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Nutritional and chemical changes in heated casein
Author(s) -
OSNER R. C.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00059.x
Subject(s) - casein , chemistry , threonine , histidine , solubility , lysine , aspartic acid , composition (language) , amino acid , glutamic acid , chromatography , fraction (chemistry) , serine , chemical composition , alkali metal , food science , biochemistry , organic chemistry , phosphorylation , linguistics , philosophy
Summary The NPU, Biological Values, Digestibilities and RNV of the alkali soluble and insoluble fractions of casein were similar both to each other and to the corresponding samples of total heated casein. There were differences in amino acid composition between the soluble fractions, which contained progressively lower concentrations of aspartic acid, threonine, serine, glutamic acid, histidine and lysine as severity of heat treatment increased, and their corresponding insoluble fractions, the latter tending to have a similar composition to their total heated samples. After the removal of both fractions, a clear yellow solution remained, which must have contained certain as yet unidentified but soluble breakdown products. It is postulated that differences in solubility between the two fractions may have resulted from differences in molecular weight.