Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Colloids Surf B Biointerfaces. 2014 Jan 1;113:107-14. doi: 10.1016/j.colsurfb.2013.08.042. Epub 2013 Sep 1.
The present work was conducted to investigate the effect of purification and conjugation processes on functional properties of durian seed gum (DSG) used for stabilization of water in oil in water (W/O/W) emulsion. Whey protein isolate (WPI) was conjugated to durian seed gum through the covalent linkage. In order to prepare WPI-DSG conjugate, covalent linkage of whey protein isolate to durian seed gum was obtained by Maillard reaction induced by heating at 60 °C and 80% (±1%) relative humidity. SDS-polyacrylamide gel electrophoresis was used to test the formation of the covalent linkage between whey protein isolate and durian seed gum after conjugation process. In this study, W/O/W stabilized by WPI-conjugated DSG A showed the highest interface activity and lowest creaming layer among all prepared emulsions. This indicated that the partial conjugation of WPI to DSG significantly improved its functional characteristics in W/O/W emulsion. The addition of WPI-conjugated DSG to W/O/W emulsion increased the viscosity more than non-conjugated durian seed gum (or control). This might be due to possible increment of the molecular weight after linking the protein fraction to the structure of durian seed gum through the conjugation process.
本工作旨在研究纯化和接枝过程对用于稳定水包油包水（W/O/W）乳液的榴莲籽胶（DSG）功能特性的影响。乳清蛋白分离物（WPI）通过共价键与榴莲籽胶相连。为了制备 WPI-DSG 缀合物，通过在 60°C 和 80%（±1%）相对湿度下加热诱导美拉德反应，使乳清蛋白分离物与榴莲籽胶发生共价键合。SDS-聚丙烯酰胺凝胶电泳用于测试接枝过程后乳清蛋白分离物与榴莲籽胶之间共价键的形成情况。在这项研究中，由 WPI 接枝的 DSG A 稳定的 W/O/W 显示出所有制备的乳液中最高的界面活性和最低的乳层。这表明，WPI 对 DSG 的部分接枝显著改善了其在 W/O/W 乳液中的功能特性。与非接枝榴莲籽胶（或对照）相比，向 W/O/W 乳液中添加 WPI 接枝的 DSG 会增加其粘度。这可能是由于在接枝过程中将蛋白质部分连接到榴莲籽胶结构上后，分子量可能增加。
