Farklı karbonhidratlarla sodyum kazeinat konjugatlarının yapısal karakterizasyonu

Abstract

Bu çalışmada, sodyum kazeinat (Na-CN), laktoz (La), maltodekstrin (MD) ve Arap zamkı (GA) ile Maillard reaksiyonu temelli konjugatları hazırlanmış ve yapısal özellikleri incelenmiştir. Konjugasyon sonrası tüm örneklerde pH değerinde düşüş gözlenmiştir. Absorbans ölçümleri, reaksiyonun erken evre ürünlerinde özellikle Na-CN/La (%21,0 artış, 304 nm) ve Na-CN/MD (%19,4 artış, 304 nm) örneklerinde belirgin bir artış göstermiştir. Esmerleşme indeksi en yüksek Na-CN/La konjugatında kaydedilmiştir (%122,6 artış); ancak bu durum, laktozun kristalleşme eğilimiyle ilişkilendirilmiştir. Serbest amino gruplarında ise Na-CN/MD (%64,5 azalma) ve Na-CN/GA (%60,1 azalma) konjugatları en yüksek bağlanma verimini göstermiş; laktozda bu oran %11,9’da kalmıştır. FTIR, XRD ve NMR analizleri karbonhidratların Na-CN ile kovalent bağlandığını ve bu bağın yapısal değişimlere yol açtığını doğrulamıştır. Sonuçlar, kullanılan karbonhidrat tipinin Na-CN konjugatlarının reaktivitesini ve yapısal özelliklerini önemli ölçüde etkilediğini göstermektedir.

Keywords

• Protein-karbonhidrat konjugatları
• Maillard reaksiyonu
• Kuru ısıtma yöntemi

Structural characterisation of sodium caseinate conjugates with different carbohydrates

Abstract

In this study, sodium caseinate (Na-CN) conjugates with lactose (La), maltodextrin (MD), and gum Arabic (GA) were prepared via the Maillard reaction, and their structural characteristics were investigated. Conjugation led to a decrease in pH across all samples, with the most pronounced reduction observed in Na-CN/GA (from 6.26 to 5.01). UV–Vis absorbance measurements revealed marked increases in early-stage Maillard products, particularly in Na-CN/La (+21.0% at 304 nm) and Na-CN/MD (+19.4% at 304 nm) conjugates. The browning index increased most notably in the Na-CN/La conjugate (+122.6%), which was attributed to lactose crystallisation. Free amino group content decreased significantly, confirming covalent bonding: Na-CN/MD (–64.5%) and Na-CN/GA (–60.1%) showed the highest binding efficiencies, whereas Na-CN and lactose showed a modest reduction (–11.9%). FTIR, XRD, and NMR analyses further confirmed structural modifications and successful conjugation. These findings highlight that the type of carbohydrate strongly influences the reactivity and structural properties of Na-CN conjugates.

Keywords

• Protein–carbohydrate conjugates
• Maillard reaction
• Dry-heating method

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