Effect of various oligosaccharides on casein solubility and other functional properties: Via Maillard reaction
文献类型： 外文期刊
作者： Li, Zhenghao 1 ; Jiang, Hua 1 ; Guo, Min 2 ; Zhang, Zheng 3 ; You, Xinyu 1 ; Wang, Xipeng 1 ; Ma, Mengjia 1 ; Zhang, Xiaoning 1 ; Wang, Cunfang 1 ;
作者机构： 1.Qilu Univ Technol, Shandong Acad Sci, Coll Food Sci & Engn, Jinan 250353, Peoples R China
2.Qilu Univ Technol, Shandong Acad Sci, Network Informat Ctr, Jinan 250353, Peoples R China
3.Chinese Acad Fishery Sci, Yellow Sea Fisheries Res Inst, Qingdao 266071, Peoples R China
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.
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