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    Maillard Conjugation of Sodium Alginate to Whey Protein for Enhanced Resistance to Surfactant-Induced Competitive Displacement from Air-Water Interfaces

    Year: 2018

    Journal: J. Agric. Food Chem., Volume 66, JAN 24, page 704–710

    Authors: Cai, Bingqing; Saito, Anna; Ikeda, Shinya

    Organizations: United States Department of Agriculture (USDA) National Institute of Food and Agriculture, Hatch Project [1003055, 1012819]

    Keywords: whey protein; sodium alginate; Maillard conjugate; interface; competitive displacement; atomic force microscopy

    Whey protein adsorbed to an interface forms a viscoelastic interfacial film but is displaced competitively from the interface by a small-molecule surfactant added afterward. The present study evaluated the impact of the covalent conjugation of high- or low-molecular-weight sodium alginate (HA or LA) to whey protein isolate (WPI) via the Maillard reaction on the ability of whey protein to resist surfactant-induced competitive displacement from the air-water interface. Surfactant added after the pre-adsorption of conjugate to the interface increased surface pressure. At a given surface pressure, the WPI-LA conjugate showed a significantly higher interfacial area coverage and lower interfacial film thickness compared to those of the WPI-HA conjugate or unconjugated WPI. The addition of LA to the aqueous phase had little effect on the interfacial area and thickness of pre-adsorbed WPI. These results suggest the importance of the molecular weight of the polysaccharide moiety in determining interfacial properties of whey protein-alginate conjugates.
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