The effect of glycation on foam and structural properties of β-lactoglobulin

The goal of the present work was to evaluate whether the Maillard reaction, with glucose and lactose as substrates, improves the foaming properties of β-lactoglobulin. Lactose led to the lowest degree of modification without significant differences by reaction time and by protein:sugar molar ratio....

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Bibliographic Details
Published in:Food chemistry 2009-03, Vol.113 (1), p.127-133
Main Authors: Medrano, A., Abirached, C., Panizzolo, L., Moyna, P., Añón, M.C.
Format: Article
Language:English
Subjects:
beta-lactoglobulin
chemical analysis
chemical structure
color
foaming properties
Foams
functional properties
glucose
Glycation
hydrophobicity
lactoglobulins
lactose
Maillard reaction
model food systems
surface interactions
surface tension
thermal stability
β-Lactoglobulin
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Summary:The goal of the present work was to evaluate whether the Maillard reaction, with glucose and lactose as substrates, improves the foaming properties of β-lactoglobulin. Lactose led to the lowest degree of modification without significant differences by reaction time and by protein:sugar molar ratio. However, in the case of glucose, the degree of glycation increases with reaction time and molar ratio. The results obtained by UV fluorescence, surface hydrophobicity and differential scanning calorimetry clearly showed differences in the degree of folding of β-lactoglobulin upon modification with different sugars or thermal treatment, with changes in the foaming capacity of β-lactoglobulin. All the modified samples exhibited a significant increase ( α ⩽ 0.05) in draining stability (Kg) as compared to the non-thermally treated sample. In addition, foams formed by lactose-glycated samples were more stable than those formed by glucose-glycated ones. A significant increase ( α ⩽ 0.05) of foam stability with reaction time was also detected, particularly in glucose-glycated samples.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.07.036