Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound
5 páginas, 3 figuras, 4 tablas.
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| Format: | artículo biblioteca |
| Language: | English |
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American Dairy Science Association
2011-01
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| Subjects: | Emulsion, Maillard reaction, Sodium caseinate, Ultrasound, |
| Online Access: | http://hdl.handle.net/10261/44961 http://dx.doi.org/10.13039/100012818 |
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dig-cial-es-10261-449612019-12-10T08:03:22Z Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound Corzo-Martínez, Marta Soria, Ana C. Villamiel, Mar Olano, Agustín Harte, Federico M. Moreno, F. Javier Comunidad de Madrid Ministerio de Educación y Ciencia (España) Emulsion Maillard reaction Sodium caseinate Ultrasound 5 páginas, 3 figuras, 4 tablas. This work explores the potential of high-intensity ultrasound to produce fine-dispersion, long-time-stable, oil-in-water emulsions prepared with native and glycated bovine sodium caseinate (SC). Regardless the ultrasound amplitude and time assayed, the sonicated emulsions of native SC at 0.5 mg/mL had much higher emulsifying activity indexes compared with those emulsions formed by Ultra-Turrax (IKA Werke GmbH & Co., Staufen, Germany) homogenization. Nevertheless, the native SC emulsions were very unstable despite the optimization of parameters such as protein concentration, amplitude of ultrasound wave, and sonication time by using a Box-Behnken design. Early glycation of SC with either galactose, lactose, or 10 kDa dextran substantially improved both emulsifying activity and the stability, whereas at advanced stages of glycation, SC emulsions showed notably reduced emulsifying properties, likely because extensive glycation of SC promoted its polymerization mainly through covalent cross-linking, as was demonstrated by particle size measurements. The increase in particle diameter of glycoconjugates likely affected the diffusion of SC from bulk to the oil–water interface and slowed the reorientation process of the protein at the interface. These findings show that the combined effect of early-stage glycation of SC and high-intensity ultrasound as an emergent technique to form emulsions has the potential to provide improved emulsions that could be used in several food applications. This work was supported by Consolider Ingenio 2010 Programme FUN-C-FOOD CSD2007-00063 and project AGL2007-63462/ALI (Ministerio de Educación y Ciencia) and ALIBIRD S2009/AGR-1469 (Comunidad de Madrid). Peer reviewed 2012-01-31T14:26:25Z 2012-01-31T14:26:25Z 2011-01 artículo http://purl.org/coar/resource_type/c_6501 Journal of Dairy Science 94(1): 51-58 (2011) 0022-0302 http://hdl.handle.net/10261/44961 10.3168/jds.2010-3551 1525-3198 http://dx.doi.org/10.13039/100012818 en #PLACEHOLDER_PARENT_METADATA_VALUE# S2009/AGR-1469/ALIBIRD http://dx.doi.org/10.3168/jds.2010-3551 none American Dairy Science Association Elsevier |
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Biblioteca del CIAL España |
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Emulsion Maillard reaction Sodium caseinate Ultrasound Emulsion Maillard reaction Sodium caseinate Ultrasound |
| spellingShingle |
Emulsion Maillard reaction Sodium caseinate Ultrasound Emulsion Maillard reaction Sodium caseinate Ultrasound Corzo-Martínez, Marta Soria, Ana C. Villamiel, Mar Olano, Agustín Harte, Federico M. Moreno, F. Javier Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound |
| description |
5 páginas, 3 figuras, 4 tablas. |
| author2 |
Comunidad de Madrid |
| author_facet |
Comunidad de Madrid Corzo-Martínez, Marta Soria, Ana C. Villamiel, Mar Olano, Agustín Harte, Federico M. Moreno, F. Javier |
| format |
artículo |
| topic_facet |
Emulsion Maillard reaction Sodium caseinate Ultrasound |
| author |
Corzo-Martínez, Marta Soria, Ana C. Villamiel, Mar Olano, Agustín Harte, Federico M. Moreno, F. Javier |
| author_sort |
Corzo-Martínez, Marta |
| title |
Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound |
| title_short |
Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound |
| title_full |
Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound |
| title_fullStr |
Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound |
| title_full_unstemmed |
Effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound |
| title_sort |
effect of glycation on sodium caseinate-stabilized emulsions obtained by ultrasound |
| publisher |
American Dairy Science Association |
| publishDate |
2011-01 |
| url |
http://hdl.handle.net/10261/44961 http://dx.doi.org/10.13039/100012818 |
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