Enzymatic dephosphorylation of caseins and creaming behaviour of o/w emulsions stabilized with dephosphorylated casein fractions

Abstract

Abstract α s ‐ and β‐casein were treated with acid or alkaline phosphatase. The dependence of the dephosphorylation on incubation time was investigated by electrophoresis and by determination of the residual phosphate content. The degree of dephosphorylation is correlated with the stability of emulsions prepared with the modified proteins. Incubation of α s ‐ and β‐casein with alkaline phosphatase increased the creaming stability 6‐ and 10‐fold respectively.