Functional properties of caseinate glycoconjugates prepared by controlled heating in the 'dry' state

Oliver, Christine M., Melton, Laurence D. and Stanley, Roger A (2006) Functional properties of caseinate glycoconjugates prepared by controlled heating in the 'dry' state. Journal of the Science of Food and Agriculture, 86 5: 732-740.


Author Oliver, Christine M.
Melton, Laurence D.
Stanley, Roger A
Title Functional properties of caseinate glycoconjugates prepared by controlled heating in the 'dry' state
Journal name Journal of the Science of Food and Agriculture   Check publisher's open access policy
ISSN 0022-5142
1097-0010
Publication date 2006-04-15
Year available 2005
Sub-type Article (original research)
DOI 10.1002/jsfa.2406
Volume 86
Issue 5
Start page 732
End page 740
Total pages 9
Place of publication Bognor Regis, West Sussex, United Kingdom
Publisher John Wiley & Sons
Language eng
Abstract Glucose, ribose, fructose, lactose, fructo-oligosaccharide (inulin) and a mixture of inulin and fructose were conjugated with caseinate via the Maillard reaction using controlled heating and low water activity conditions in order to improve the functional properties of caseinate for food purposes. Conjugation with ribose and glucose increased the viscosity of caseinate 28-fold over that of the unmodified caseinate control but also produced the most browning. Glycoconjugates of caseinate–fructose reacted at a substrate ratio of 1:0.2 w/w and 60 °C at 67% relative humidity for 48 h increased the viscosity of caseinate 24-fold with less browning. At 80% relative humidity the reaction occurred so rapidly that, within 24 h gels containing darkly coloured particulate matter were produced. Incorporation of inulin at 1:1:0.2 w/w/w caseinate/inulin/fructose prevented formation of gels and produced glycoconjugates having 15-fold the viscosity of unmodified caseinate with minimal browning.
Keyword Caseinate
Cross-linking
Fructo-oligosaccharides
Glycoconjugates
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ
Additional Notes Article first published online: 19 DEC 2005

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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