Heat stability and freeze–thaw stability of oil-in-water emulsions stabilised by sodium caseinate–maltodextrin conjugates

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

“…The behavior was the same independent of the protein/polysaccharide ratio. The formation of Na-CN/ LBG conjugates was suggested by the presence of bands with molecular weights higher than 182 kDa and some protein fractions visualized at the interface of the stacking and separating gels, indicating the presence of materials with very high molecular weight developed after covalent attachment between the protein and polysaccharide (Al-Hakkak and AlHakkak, 2010;O'Regan and Mulvihill, 2010;Miralles et al, 2007). Moreover, the bands ascribed to α s -and β-casein (between 25.9 and 37.1 kDa) gradually disappeared with reaction time, especially for conjugates produced at 24 hours of incubation and at higher temperatures of reaction (lanes 9 and 12 of Figure 1).…”

Sodium caseinate–maltodextrin conjugate hydrolysates: Preparation, characterisation and some functional properties

“…Determination of emulsion heat stability. The heat stability of emulsions 1-13 was evaluated by heating each emulsion at 140°C for selected time intervals of up to 20 min as described previously (O'Regan & Mulvihill, 2010). Changes in the volume weighted mean fat globule size (d 43 ) were monitored as a function of heating time.…”

“…Conjugation resulted in a loss of $35.6% and $36.2% of the available amino groups in the protein for the NaCN-Md40 and NaCN-Md100 conjugate, respectively, and a loss of $17.8% and $25.7% of the available reducing groups in the Md for the NaCN-Md40 and NaCN-Md100 conjugate, respectively. These NaCN-Md conjugates were shown to have improved solubility, particularly near the pI of the protein, and improved emulsifying properties in comparison to NaCN itself (O'Regan & Mulvihill, 2009, 2010.…”

“…This may be attributed to some non-conjugated Md present in the conjugate hydrolysate and thus present in the continuous phase of the NaCN plus GMS plus conjugate hydrolysate-stabilised emulsions remaining unabsorbed at the droplet interface, and enhancing dropletdroplet interactions by depletion flocculation (Diftis & Kiosseoglou, 2006;Euston, Finnigan, & Hirst, 2002). Also prolonged heating of the non-conjugated Md containing emulsions may have resulted in further progression of the Maillard reaction leading to droplets aggregation/interactions resulting in increases in mean fat globule size (O'Regan & Mulvihill, 2010). Similar trends were also observed (results not shown) for changes in mean fat globule size on heating NaCN stabilised emulsions containing 0.3%, w/w, GMS plus conjugate hydrolysates CH41, CH42, CH101 or CH102.…”

“…Conjugation of different milk proteins with various polysaccharides has been shown to enhance the functional properties of the proteins, including increasing protein solubility, particularly around the isoelectric pH of the protein, and improving heat stability compared to the unmodified protein (Jiménez-Castaño, Villamiel, & López-Fandiño, 2007;Kato, 2002;Oliver et al, 2006;O'Regan & Mulvihill, 2009). The most noteworthy functional characteristic of protein-polysaccharide conjugates is their enhanced emulsifying properties when used in place of the native unmodified protein (Kato, 2002;Neirynck, Van der Meeren, Bayarri Gorbe, Dierckx, & Dewettinck, 2004;O'Regan & Mulvihill, 2009, 2010.…”