Assessment of interfacial and foaming properties of bovine sodium caseinate glycated with galactose

Journal of Food Engineering

Volumn 113, Issue 3, 2012, Pages 461-470

  Corzo Martínez, Marta ^a   Carrera Sánchez, Cecilio ^b   Villamiel, Mar ^a   Rodríguez Patino, Juan M ^b   Moreno, F Javier ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Foaming properties; Glycosylation via the Maillard reaction; Interfacial properties; Sodium caseinate

Indexed keywords

ADSORPTION EFFICIENCY; BENEFICIAL EFFECTS; FOAMING PROPERTIES; GLYCATION; GLYCOCONJUGATES; INTERFACIAL CHARACTERISTICS; INTERFACIAL FILM; INTERFACIAL INTERACTION; INTERFACIAL PROPERTY; MAILLARD REACTION; SODIUM CASEINATE; STABILIZING FOAMS;

ADSORPTION; BLOWING AGENTS; CARBOHYDRATES; INTERFACES (MATERIALS); SODIUM; SOLUBILITY;

GLYCOSYLATION;

BOVINAE;

EID: 84865460844     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.025     Document Type: Article

References (44)

1. J. Benjamins, and E.H. Lucassen-Reynders Surface dilational rheology of proteins adsorbed at air/water and oil/water interfaces D. Möbius, R. Miller, Proteins at Liquid Interfaces first ed. 1998 Elsevier Amsterdam, The Netherlands 341 385
2. H.F. Bunn, R. Shapiro, M. McManus, L. Garrick, M.J. McDonald, P.M. Gallop, and K.H. Gabbay Structural heterogeneity of human haemoglobin A due to nonenzymatic glycosylation The Journal of Biological Chemistry 254 1979 3892 3898
3. C. Carrera, and J.M. Rodríguez Patino Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution Food Hydrocolloids 19 2005 407 416
4. F. Chevalier, J.-M. Chobert, M. Dalgalarrondo, and T. Haertlé Characterization of the Maillard reactions products of β-lactoglobulin glucosylated in mild conditions Journal of Food Biochemistry 25 2001 33 55
5. F. Chevalier, J.-M. Chobert, Y. Popineau, M.G. Nicolas, and T. Haertlé Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar International of Dairy Journal 11 3 2001 145 152
6. P. Cicuta, and I. Hopkinson Studies of a weak polyampholyte at the air-buffer interface. The effect of varying pH and ionic strength The Journal of Chemical Physics 114 2001 8659 8670
7. M. Corzo-Martinez, F.J. Moreno, M. Villamiel, and F.M. Harte Characterization and improvement of rheological properties of sodium caseinate glycated with galactose, lactose and dextran Food Hydrocolloids 24 2010 88 97
8. M. Corzo-Martínez, A.C. Soria, M. Villamiel, A. Olano, F.M. Harte, and F.J. Moreno Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound Journal of Dairy Science 94 2011 51 58
9. M. Corzo-Martínez, M. Ávila, F.J. Moreno, T. Requena, and M. Villamiel Effect of milk protein glycation and gastrointestinal digestion on the growth of bifidobacteria and lactic acid bacteria International Journal of Food Microbiology 153 2012 420 427
10. M. Corzo-Martínez, C. Carrera-Sánchez, F.J. Moreno, J.M. Rodríguez-Patino, and M. Villamiel Interfacial and foaming properties of bovine β-lactoglobulin: galactose Maillard conjugates Food Hydrocolloids 27 2012 438 447
11. D.G. Dalgleish Structure-function relationship of caseins S. Damodaran, A. Paraf, Food Proteins and Their Applications. Part I: Physicochemical Bases of Protein Functionality 1997 Marcel Dekker Inc. New York 199 223
12. S. Damodaran Food proteins: an overview S. Damodaran, A. Paraf, Food Proteins and their Applications. Part I: Physicochemical Bases of Protein Functionality 1997 Marcel Dekker Inc. New York 1 25
13. E. Dickinson An Introduction to Food Colloids 1992 Oxford University Press Oxford
14. E. Dickinson Advanced dairy chemistry P.F. Fox, P. Mc-Sweeney, Proteins, Parts A and B 2003 Kluwer Academic/Plenum Publishers Dordrecht, The Netherlands 1229 1260
15. A. Fechner, A. Knoth, I. Scherze, and G. Muschiolik Stability and release properties of double-emulsions stabilised by caseinate-dextran conjugates Food Hydrocolloids 21 2007 943 952
16. F. Fenaille, F. Morgan, V. Parisod, J.-C. Tabet, and P.A. Guy Solid-state glycation of β-lactoglobulin monitored by electrospray ionisation mass spectrometry and gel electrophoresis techniques Rapid Communications in Mass Spectrometry 17 2003 1483 1492
17. O.K. Gasymov, and B.J. Glasgow ANS fluorescence. Potential to augment the identification of the external binding sites of proteins Biochimica et Biophysica Acta 1774 3 2007 403 411
18. C. Guillerme, W. Loisel, D. Bertrand, and Y. Popineau Study of foam stability by video image analysis: relationship with the quantity of liquid in foams Journal of Texture Studies 24 1993 287 303
19. D.E. Graham, and M.C. Phillips Proteins and liquid interfaces II. Adsorption isotherms Journal of Colloid Interface Science 70 1979 415
20. L. Jimenez-Castaño, R. López-Fandiño, A. Olano, and M. Villamiel Study on β-lactoglobulin glycosylation with dextran: effect on solubility and heat stability Food Chemistry 93 2005 689 695
