Covalent β-lactoglobulin-maltodextrin amyloid fibril conjugate prepared by the Maillard reaction

Mehri Karbasi, Antoni Sánchez-Ferrer, Jozef Adamcik, Gholamreza Askari*, Ashkan Madadlou, Raffaele Mezzenga

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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.

Original languageEnglish
Article number128388
JournalFood Chemistry
DOIs
Publication statusE-pub ahead of print - 15 Oct 2020

Keywords

  • Contour length
  • Maillard reaction
  • Maltodextrin
  • Rigidity
  • β-Lactoglobulin amyloid fibrils

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