Effects of ultrasonic pretreatment and glycosylation on functional properties of casein grafted with glucose
Weiwei Bi
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
Soybean Institute, Heilongjiang Academy of Agricultural Sciences, Nangang Zone, Harbin, 150030 China
Search for more papers by this authorWei Ge
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Search for more papers by this authorCorresponding Author
Xiaodong Li
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030 China
Correspondence Xiaodong Li, Key Laboratory of Dairy Science of Ministry of Education, Food College, Northeast Agricultural University, MuCai Street 59, Xiangfang Zone, Harbin 150030, China. Email: [email protected]Search for more papers by this authorLingling Du
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Search for more papers by this authorGuixing Zhao
Soybean Institute, Heilongjiang Academy of Agricultural Sciences, Nangang Zone, Harbin, 150030 China
Search for more papers by this authorHaixia Wang
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Search for more papers by this authorXiuwei Qu
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Search for more papers by this authorWeiwei Bi
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
Soybean Institute, Heilongjiang Academy of Agricultural Sciences, Nangang Zone, Harbin, 150030 China
Search for more papers by this authorWei Ge
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Search for more papers by this authorCorresponding Author
Xiaodong Li
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin, 150030 China
Correspondence Xiaodong Li, Key Laboratory of Dairy Science of Ministry of Education, Food College, Northeast Agricultural University, MuCai Street 59, Xiangfang Zone, Harbin 150030, China. Email: [email protected]Search for more papers by this authorLingling Du
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Search for more papers by this authorGuixing Zhao
Soybean Institute, Heilongjiang Academy of Agricultural Sciences, Nangang Zone, Harbin, 150030 China
Search for more papers by this authorHaixia Wang
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Search for more papers by this authorXiuwei Qu
Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin, 150030 China
College of Food Science, Northeast Agricultural University, Harbin, 150030 China
Search for more papers by this authorFunding information: Heilongjiang Province Education Department General Project, Harbin Municipal Science and Technology Innovation special talent returning from overseas (2012RFLXN033) and the Research and Development Program of the Early Stage of Technological Achievement Industrialization of Heilongjiang Province Universities
Abstract
Caseins are the predominant proteins in milk. The Maillard reaction is a non-enzymatic reaction between reducing sugars and amino acids. This work investigated the impact of ultrasound pretreatment on the Maillard reaction and functional properties of glycated casein. Casein solution was treated with ultrasound for 0, 10, 20, 30, and 40 min prior to Maillard reaction. Results revealed that the absorbance at 294 nm reached maximum after 20 min of ultrasound pretreatment. Moreover, glycated casein obtained by Maillard reaction coupled with 20 min ultrasound pretreatment had the highest water holding capacity 67.81% ± 1.72%, gel strength 165.05 ± 2.72 g, the emulsifying activity index 91.76 m2/g, the emulsion stability index 20.67 min, reducing power 0.682 compared with other samples. The results of SEM confirmed microstructure of gel improved. Consequently, ultrasonic pretreatment could improve the efficiency of the reaction. Moreover, ultrasonic pretreatment had certain impact on the functional properties of Maillard reaction products.
Practical applications
Casein solution was treated with ultrasonic pretreatment prior to Maillard reaction. Ultrasonic pretreatment can increase the reaction rate of casein and glucose. Ultrasonic pretreatment had improved functional properties of glycated casein. Therefore, it pointed out the usefulness of ultrasound as an effective method of pretreatment to promote the formation of functional ingredients by Maillard reaction.
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