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European Food Research and Technology

, Volume 245, Issue 2, pp 355–363 | Cite as

Preparation of casein non-phosphopeptide–soybean polypeptide complex, its structure and emulsifying properties’ evaluation

  • Na ZhangEmail author
  • Qing-qi Guo
  • Yan-guo Shi
  • Wojciech Piekoszewski
  • Hua-nan Guan
  • Tatiana K. Kalenik
  • Katarzyna Madej
  • Elena V. Motkina
Original Paper
  • 52 Downloads

Abstract

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.

Keywords

Casein non-phosphopeptide Soybean polypeptide Complex Structure Emulsifying properties Methionine content 

Notes

Acknowledgements

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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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Na Zhang
    • 1
    Email author
  • Qing-qi Guo
    • 2
  • Yan-guo Shi
    • 1
  • Wojciech Piekoszewski
    • 3
    • 4
  • Hua-nan Guan
    • 1
  • Tatiana K. Kalenik
    • 3
  • Katarzyna Madej
    • 4
  • Elena V. Motkina
    • 3
  1. 1.Key Laboratory of Food Science and Engineering of Heilongjiang ProvinceHarbin University of CommerceHarbinPeople’s Republic of China
  2. 2.Forestry SchoolNortheast Forestry UniversityHarbinPeople’s Republic of China
  3. 3.School of BiomedicineFar Eastern Federal UniversityVladivostokRussian Federation
  4. 4.Department of Analytical Chemistry, Faculty of ChemistryJagiellonian UniversityKrakówPoland

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