Agricultural and Biological Chemistry
Online ISSN : 1881-1280
Print ISSN : 0002-1369
ISSN-L : 0002-1369
Emulsifying Properties of Peptides Obtained from the Hydrolyzates of β-Casein
Soo Won LEEMakoto SHIMIZUShuichi KAMINOGAWAKunio YAMAUCHI
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1987 年 51 巻 1 号 p. 161-166

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A hydrophobic peptide of 17 residues, β-CN (f193-209), and a hydrophilic peptide of 25 residues, β-CN (f1-25), were isolated from enzyme hydrolyzates of bovine β-casein. The emulsifying activity (EA) of both peptides was low at a neutral pH. In the acidic or alkaline condition, however, β-CN (f193-209) showed high EA values. β-CN (f1-25) also showed high EA values at acidic pHs. These peptides are shown to be more surface active at pH 3 than at pH 7.
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© Japan Society for Bioscience, Biotechnology, and Agrochemistry
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