Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum

Autor(es)

F. A. Perrechil ^[1] ; R. C. Santana ^[1] ; D. B. Lima ^[1] ; M. Z. Polastro ^[1] ; R. L. Cunha ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Dept Food Engn, Fac Food Engn, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Journal of Chemical Engineering; v. 31, n. 2, p. 429-438, 2014-06-00.

Resumo

Emulsifying properties of sodium caseinate -locust bean gum Maillard conjugates produced at different temperatures (54 - 96 ºC), protein/polysaccharide ratios (0.3 - 1.0) and reaction times (1 - 24 hours) were evaluated. Conjugate formation was confirmed by formation of color and high molecular weight fractions and the decrease of the αs- and β-casein bands. The emulsions stabilized by Maillard conjugates showed good stability. The mean droplet diameter (d32) tended to decrease with the increase of incubation time and temperature, except at extreme conditions (24 hours and 90 ºC or 96 ºC) when the partial degradation of the conjugates was probably favored, resulting in phase separation of emulsions. The emulsion viscosity decreased with the increase in the protein/polysaccharide ratio and with the degradation of the conjugates. The conditions used in the experimental design made the optimization of the conjugate production viable, which showed greater emulsifier properties than the pure protein under acid conditions. (AU)

• Processo FAPESP: 07/58017-5 - Micro e nano emulsoes alimenticias: estudo reo-optico e de estabilidade.
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular