Enzymes protein emulsifier modification

The following factors appear to control the emulsification properties of milk proteins in food product applications 1) the physico-chemical state of the proteins as influenced by pH, Ca and other polyvalent ions, denaturation, aggregation, enzyme modification, and conditions used to produce the emulsion 2) composition and processing conditions with respect to lipid-protein ratio, chemical emulsifiers, physical state of the fat phase, ionic activities, pH, and viscosity of the dispersion phase surrounding the fat globules and 3) the sequence and process for incorporating the respective components of the emulsion and for forming the emulsion. 

There have been a limited number of studies on the effects of enzymic modification of protein concentrates on functional properties other than solubility. Studies on functional properties, as modified by enzymic treatments, emphasize foam formation and emulsifying characteristics of the hydrolysates. Treatment of chicken egg albumen alters the functional properties of the egg proteins in terms of foam volume and stability and the behavior of the proteins in angel food cakes (25). Various proteolytic enzymes were used to degrade the egg albumen partially. However, proteolytic enzyme inhibitors indigenous to the egg proteins repressed hydrolysis of the egg proteins compared with casein. 

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