Maillard reaction induced lactose attachment to bovine β-lactoglobulin:: Foam-and emulsion functionality

被引：0

作者：

French, SJ ^{[1
]}

Harper, WJ ^{[1
]}

机构：

[1] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2003年 / 58卷 / 5-6期

关键词：

Maillard-reaction (lactose/beta-lactoglobulin complexes);

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this research was to assess the functional characteristics of lactosylated forms of P-lactoglobulin. Electrospray Ionization mass spectrograms were used to determine samples to be used for functionality testing. Species of beta-lactoglobulin used represented a range of lactose attachments to the protein. Functional properties of the glycated proteins were examined in a foam, a heavy emulsion, an infant formula and a processed cheese product. Lactosylated protein products demonstrated increased foam stability and modified the textural properties of a processed cheese product. Little difference in functionality was seen when protein samples were added to heavy emulsion and infant formula systems. The impact of extent of lactosylation on product functionality was unpredictable and may stem from other modifications taking place which are yet to be determined.

引用

页码：252 / 256

页数：5

共 16 条

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