Dairy glycoconjugate emulsifiers: casein-maltodextrins

Casein-maltodextrin conjugates were prepared using an economical, food-grade process based on the Amadori rearrangement of the Maillard reaction. It was demonstrated that alpha-1,4 substituted polysaccharides (maltodextrins) could be used to form stable, colourless casein-glycoconjugates that were not subject to post-Amadori Maillard reaction steps. In contrast to casein, which is insoluble below pH 6, casein-glycoconjugates were soluble at low pHs and formed transparent solutions. The casein-glycoconjugates were also effective emulsifiers in acidic solutions. Protein-polysaccharide cross-linking was demonstrated using an electrophoretic method. Dairy glycoconjugates prepared from natural ingredients using this food-grade process have significant potential as effective food emulsifiers or soluble protein additives for acidic sports drinks/nutritional supplements. (C) 2000 Elsevier Science Ltd. All rights reserved.