Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/19460
Tipo: Artigo
Título: Acacia gum as modifier of thermal stability, solubility and emulsifying properties of α-lactalbumin
Autor(es): Oliveira, Fabíola Cristina de
Coimbra, Jane Sélia dos Reis
Oliveira, Eduardo Basílio de
Rodrigues, Marina Quadrio Raposo Branco
Sabioni, Rachel Campos
Souza, Bartolomeu Warlene Silva de
Santos, Igor José Boggione
Abstract: Protein–polysaccharide conjugates often display improved techno-functional properties when compared to their individual involved biomolecules. α-Lactalbumin:acacia gum (α-la:AG) conjugates were prepared via Maillard reaction by the dry-heating method. Conjugate formation was confirmed using results of absorbance, o-phthalaldehyde test, sodium dodecyl sulfate–polyacrilamide gel electrophoresis (SDS–PAGE) and size exclusion chromatography. Techno-functional properties (emulsifying characteristics, solubility, and thermal stability) were evaluated for α-la, α-la/AG mixtures and α-la:AG conjugates. Conjugate thermal stability was improved compared to pure α-la treated at the same conditions of conjugate formation. Response surface methodology was used to establish models to predict solubility and emulsifying activity as functions of the salt concentration, pH and reaction time. α-la:AG conjugate solubility is affected in a complex manner by the three factors analyzed. Emulsifying activity index (EAI) of α-la is significantly affected by pH, while the α-la:AG EAI is affected by the three analyzed factors. Both solubility and EAI are maximized with pH 8.0, NaCl concentration of 0.3 mol L−1 and two days of Maillard reaction.
Palavras-chave: Emulsifying properties
Glycosylation
Solubility
Thermal stability
Whey protein
Editor: Carbohydrate Polymers
Tipo de Acesso: Elsevier Ltd
URI: https://doi.org/10.1016/j.carbpol.2014.11.060
http://www.locus.ufv.br/handle/123456789/19460
Data do documento: 5-Dez-2014
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