Province Key Laboratory of Transformation and Utilization of Cereal Resource & College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; Institute of Physical Science and Engineering, Zhengzhou University, Zhengzhou 450001, China.
Province Key Laboratory of Transformation and Utilization of Cereal Resource & College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
Carbohydr Polym. 2017 May 1;163:181-190. doi: 10.1016/j.carbpol.2017.01.069. Epub 2017 Jan 21.
Protein-polysaccharide conjugates could potentially combine the excellent emulsification properties of the protein with the stabilizing effect of the polysaccharide. The investigation aimed to prepare soy hull hemicelluloses-soy protein isolate (SHH-SPI) conjugates by Maillard reaction in a controlled dry state condition and assess the suitability of the conjugates in stabilizing oil-in-water (O/W) emulsion. Results indicated that Maillard reactions occurred between amino groups and carbonyl, resulting in consumption of some functional groups and the appearance of new groups in the conjugates. The conjugates of SHH-SPI obtained at the SPI content of 30% and 40% exhibited substantially improved emulsification capacity in maintaining the physical stability of O/W emulsions for a prolong storage period at heat treatment, compared with SHH and SPI alone. Overall, these results demonstrated that SHH and SPI could generate novel emulsions with improved physical and chemical stability by Mallsird reaction for application in food and pharmaceutical products.
蛋白质-多糖缀合物有可能将蛋白质的优异乳化性能与多糖的稳定效果结合在一起。本研究旨在通过控制干态条件下的美拉德反应制备大豆皮半纤维素-大豆分离蛋白（SHH-SPI）缀合物，并评估缀合物在稳定油包水（O/W）乳液中的适用性。结果表明，美拉德反应发生在氨基和羰基之间，导致一些功能基团的消耗和新基团的出现。与单独的 SHH 和 SPI 相比，在 SPI 含量为 30%和 40%时获得的 SHH-SPI 缀合物在热处理延长储存期时，对 O/W 乳液的物理稳定性具有显著提高的乳化能力。总的来说，这些结果表明，SHH 和 SPI 可以通过美拉德反应生成具有改善的物理和化学稳定性的新型乳液，可应用于食品和制药产品。
