Use of globular protein - oligosaccharide conjugates

摘要

The invention pertains to the use of globular protein-oligosaccharide conjugates for foam initiation in a foodstuff, wherein the globular protein is glycosylated with an oligosaccharide containing at least three monosaccharide units. Remarkably, the effect is limited to these glycosylated globular proteins only, while those involving a mono- or disaccharide appear to be unsuitable to function as foam initiator only. It is the inventors' findings that the conjugates of the invention form a first interfacial layer which then allows other, conventional surfactants to stabilize a foam by displacement of the invention from the interface.