Acidic solution properties of β-casein-graft-dextran copolymer prepared through Maillard reaction

Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

“…In literature, increased emulsifying activity of milk proteins post Maillard reaction was obtained for casein/dextran (Aminlari et al, 2005;Dickinson & Izgi, 1996;Mu et al, 2006), casein/maltodextrin (Morris, Sims, Robertson, & Furneaux, 2004), casein/pectin (Al-Hakkak & Kavale, 2002), whey protein/pectin (Einhorn-Stoll et al, 2005;Mishra et al, 2001), blactoglobulin/alginate (Hattori et al, 1997), b-lactoglobulin/chitosan (Hattori, Numamoto, Kobayashi, & Takahashi, 2000), b-lactoglobulin/chitopentaose (Hattori et al, 2000) and serum albumin/ dextran mixtures (Dickinson & Izgi, 1996).…”

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

“…On the basis of electrophoretic studies and free amino group measurement, the authors suggested that $3 and $2 mol of galactomannan bound to -lactalbumin and lysozyme, respectively . The emulsifying capacity of -casein was reported to be increased following a Maillard reaction with dextran (Mu et al, 2006).…”

Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum

“…Around its isoelectric point (pH 4.6), the net attractive forces between the casein molecules increase, resulting in a selfassociation of the adsorbed and non-adsorbed protein components (Allen et al, 2006), which could lead to emulsion destabilization. Conjugation of the protein to a polysaccharide can improve its functional properties, such as solubility around its isoelectric point (Chevalier et al, 2001;Kato, 2002;Oliver et al, 2006a;O'Regan and Mulvihill, 2009;Yadav et al, 2010) and its emulsifying properties (Shepherd et al, 2000;Kato, 2002;Neirynck et al, 2004;Mu et al, 2006;Akhtar and Dickinson, 2007;O'Regan and Mulvihill, 2009;Xu et al, 2012). The formation of protein-polysaccharide conjugates by Maillard-type reactions is a chemically safe method, being suitable for food applications.…”

“…Specifically the casein, caseinate-dextran (Fechner et al, 2007), caseinate-maltodextrin (Shepherd et al, 2000;Mulvihill, 2009, 2010), casein-glucose (Gu et al, 2009) and casein-dextran (Aminlari et al, 2005;Mu et al, 2006) conjugates were studied. These conjugates showed better emulsifying/stabilizing properties when compared to the pure protein, mainly at pH values close to the isoelectric point.…”