IMMOBILIZATION OF TRYPSIN FOR MODIFICATION OF COW CASEIN AND ITS INFLUENCE ON FUNCTIONAL PROPERTIES

摘要

CM-Sephadex was found to be most suitable support for immobilization of trypsin Casein was modified by partial hydrolysis using CM-Sephadex immobilized trypsin. The extent of hydrolysis decreased with increase in time of modification at all levels ofenzyme:substate (E:S) concentration. The recovery of modified casein was inversely proportional to the extent of hydrolysis E:S ratio of 1:400 for 5 min was found to be suitable for an optimum 3 per cent hydrolysis. The functional properties such as solubility and emulsifyingproperties were found to be drastically improved upon modification, while oil holding capacity remained the same and a reduction was observed in thermal stability.