Functional Casein-Poly saccharide Conjugates Prepared by Controlled Dry Heating.
Casein was conjugated with dextran and galactomannan in a controlled dry state at a relative humidity of 79% and at 60°C for 24 hr. The covalent attachment of polysaccharides to casein was confirmed by SDS-PAGE and HPLC. The emulsifying activity of the casein-dextran and casein-galactomannan conjugates was 1.5 times higher than that of casein. The emulsion stability of the casein-dextran and casein-galactomannan conjugates was 10 times higher than that of casein. The improvement in these emulsifying properties reached a steady state when the conjugation of casein with polysaccharide was done for 24 hr in a controlled dry state, suggesting the rapid formation of conjugates through a Maillard reaction in the case of casein. Compared to commercial emulsifiers, the casein-polysaccharide conjugates showed better emulsifying properties in acidic and high-salt concentration systems.
a Department of Biochemistry, Faculty of Agriculture , Yamaguchi University , Yamaguci 753 , Japan.
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Kato
a Department of Biochemistry, Faculty of Agriculture , Yamaguchi University , Yamaguci 753 , Japan.
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Mifuru
a Department of Biochemistry, Faculty of Agriculture , Yamaguchi University , Yamaguci 753 , Japan.
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N
Matsudomi
a Department of Biochemistry, Faculty of Agriculture , Yamaguchi University , Yamaguci 753 , Japan.
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Kobayashi