Name | Sodium caseinate |
CAS | 618-419-8 |
EINECS | 618-419-8 |
Molecular Formula | N/A |
Water Solubility | Soluble in boiling water; insoluble in ethanol. |
Appearance | Powder |
Storage Condition | Room Temprature |
Physical and Chemical Properties | White to pale yellow particles or powder, almost odorless and tasteless, with a slight frankincense flavor. Thermal stability is better than other proteins, 94 deg C heating 10s or 121 deg C heating 5S does not solidify. Soluble in water (sometimes turbid), water chemicals solution pH value is about 7.0, the aqueous solution plus acid will precipitate casein. LD50400-500g/kg,ADI is not limited,FAO/WHO,1994. |
Use | Use 1, thickening and emulsification, because it contains all the essential amino acids needed by the human body, it has high nutritional value. China's provisions can be used for all kinds of food, according to the production needs of the appropriate amount of use. 2, for dairy products, meat products and protein drinks. 3. Biochemical research |
Safety Description | 24/25 - Avoid contact with skin and eyes. |
Reference Show more | 1. Ren, Jing-Nan, et al. "Extraction of orange pectin based on the interaction between sodium caseinate and pectin." Food chemistry 283 (2019): 265-274.https://doi.org/10.1016/j.foodchem.2019.01.046 2. [IF=7.514] Jing-Nan Ren et al."Extraction of orange pectin based on the interaction between sodium caseinate and pectin."Food Chem. 2019 Jun;283:265 3. [IF=9.147] Peiyuan Li et al."Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study."Food Hydrocolloid. 2021 Sep;118:106792 4. [IF=7.514] Xuemei Zhu et al."Lecithin alleviates protein flocculation and enhances fat digestion in a model of infant formula emulsion."Food Chem. 2021 Jun;346:128918 5. [IF=6.165] Qing Li et al."Revealing the effects of multi-scale molecules on α-linolenic acid-loaded W1/O/W2 microemulsion: A combined study from physical properties, antioxidant capacity and in vitro release kinetics."J Mol Liq. 2020 Apr;303:112675 6. [IF=4.374] Feiyang Wu et al."Effects of soy lecithin concentration on the physicochemical properties of whey protein isolate, casein-stabilised simulated infant formula emulsion and their corresponding microcapsules."International Journal Of Dairy Technology. 2022 M |
Xiaoquan Yang , Chen Zhong , Peng Zhiying
Abstract:
The polymerization of sodium caseinate catalyzed by microbial transglutaminase (MTGase) under different conditions was studied. The results showed that MTGase was easier to catalyze α-and β-casein, but not to catalyze & kappa;-casein. With the decrease of casein content, the amount of biopolymer formed increased. The optimum conditions for the polymerization of sodium caseinate catalyzed by MTGase were as follows: the ratio of enzyme to sodium caseinate was 10-20U/g,pH6.0 -8.0, and the optimum temperature was 37-50 ℃.
Key words:
transglutaminase sodium caseinate aggregation biopolymer SDS-PAGE
year:
2002
Abstract:
The spatial structure characteristics of sodium caseinate (Na-CN) biopolymer polymerized by microbial transglutaminase (MTGase) were studied by ultraviolet spectroscopy, fluorescence spectroscopy and infrared spectroscopy, the mechanism of MTGase in improving the emulsifying property of Na-CN was also discussed. The UV spectra showed that the intensity of the UV absorption peaks of the Trp and Tyr residues of the polypeptide chain of the Na-CN biopolymer polymerized by MTGase was significantly lower than Na-CN, the results indicate that the "spatial structure effect" of biopolymers plays an important role. Fluorescence emission spectra showed that the fluorescence intensity of Trp and Tyr residues of Na-CN biopolymer was significantly higher than that of Na-CN, indicating that the hydrophobic region of biopolymer was more exposed. However, the fluorescence intensity of biopolymers catalyzed by MTGase for a long time (12h) decreased (compared with 4H), which reflects the "steric effect". Infrared spectra showed that the difference of the amide characteristic peaks between Na-CN and its biopolymer was not significant, which indicated that the secondary structures of the two polymers were basically similar. In addition, the mechanism of MTGase to improve the emulsification performance of Na-CN is: MTGase catalysis leads to the change of the spatial structure of Na-CN, and then changes the surface hydrophobic properties of the protein surface, finally, the emulsifying property was improved by Na-CN.
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Key words:
microbial transglutaminase (MTGase) sodium caseinate biopolymer spectral analysis modification mechanism
meeting name:
The 5th annual meeting of Chinese food science and technology society and the 4th East-West Food Industry Forum
meeting place:
Hangzhou, Zhejiang, China
cited: