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Structural Characterization of Mannan Cell Wall Polysaccharides in Plants Using PACE
Published on: October 16, 2017
Changes in the functional properties of casein conjugates prepared by Maillard reaction with pectin or
Siqi Yang1, Guofang Zhang1, Hong Chu1
1Key Laboratory of Dairy Sciences, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Abstract:
The aim of this study was to prepare conjugates of casein (CA) with pectin (CP) or arabinogalactan (AG) by the Maillard reaction (wet-heating) and to investigate the effects of CP or AG on the structural and functional properties of casein. The results indicated that the highest grafting degree of CA with CP or AG was observed at 90 °C for 1.5 h or 1 h, respectively. Secondary structure showed that grafting with CP or AG reduced the α-helix level and increased the random coil level of CA. Glycosylation treatment of CA-CP and CA-AG exhibited lower surface hydrophobicity and higher absolute ζ-potential values, further significantly improving the functional properties of CA (e.g., solubility, foaming property, emulsifying property, thermal stability, and antioxidant activity). Accordingly, our results indicated that it is feasible for CP or AG to improve the functional properties of CA by the Maillard reaction.
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