Functional Casein-Poly saccharide Conjugates Prepared by Controlled Dry Heating

Area of Science:

• Food Science
• Biochemistry
• Materials Science

Background:

• Casein, a milk protein, is widely used but can be improved for emulsification.
• Polysaccharides like dextran and galactomannan offer potential for modifying protein functionality.

Purpose of the Study:

• To conjugate casein with dextran and galactomannan.
• To evaluate the emulsifying properties of the resulting conjugates.
• To compare their performance against native casein and commercial emulsifiers.

Main Methods:

• Controlled dry-state conjugation of casein with dextran and galactomannan at 79% relative humidity and 60°C for 24 hours.
• Confirmation of covalent attachment using SDS-PAGE and HPLC.
• Assessment of emulsifying activity and emulsion stability.

Main Results:

• Covalent attachment of polysaccharides to casein was confirmed.
• Casein-polysaccharide conjugates exhibited 1.5 times higher emulsifying activity than casein alone.
• Emulsion stability was 10 times higher for conjugates compared to native casein.
• Optimal conjugation time for improved properties was 24 hours, indicating rapid Maillard reaction.
• Conjugates outperformed commercial emulsifiers in acidic and high-salt conditions.

Conclusions:

• Casein-polysaccharide conjugation via Maillard reaction significantly enhances emulsifying properties.
• These novel conjugates offer a promising alternative to commercial emulsifiers, particularly in challenging food matrices.
• The study highlights the potential of dry-state conjugation for functional food ingredient development.