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proteolysis of sodium caseinate using withania coagulans extract: an optimization study
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نویسنده
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niknia somayeh ,razavi mohammad ali ,varidi mahdi
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منبع
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پژوهش هاي علوم و صنايع غذايي ايران - 2019 - دوره : 14 - شماره : 6 - صفحه:101 -111
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چکیده
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In this study, sodium caseinate was hydrolyzed with withania coagulans extract and the response surface methodology (rsm) was applied to optimize the effects of hydrolysis conditions including hydrolysis temperature, enzyme concentration and hydrolysis time on the degree of hydrolysis, solubility, and foaming properties. the analysis of variance in rsm showed that the linear effects of enzyme level and hydrolysis time and quadratic effects of hydrolysis temperature were important factors affecting the hydrolysis process remarkably (p <0.0001). results were indicative of the fact that the increase in responses was obtained by an increase in hydrolysis time and enzyme level. the generated quadratic model showed that the optimum conditions for maximizing the responses were when enzyme concentration of 1.75 (%w/w), temperature of 55.43°c and hydrolysis time of 490 min.
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کلیدواژه
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sodium caseinate ,hydrolysis ,withania coagulans protease ,solubility ,foaming properties
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آدرس
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ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, ایران, ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, ایران, ferdowsi university of mashhad, faculty of agriculture, department of food science and technology, ایران
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Proteolysis of sodium caseinate using Withania coagulans extract: An optimization study
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Authors
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Razavi Seyed Mohammad Ali ,Varidi Mahdi
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Abstract
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In this study, sodium caseinate was hydrolyzed with Withania coagulans extract and the response surface methodology (RSM) was applied to optimize the effects of hydrolysis conditions including hydrolysis temperature, enzyme concentration and hydrolysis time on the degree of hydrolysis, solubility, and foaming properties. The analysis of variance in RSM showed that the linear effects of enzyme level and hydrolysis time and quadratic effects of hydrolysis temperature were important factors affecting the hydrolysis process remarkably (P <0.0001). Results were indicative of the fact that the increase in responses was obtained by an increase in hydrolysis time and enzyme level. The generated quadratic model showed that the optimum conditions for maximizing the responses were when enzyme concentration of 1.75 (%w/w), temperature of 55.43°C and hydrolysis time of 490 min.
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Keywords
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Sodium caseinate ,Hydrolysis ,Withania coagulans protease ,Functional properties ,Optimization
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