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Influence of glycosylation on the hydration properties of caseinates

Published online by Cambridge University Press:  01 June 2009

Martine Le Meste ,
Bernard Colas ,
Geneviève Blond  and
Denise Simatos
Martine Le Meste
Affiliation:
Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, Département de Biologie Physico-Chimique, Campus Universitaire, 21000 Dijon, France
Bernard Colas
Affiliation:
Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, Département de Biologie Physico-Chimique, Campus Universitaire, 21000 Dijon, France
Geneviève Blond
Affiliation:
Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, Département de Biologie Physico-Chimique, Campus Universitaire, 21000 Dijon, France
Denise Simatos
Affiliation:
Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, Département de Biologie Physico-Chimique, Campus Universitaire, 21000 Dijon, France
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Summary

Glycosylation has been recognized as enhancing some functional properties of caseinates. The present work was aimed at elucidating the structure–function relationship of the functionality of caseinates and, more particularly, the influence of hydration on these properties. Measurements of non-frozen water content derived from sorption isotherms are presented. Using spin-probing Electron Spin Resonance we studied the mobilization pattern of solutes as hydration changed.The protein interactions with bound water were not significantly affected by sugar binding. Changes in the functional properties as, for example, in the water-holding capacity, reflected alterations in the structure, which was looser and more flexible after glycosylation, and in the associative properties (increased solubility) of caseinates. Disaccharides seemed more effective than monosaccharides in inducing these changes.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 3: Special Issue: Proceedings of the Hannah Research Institute Casein Conference , May 1989 , pp. 479 - 486
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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