Influence of Maillard conjugation on structural characteristics and rheological properties of whey protein/dextran systems
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 wh...
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| Autores principales: | , , , , , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_0268005X_v39_n_p223_Spotti |
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| Sumario: | 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 70kDa) were studied. Conjugation was confirmed by electrophoresis; browning intensity was measured by absorbance at 420nm; and conformational changes were studied by fluorescence emission of tryptophan (Trp) (λex=280nm). 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. © 2014 Elsevier Ltd. |
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