卷:214 | |
Characterization and emulsifying properties of beta-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction | |
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.
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