypeptide Modification by Casein Non-phosphopeptides (CNPPs) and Emulsification Properties of the Resulting Complexes[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201409032.

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Soybean Polypeptide Modification by Casein Non-phosphopeptides (CNPPs) and Emulsification Properties of the Resulting Complexes

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