Preparation of casein non-phosphopeptide–soybean polypeptide complex, its structure and emulsifying properties’ evaluation
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The objective of the present work was to improve emulsifying properties and methionine content of soybean protein. Chymotrypsin was used as a reaction catalyst to form a new protein complex from soybean polypeptide and casein non-phosphopeptide. The degrees of hydrolysis and hydrophobicity were measured and their relationship with physicochemical properties such as emulsifiability was studied. Instrumental or chemical analyses were also performed to determine the amino acid content and tissue changes of casein non-phosphopeptide–soybean polypeptide complex (CNPSPC).The results show that casein non-phosphopeptides and soybean polypeptides can aggregate together to generate new chemical bonds. The emulsifying activity and emulsion stability of CNPSPC were higher than those of soybean polypeptides. Microstructure analysis showed many network pores distributed in casein non-phosphopeptide–soybean polypeptide complex sample. In addition, analysis of amino acid content in CPSPC showed that methionine accounted for 1.8% of all amino acids (w:w), and it is 216.1% more than soy polypeptides.
KeywordsCasein non-phosphopeptide Soybean polypeptide Complex Structure Emulsifying properties Methionine content
This work was financially supported by the National Natural Science Foundation (Nos. 31871747, 31301602), National Science and Technology Major Project of the Ministry of Science and Technology of China (No. 2016YFD0400402).
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
Compliance with ethics requirements
This study does not contain any experiment involving human or animal subjects.
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