EFFECT OF DIFFERENT HEATING CONDITIONS CASEIN-SUGAR CONJUGATES ON THE EMULSION STABILITY

Hantoro, Inneke (2009) EFFECT OF DIFFERENT HEATING CONDITIONS CASEIN-SUGAR CONJUGATES ON THE EMULSION STABILITY. Vitasphere : Jurnal Manajemen Kualitas Hidup, 1 (1). pp. 38-52. ISSN 2085-7683

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Abstract

Casein has been known as a good emulsifier. However, casein can be unstable in low pH and high salt conditions. Therefore, its utilization for commercial food application is limited. Modifying the interfacial structure of casein can increase their emulsification properties. The modification can be done by attaching various molecular weights of carbohydrates to casein. It is expected that the modification can increase the steric layer of casein, which results in the improvement of emulsion stability. The aim of this study was to observe the effect of Maillard conjugation produced using dry and wet heating on the emulsion stability of sodium caseinate. The dry reaction resulted in higher lysine modification than that of the wet reaction. This indicated the higher amount of carbohydrates which attached to casein on dry reaction. The flocculation stability of casein-Maillard conjugate emulsions was assessed by exposing the emulsions to CaCl2 (0-20 mM) for 24 hours. An increase in emulsion particle size was observed for all emulsions stabilized by Maillard conjugates prepared using the wet reaction. Above 5 mM of CaCl2 addition, the emulsions began to flocculate. In contrast, emulsions stabilized by Maillard conjugates prepared using the dry reaction remained stable. The different heating conditions were thought to be the main factor that influenced the emulsion stability of the conjugate emulsions. The distinctions may cause the difference attachment sites of sugar to casein, which influence the steric stabilization in the emulsions. Keywords: casein-sugar conjugates, emulsion, stability, flocculation

Item Type: Article
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology > Food safety
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Ms Inneke Hantoro
Date Deposited: 28 Sep 2021 05:58
Last Modified: 28 Sep 2021 05:58
URI: http://repository.unika.ac.id/id/eprint/26692

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