Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin

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• 作者：Marta Corzo-Martí ; nez^a ; ^{marta.corzo@uam.es} ; F. Javier Moreno^a ; Mar Villamiel^a ; Juan M. Rodrí ; guez Patino^b ; Cecilio Carrera Sá ; nchez^b
• 关键词：Glycation ; Limited hydrolysis ; β-lactoglobulin ; Interfacial properties ; Foaming properties
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：16-26
• 全文大小：2024 K
• 卷排序：66

文摘

This work aimed to improve β-Lg interfacial and foaming properties at pH 5. β-Lg was subjected to glycation followed by hydrolysis (GH) and vice versa (HG). GH and HG hardly changed the foaming capacity with respect to that of β-Lg at pH 7. GH improved the viscoelastic character of β-Lg interfacial films at pH 5. Improvement of β-Lg interfacial properties after GH led to highly stable foams at pH 5.