Journal
FOOD HYDROCOLLOIDS
Volume 27, Issue 2, Pages 438-447Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2011.11.003
Keywords
Maillard reaction; Galactose; Beta-lactoglobulin; Interfacial properties; Foaming properties
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Funding
- ALIBIRD [S2009/AGR-1469]
- CICYT [AGL2007-60045]
- IBEROFUN [110AC0386]
- Danone Institute
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In this paper, the effect of the initial and advanced steps of glycosylation by Maillard reaction (MR) (glycation) of beta-lactoglobulin (beta-Lg) with galactose on the interfacial and foaming (foamability and foam stability) properties of this protein has been studied at both pH 7 and pH 5. Hardly any effect of glycation was observed at pH 7. However, a pH 5, due to its increased solubility, beta-Lg glycated at 50 degrees C during 48 h (advanced steps of MR) presented the best dynamic of adsorption which lead to an increase of the surface dilatational modulus of adsorbed film. This resulted in a better foaming capacity, as well as higher stability of foams of beta -Lg glycoconjugates with respect to native and control heated protein. These results could extend the applicability of beta-Lg as a foaming agent, particularly in acid foods. (C) 2011 Elsevier Ltd. All rights reserved.
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