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The Effect Of Glycation On Oil-Water Emulsion Properties Of B-Lactoglobulin


, : The Effect Of Glycation On Oil-Water Emulsion Properties Of B-Lactoglobulin.

The creaming, flocculation and coalescence processes of destabilization of emulsions prepared with glycated ?-lactoglobulin was analyzed. The glycation process was carried out with glucose and lactose in different reaction conditions (reaction time and protein:carbohydrate molar ratio) The glycation of ?-lactoglobulin with both with glucose and lactose causes an increase in the stability of oil-water emulsions. It was found that the process of creaming had a sigmoid behavior which fit to an equation with two parameters, one with hyperbolic and other with sigmoidal kinetics and is directly related to particle size of the dispersed phase of the emulsion. ?-lactoglobulin glycated with. Highlights: The glycated ?-lactoglubulin emulsions were more stable to creaming than those formulated with proteins without glycation. The unfolding of the ?-lactoglubulin molecule was greater with the increase of the size of the carbohydrate attached producing a more resistant film. The processes of flocculation and coalescence were not affected by glycation in the conditions of the assay.

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