The Adsorption of Whey Proteins on the Surface of Emulsified Fat
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概要
- 論文の詳細を見る
Whey proteins adsorbed on fat globule surfaces during emulsification with coconut oil at pH 3 - 9 were examined. The amount of proteins adsorbed on the fat surface was dependent on the pH during emulsification. At any pH examined here, however, tightly-adsorbed proteins which were not extracted from the fat surface with urea or guanidine-HCl were 2 - 3 mg/m2. Marked selectivities in the adsorption of individual whey proteins were observed at any pH. No correlation between the adsorbabilities and the surface hydrophobicities of individual whey proteins was observed. Whey proteins adsorbed on the emulsified fat were much more easily digested with proteases compared to the native whey proteins, indicating that conformational changes of whey proteins occurred at the fat surface. The results suggested that conformational properties, such as flexibility of the structure, of whey proteins are important in the adsorption and possibly affect their emulsifying ability.
- 社団法人 日本農芸化学会の論文
著者
-
Yamauchi Kunio
Department Of Agricultural Chemistry The University Of Tokyo
-
Shimizu Makoto
Department Of Agricultural Chemistry Faculty Of Engineering The University Of Tokyo
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KAMIYA Takamoto
Department of Agricultural Chemistry, The University of Tokyo
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