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Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates

Morris, Gordon, Sims, I. M., Robertson, A. J. and Furneaux, R. H. (2004) Investigation into the physical and chemical properties of sodium caseinate-maltodextrin glyco-conjugates. Food Hydrocolloids, 18 (6). pp. 1007-1014. ISSN 0268-005X

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Casein-maltodextrin glyco-conjugates were prepared using an economical, food-grade process based on the Amadori re-arrangement of the Maillard reaction. The resultant glyco-conjugates were slightly yellow in colour and the degree of discolouration was dependent on heating time. Formation of glyco-conjugates was demonstrated by determining the reduction of free amino-groups by the O-phthaldialdehyde (OPA) assay and sugar reducing ends by gas chromatography-mass spectrometry (GC-MS). Increases in molecular weight were monitored by SDS-polyacrylamide gel electrophoresis (PAGE) and were in agreement with those predicted for the conjugation of casein monomers with malto-oligosaccharides of average DP 7-10. 2D-Urea-SDS-PAGE demonstrated that both protein and saccharide components co-migrate, indicating that covalent bonds were upon heating. This resulted in increases in mass-to-charge ratio of the materials, which suggested decreases in pI. These observed chemical and physical changes were reconciled with previously documented improvements in emulsifying properties. © 2004 Elsevier Ltd. All rights reserved.

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Item Type: Article
Additional Information: NOTICE: this is the author’s version of a work that was accepted for publication in Food Hydrocolloids Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Hydrocolloids Volume 18, Issue 6, November 2004, Pages 1007–1014
Uncontrolled Keywords: Amadori Available lysine Caseinate Gas chromatography-mass spectrometry Glyco-conjugate Maltodextrin Reducing ends SDS-polyacrylamide gel electrophoresis carbohydrate casein monomer oligosaccharide phthalaldehyde protein sodium derivative sugar unclassified drug urea Amadori rearrangement article assay chemical analysis color conjugate conjugation covalent bond economic aspect emulsion food processing gas chromatography glycation heating mass mass spectrometry materials molecular weight monitoring physical chemistry polyacrylamide gel electrophoresis prediction protein analysis reaction analysis reduction time
Subjects: Q Science > QD Chemistry
Schools: School of Applied Sciences
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References: Language of Original Document: English Correspondence Address: Morris, G.A.; Industrial Research Ltd., PO Box 31-310, Gracefield Research Centre, Lower Hutt, New Zealand; email: Chemicals/CAS: casein, 9000-71-9; caseinate, 9005-46-3; maltodextrin, 9050-36-6; phthalaldehyde, 643-79-8; protein, 67254-75-5; urea, 57-13-6 References: Akhtar, M., Dickinson, E., Emulsifying Properties of Whey Protein-Dextran Conjugates at Low pH and Different Salt Concentrations (2003) Colloids and Biosurfaces B: Biointerfaces, 31, pp. 125-132; Bertrand-Harb, C., Nicolas, M.G., Dalgalarrondo, M., Chobert, J.-M., Determination of the alkylation degree by 3 colorimetric methods and amino-acid-analysis - A comparative-study (1993) Sciences des Aliments, 13, pp. 577-584; Carlsson, S., Isolation and characterisation of glycoproteins (1993) Glycobiology - A Practical Approach, , M. Fukuda, & A. Kobata. 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Depositing User: Gordon Morris
Date Deposited: 13 Sep 2012 15:40
Last Modified: 28 Aug 2021 20:32

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