| Abstract: | Sodium caseinate (SC) was conjugated with polysaccharides, viz. maltodextrin (MD), pectin (P) and gum arabic (GA) at protein:polysaccharide weight ratio of 1:2, 1:1 and 2:1. The emulsifying properties and other relevant chemical properties of these conjugates were compared. The visible colour change, SDS‐PAGE analysis and available reducing groups confirmed greater conjugation in SC‐MD conjugate than the SC‐GA and SC‐P conjugates. SC‐P conjugate at the weight ratio of 1:2 exhibited the best emulsifying properties (emulsifying activity – 46.7%, emulsion stability – 7 days at 5 ± 1 °C storage) and had better solubility (33.5%) near the iso‐electric pH. |
