Structural Characterization and Emulsifying Properties of Casein-Polysaccharide Covalent Complexes
Year: 2025
Type: article
Abstract: To develop high-quality emulsion stabilizer, covalent complexes of casein-konjac glucomannan (CS-KGMMRPs) and casein-oat β-glucan (CS-OGMRPs) were prepared using the moist-heat method. The structure characteristics and properties of these complexes were investigated by infrared spectroscopy, endogenous fluorescence spectrum, SDS-PAGE, microstructure, rheological properties, thermal stability, and emulsification properties. The results demonstrated that the color of caseins glycosylated with KGM or OG was light brown, while the CS-OGMRPs group exhibited darker coloration. Infrared spectroscopy, fluorescence spectroscopy and SDS-PAGE analysis indicated that KGM or OG underwent covalent reactions with casein, and the microstructure of the covalent complexes was significantly changed, resulting in a notable increase in surface porosity and the formation of a three-dimensional network structure. The functional properties of caseins were significantly enhanced following glycosylation, with notable improvements in thermal stability and three-phase contact angle. Furthermore, the emulsification activity (EAI), emulsification stability (ESI) and apparent viscosity of covalent complex-stabilized emulsions were markedly improved. Notably, the EAI and ESI of the CS-KGMMRPs group reached a maximum of 20.10 m2/g and 64.96 min, respectively. This study provided a theoretical basis for further research on casein-stabilized emulsions and expanded their applications in the food industry.
Authors: Honglei ZHAO, Yanan LÜ, Dagan ZONG, Yongxia XU, Gensheng ZHANG
Institutions: Harbin University of Commerce, Bohai University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W7084137397
FWCI:
Cites:
Cited by:
Related to: