Glycation of caseinate by fructose and fructo-oligosaccharides during controlled heat treatment in the 'dry' state

Oliver, Christine M., Melton, Laurence D. and Stanley, Roger A. (2006) Glycation of caseinate by fructose and fructo-oligosaccharides during controlled heat treatment in the 'dry' state. Journal of the Science of Food and Agriculture, 86 5: 722-731.


Author Oliver, Christine M.
Melton, Laurence D.
Stanley, Roger A.
Title Glycation of caseinate by fructose and fructo-oligosaccharides during controlled heat treatment 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.2405
Volume 86
Issue 5
Start page 722
End page 731
Total pages 10
Place of publication Bognor Regis, West Sussex, United Kingdom
Publisher John Wiley & Sons
Language eng
Formatted abstract This paper investigates the controlled heating of caseinate with reducing sugars to produce glycoproteins with improved functionality for use in food. Caseinate was combined with inulin, fructose and a mixture of both inulin and fructose and the lyophilisates heated at a controlled water activity for up to 48 h. Caseinate–glucose and caseinate–lactose glycoconjugates were prepared for comparison. Conjugation between caseinate and fructose occurred readily at 60 °C and 67% relative humidity, modifying up to 75% of the lysine groups of caseinate within 48 h. Moreover, when reconstituted, the caseinate–fructose glycoconjugates showed a dramatic increase in viscosity relative to caseinate ‘dry’-heated alone. At 80% relative humidity the reaction proceeded so rapidly that gels containing darkly coloured particulate matter were formed. Incorporation of inulin prevented formation of caseinate–fructose gels, and minimised browning development while still producing moderately viscous solutions. Based on 13C-NMR, SDS-PAGE and electron microscopy techniques, mechanisms by which inulin modified the reaction have been proposed.
Keyword Caseinate
Fructo-oligosaccharides
Fructose
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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