Emulsifying and physicochemical properties of lotus root amylopectin-whey protein isolate conjugates. (August 2019)

• Record Type: Journal Article
• Authors: Bai, Li-Tao; Song, Yang; Li, Qiang-Ming; Pan, Li-Hua; Zha, Xue-Qiang; Luo, Jian-Ping
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 111(2019)
• Page Start: 345
• Page End: 354
• Publication Date: 2019-08
• Subjects: Dry-heating reaction -- Lotus root amylopectin -- Whey protein isolate -- Response surface methodology -- Emulsification; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.05.052
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: To improve the emulsification of whey protein isolate (WPI), the lotus root amylopectin (LRA) was conjugated to WPI by dry-heat reaction, giving the WPI-LRA complex. In order to obtain a WPI-LRA complex with good emulsification property, response surface methodology was employed to optimize the reaction condition. Results showed that the maximum emulsifying activity (EA, 73.8%), emulsifying stabilities (ES, 72.58%) were achieved when the reaction temperature, reaction time and LRA addition volume were fixed at 44 °C, 13.6 h and 24%, respectively. In addition, the physicochemical properties of WPI-LRA O/W emulsions were assessed under different pH, NaCl concentration and storage time. Results showed that there are significant effects of pH and NaCl on the emulsification capacity of WPI-LRA conjugate. Moreover, compared to the WPI, the WPI-LRA conjugate can enhance the physicochemical properties of O/W emulsion. In conclusion, the WPI-LRA conjugate generated by dry-heat reaction is a new emulsifier with good emulsifying properties, which has good potenial for the application in functional foods. Highlights: Response surface methodology was employed to prepare conjugates. The conjugates showed excellent emulsifying property at near isoelectric point. The complexation of lotus root amylopectin increased the stability of the emulsion.