Srinivasan Damodaran

International audience

ABSTRACT: Proteins play an important role as macromolecular surfactants in foam and emulsion‐type food products. The functioning of proteins in these applications is determined by their structure and properties in the adsorbed layers at air‐water and oil‐water interfaces. In addition, because typical food proteins are mixtures of several protein components, interaction between these components in the adsorbed layer also impacts their ability as surfactants to stabilize dispersed systems. In this paper, recent progress in our understanding of the molecular mechanisms involved in the formation and stability of protein‐stabilized foams and emulsions has been reviewed.

The conjugation reaction between whey protein isolate (WPI) and dextran in aqueous solutions via the initial stage of the Maillard reaction was studied. The covalent attachment of dextran to WPI was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) with both protein and carbohydrate staining. The formation of WPI-dextran conjugates was monitored by a maximum absorbance peak at approximately 304 nm using difference UV spectroscopy. The impact of various processing conditions on the formation of WPI-dextran conjugates was investigated. The conjugation reaction was promoted by raising the temperature from 40 to 60 degrees C, the WPI concentration from 2.5 to 10%, and the dextran concentration from 10 to 30% and lowering the pH from 8.5 to 6.5. The optimal conjugation conditions chosen from the experiments were 10% WPI-30% dextran and pH 6.5 at 60 degrees C for 24 h. WPI-dextran conjugates were stable under the conditions studied.

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTHeat-Induced Conformational Changes in Whey Protein Isolate and Its Relation to Foaming PropertiesHaiming Zhu and Srinivasan DamodaranCite this: J. Agric. Food Chem. 1994, 42, 4, 846–855Publication Date (Print):April 1, 1994Publication History Published online1 May 2002Published inissue 1 April 1994https://pubs.acs.org/doi/10.1021/jf00040a002https://doi.org/10.1021/jf00040a002research-articleACS PublicationsRequest reuse permissionsArticle Views1330Altmetric-Citations159LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts