Gel mechanical properties of milk whey protein-dextran conjugates obtained by Maillard reaction

Food Hydrocolloids

Volumn 31, Issue 1, 2013, Pages 26-32

  Spotti, María Julia ^a   Perduca, Martina J ^b   Piagentini, Andrea ^a   Santiago, Liliana G ^a   Rubiolo, Amelia C ^a   Carrara, Carlos R ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Universidad de la Cuenca del Plata   (Argentina)

Author keywords

Dextran; Gels; Maillard reaction; Mechanical properties; Whey proteins

Indexed keywords

CHEMICAL REACTIONS; COMPRESSION TESTING; DEXTRAN; FRACTURE; GLYCOSYLATION; HUMIDITY CONTROL; PROTEINS; STRESS RELAXATION;

BROWN COLOR; BROWNING INTENSITIES; CIE LAB; COLOR PARAMETER; DRY-HEATING; FREE AMINO GROUPS; MAILLARD REACTION; MILK WHEY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

GELS;

EID: 84867605409     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.08.009     Document Type: Article

References (39)

1. Abtahi S., Aminlari M. Effect of sodium bisulfate, cysteine, and pH on protein solubility and sodium dodecyl sulfate-poly acrylamide gel electrophoresis of soybean milk base. Journal of Agricultural and Food Chemistry 1997, 45:4768-4772.
2. Baeza R., Gugliota L., Pilosof A. Gelation of b-lactoglobulin in the presence of propylene glycol alginate: kinetics and gel properties. Colloids and Surfaces B: Biointerfaces 2003, 31(1-4):81-93.
3. Baeza R., Pilosof A. Mixed biopolymer gels systems of β-lactoglobulin and non gelling gum. Food colloids-Fundamentals of formulation 2001, 392-403. The Royal Society of Chemistry, Cambridge, UK. E. Dickinson, R. Miller (Eds.).
4. van den Berg L., van Vliet T., van der Linden E., van Boekel M.A., van de Velde F. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure. Food Hydrocolloids 2007, 21:961-976.
5. van den Berg L., van Vliet T., van der Linden E., van Boekel M.A., van de Velde F. Serum release: the hidden quality in fracturing composites. Food Hydrocolloids 2007, 21:420-432.
6. Bertrand M.E., Turgeon S.L. Improved gelling properties of whey protein isolate by addition of xanthan gum. Food Hydrocolloids 2007, 21(2):159-166.
7. Blecker C., Paquot M., Lamberti I., Sensidone A., Lognay G., Deroanne C. Improved emulsifying and foaming of whey proteins after enzymatic fat hydrolysis. Journal of Food Science 1997, 61:48-52.
8. Bryant C.M., Mc Clements D.J. Influence of xanthan gum on physical characteristic of heat-denatured whey protein solutions and gels. Food Hydrocolloids 2000, 14(4):383-390.
9. Cayot P., Lorient D. Structure-function relationships of whey proteins. Food proteins and their applications 1997, 225-256. Marcel Dekker, New York. S. Damodaran, A. Paraf (Eds.).
10. Chevalier F., Chobert J.-M., Genot C., Haertlé T. Scavenging of free radicals, antimicrobial and cytotoxic activities of the Maillard reaction products of β-lactoglobulin glycated with several sugars. Journal of Agricultural and Food Chemistry 2001, 49:5031-5038.
11. Dickinson E., Izgi E. Foam stabilization by protein-polysaccharide complexes. Colloids and Surfaces A: Physicochemical and Engineering Aspects 1996, 113:191-201.
12. Einhorn-Stoll U., Ulbrich M., Sever S., Kunzek H. Formation of milk protein pectin conjugates with improved emulsifying properties by controlled dry heating. Food Hydrocolloids 2005, 19:329-340.
13. Fitzsimons S.M., Mulvihill D.M., Morris E.R. Segregative interactions between gelatin and polymerised whey protein. Food Hydrocolloids 2008, 22:485-491.
14. Goloberg T., Weijng C., Melpomeni M. Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association 2004, 104:1287-1291.
15. Grinberg V.Y., Tolstoguzov V. Thermodynamic incompatibility of proteins and polysaccharides in solutions. Food Hydrocolloids 1997, 11(2):145-158.
16. Hattori M., Aiba Y., Nagasawa K., Takahashi K. Functional improvement of alginic acid by conjugating with β-lactoglobulin. Journal of Food Science 1996, 61:1171-1176.
17. Jimenez-Castaño L., Villamiel M., Lopez-Fandiño R. Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass. Food Hydrocolloids 2007, 21:433-443.
