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Proteinaceous Surfactants Produced from Gelatin by Enzymatic Modification: Application to Preparation of Food Items
Author(s) -
WATANABE MICHIKO,
SHIMADA ATSUKO,
YAZAWA ETSUKO,
KATO TAMAMI,
ARAI SOICHI
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04475.x
Subject(s) - pulmonary surfactant , chemistry , gelatin , papain , emulsion , alkyl , chromatography , hydrolysis , food science , reagent , organic chemistry , enzyme , biochemistry
Proteinaceous surfactants produced from gelatin by papain‐catalyzed incorporation of L‐leucine n ‐alkyl esters were used as ingredients replacing conventional surfactants for food use. The incorporation of leucine Cz‐C6 alkyl esters gave surfactants effective in making snow jelly. In ice cream making, a leucine C 12 alkyl ester‐incorporated product used as the surfactant gave a high degree of overrun even in a few minutes from the start of whipping. This surfactant was applicable also to making mayonnaise, with formation of a tine emulsion having favorable hardness and adhesiveness. In bread making as well, the same surfactant was usable and found preferable to monostearin. The use of this surfactant resulted in satisfactory loaf quality as well as slow staling of bread over a long period of storage.