Abstract Aqueous dispersions of sodium caseinate-maltodextrin (NaCas-MD) conjugates were prepared by heating to study the impact of Maillard reaction on protein functionality. Conjugation with MD affected rheological properties, colour and microstructure of NaCas-MD dispersions. Gelation temperature of NaCas-MD dispersions increased by 7 °C after conjugation, whereas the gelation time was not significantly affected. Shear thickening of the dispersions occurred at high shear rates, and temperature-viscosity relationship was described by the Arrhenius equation. Gels formed at 25 °C had a lower gel strength after conjugation, associated with changes in microstructure. Strain hardening appeared at large amplitude oscillatory shear, which was more profound after conjugation. Moreover, a higher dextrose-equivalent-value of maltodextrin resulted in conjugates with higher degree of conjugation, darker colour, and larger particulates on a microscale. The study indicates that rheological properties of NaCas can be modified by conjugation with maltodextrin, which is in principle applicable for other protein-polysaccharide combinations.

中文翻译：

---

与麦芽糊精结合对酪蛋白酸钠流变学特性的影响

摘要 通过加热制备酪蛋白酸钠-麦芽糊精 (NaCas-MD) 偶联物​​的水性分散体，以研究美拉德反应对蛋白质功能的影响。与 MD 的共轭影响 NaCas-MD 分散体的流变特性、颜色和微观结构。共轭后 NaCas-MD 分散体的凝胶温度增加了 7°C，而凝胶时间没有显着影响。分散体的剪切增稠发生在高剪切速率下，温度-粘度关系由阿伦尼乌斯方程描述。在 25 °C 下形成的凝胶在结合后凝胶强度较低，这与微观结构的变化有关。应变硬化出现在大幅度振荡剪切时，在共轭后更为明显。而且，麦芽糖糊精的较高葡萄糖当量值导致缀合物具有更高的缀合度、更深的颜色和在微观尺度上更大的颗粒。该研究表明，NaCas 的流变特性可以通过与麦芽糖糊精结合来改变，这在原则上适用于其他蛋白质-多糖组合。