美拉德反应
阿拉伯半乳聚糖
果胶
酪蛋白
化学
结合
无规线圈
溶解度
抗氧化剂
糖基化
热稳定性
食品科学
嫁接
有机化学
多糖
生物化学
蛋白质二级结构
聚合物
数学
数学分析
作者
S. Yang,Guofang Zhang,Hong Wei Chu,Peijun Du,Aili Li,Libo Liu,Chun Li
标识
DOI:10.1016/j.foodres.2023.112510
摘要
The aim of this study was to prepare conjugates of casein (CA) with pectin (CP) or arabinogalactan (AG) by the Maillard reaction (wet-heating) and to investigate the effects of CP or AG on the structural and functional properties of casein. The results indicated that the highest grafting degree of CA with CP or AG was observed at 90 °C for 1.5 h or 1 h, respectively. Secondary structure showed that grafting with CP or AG reduced the α-helix level and increased the random coil level of CA. Glycosylation treatment of CA-CP and CA-AG exhibited lower surface hydrophobicity and higher absolute ζ-potential values, further significantly improving the functional properties of CA (e.g., solubility, foaming property, emulsifying property, thermal stability, and antioxidant activity). Accordingly, our results indicated that it is feasible for CP or AG to improve the functional properties of CA by the Maillard reaction.
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