Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Emulsion Properties of Casein-Alginate Mixtures

카제인-알긴산 혼합물의 유화특성

  • 황재관 (연세대학교 생물산업소재연구센터) ;
  • 최문정 (연세대학교 생물산업소재연구센터) ;
  • 김종태 (한국식품개발연구원 산업화연구부)
  • Published : 1997.12.01
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Abstract

Proteins and polysaccharides confer distinct functional properties in food systems. This research was attempted to improve emulsion properties of casein by protein-polysaccharide conjugation, in which alginates with various molecular weights were employed as polysaccharide sources. Casein-alginate mixtures were conjugated by the amino-carbonyl or Maillard reaction at 6$0^{\circ}C$ and 79% relative humidity. The resulting casein-alginate conjugates were tested for their emulsion activity and emulsion stabilizing properties. In general, the emulsion stability of casein-alginate mixture greatly increased due to the amino-carbonyl reaction between casein and alginates, whose magnitude depended on the molecular weight of alginate, weight ratio of casein to alginate and incubation time. It was also found that thermal stability and pH stability were markedly improved by the casein-alginate conjugation.

Keywords

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