Influence of non-enzymatic glycosylation of sodium caseinate on the kinetics of its enzymatic hydrolysis

摘要

The aim of this work was to determine the influence of non-enzymatic glycosylation of sodium caseinate on the hydrolysis by pepsin and trypsin. The commercial sodium caseinate was glycated by glucose, glucosamine and autoglycated by reducing sugars present in the preparation. It was observed that the glycation was the fractional order reaction. The kinetics of glycation depends not only on the structure of protein but also on the structure of saccharide. Thus the glycation of caseinate changes its susceptibility to enzymatic hydrolysis, which may influence its nutritional value. Moreover, the reaction of sodium caseinate with glucosamine suggests that it may react with some drugs containing this component, which causes their therapeutic effect to diminish. Generally, it has been stated that caseinates in food products may undergo glycation by reducing sugars present in them, which may change their nutritional value and interactions with certain drugs.