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

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dc.contributor.authorNoren, Nancy Ellen
dc.contributor.examiningcommitteeScanlon, Martin (Food Science) Aluko, Rotimi (Human Nutritional Sciences)en_US
dc.contributor.supervisorArntfield, Susan (Food Science)en_US
dc.date.accessioned2016-01-11T22:53:29Z
dc.date.available2016-01-11T22:53:29Z
dc.date.issued2015
dc.degree.disciplineFood Scienceen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstractA 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.en_US
dc.description.noteFebruary 2016en_US
dc.identifier.urihttp://hdl.handle.net/1993/31027
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectCaseinen_US
dc.subjectWheyen_US
dc.subjectStickinessen_US
dc.subjectBioactive peptidesen_US
dc.subjectanticariogenicityen_US
dc.titleCreation of a sticky coating of dairy proteins containing bioactive peptides to reduce dental cariesen_US
dc.typemaster thesisen_US
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