Effect of the Maillard reaction on properties of casein and casein films

Journal of Thermal Analysis - Tập 104 Số 1 - Trang 249-254 - 2011
Juliana Cordeiro Cardoso1, Ricardo Luiz Cavalcanti de Albuquerque Júnior1, Francine Ferreira Padilha1, Felipe Oliveira Bittencourt1, Osvaldo de Freitas2, Paula Santos Nunes3, Newton Lindolfo Pereira2, Maria José Vieira Fonseca2, Adriano Antunes de Souza Araújo3
1Laboratório de Biomateriais, Instituto de Tecnologia e Pesquisa/Universidade Tiradentes, Av. Murilo Dantas, 300, Aracaju, Sergipe, 49032-490, Brazil
2Departamento de Ciências Farmacêuticas de Ribeirão Preto, FCFRP - Universidade de São Paulo, Ribeirão Preto, Brazil
3Departamento de Fisiologia, Universidade Federal de Sergipe, Av. Marechal Rondon, s/n, Cidade Universitária, São Cristóvão, Sergipe, 49100-000, Brazil

Tóm tắt

Từ khóa


Tài liệu tham khảo

Kim J-H, Kim Y-S, Park K, Kang E, Lee S, Nam HY, Kim K, Park JH, Chi DY, Park R-W, Kim I-S, Choi K, Kwon IC. Self-assembled glycol chitosan nanoparticles for the sustained and prolonged delivery of antiangiogenic small peptide drugs in cancer therapy. Biomaterials. 2008;29:1920–30.

Shi P, Li Y, Zhang L. Fabrication and property of chitosan film carrying ethyl cellulose microspheres. Carbohydr Polym. 2008;72:490–9.

Sothornvit R, Pitak N. Oxygen permeability and mechanical properties of banana films. Food Res Int. 2007;40:365–70.

Dong A, Prestrelski S, Allison SD, Carpenter JF. Basic study of corn protein, zein, as a biomaterial in tissue engineering, surface morphology and biocompatibility. J Pharm Sci. 2006;84:415–21.

López CR, Bodmeier RJ. Mechanical, water uptake and permeability properties of crosslinked chitosan glutamate and alginate films. J Control Release. 1997;44:215–25.

Fabra MJ, Talens P, Chiralt A. Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid–beeswax mixtures. J Food Eng. 2008;85:393–400.

Nunes PS, Bezerra MS, Costa LP, Cardoso JC, Albuquerque RLC Jr, Rodrigues MO, Barin GB, Silva FA, Araújo AAS. Thermal characterization of usnic acid/collagen-based films. J Therm Anal Calorim. 2010;99:1011–4.

Chambi H, Grosso C. Edible films produced with gelatin and casein cross-linked with transglutaminase. Food Res Int. 2006;39(4):458–66.

Hernandes JMM, Freitas O, Pereira NL. The potential use of casein and modified casein as matrix delivery systems. Boll Chim Farm. 1998;137:362–6.

Diak A, Bani-Jaber O, Amro A, Jones B, Andrews D. The manufacture and characterization of casein films as novel tablet coatings. Food Bioprod Process. 2007;85(3):284–90.

Baranauskienė R, Venskutonis PR, Dewettinck D, Verhé R. Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices. Food Res Int. 2006;39(4):413–25.

Ajandouz EH, Desseaux V, Tazi S, Puigserver A. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems. Food Chem. 2008;107(3):1244–52.

Brands CMJ, van Boekel MAJS. Kinetic modelling of reactions in heated disaccharide–casein systems. Food Chem. 2003;83(1):13–26.

Liu S-C, Yang D-J, Jin S-Y, Hsu C-H, Chen S-L. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems. Food Chem. 2008;108(2):533–41.

Lertittikul W, Benjakul S, Tanaka M. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by Ph. Food Chem. 2007;100(2):669–77.

Gu F-L, Kim JM, Abbas S, Zhang X-M, Xia S-Q, Chen Z-X. Structure and antioxidant activity of high molecular mass Maillard reaction products from casein–glucose. Food Chem. 2010;120:505–11.

Van Boekel MAJS. Effect of heating on Maillard reactions in milk. Food Chem. 1998;62:403–14.

Kato A, Mifuru R, Matsudomi N, Kobayashi K. Functional casein–polysaccharide conjugates prepared by controlled dry heating. Biosci Biotech Biochem. 1992;56(4):567–71.

Wooster TJ, Augustin MAJ. β-Lactoglobulin–dextran Maillard conjugates: their effect on interfacial thickness and emulsion stability. Colloid Interface Sci. 2006;303(2):564–72.

Shepherd R, Robertson A, Ofman D. Dairy glycoconjugate emulsifiers: casein–maltodextrins. Food Hydrocolloids. 2000;14(4):281–6.

Sprockel OL, Prapaitrakul W, Shivanand PJ. Permeability of cellulose polymers: water vapor transmission rates. Pharm Pharmacol. 1990;42:152–7.

Dong J, Sun Q, Wang J-Y. Infrared spectroscopic studies of liophilization- and temperature-induced protein aggregation. Biomaterials. 2004;25(19):4691–7.

Oliver CM, Kher A, McNaughton D, Augustin MA. Use of FTIR and mass spectrometry for characterization of glycated caseins. J Dairy Res. 2009;76:105–10.

Cael JJ, Koenig JL. Infrared and Raman spectroscopy. Carbohydr Res. 1974;32:79–91.

Cooper EA, Knutson K. Physical methods to characterize pharmaceutical proteins. New York: Plenum Press; 1995.

Somanathan N, Subramanian V, Mandal AB. Thermal stability of modified caseins. Thermochim Acta. 1997;302:47–52.

Bigi A, Panzavolta S, Rubini K. Relationship between triple-helix content and mechanical properties of gelatin films. Biomaterials. 2004;25(25):5675–80.

Gubbins RH, O’Driscoll CM, Corrigan OI. The effects of casein on diclofenac release from hydroxypropylmethylcellulose (HPMC) compacts. Int J Pharm. 2003;260(1):69–76.

Sujja-Areevath J, Munday DL, Cox PJ, Khan KA. Relationship between swelling, erosion and drug release in hydrophilic natural gum mini-matrix formulations. Eur J Pharm Sci. 1998;6:207–17.