Sodium caseinate (SC) was conjugated with polysaccharides, viz. maltodextrin (MD), pectin (P) and gum arabic (GA) at protein:polysaccharide weight ratio of 1:2, 1:1 and 2:1. The emulsifying properties and other relevant chemical properties of these conjugates were compared. The visible colour change, SDS‐PAGE analysis and available reducing groups confirmed greater conjugation in SC‐MD conjugate than the SC‐GA and SC‐P conjugates. SC‐P conjugate at the weight ratio of 1:2 exhibited the best emulsifying properties (emulsifying activity – 46.7%, emulsion stability – 7 days at 5 ± 1 °C storage) and had better solubility (33.5%) near the iso‐electric pH.

中文翻译：

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酪蛋白酸钠偶联物与选定多糖的乳化特性

将酪蛋白酸钠（SC）与多糖缀合。麦芽糖糊精（MD），果胶（P）和阿拉伯树胶（GA）的蛋白质：多糖重量比为1：2、1：1和2：1。比较了这些结合物的乳化性能和其他相关的化学性能。可见的颜色变化，SDS-PAGE分析和可用的还原基团证实了SC-MD偶联物比SC-GA和SC-P偶联物具有更大的偶联。重量比为1：2的SC‐P共轭物表现出最佳的乳化性能（乳化活性– 46.7％，乳化稳定性–在5±1°C的储存条件下7天），在等电点附近具有更好的溶解度（33.5％） pH值