Dairy glycoconjugate emulsifiers: casein–maltodextrins

Casein–maltodextrin conjugates were prepared using an economical, food-grade process based on the Amadori rearrangement of the Maillard reaction. It was demonstrated that alpha-1,4 substituted polysaccharides (maltodextrins) could be used to form stable, colourless casein–glycoconjugates that were not subject to post-Amadori Maillard reaction steps. In contrast to casein, which is insoluble below pH 6, casein–glycoconjugates were soluble at low pHs and formed transparent solutions. The casein–glycoconjugates were also effective emulsifiers in acidic solutions. Protein–polysaccharide cross-linking was demonstrated using an electrophoretic method. Dairy glycoconjugates prepared from natural ingredients using this food-grade process have significant potential as effective food emulsifiers or soluble protein additives for acidic sports drinks/nutritional supplements.