[Change in food proteins during technological processing].

N A Lpshinskaia; V L Ivanov

PubMed · 2629253

[Change in food proteins during technological processing].

Abstract

Changes in protein fractions of casein during production of milk-protein concentrates (casecite and casein hydrolysate) were studied by double disk-electrophoresis in poly-acrylamide gel. Significant changes were observed during casein treatment with pancreatin at pH-6.6-7.0. beta-casein was subjected to the highest proteolytic decomposition, it was separated into two fractions attended by isolation of a great number of positively charged fractions of gamma-casein. The amount of beta-casein, as compared to freshly-precipitated casein, diminished by 3.5 and 11.7%, depending on the decomposition degree. Increment of the portion of positively charged fractions correlated with increased bitter flavor. The method of double disk-electrophoresis in polyacrylamide gel can be recommended for the regulation of the hydrolysis process during food production.

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Caseins Electrophoresis, Polyacrylamide Gel Food Handling Hydrolysis Milk Proteins English Abstract Journal Article

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N A Lpshinskaia, V L Ivanov. [Change in food proteins during technological processing].. https://pubmed.ncbi.nlm.nih.gov/2629253/

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