Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking,Journal of Agricultural and Food Chemistry

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Acid-Induced Gelation of Caseins Glycated with Lactose: Impact of Maillard Reaction-Based Glycoconjugation and Protein Cross-Linking
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-10-08 00:00:00 , DOI: 10.1021/acs.jafc.8b04176
Mariella Hannß ₁ , Natalie Hubbe ₁ , Thomas Henle ₁

Affiliation

During food processing or storage, milk proteins can react with reducing sugars via the Maillard reaction (glycation), which may alter their techno-functional properties. The aim of this study was to investigate the relationship between molecular changes of casein occurring during different stages of the Maillard reaction and its acid-induced gelling properties. Therefore, sodium caseinate was heated in a dry state at 60 °C in the presence of lactose and analyzed for structural modifications by determining Amadori compounds (glycoconjugation) indirectly as furosine, the total lysine modification, and the extent of protein cross-linking. For techno-functional characterization, acid-induced gels were prepared by the addition of glucono-δ-lactone and evaluated by measuring pH kinetics during gel formation, gel strength, and water holding capacity. The time to reach pH 4.6 during the gelation process was significantly delayed with increasing extent of the Maillard reaction. Glycation with lactose also led to a significant increase in gel strength and water holding capacity. The increase in gel stability was rather independent from the amount of sugars covalently bound to the proteins during the early phase of the Maillard reaction but strongly correlated to the degree of protein polymerization. Small- and medium-sized casein oligomers, formed during advanced stages of the Maillard reaction, contributed considerably to the formation of stronger gels with higher water holding capacity, whereas a sharp increase in the relative amount of the polymer fraction observed during prolonged cross-linking processes caused a spontaneous destabilization of the gel network. Knowledge about structure–function relationships on a molecular level can provide useful information to control food texture by raw material quality.

中文翻译：

乳糖诱导酪蛋白酸诱导的凝胶化：基于美拉德反应的糖结合和蛋白质交联的影响

在食品加工或存储期间，牛奶蛋白会通过美拉德反应（糖基化）与还原糖反应，这可能会改变其技术功能特性。这项研究的目的是研究在美拉德反应的不同阶段发生的酪蛋白分子变化与其酸诱导的胶凝特性之间的关系。因此，酪蛋白酸钠在乳糖存在下于60°C的干燥状态下加热，并通过间接测定呋喃因含量的Amadori化合物（糖缀合），总赖氨酸修饰和蛋白质交联程度来分析结构修饰。为了进行技术功能表征，通过添加葡萄糖酸-δ-内酯来制备酸诱导的凝胶，并通过测量凝胶形成过程中的pH动力学，凝胶强度和持水量来进行评估。随着美拉德反应程度的增加，在胶凝过程中达到pH 4.6的时间明显延迟。用乳糖进行的糖基化还导致凝胶强度和持水量显着增加。凝胶稳定性的增加与美拉德反应早期阶段与蛋白质共价结合的糖量无关，但与蛋白质聚合度密切相关。在美拉德反应的晚期阶段形成的中小型酪蛋白低聚物，对形成具有更高持水量的更强的凝胶做出了重要贡献，而在延长的交联过程中观察到的聚合物级分的相对含量却急剧增加过程导致凝胶网络的自发不稳定。

更新日期：2018-10-08

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