Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction. (1st January 2017)

• Record Type: Journal Article
• Authors: Bi, Binwei; Yang, Hao; Fang, Yapeng; Nishinari, Katsuyoshi; Phillips, Glyn O.
• Is Part Of: Food chemistry. Volume 214(2017)
• Page Start: 614
• Page End: 621
• Publication Date: 2017-01-01
• Subjects: β-Lactoglobulin -- Gum Acacia Seyal -- Maillard reaction -- Emulsions; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.07.112
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Maillard conjugation between β-lactoglobulin and gum Acacia Seyal was confirmed. Sufficient conjugation was achieved by incubation at 60 °C and 79% RH for 12–24 h. The conjugates exhibited significantly improved emulsifying properties. Abstract: 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 β-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 °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.