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dc.contributor.authorOliveira, Fabíola Cristina de
dc.contributor.authorCoimbra, Jane Sélia dos Reis
dc.contributor.authorOliveira, Eduardo Basílio de
dc.contributor.authorRodrigues, Marina Quadrio Raposo Branco
dc.contributor.authorSabioni, Rachel Campos
dc.contributor.authorSouza, Bartolomeu Warlene Silva de
dc.contributor.authorSantos, Igor José Boggione
dc.date.accessioned2018-05-10T16:29:37Z
dc.date.available2018-05-10T16:29:37Z
dc.date.issued2014-12-05
dc.identifier.issn01448617
dc.identifier.urihttps://doi.org/10.1016/j.carbpol.2014.11.060
dc.identifier.urihttp://www.locus.ufv.br/handle/123456789/19460
dc.description.abstractProtein–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.en
dc.formatpdfpt-BR
dc.language.isoengpt-BR
dc.publisherCarbohydrate Polymerspt-BR
dc.relation.ispartofseriesv. 119, p. 210-218, March 2015pt-BR
dc.rightsElsevier Ltdpt-BR
dc.subjectEmulsifying propertiespt-BR
dc.subjectGlycosylationpt-BR
dc.subjectSolubilitypt-BR
dc.subjectThermal stabilitypt-BR
dc.subjectWhey proteinpt-BR
dc.titleAcacia gum as modifier of thermal stability, solubility and emulsifying properties of α-lactalbuminen
dc.typeArtigopt-BR
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