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INFLUENCE OF LIMITED PROTEOLYSIS WITH IMMOBILIZED OR SOLUBLE ENZYMES ON THE WHITENESS OF SKIM MILK
Author(s) -
LI XIAOSHAN,
WALSH MARIE K.
Publication year - 2000
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2000.tb00700.x
Subject(s) - skimmed milk , pepsin , proteolysis , chymosin , chemistry , proteases , enzyme , chromatography , immobilized enzyme , rennet , proteolytic enzymes , food science , biochemistry , casein
Limited proteolysis with milk clotting enzymes can increase the whiteness of skim milk. Porcine pepsin and chymosin were immobilized onto nonporous ceramic, glass, and controlled pore glass (CPG) beads. The enzymes were coupled to beads either directly or via crosslinker proteins. Pepsin, immobilized onto CPG beads via crosslinker proteins, exhibited the best properties with respect to enzymatic activity, stability, and whitening efficiency. The Hunter L value (whiteness) of this immobilized enzyme‐treated skim milk was 79.5, which approached the whiteness of l% fat milk. Immobilized proteases whitened skim milk more effectively than soluble proteases.