A sticky coating composed of dairy proteins and bioactive peptides (caseinophosphopeptides, CPPs) to prevent dental caries was formulated. The coating consisted of 10% CPPs, 70% glycerol and 20% casein (or hydrolysate) and/or whey in ratios from 0:100 to 100:0 casein:whey. Sodium caseinate was hydrolysed with three different enzymes, Alcalase, trypsin and α-chymotrypsin, yielding three hydrolysates classified as CN-A, CN-T and CN-C, respectively. The degree of hydrolysis reached levels of 18.04, 13.63 and 11.40% for CN-A, CN-T and CN-C respectively. Degree of hydrolysis was proportional to molecular weight determined by FPLC. CN-C coatings were the stickiest based on probe-tack test and capable of withstanding up to 22.46 N of force. Attempts to correlate glass transition temperatures to stickiness of the coatings proved inconclusive. All coatings were capable of binding enough calcium to remineralise tooth enamel. Results indicated that 100:0 CN-C:whey produced the stickiest coating; however this combination also increased bacterial adhesion. / February 2016
| Identifer | oai:union.ndltd.org:MANITOBA/oai:mspace.lib.umanitoba.ca:1993/31027 |
| Date | 11 January 2016 |
| Creators | Noren, Nancy Ellen |
| Contributors | Arntfield, Susan (Food Science), Scanlon, Martin (Food Science) Aluko, Rotimi (Human Nutritional Sciences) |
| Source Sets | University of Manitoba Canada |
| Detected Language | English |
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