18. de Jong S., van de Velde F. Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels. Food Hydrocolloids 2007, 21:1172-1187.
19. Katayama S., Shima J., Saeki H. Solubility improvement of shellfish muscle proteins by reaction with glucose and its soluble state in low-ionic-strength medium. Journal of Agricultural and Food Chemistry 2002, 50:4327-4332.
20. Kato A. Industrial applications of Maillard-type protein-polysaccharide conjugates. Food Science and Technology Research 2002, 8:193-199.
21. Kato Y., Sasaki Y., Furuta R., Kobayashi K. Functional protein-polysaccharide conjugate prepared by controlled dry-heating of ovalbumin-dextran mixtures. Agricultural and Biology Chemistry 1990, 54:107-112.
22. Keim S., Hinrichs J. Influence of stabilizing bonds on the texture properties of high-pressure-induced whey protein gels. International Dairy Journal 2004, 14:355-363.
23. Miller A., Gerrard J. The Maillard reaction and food protein crosslinking. Progress in Food Biopolymer Research 2005, 1:69-86.
24. Monteiro S.R., Tavares C., Evtuguin D.V., Moreno N., Lopes da Silva J.A. Influence of galactomannans with different molecular weights on the gelation of whey proteins at neutral pH. Biomacromolecules 2005, 6:3291-3299.
25. Morris V.J. Multicomponent gels. Gums and stabilisers for the food industry 3 1986, Vol. 3:87-99. Elsevier, London.
26. Nagasawa K., Takahashi K., Hattori M. Improved emulsifying properties of β-lactoglobulin by conjugating with carboxymethyl dextran. Food Hydrocolloids 1996, 10:63-67.
27. Nakamura S., Kato A., Kobayashi K. Bifunctional lysozyme-galactomannan conjugate having excellent emulsifying properties and bactericidal effect. Journal of Agricultural and Food Chemistry 1992, 40:735-739.
28. Oliver C.M., Melton L.D., Stanley R.A. Creating protein with novel functionality via the Maillard reaction: a review. Critical Reviews in Food Science and Nutrition 2006, 46:337-350.
29. Ordoñez Perda J.A., Cambero Rodriguez M.S., Fernandez Alvarez L., García de Fernando Miguillón G.D., de la Hoz Perales L., Selgas Certero M.D. Carbohidratos. Tecnología de los alimentos volumen I. Componentes de los alimentos procesados 1998, 86-91. Sintesis S.A, Madrid, España. J. Ordoñez Pereda (Ed.).
30. Qi P.X., Onwulata C.I. Physical properties, molecular structures, and protein quality of texturized whey protein isolate: effect of extrusion moisture content. Journal of Dairy Science 2011, 94:2231-2244.
31. Ribeiro K.O., Rodrigues M.I., Sabadini E., Cunha R. Mechanical properties of acid sodium caseinate-k-carrageenan gels: effects of co-solute addition. Food Hydrocolloids 2004, 18(1):71-79.
32. Spotti J., Santiago L.G., Rubiolo A.C., Carrara C.R. Mechanical and microstructural properties of milk whey protein/espina corona gum mixed gels. LWT - Food Science and Technology 2012, 48:69-74.
33. Steffe J.F. Viscoelasticity. Rheological methods in food process engineering 1992, 294-348. Freeman Press, Estados Unidos.
34. Sun W., Yu S., Yang X., Wang J., Zhang J., Zhang Y., et al. Study on the rheological properties of heat-induced whey protein isolate-dextran conjugate gel. Food Research International 2011, 44:3259-3263.
35. Tavares C., Monteiro S.R., Moreno N., Lopes da Silva J.A. Does the branching degree of galactomannans influence their effect on whey protein gelation?. Colloids and Surfaces A: Physicochemical and Engineering Aspects 2005, 270-271:213-219.
36. Tolstoguzov V. Protein-polysaccharide interactions. Food proteins and their applications 1997, 171-198. Marcel Dekker Inc., New York, USA. S. Damodaran, A. Paraf (Eds.).
37. Tolstoguzov V. Texturising by phase separation. Biotechnology Advances 2006, 24:626-628.
38. Wooster T.J., Augustin M.A. Rheology of whey protein-dextran conjugate films at the air/water interface. Food Hydrocolloids 2007, 21:1072-1080.
39. Yamamoto F., Cunha R.L. Acid gelation of gellan: effect of final pH and heat treatment conditions. Carbohydrate Polymers 2007, 68(3):517-527.