Show simple item record

dc.contributor.author
Karbasi, Mehri
dc.contributor.author
Sánchez-Ferrer, Antoni
dc.contributor.author
Adamcik, Jozef
dc.contributor.author
Askari, Gholamreza
dc.contributor.author
Madadlou, Ashkan
dc.contributor.author
Mezzenga, Raffaele
dc.date.accessioned
2022-01-17T08:10:23Z
dc.date.available
2022-01-17T08:10:23Z
dc.date.issued
2021-04-16
dc.identifier.issn
1873-7072
dc.identifier.issn
0308-8146
dc.identifier.other
10.1016/j.foodchem.2020.128388
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/526091
dc.description.abstract
The surface modification of β-lactoglobulin amyloid fibrils (AFs) was investigated by performing the Maillard reaction with the free anomeric carbon of the maltodextrin in water at pH 9.0 and 90 °C. The bonding of maltodextrin to fibrils was confirmed by determining the free amino group content and the presence of final products from the Maillard reaction. The secondary structure of AFs was preserved as observed by circular dichroism analysis. Atomic force microscopy evidenced that prolonged heat treatment caused hydrolysis of the attached polysaccharide and consequently lowered the height of the fibrils from 8.0 nm (after 1 h) to 6.0 nm (after 24 h), which led to the reduction of hydrophilicity of resulting conjugate. Increasing the reaction time, however, resulted in the improvement of colloidal stability and decrease in turbidity ascribed to the increment of glycation degree, as well as, a decrease in the isoelectric point of the protein-based supramolecular object.
en_US
dc.language.iso
en
en_US
dc.publisher
Elsevier
en_US
dc.subject
Maillard reaction
en_US
dc.subject
β-Lactoglobulin amyloid fibrils
en_US
dc.subject
Maltodextrin
en_US
dc.subject
Contour length
en_US
dc.subject
Rigidity
en_US
dc.title
Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction
en_US
dc.type
Journal Article
dc.date.published
2020-10-15
ethz.journal.title
Food Chemistry
ethz.journal.volume
342
en_US
ethz.journal.abbreviated
Fd. Chem.
ethz.pages.start
128388
en_US
ethz.size
10 p.
en_US
ethz.identifier.wos
ethz.identifier.scopus
ethz.publication.place
Amsterdam
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03857 - Mezzenga, Raffaele / Mezzenga, Raffaele
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03857 - Mezzenga, Raffaele / Mezzenga, Raffaele
en_US
ethz.date.deposited
2021-01-26T14:22:26Z
ethz.source
FORM
ethz.eth
yes
en_US
ethz.availability
Metadata only
en_US
ethz.rosetta.installDate
2022-01-17T08:10:32Z
ethz.rosetta.lastUpdated
2022-03-29T17:38:11Z
ethz.rosetta.versionExported
true
dc.identifier.olduri
http://hdl.handle.net/20.500.11850/525819
dc.identifier.olduri
http://hdl.handle.net/20.500.11850/465702
ethz.COinS
ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.atitle=Covalent%20%CE%B2-lactoglobulin-maltodextrin%20amyloid%20fibril%20conjugate%20prepared%20by%20the%20Maillard%20reaction&rft.jtitle=Food%20Chemistry&rft.date=2021-04-16&rft.volume=342&rft.spage=128388&rft.issn=1873-7072&0308-8146&rft.au=Karbasi,%20Mehri&S%C3%A1nchez-Ferrer,%20Antoni&Adamcik,%20Jozef&Askari,%20Gholamreza&Madadlou,%20Ashkan&rft.genre=article&rft_id=info:doi/10.1016/j.foodchem.2020.128388&
 Search print copy at ETH Library

Files in this item

FilesSizeFormatOpen in viewer

There are no files associated with this item.

Publication type

Show simple item record