21. L. Jimenez-Castaño, M. Villamiel, and R. López-Fandiño Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass Food Hydrocolloids 21 2007 433 443
22. W. Loisel, J. Guéguen, and Y. Popineau A new apparatus for analyzing foaming properties of proteins K.D. Schwenke, R. Mothes, Food Proteins: Structure and Functionality 1993 VCH Weinheim, Germany 320 323
23. J. Lucassen, and M. van den Tempel Dynamic measurements of dilational properties of a liquid interface Chemical Engineering Science 27 1972 1283 1291
24. E.H. Lucassen-Reynders, J. Lucassen, P.R. Garrett, D. Giles, and F. Hollway Dynamic surface measurements as a tool to obtain equation-of-state data for soluble monolayers Advances in Chemistry Series 144 1975 272 285
25. J. Maldonado-Valderrama, V.B. Fainerman, M.J. Gálvez-Ruiz, A. Martín-Rodríguez, M.A. Cabrerizo-Vilchez, and R. Miller Dilatational rheology of β-casein adsorbed layers at liquid-fluid interfaces The Journal of Physical Chemistry B 109 2005 17608 17616
26. A.H. Martin, K. Grolle, M.A. Bos, M.A. Cohen-Stuart, and T. van Vliet Network forming properties of various proteins adsorbed at the air/water interface in relation to foam stability Journal of Colloid and Interface Science 254 2002 173 183
27. M.J. Martínez, C. Carrera, J.M. Rodríguez Patino, and A.M.R. Pilosof Interactions in the aqueous phase and adsorption at the air-water interface of caseinoglycomacropeptide (GMP) and β-lactoglobulin mixed systems Colloids and Surfaces B: Biointerfaces 68 2009 39 47
28. D.J. McClements Food Emulsions: Principles, Practice and Techniques 1999 CRC Press Washington
29. M. Mellema, F.A. Clark, F.A. Husband, and A.R. Mackie Properties of β-casein at the air/water interface as supported by surface rheological measurements Langmuir 14 1998 1753 1758
30. F. Morgan, J. Léonil, D. Mollé, and S. Bouhallab Nonenzymatic lactosylation of bovine β-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoforms Biochemical and Biophysical Research Communications 236 1997 413 417
31. G.A. Morris, I.M. Sims, A.J. Robertson, and R.H. Furneaux Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates Food Hydrocolloids 18 2004 1007 1014
32. F. Nacka, J.M. Chobert, T. Burova, J. Léonil, and T. Haertlé Induction of new physicochemical and functional properties by the glycosylation of whey proteins Journal of Protein Chemistry 17 1998 495 503
33. C.M. Oliver, L.D. Melton, and R.A. Stanley Creating proteins with novel functionality via the Maillard reaction: a review Critical Reviews of Food Science and Nutrition 46 2006 337 350
34. C.M. Oliver, L.D. Melton, and R.A. Stanley Functional properties of caseinate glycoconjugates prepared by controlled heating in the "dry" state Journal of Science and Food Agriculture 86 2006 732 740
35. A.A. Perez, C.R. Carrara, C. Carrera, L.G. Santiago, and J.M. Rodríguez Patino Interfacial dynamic properties of whey protein concentrate/polysaccharide mixtures at neutral pH Food Hydrocolloids 23 2009 1253 1262
36. M.R. Rodríguez Niño, C. Carrera, M. Cejudo, and J.M. Rodríguez Patino Protein and lipid films at equilibrium at air-water interface Journal of the American Oil Chemists' Society 78 2001 873 879
37. M.R. Rodríguez Niño, and J.M. Rodríguez Patino Effect of the aqueous phase composition on the adsorption of bovine serum albumin to the air-water interface Industrial and Engineering Chemistry Research 41 2002 1489 1495
38. J.M. Rodríguez Patino, and C. Carrera Shear characteristics, miscibility, and topography of sodium caseinate-monoglyceride mixed films at the air-water interface Biomacromolecules 5 2004 2065 2072
39. J.M. Rodríguez Patino, C. Carrera, M.R. Rodríguez Niño, and M. Cejudo Structural and dynamic properties of Milk Proteins Spreads at the air-water interface Journal of Colloid Interface Science 242 2001 141 151
40. J.M. Rodríguez Patino, M. Cejudo, C. Carrera, and M.R. Rodríguez Niño Structural and shear characteristics of adsorbed sodium caseinate and monoglyceride mixed monolayers at the air-water interface Journal of Colloid Interface Science 313 2007 141 151
41. J.M. Rodríguez Patino, M.D. Naranjo-Delgado, and J.A. Linares-Fernández Stability and mechanical strength of aqueous foams containing food proteins Colloids Surf. A Physicochem. Engineering Aspects 99 1995 65 78
42. J.M. Rodríguez Patino, M.R. Rodríguez Niño, and J.M. Álvarez Interfacial and foaming characteristics of proteína-lipid systems Food Hydrocolloids 11 1997 49 58
43. J.M. Rodríguez Patino, M.R. Rodríguez Niño, and C.J. Carrera Adsorption of whey protein isolates at the oil-water interface as a function of processing conditions. A rheokinetic study Journal of Agricultural and Food Chemistry 47 1999 2241 2248
44. R. Shepherd, A. Robertson, and D. Ofman Dairy glycoconjugate emulsifiers: casein-maltodextrins Food Hydrocolloids 14 2004 281 286