کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10375962 880379 2005 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Effect of the dry-heating conditions on the glycosylation of β-lactoglobulin with dextran through the Maillard reaction
چکیده انگلیسی
The effect of the reactants weight ratio, temperature, water activity (aw) and heating time on the degree of conjugation of β-Lg with a high-molecular weight dextran was investigated. A central composite face design was used to carry out an optimisation of the reaction conditions leading to the maximum formation of the Amadori compound, with the concentration of furosine as response variable. According to the model, the optimum conditions to achieve maximum formation of the Amadori compound were 60 °C, 0.44 aw and 2:1 weight ratio of dextran to β-Lg. In addition, a different combination of conditions (55 °C, 0.65 aw and 6:1 weight ratio of dextran to β-Lg) was selected to investigate its effects on the characteristics of the conjugates formed during 14 days of dry-heating. The former conditions led to a quick conjugation that then slowed down due to further modification of the amino groups to give protein aggregation. The combination of lower temperature and higher aw, and dextran concentration promoted brown colour development and polymerization of the protein, probably through an increase in the number or reactive intermediates.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 5, September 2005, Pages 831-837
نویسندگان
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