Peptidomics is a necessary alternative in the analysis of naturally generated peptides in dry-fermented processing. The intense proteolysis occurred during the processing of dry-fermented sausages is due to the action of endopeptidases and exopeptidases from both, endogenous muscle origin and lactic acid bacteria (LAB) added in the starter. Sodium caseinate is frequently used as an additive in ...

the biopolymer-based nanocomplexes are a group of nanocapsules that are used for encapsulation and control delivery of nutraceuticals. they are formed by binding of proteins and polysaccharides. in this study, complex formation between pectin and sodium caseinate was taken place by addition of pectin solutions(0.2, 0.45 and 0.7 % w/v) into the caseinate solutions (0.5, 1 and 1.5 % w/v) and adju...

low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...

1. The deposition of casein on a platinum anode which takes place on the passage of a direct current through solutions of alkali caseinates was quantitatively studied, and it was found that: (a) the amount of casein which is deposited is directly proportional to the current, i.e. it obeys Faraday's law; (b) the amount of casein deposited is inversely proportional (within the limits studied) to ...

To develop an active biopolymer film based on chitosan, sodium caseinate, and rosemary essential oil (REO), the objective of this work was to investigate effect REO structure physical properties films. Fourier transform infrared spectroscopy conducted for fingerprinting identify addition. The thermal behaviour each investigated using a thermogravimetric analysis. Furthermore, optical properties...

The ability of bovine milk phosphoprotein (casein) to be incorporated into plaque, prevent enamel sub-surface demineralization, and affect bacterial composition was determined using a modified intra-oral car-ies model. The intra-oral model consisted of a removable appliance containing a left and right pair of bovine enamel slabs placed to simulate an approximal area. Supragingival plaque was co...

Active edible films were prepared by adding carvacrol into sodium caseinate (SC) and calcium caseinate (CC) matrices plasticized with two different glycerol concentrations (25 and 35 wt%) prepared by solvent casting. Functional characterization of these bio-films was carried out by determination of some of their physico-chemical properties, such as colour, transparency, oxygen barrier, wettabil...

The effect of two important nonmeat constituents (starch and sodium caseinate) and fat content on the sensory perception of frankfurter sausages has been assessed for two mixture amounts (17% and 27%). A strong correlation among objective fattiness, elasticity, and chewiness has been established; these correlate negatively to consistency and hardness. This has been attributed to the protein gel...