Bovine serum albumin-sugar conjugates through the maillard reaction: effects on interfacial behavior and emulsifying ability.
Bovine serum albumin (BSA) was employed as a model protein emulsifier to conjugate with aldohexose (D-glucose (Glc) or D-allose (All)) and sugar fatty acid ester (6-O-octanoyl-D-glucose (GlcC8)) through the Maillard reaction. It was found during the reaction that rate of decrease of free amino groups in BSA was almost the same for the BSA-sugar mixtures whereas browning and protein aggregation developed in the following order: Glc < All < GlcC8. It was thought that the rate of degradation of the Amadori compound could have been influenced by the OH-group stereochemistry at the C3 position of aldohexose, while denaturation of BSA by GlcC8 enhanced the browning and protein aggregation. To understand the emulsifying ability of the BSA-sugar conjugates, hexadecane-water interfacial tension and the oil droplet size of emulsions prepared by homogenizing hexadecane and aqueous solution of the conjugates were examined. BSA-GlcC8 showed greater improvement in interfacial and emulsifying activity than did BSA-Glc and -All. However, no improvement in emulsion stability was observed for any of the BSA-sugar conjugates, suggesting the weakness of the film formed at the oil droplet interface.
Rangsansarid
Jongjit
J
Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kagawa, Japan.
Cheetangdee
Nopparat
N
Kinoshita
Naomi
N
Fukuda
Kazuhiro
K
D000473:Alkanes / Q000737:chemistry; D002210:Caprylates / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry*; D005947:Glucose / Q000031:analogs & derivatives* / Q000737:chemistry*; D015416:Maillard Reaction; D015394:Molecular Structure; D044367:Phase Transition; D012710:Serum Albumin, Bovine / Q000737:chemistry*; D013237:Stereoisomerism; D013997:Time Factors; D014867:Water / Q000737:chemistry
C533673:6-O-octanoylglucose; D000473:Alkanes; D002210:Caprylates; D045703:Emulsifying Agents; D014867:Water; D012710:Serum Albumin, Bovine; C002055:allose; C007932:n-hexadecane; D005947:Glucose