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

Gordon A. Morris, Ian M. Sims, Andrew J. Robertson, Richard H. Furneaux

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

Casein-maltodextrin glyco-conjugates were prepared using an economical, food-grade process based on the Amadori re-arrangement of the Maillard reaction. The resultant glyco-conjugates were slightly yellow in colour and the degree of discolouration was dependent on heating time. Formation of glyco-conjugates was demonstrated by determining the reduction of free amino-groups by the O-phthaldialdehyde (OPA) assay and sugar reducing ends by gas chromatography-mass spectrometry (GC-MS). Increases in molecular weight were monitored by SDS-polyacrylamide gel electrophoresis (PAGE) and were in agreement with those predicted for the conjugation of casein monomers with malto-oligosaccharides of average DP 7-10. 2D-Urea-SDS-PAGE demonstrated that both protein and saccharide components co-migrate, indicating that covalent bonds were upon heating. This resulted in increases in mass-to-charge ratio of the materials, which suggested decreases in pI. These observed chemical and physical changes were reconciled with previously documented improvements in emulsifying properties.

Original languageEnglish
Pages (from-to)1007-1014
Number of pages8
JournalFood Hydrocolloids
Volume18
Issue number6
Early online date2 Jun 2004
DOIs
Publication statusPublished - Nov 2004
Externally publishedYes

Fingerprint

Casein
sodium caseinate
maltodextrins
Caseins
Polyacrylates
Electrophoresis
Heating
Chemical properties
polyacrylamide gel electrophoresis
Polyacrylamide Gel Electrophoresis
casein
physical properties
physicochemical properties
Gels
Physical properties
Sodium
heat
Maillard Reaction
Discoloration
Oligosaccharides

Cite this

Morris, Gordon A. ; Sims, Ian M. ; Robertson, Andrew J. ; Furneaux, Richard H. / Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates. In: Food Hydrocolloids. 2004 ; Vol. 18, No. 6. pp. 1007-1014.
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Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates. / Morris, Gordon A.; Sims, Ian M.; Robertson, Andrew J.; Furneaux, Richard H.

In: Food Hydrocolloids, Vol. 18, No. 6, 11.2004, p. 1007-1014.

Research output: Contribution to journalArticle

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