Journal
FOOD CHEMISTRY
Volume 100, Issue 3, Pages 1071-1075Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.11.009
Keywords
chitosan; Maillard reaction; beta-lactoglobulin; emulsifying properties; antimicrobial activity
Ask authors/readers for more resources
Reaction mixtures containing beta-lactoglobulin and chitosan (1:4 weight ratio) were dry-heated at 40 degrees C and 79% relative humidity for 2 weeks. Absorbance measurements and SDS-PAGE analysis indicated the occurrence of the Maillard reaction and conjugate formation, respectively. Some P-lactoglobulin and chitosan properties were modified. For example, the emulsifying capacity at pH 4 and bactericidal activity against Escherichia coli of the Maillard reaction products (MRPs) increased with incubation period up to 2 days, after which these properties deteriorated. The latter was explained by MRPs degradation, which was confirmed by the increased appearance of degradation products in electrophoresis gels at longer incubation times. Data show that the Maillard reaction, under the studied conditions, can be successfully employed to generate MRPs from beta-lactoglobulin and chitosan, which exhibit improved properties with respect to V lactoglobulin alone. (c) 2005 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available