Cross-linking behavior and foaming properties of bovine α-lactalbumin after glycation with various saccharides.
α-Lactalbumin was glycated via the Maillard reaction in the dry state using various mono- and oligosaccharides. The reaction resulted not only in coupling of the saccharides to α-lactalbumin but also in cross-linked proteins. The glycation rate and the extent of cross-link formation were highly dependent on the saccharide used. Glycation by arabinose and xylose led to a very fast protein cross-link formation, whereas glucose showed a relatively low protein cross-linking ability. The stability of foams, created using the various glycated protein samples, depended on the type of saccharide used, the extent of glycation, and possibly the amount of cross-linked protein. Compared to nonmodified α-lactalbumin, glycation with rhamnose and fucose improved foam stability, whereas application of glucose, galacturonic acid, and their oligosaccharides did not exert a clear effect. Mass spectrometric analysis revealed that dehydration of the Amadori products is an indicator of the formation of protein cross-links.
Laboratory of Food Chemistry, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands.
Ruud
R
Ter Haar
Yvonne
Y
Westphal
Peter A
PA
Wierenga
Henk A
HA
Schols
Harry
H
Gruppen
D000818:Animals; D002241:Carbohydrates / Q000737:chemistry*; D002417:Cattle; D055598:Chemical Phenomena; D003432:Cross-Linking Reagents; D006031:Glycosylation; D007768:Lactalbumin / Q000737:chemistry*; D015416:Maillard Reaction; D009005:Monosaccharides / Q000737:chemistry; D009844:Oligosaccharides / Q000737:chemistry
D002241:Carbohydrates; D003432:Cross-Linking Reagents; D009005:Monosaccharides; D009844:Oligosaccharides; D007768:Lactalbumin