Sodium caseinate was chemically modified in order to alter its isoelectric point (pI). Negatively charged carboxylic groups were introduced to lower the pI, and positively charged amino groups to achieve the opposite. Different chemical amino acid modification approaches were studied and the modified proteins were characterized using free amino group assays, SDS-PAGE, MALDI-TOF mass spectrometry, and zeta potential measurements. Oil-in-water emulsions were prepared using these modified caseinates. The pH stability behavior of the emulsions was monitored, and interestingly, the stability of the emulsion could be modulated through steering the pI of caseinate. Using different modified caseinates, it was possible to create emulsions that were stable in the acid, neutral, and alkaline regions of the pH spectrum. The stability behavior of the emulsions correlated well with the theoretical and experimentally determined pI values of the caseinates. Storage stability of emulsions was also studied at pH values around 7, and emulsions made of modified caseinates showed storage stability similar to that of unmodified caseinate emulsions.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1021/jf803104s | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Stabilization of blackberry extract by interaction with bovine sodium caseinate in the presence of tara gum.
J Sci Food Agric
January 2025
Laboratorio de Investigación, Desarrollo y Evaluación de Alimentos (LIDEA), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario (UNR), Santa Fe, Argentina.
Background: The antioxidant capacity of anthocyanins (AC) rapidly degrades during storage, highlighting the need for their stabilization. The conformational properties and high proline content of sodium caseinate (NaCAS), combined with the formation of NaCAS microgels in the presence of tara gum (TG) and acid gelation, suggest its potential as an effective stabilizing or encapsulating agent of AC.
Results: Spectrofluorimetric results suggest the formation of a complex between NaCAS and AC.
Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products.
Foods
January 2025
Nofima AS, Richard Johnsensgate 4, 4068 Stavanger, Norway.
The aim of this study was to develop a chilled, texture-modified salmon product for dysphagia patients, enriched with dairy and fish hydrolysate proteins. The challenge was to create a product with appealing sensory qualities and texture that meets level 5 (minced & moist) of the IDDSI framework. Atlantic salmon () was heat-treated (95 °C/15 min), blended, and reconstructed by adding texture modifiers, casein and whey protein, and enzymatically derived fish hydrolysate.
View Article and Find Full Text PDFEffects of high hydrostatic pressure on the structural, physicochemical, and functional characteristics of buffalo milk casein.
Food Res Int
February 2025
College of Food Science, Southwest University, Chongqing 400715, PR China. Electronic address:
This study applied high hydrostatic pressure (HHP) treatment to buffalo milk casein to assess the influence of different pressure levels on its structural characteristics, physicochemical properties, and functional properties. The results showed that although HHP had no marked impact on the zeta potential and secondary structure, it altered the protein's spatial structure (primarily its tertiary structure), and improved dispersion properties (such as particle size, solubility, and turbidity), as well as foaming properties. Additionally, HHP improved the antioxidant activity and antibacterial activity against Escherichia coli.
View Article and Find Full Text PDFGenipin crosslinked sodium caseinate-chitosan oligosaccharide nanoparticles for optimizing β-carotene stability and bioavailability.
Int J Biol Macromol
January 2025
Shenzhen Key Laboratory of Marine Bioresources and Ecology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China. Electronic address:
In this study, genipin served as crosslinker to combine sodium caseinate (SC) and chitosan oligosaccharide (COS), aiming to improve the physicochemical properties and encapsulation efficiency of SC in delivering hydrophobic nutritional factors. The genipin crosslinked complex of SC and COS (GSCC) was characterized by circular dichroism spectrum and infrared spectrum analyses. Nanoparticles produced from GSCC (GSCCNP) exhibited a superior hydrophilicity compared to those derived from SC (SCNP).
View Article and Find Full Text PDFCan dietary palmitic supplementation and milking frequency modify the cheesemaking properties of milk?
J Dairy Sci
December 2024
Universite Laval, Quebec, QC, Canada; STELA dairy research center, Institute on Nutrition and Functional Foods (INAF), Quebec, QC, Canada. Electronic address:
Palmitic acid (PA) supplementation and greater milking frequency can increase milk production and fat yield in dairy cows. However, the technological impacts of those practices on cheesemaking still need to be determined. This work aimed to evaluate, with Holstein dairy cows, the effects of dietary PA, thrice-daily milking frequency, and their interaction on cheese yield and composition.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!