The effect of glycation on foam and structural properties of β-lactoglobulin

被引：75

作者：

Medrano, A. ^{[1
]}

Abirached, C. ^{[1
]}

Panizzolo, L. ^{[1
]}

Moyna, P. ^{[1
]}

Anon, M. C. ^{[2
]}

机构：

[1] Univ Republica, Fac Quim, Dept Ciencia & Tecnol Alimentos, Montevideo, Uruguay

[2] Consejo Nacl Invest Cient & Tecn, UNLP, Ctr Invest & Desarrollo Criotecnol Alimentos, La Plata, Buenos Aires, Argentina

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 01期

关键词：

beta-Lactoglobulin; Glycation; Foams; FUNCTIONAL-PROPERTIES; MAILLARD REACTION; ELECTROSPRAY-IONIZATION; MONOCLONAL-ANTIBODIES; AQUEOUS-SOLUTION; POWDERED STATE; HEAT-TREATMENT; LACTOSYLATION; CONFORMATION; HYDROPHOBICITY;

D O I：

10.1016/j.foodchem.2008.07.036

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The goal of the present work was to evaluate whether the Maillard reaction, with glucose and lactose as substrates, improves the foaming properties of p-lactoglobulin. Lactose led to the lowest degree of modification without significant differences by reaction time and by protein:sugar molar ratio. However, in the case of glucose, the degree of glycation increases with reaction time and molar ratio. The results obtained by UV fluorescence, surface hydrophobicity and differential scanning calorimetry clearly showed differences in the degree of folding of P-lactoglobulin upon modification with different sugars or thermal treatment, with changes in the foaming capacity of beta-lactoglobulin. All the modified samples exhibited a significant increase (alpha <= 0.05) in draining stability (Kg) as compared to the non-thermally treated sample. In addition, foams formed by lactose-glycated samples were more stable than those formed by glucose-glycated ones. A significant increase (alpha <= 0.05) of foam stability with reaction time was also detected, particularly in glucose-glycated samples. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：127 / 133

页数：7

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