Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction

文献类型： 外文期刊

第一作者： Li, Zhenghao

作者： Li, Zhenghao;Jiang, Hua;You, Xinyu;Wang, Xipeng;Ma, Mengjia;Zhang, Xiaoning;Wang, Cunfang;Guo, Min;Zhang, Zheng

作者机构：

关键词： Maillard reaction; Casein; Oligosaccharide

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 259 卷

页码：

收录情况： SCI

摘要： This study explored the improvement of casein (CN)'s properties by conjugating it with oligosaccharides, namely, fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylooligosaccharide (XOS) via Maillard reaction to identify the most optimal oligosaccharides and modification conditions. The degree of grafting was 30.5 +/- 0.41 % for CN-FOS, 33.7 +/- 0.62 % for CN-GOS, 38.9 +/- 0.51 % for CN-IMO, and 43.7 +/- 0.54 % for CN-XOS. With the degree of grafting rising, more oligosaccharides were conjugated, causing greater changes in CN properties. The CN-XOS underwent significant alterations, as the introduction of oligosaccharides led to a decrease in particle size by around 51 nm. Furthermore, the hydroxyl groups caused a reduction in surface hydrophobicity, which in turn decreased the proportion of hydrophobic groups. The solubility of CN-XOS increased significantly at pH 3, by approximately 30.99 %. Additionally, the conjugation of oligosaccharides substantially boosted the rates of DPPH, ABTS, and -OH radical scavenging by 4.61 times, 2.20 times, and 2.58 times, respectively, and also improved the thermal stability of the modified CN. Moreover, the process lowered the protein digestibility, possibly enhancing its applicability as an active substance transporter. This research offers additional theoretical backing for altering CN with oligosaccharides and implementing it in the food and pharmaceutical sectors.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序