A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides. (August 2017)

• Record Type: Journal Article
• Authors: Hou, Chuchu; Wu, Shengfang; Xia, Yongmei; Phillips, Glyn O.; Cui, Steve W.
• Is Part Of: Food hydrocolloids. Volume 69(2017)
• Page Start: 236
• Page End: 241
• Publication Date: 2017-08
• Subjects: Acacia seyal gum -- Casein -- Hydrophobic peptide -- Maillard reaction -- Hydrophobicity -- Emulsion; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2017.01.038
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: A novel A. seyal gum-based emulsifier was obtained with dramatically elevated emulsifying properties comparing to A. seyal polysaccharide, by hydrophobically-modifying Acacia seyal polysaccharide with casein hydrophobic peptide (CHP) through dry-state Maillard reaction. The formation of CHP- A. seyal polysaccharide conjugate (SeyCHP) was confirmed with high performance size exclusion chromatography (HPSEC) and determination of graft of degree. The stability of the emulsion of canola oil in water stabilized with the conjugates was investigated. The results revealed that the emulsifying capacities of the conjugates were improved up to 46 times of that of Acacia seyal polysaccharide, which is close to that of Acacia senegal gum; and the emulsion stability can be enhanced up to 21 times of that of Acacia seyal polysaccharide. This indicates that covalent modification with hydrophobic peptide to hydrophilic polysaccharide may provide an efficient strategy to improve the emulsifying properties of hydrophilic polysaccharides. Graphical abstract: Covalent linking casein hydrophobic peptide to A. seyal polysaccharide dramatically elevated the emulsifying properties of A. seyal polysaccharides. Highlights: Created a new amphiphilic emulsifier based on Acacia Seyal hydrophobic peptides of casein. The new emulsifier demonstrated improved emulsification properties. The processing for preparing the new emulsifier is "natural".