Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/87796
Type: Artigo de periódico
Title: Emulsifying Properties Of Maillard Conjugates Produced From Sodium Caseinate And Locust Bean Gum
Author: Perrechil F.A.
Santana R.C.
Lima D.B.
Polastro M.Z.
Cunha R.L.
Abstract: Emulsifying properties of sodium caseinate-locust bean gum Maillard conjugates produced at different temperatures (54 - 96 °C), 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 as- 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 °C or 96 °C) 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.
Editor: Assoc. Brasiliera de Eng. Quimica / Braz. Soc. Chem. Eng.
Rights: aberto
Identifier DOI: 10.1590/0104-6632.20140312s00002328
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-84904860918&partnerID=40&md5=efb9b257a1805fc02f63ad1842f8cdae
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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