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Modification of casein with oligosaccharides via the Maillard reaction: As natural emulsifiers

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： Casein; Oligosaccharide; Maillard reaction; Emulsifying properties

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）

ISSN： 0963-9969

年卷期： 2024 年 191 卷

页码：

收录情况： SCI

摘要： In the present study, different oligosaccharides (fructooligosaccharide (FOS), galactooligosaccharide (GOS), isomaltooligosaccharide (IMO), and xylooligosaccharide (XOS)) were modified on casein (CN) via Maillard reaction. The CN-oligosaccharide conjugates were evaluated for modifications to functional groups, fluorescence intensity, water- and oil-holding properties, emulsion foaming properties, as well as general emulsion properties and stability. The results demonstrated that the covalent combination of CN and oligosaccharides augmented the spatial repulsion and altered the hydrophobic milieu of proteins, which resulted in a diminution in water-holding capacity, an augmentation in oil-holding capacity, and an enhancement in the emulsification properties of proteins. Among them, CN-XOS exhibited the most pronounced changes, with the emulsification activity index and emulsion stability index increasing by approximately 72% and 84.3%, respectively. Furthermore, CN-XOS emulsions have smaller droplet sizes and higher absolute potential values than CN emulsions. Additionally, CN-XOS emulsions demonstrate remarkable stability when ion concentration and pH are varied. These findings indicate that oligosaccharides modified via Maillard reaction can be used as good natural emulsifiers. This provides a theoretical basis for using oligosaccharides to modify proteins and act as natural emulsifiers.

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