Influencia de los Cambios Estructurales de la Beta-lactoglobulina Glicosilada con Xilosa sobre las Propiedades Estructurales en Medio Ácido

Abstract

Beta-lactoglobulin (bovine milk whey main protein) can be conjugated to reducing carbohydrates through the Maillard reaction resulting in glycosylated beta-lactoglobulin compounds. The objective of this work was to study the stability of the emulsions obtained from the beta-lactoglobulin glycosylated with Xylose at pH 5, 6 and 7 since in this pH range most processed foods are found. The Maillard reaction was carried out at 50 ° C, at 65% relative humidity for 80h using a
mixture of beta-lactoglobulin-Xylose (1/100 molar ratio). The amount of free amine groups was 10%. Molecular exclusion chromatography showed deformation of the glycosylated beta-lactoglobulin peak toward compounds of higher molecular weight, relative to the unconjugated beta-lactoglobulin peak. The most stable emulsion was obtained at pH 6, this was determined by turbidimetric measurements for 24 hours, showing the lowest turbidity at the end of the test time.