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Record number 414330
Title Cross-Linking Behavior and Foaming Properties of Bovine a-Lactalbumin after Glycation with Various Saccharides
Author(s) Haar, R. ter; Westphal, Y.; Wierenga, P.A.; Schols, H.A.; Gruppen, H.
Source Journal of Agricultural and Food Chemistry 59 (2011)23. - ISSN 0021-8561 - p. 12460 - 12466.
DOI https://doi.org/10.1021/jf2032022
Department(s) Food Chemistry Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) maillard reaction - beta-lactoglobulin - formation pathways - proteins - stability - pentoses - hexoses - food
Abstract a-Lactalbumin was glycated via the Maillard reaction in the dry state using various mono- and oligosaccharides. The reaction resulted not only in coupling of the saccharides to a-lactalbumin but also in cross-linked proteins. The glycation rate and the extent of cross-link formation were highly dependent on the saccharide used. Glycation by arabinose and xylose led to a very fast protein cross-link formation, whereas glucose showed a relatively low protein cross-linking ability. The stability of foams, created using the various glycated protein samples, depended on the type of saccharide used, the extent of glycation, and possibly the amount of cross-linked protein. Compared to nonmodified a-lactalbumin, glycation with rhamnose and fucose improved foam stability, whereas application of glucose, galacturonic acid, and their oligosaccharides did not exert a clear effect. Mass spectrometric analysis revealed that dehydration of the Amadori products is an indicator of the formation of protein cross-links.
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