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Autor(en):
Kreuß, M.; Strixner, T.; Kulozik, U. 
Titel:
The effect of glycosylation in the interfacial properties of bovine caseinomacropeptide 
Abstract:
The two major fractions of bovine caseinomacropeptide (CMP), the glycosylated gCMP and non-glycosylated aCMP, were studied for their emulsifying properties. The main finding was that aCMP showed significantly better emulsifying properties than gCMP. While aCMP showed an emulsifying activity index (EAI) of 150.7 g/m2, gCMP achieved a value of 98.5 g/m2. Stability of emulsions was 1.4 times higher for aCMP as compared to gCMP. Droplet size measurements and creaming studies showed a strong influenc...    »
 
Stichworte:
Caseinomacropeptid; Emulsyfing properties; Zeta Potential; Protein glycosylation; Structure-function relationship; Interfacial-confirmation 
Zeitschriftentitel:
Food Hydrocolloids 
Jahr:
2009 
Band / Volume:
23 
Heft / Issue:
Seitenangaben Beitrag:
1818--1826