Artículos (Ingeniería Química)

URI permanente para esta colecciónhttps://hdl.handle.net/11441/53665

Examinar

Mostrando 1 - 1 de 1

Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates
(Elsevier, 2012) Corzo Martínez, Marta; Carrera Sánchez, Cecilio; Moreno, F. Javier; Rodríguez Patino, Juan Miguel; Villamiel, Mar; Universidad de Sevilla. Departamento de Ingeniería Química; Comunidad Autónoma de Madrid; Comisión Interministerial de Ciencia y Tecnología (CICYT). España; Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo (CYTED)
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.