Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum

Abstract

-Emulsifying properties of sodium caseinate -locust bean gum Maillard conjugates produced at different temperatures (54 -96 °C), protein/polysaccharide ratios (0.3 -1.0) and reaction times (1 -24 hours) were evaluated. Conjugate formation was confirmed by formation of color and high molecular weight fractions and the decrease of the α s -and β-casein bands. The emulsions stabilized by Maillard conjugates showed good stability. The mean droplet diameter (d 32 ) tended to decrease with the increase of incubation time and temperature, except at extreme conditions (24 hours and 90 °C or 96 °C) when the partial degradation of the conjugates was probably favored, resulting in phase separation of emulsions. The emulsion viscosity decreased with the increase in the protein/polysaccharide ratio and with the degradation of the conjugates. The conditions used in the experimental design made the optimization of the conjugate production viable, which showed greater emulsifier properties than the pure protein under acid conditions.

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“…SCN and locust bean gum (LBG) conjugates formed emulsions of smaller particle size and better emulsion stability than SCN and the unreacted SCN–LBG mixture . Stable lutein‐enriched nano‐emulsions at pH 3–7 were formed using casein–DX conjugates without any adverse effect on the bioaccessibility of lutein …”