Vol. 9, Issue 4 (2021)
Preparation and characterization of Sodium caseinate - maltodextrin conjugate by dry heating method
Author(s): Srushty Patil O, Rajesh Bajaj, Bimlesh Mann and Rajan Sharma
Abstract: Sodium caseinate (SC)-maltodextrin (MD) conjugates were prepared by a Control Maillard reaction by dry heat treatment of mixture of SC and MD at 60 °C and 80% relative humidity for 12 and 24 hrs. Maillard reaction products and SDS-PAGE confirmed conjugation. When protein solubility assessed in the pH range 3 to 7 conjugate had improved solubility compared to SC especially at isoelectric point of casein. The emulsifying properties of SC-MD conjugate was assessed in oil-in-water (o/w) emulsion and improved the emulsifying activity with emulsion stability. These results indicate a potential for these SC-MD conjugate as functional ingredient for food.
Pages: 31-38 | 822 Views 251 Downloads
download (5312KB)
How to cite this article:
Srushty Patil O, Rajesh Bajaj, Bimlesh Mann, Rajan Sharma. Preparation and characterization of Sodium caseinate - maltodextrin conjugate by dry heating method. Int J Chem Stud 2021;9(4):31-38.
