Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 53, Issue 2, Pages 419-423Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf049180c
Keywords
beta-Lactoglobulin; Maillard reaction; polysaccharide conjugate; emulsifier
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A series of dextrans and beta-lactoglobulin were covalently conjugated and screened for their ability to stabilize oil-in-water emulsions. Dextrans with the molecular mass of 19.6 kDa, 87 kDa, 150 kDa, 500 kDa, and 2000 kDa were attached to beta-lactoglobulin via the Maillard reaction. The conjugates were then purfied and evaluated as emulsifiers under neutral conditions. The ability to stabilize emulsions was determined by monitoring oil droplet size over time. Adsorption of the conjugates to the droplet surface was characterized by determining the protein surface load. The results show that increasing polysaccharide size increases emulsion stability up to 150 kDa before leveling off. Conversely, surface protein density remains constant until 150 kDa before decreasing with polysaccharicle size. A model is presented to interpret the results.
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