Journal
FOOD HYDROCOLLOIDS
Volume 39, Issue -, Pages 223-230Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2014.01.014
Keywords
Whey proteins; Dextrans; Maillard conjugation; Rheological properties
Categories
Funding
- project: Biomaterials development from whey proteins and polysaccharides [CAI+D PI-57283]
- Consejo Nacional de Investigaciones Cientificas y Tecnicas of Argentina (CONICET)
Ask authors/readers for more resources
It is well known that protein/polysaccharide conjugates obtained by Maillard reaction (MR) have good emulsifying properties. However, there is little information about the use of these conjugates in gel systems. Structural characteristics and rheological properties of conjugates obtained by MR of whey protein isolate (WPI) and dextrans (DX) of various molecular weight (MW: 6, 40 and 70 kDa) were studied. Conjugation was confirmed by electrophoresis; browning intensity was measured by absorbance at 420 nm; and conformational changes were studied by fluorescence emission of tryptophan (Trp) (lambda(ex) = 280 nm). Rheological properties were determined by oscillatory rheometry with temperature ramp (25-90 degrees C). After each measure, a mechanical spectrum (at 25 degrees C) was obtained. The electrophoresis indicated the presence of WPI/DX conjugates in all systems. Browning intensity increased with decreasing MW of DX. Fluorescence emission of WPI incubated increased, but decreased in WPI/DX incubated systems. The gelation time (obtained by G'-G '' crossover) and G' value at 25 degrees C increased in conjugate systems compared with WPI alone. Stability of gel structures were shown by frequency sweeps. (C) 2014 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