Solubility of casein modifi ed by Maillard reaction in dry state
In order to reveal the infl uence of Maillard reaction on the solubility of casein, in the presented work casein was modifi ed by Maillard reaction in dry state, and the infl uence of reaction conditions on solubility of the obtained casein-sugar conjugates was studied, including temperature, reaction time, relative humidity, the mass ratio of casein to sugar and sugar category. Then the conditions for modifying the casein's solubility was optimized by L 9(34) orthogonal experiment. Results showed that when casein was glycated with glucose at the mass ratio of 2:3, at relative humidity 79% and 55 ℃ for 9 h, its solubility could reach 48.7%, increased by 19.4% compared to unmodifi ed casein.