Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

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

“…The results showed that n tended to increase, while k and η 10s -1 had a tendency to decrease upon increasing the incubation time. The Maillard conjugate formation can be associated with an increase of the solution viscosity when compared to untreated proteins (Manzocco and Maltini, 1999;Oliver et al, 2006b;Hiller and Lorenzen, 2010) due to the increase of the molar mass of the ingredients (Hiller and Lorenzen, 2010). Nevertheless, the emulsion viscosity decreased with incubation time, probably due to the reduction of free polysaccharide in solution and to the partial Maillard conjugate degradation, as suggested in the previous discussion.…”

Structure and Antioxidant Activity of Milk Model Systems after Microwave Heating

“…The explanation might be that casein was a open-chain, randomcoil tertiary structure (Hiller and Lorenzen, 2010), and easily to form a network structure in acidic condition and more free amino groups exposed to react with lactose (Stanciuc et al, 2010).…”

Scientific Background of Dairy Protein Digestibility: A Review

“…It is known to improve many techno-functional properties of the milk products. Hiller et al, (2010) showed the post Maillard modi# cation in vitro digestion of sodium caseinate decrease digestibility by 36-55% whereas increased in the case of whey proteins. It was concluded that sodium caseinate form tightly weaved networks that sterically hindered the proteolysis.…”