Structural and functional properties of sodium caseinate glycosylated by dextran aldehyde
文献类型： 外文期刊
作者： Li, Ying 1 ; Li, Dong-Mei 2 ; Han, Yu 1 ; Zeng, Xin-An 1 ; Han, Zhong 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
2.Guangdong Acad Agr Sci, Environm Hort Res Inst, Guangdong Key Lab Ornamental Plant Germplasm Innov, Guangzhou 510640, Peoples R China
3.Foshan Univ, Guangdong Prov Key Lab Intelligent Food Mfg, Foshan 528225, Peoples R China
4.South China Univ Technol, Res Inst Yangjiang, Yangjiang 529500, Peoples R China
5.Overseas Expertise Intro Ctr Discipline Innovat Fo, Guangzhou 510641, Peoples R China
关键词： Sodium caseinate; Dextran aldehyde; Glycosylation; Structure; Functional properties
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 404 卷
页码：
收录情况： SCI
摘要： Glycosylation is an effective method of protein modification which can improve the functional properties of proteins. Traditional protein glycosylation methods are typically limited by slow reaction rates. A method for improving the efficiency of protein glycosylation from different degrees of dextran oxidation with periodate, to obtain dextran aldehydes, is presented. Increased molar ratio between periodate and glucose unit in dextran led to dextran aldehyde with higher aldehyde group content and reduced molecular weight. This is due to an increased oxidation, which increases the degree of glycosylation by 43.22%. Compared with dextran glycosy-lated products, the emulsifying activity, stability indices and foaming capacity of dextran aldehyde glycosylated products increased by 30.8, 301 and 50%, respectively, with poor foam stability. Dextran aldehyde-modified sodium caseinate presented lower digestibility and could maintain better stability against salt ions and heat treatment. The polysaccharide aldehyde showed great potential for expanding protein modification methods to promote its industrialization.
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