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| Rheological properties and stability of glycosylated casein emulsion |
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| KeyWord:glycosylation emulsion rheological property stability |
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| Abstract: |
| The effects of glycosylation reaction and cross linking reaction of casein and chitosan oligosaccharide catalyzed by transglutaminase on the rheological properties and stability of casein emulsion were studied，and the average particle size，mechanical spectrogram and apparent viscosity of the emulsion were characterized. The results showed that the imported saccharide grous had slight influence on average particle size of casein emulsion，but Zeta potential increased. The rearrangement speed of network structure of glycosylated casein emulsion slowed down，so the stability improved，while cross-linking reaction impaired the stability of emulsion.The glycosylation reaction and cross linking reaction increased the apparent viscosity of casein emulsion. |
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