The emulsion flocculation stability of protein–carbohydrate diblock copolymers

Effect of the Reactant Ratio on the Characteristics and Antioxidant Activities of Maillard Reaction Products in a Porcine Plasma Protein Hydrolysate-Galactose Model System

“…Wooster and Augustin [27] also evaluated the degree of glycation of conjugates created between Furthermore, a rapid decrease in the free amino group content of the MRPs was observed within the first 4 h of heating, followed by a slight decrease at later time points, suggesting that not all of the free amino groups can be conjugated with galactose.…”

Effect of pulsed electric field and thermal treatment on the physicochemical and functional properties of whey protein isolate

“…The method used for the preparation of the emulsions was that of Wooster and Augustin (2007). To prepare 100 g oil-in-water (o/w) emulsion, 20 g of canola oil (Crisco, Meadow Lea Foods, Macquarie Park, NSW, Australia), 10 g of 10% (w/w) WPI preparation, and 70 g of deionised H 2 O were blended in a beaker using a mixer (Ultraturrax T25, IKA Ò -labortechnik, Janke & Kunkel GMBH & CO, Staufen, Germany) at 13,500 rpm for 2 min.…”

Bovine Serum Albumin-Sugar Conjugates through the Maillard Reaction: Effects on Interfacial Behavior and Emulsifying Ability

“…When the protein-polysaccharide conjugates adsorb at the oil-water interface in emulsion, polysaccharide chains will protrude into the aqueous bulk and provide a protecting layer that prevents the coalescence and flocculation of oil droplets. Wooster et al closely investigated the effects of polysaccharides on the emulsion stability for b-lactoglobulin-dextran (or -maltodextrin) conjugates and confirmed that stability efficacy was a function of both thickness and density of the polysaccharide chains at the oil-water interface 12,13) . Another possible approach to improving the emulsifying ability of proteins is conjugation with alkyl chains 17) .…”

“…To improve functional properties of proteins including their emulsifying ability, chemical modifications have often been made. Over the past few years, there has been growing interest in the modification of proteins with sugars through the Maillard reaction [4][5][6][7][8][9][10][11][12][13][14] ; a complex network of non-enzymatic reactions between reducing sugars and protein amino groups (see ). At an early stage of the Maillard reaction, amino groups in proteins react with carbonyl groups of sugars to give 1-amino-1-deoxy-ketose, known as the Amadori compound 15) .…”

“…It has been reported that products of the Maillard reaction exhibit improved emulsifying and foaming ability in some cases. To enhance the efficiency of globular proteins as an emulsifier, polysaccharides have often been used to covalently connect with proteins by the Maillard reaction 4,[11][12][13][14] . When the protein-polysaccharide conjugates adsorb at the oil-water interface in emulsion, polysaccharide chains will protrude into the aqueous bulk and provide a protecting layer that prevents the coalescence and flocculation of oil droplets.…”