Influence of glycosylation on the hydration properties of caseinates

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Abstract
Summary Glycosylation has been recognized as enhancing some functional properties of caseinates. The present work was aimed at elucidating the structure–function relationship of the functionality of caseinates and, more particularly, the influence of hydration on these properties. Measurements of non-frozen water content derived from sorption isotherms are presented. Using spin-probing Electron Spin Resonance we studied the mobilization pattern of solutes as hydration changed.The protein interactions with bound water were not significantly affected by sugar binding. Changes in the functional properties as, for example, in the water-holding capacity, reflected alterations in the structure, which was looser and more flexible after glycosylation, and in the associative properties (increased solubility) of caseinates. Disaccharides seemed more effective than monosaccharides in inducing these changes.