Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air–Water Interfaces
| Autor: | Bingqing Cai, Anna Saito, Shinya Ikeda |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Whey protein
Alginates 02 engineering and technology Whey protein isolate Surface-Active Agents symbols.namesake 0404 agricultural biotechnology Adsorption Glucuronic Acid Pulmonary surfactant biology Chemistry Air Hexuronic Acids Aqueous two-phase system Water 04 agricultural and veterinary sciences General Chemistry 021001 nanoscience & nanotechnology 040401 food science Maillard Reaction Molecular Weight Maillard reaction Whey Proteins Chemical engineering Covalent bond biology.protein symbols 0210 nano-technology General Agricultural and Biological Sciences Conjugate |
| Zdroj: | Journal of Agricultural and Food Chemistry. 66:704-710 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.7b04387 |
| Popis: | Whey protein adsorbed to an interface forms a viscoelastic interfacial film but is displaced competitively from the interface by a small-molecule surfactant added afterward. The present study evaluated the impact of the covalent conjugation of high- or low-molecular-weight sodium alginate (HA or LA) to whey protein isolate (WPI) via the Maillard reaction on the ability of whey protein to resist surfactant-induced competitive displacement from the air-water interface. Surfactant added after the pre-adsorption of conjugate to the interface increased surface pressure. At a given surface pressure, the WPI-LA conjugate showed a significantly higher interfacial area coverage and lower interfacial film thickness compared to those of the WPI-HA conjugate or unconjugated WPI. The addition of LA to the aqueous phase had little effect on the interfacial area and thickness of pre-adsorbed WPI. These results suggest the importance of the molecular weight of the polysaccharide moiety in determining interfacial properties of whey protein-alginate conjugates. |
| Databáze: | OpenAIRE |
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