Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 14, Issue 6 - Serial Number 54, January and February 2019, Pages 101-111   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v0i0.70066

Authors

Somayeh Niknia^* ; Seyed Mohammad Ali Razavi; Mehdi Varidi

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

In this study, sodium caseinate was hydrolyzed with Withania coagulans extract and the response surface methodology (RSM) was applied to optimize the effects of hydrolysis conditions including hydrolysis temperature, enzyme concentration and hydrolysis time on the degree of hydrolysis, solubility, and foaming properties. The analysis of variance in RSM showed that the linear effects of enzyme level and hydrolysis time and quadratic effects of hydrolysis temperature were important factors affecting the hydrolysis process remarkably (P<0.0001). Results were indicative of the fact that the increase in responses was obtained by an increase in hydrolysis time and enzyme level. The generated quadratic model showed that the optimum conditions for maximizing the responses were when enzyme concentration of 1.75 (%w/w), temperature of 55.43°C and hydrolysis time of 490 min.

Keywords

Sodium caseinate; Hydrolysis; Withania coagulans protease; Functional properties; Optimization

References