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United States Department of Agriculture

Agricultural Research Service

Title: The Emulsifying Properties of B-Lactoglobulin-Dextran Conjugates

Authors
item DUNLAP, CHRISTOPHER
item COTE, GREGORY

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: October 20, 2004
Publication Date: October 20, 2004
Citation: Dunlap, C.A., Cote, G.L. 2004. The emulsifying properties of b-lactoglobulin-dextran conjugates [abstract]. Great Lakes Regional American Chemical Society Symposium, October 17-20, 2004, Peoria, Illinois. p. 165.

Technical Abstract: ß-lactoglobulin, the major protein found in milk whey, was conjugated with dextran to improve its emulsifying properties. Improving the functional properties of agricultural proteins is important in developing new uses for these products. In the current study, conjugates of ß-lactoglobulin and dextran polysaccharides were formed via the Maillard reaction. A series of protein-polysaccharide conjugates were constructed by varying the size of the polysaccharide in the reaction. The products were analyzed for their ability to stabilize oil-in-water emulsions. In addition, their effect on particle size and protein loading was examined.

Last Modified: 9/10/2014
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