MICELLIZATION OF CASEIN-DEXSTRAN STRUCTURES OBTAINED IN THE MAILLARD REACTION
Abstract
Micelles were prepared by the crosslinking copolymerization of casein and dextran in the Maillard reaction. Glycated proteins were identified using ft-IR spectrometry. Solutions of micelles are characterized by changing of optical properties. Micellization is reversible depending on pH. Micelles size ranges from 400 to 2000 nm when pH 4.6 and micelles dissociate at pH 7.0. Micelles can be used to encapsulate hydrophobic substances in the food industry.
About the Authors
Roman Budkevich
North Caucasus Federal University
Russian Federation
Russian Federation
Anastasiya Eremina
North Caucasus Federal University
Russian Federation
Russian Federation
Elena Budkevich
North Caucasus Federal University
Russian Federation
Russian Federation
Gennady Slyusarev
North Caucasus Federal University
Russian Federation
Russian Federation
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Review
For citations:
Budkevich R., Eremina A., Budkevich E., Slyusarev G. MICELLIZATION OF CASEIN-DEXSTRAN STRUCTURES OBTAINED IN THE MAILLARD REACTION. Newsletter of North-Caucasus Federal University. 2016;(4):19-23. (In Russ.)
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