Return to search

Creation of a sticky coating of dairy proteins containing bioactive peptides to reduce dental caries

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

Identiferoai:union.ndltd.org:MANITOBA/oai:mspace.lib.umanitoba.ca:1993/31027
Date11 January 2016
CreatorsNoren, Nancy Ellen
ContributorsArntfield, Susan (Food Science), Scanlon, Martin (Food Science) Aluko, Rotimi (Human Nutritional Sciences)
Source SetsUniversity of Manitoba Canada
Detected LanguageEnglish

Page generated in 0.0018 seconds