Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity

Molecules

Bahareh Tabatabaee Amid¹  Hamed Mirhosseini¹  Hashem Poorazarang² 

[1] Department of Food Technology, Technology, University Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia; E-Mail:;Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box, Mashhad 91775-1163, Iran; E-Mails:

关键词: conjugation process;    Maillard reaction;    durian seed gum;    whey protein isolate;    particle uniformity;    specific surface area;   

DOI  :  10.3390/molecules181215110

来源: mdpi

【 摘 要 】

This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.