B. Lieske et G. Konrad, THERMAL MODIFICATION OF SODIUM-CASEINATE .2. INFLUENCE OF TEMPERATUREAND PH ON NUTRITIVE PROPERTIES, Milchwissenschaft, 49(2), 1994, pp. 71-74
Thermal modified Na-caseinate (90-degrees-C, 10 min at pH 3.0, 6.5 and
10.0) are digested during a physiological two-stage digestion (pepsin
/trypsin-pancreatin) but also during a prolonged peptic proteolysis. N
utritive availability was evaluated by comparison of proteolytic patte
rns (FPLC, Superose 12) obtained with unmodified and modified Na-casei
nates. These results were set in relation with micellar and methylated
casein representing the genuine and the physiologically questionable
form of this protein. It was found that with a two-stage digestion mos
t effects of thermal modifications were equated. However, peptic prote
olysis and undigested protein residues were found to be excellent indi
cators of preliminary thermal treatments.