Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems

美拉德反应 分离乳清蛋白粉 化学 结合 吸光度 流变仪 乳清蛋白 流变学 色谱法 褐变 右旋糖酐 荧光 聚合物 有机化学 生物化学 材料科学 物理 数学分析 复合材料 量子力学 数学
作者
María Julia Spotti,María J. Martinez,Ana M.R. Pilosof,M. C. Candioti,Amelia C. Rubiolo,Carlos R. Carrara
出处
期刊:Food Hydrocolloids [Elsevier BV]
卷期号:39: 223-230 被引量:95
标识
DOI:10.1016/j.foodhyd.2014.01.014
摘要

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) (λex = 280 nm). Rheological properties were determined by oscillatory rheometry with temperature ramp (25–90 °C). After each measure, a mechanical spectrum (at 25 °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 °C increased in conjugate systems compared with WPI alone. Stability of gel structures were shown by frequency sweeps.
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