Casein hydrolysates using papain: Peptide profile and encapsulation in liposomes

Morais, H.A. and De Marco, L.M. and Oliveira, M.C. and Silvestre, M.P.C. (2005) Casein hydrolysates using papain: Peptide profile and encapsulation in liposomes. Acta Alimentaria, 34 (1). pp. 59-69. ISSN 0139-3006

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Abstract

Hydrolytic parameters were tested to prepare casein hydrolysates with high oligopeptide content for dietetic purpose, using papain. Employing a temperature of 37 °C and an E:S ratio of 2% was the most economical condition for large-scale manufacture. The encapsulation in liposomes was used for masking the bitterness, and was also able to reduce the hydrophobicity as well as to keep the chemical stability during 60 days of storage. The UV spectrometry with second derivative transformation was used to measure the encapsulation rate, which changed from 56% to 62%. The size distribution of vesicles was in the range of 500 to 1000 nm.

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