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| Effects of oligochitosan glycation modification on molecular characteristics and rheological properties of casein |
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| KeyWord:casein glycosylation cross-linking oligochitosan transglutaminase |
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| Abstract: |
| Transglutaminase was used to catalyze glycation cross-linking reaction of casein and oligochitosan. Three kinds of glycation cross-linked casein were prepared by controlling reaction time of 1, 2, 4 h. The results of SDS-polyacrylamide gel electrophoresis, Fourier infrared spectrum and analysis of free amino acid content indicated that the casein was crosslinked and glycosylated. The rheological analysis result indicated that the apparent viscosity of the product increased significantly and exhibited shear thinning behavior. The apparent viscosity of modified product obtained by reacting for 4 h increased by about ten times under the condition of shear rate 1 s-1. The frequency scan experiment showed that the product dispersion transformed from solid-like character into fluid-like character. |
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