Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates

Description

In this paper, the effect of the initial and advanced steps of glycosylation by Maillard reaction (MR) (glycation) of β-lactoglobulin (β-Lg) with galactose on the interfacial and foaming (foamability and foam stability) properties of this protein has been studied at both pH7 and pH5. Hardly any effect of glycation was observed at pH7. However, a pH5, due to its increased solubility, β-Lg glycated at 50°C during 48h (advanced steps of MR) presented the best dynamic of adsorption which lead to an increase of the surface dilatational modulus of adsorbed film. This resulted in a better foaming capacity, as well as higher stability of foams of β-Lg glycoconjugates with respect to native and control heated protein. These results could extend the applicability of β-Lg as a foaming agent, particularly in acid foods.

Abstract

Comunidad Autónoma de Madrid ALIBIRD S2009/AGR-1469

Abstract

Comisión Interministerial de Ciencia y Tecnología AGL2007-60045

Abstract

Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo IBEROFUN 110AC0386

Additional details