Characterization and emulsifying properties of beta-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction

卷:214

Bi, Binwei ; Yang, Hao ; Fang, Yapeng ; Nishinari, Katsuyoshi ; Phillips, Glyn O.

Hubei Univ Technol

关键词: beta-Lactoglobulin;    Gum Acacia Seyal;    Maillard reaction;    Emulsions;   

DOI  :  10.1016/j.foodchem.2016.07.112

学科分类：食品科学和技术

【 摘 要 】

Gum Acacia Seyal (ASY) is less valued than is gum Acacia Senegal, due to its poor emulsifying ability. The present study investigated the Maillard reaction between ASY and beta-lactoglobulin (BLG) and its impact on the emulsifying properties of ASY. The reaction products of BLG/ASY mixture (r = 1/4), prepared by dry-heating at 60 degrees C and a relative humidity of 79%, as a function of incubation time, were characterized by SDS-PAGE, GPC-MALLS and DSC. The results showed that 12-24 h of dry-heating under the given conditions was sufficient for conjugation, meanwhile avoiding the formation of deeply coloured and insoluble melanoidins. More than 64% of the protein was incorporated into ASY, resulting in a two-fold increase in arabinogalactan-protein (AGP) content and 3.5 times increase in weight-average molecular mass of ASY. The conjugation with BLG markedly improved the stability of ASY-stabilized emulsions and their resistance against severe conditions, such as low pH and high saline conditions. (C) 2016 Elsevier Ltd. All rights reserved.