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Viscosity and voluminosity of caseins chemically modified by reductive alkylation with reducing sugars

Published online by Cambridge University Press:  01 June 2009

Bernard Colas ,
Christine Gobin  and
Denis Lorient
Bernard Colas
Affiliation:
Département de Biologie Physico-Chimique, ENS.BANA
Christine Gobin
Affiliation:
Département de Biologie Physico-Chimique, ENS.BANA
Denis Lorient
Affiliation:
Département de Biochimie et Toxicologie Alimentaires, ENS.BANA, 21100 Dijon, France
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Summary

The effect of the covalent binding of reducing sugars such as galactose, glucose, fructose, lactose and maltose on the flow properties of casein solutions and on the voluminosity of casein molecules was investigated, voluminosity being calculated from viscosity measurements. Rheological parameters appeared to be efficient indices of structural changes occurring in proteins as a result of chemical modifications. Results showed an increase in voluminosity of casein after the binding of sugars, possibly explained by an increase in the net negative charge or by an increase in the steric hindrance of the molecule. At high concentrations (above 0·03 g/ml), viscosity of the solutions depended on the nature of the attached sugar and on the level of the modification. Thus galactose- and glucose-modified caseins were more viscous than the control. With disaccharides, the level of modification appeared to be more important than the amount of sugar bound.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 4 , November 1988 , pp. 539 - 546
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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