Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates

“…al., 2002), preliminary 2D-SDS-PAGE results support this (Gerrard personal communication) and hence increasing solubility (solubility is the determining factor in the ability of a protein/ protein complex to form an emulsion (Chevalier, et. al., 2001)) at lower pH as has been described previously for Maillard products of ribonuclease A (Fayle, et.…”

Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier

“…Foaming properties were measured based upon the method described by Chevalier et al [2001] with some modifi cation. Briefl y, a foamed solution including Lyz derivatives and distilled water was prepared using a homogenizer at 8000 rpm for 5 min.…”

Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

“…Water holding capacity and gelation have a significant impact on the quality of the product because they influence the sensory characteristics and consequently the functional performance of a food product. Production of many foods such as dehydrated gelatins, soups and others is based on these properties (Chavan and Shahidi, 2001;Chevalier et al, 2001;Sze-Tao and Sathe, 2000;Sgarbieri, 1998;Nakai and Li-Chan, 1989). A limitation for the study of fermented products is the rare specific methodology for the evaluation of their final quality.…”