Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran.
Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran.
Food Chem. 2022 Nov 1;393:133427. doi: 10.1016/j.foodchem.2022.133427. Epub 2022 Jun 8.
This paper reports the production of O/W high internal phase emulsions (HIPEs) using protein-anionic polysaccharide Maillard conjugates. First, Maillard conjugates were prepared from soy protein isolate (SPI) or sodium caseinate (SC) proteins and Alyssum homolocarpum seed gum (AHSG) or kappa-carrageenan (kC) polysaccharides. The conjugation process was confirmed and monitored by UV spectrophotometry, Fourier transform infrared, circular dichroism, fluorescence spectroscopies, and differential scanning calorimetry. Under the optimized reaction conditions, SC-AHSG conjugates exhibited the highest glycation degree and emulsifying properties. Next, HIPEs were made using the optimized conjugates, and their microstructure, droplet size, and physical stability were evaluated. The emulsion stabilized by SC-AHSG conjugate had the lowest mean droplet size (363.07 ± 34.56 nm), orderly-packed oil droplets with monomodal distribution, the highest zeta potential (-27.70 ± 0.70 mV), high storage stability (no creaming or oil-off) and was ultra-stable against environmental stresses. Results of this research are helpful for development of emulsion-based foods with novel functionality.
本文报道了使用蛋白-阴离子多糖美拉德轭合物制备 O/W 高内相比乳液（HIPEs）。首先，通过紫外分光光度法、傅里叶变换红外光谱、圆二色光谱、荧光光谱和差示扫描量热法，对大豆分离蛋白（SPI）或酪蛋白酸钠（SC）蛋白与 Alyssum homolocarpum 种子胶（AHSG）或κ-卡拉胶（kC）多糖制备的美拉德轭合物进行了确认和监测。在优化的反应条件下，SC-AHSG 缀合物表现出最高的糖化程度和乳化性能。然后，使用优化的缀合物制备了 HIPEs，并对其微观结构、粒径和物理稳定性进行了评价。由 SC-AHSG 缀合物稳定的乳液具有最低的平均粒径（363.07±34.56nm）、有序排列的单峰分布油滴、最高的 zeta 电位（-27.70±0.70mV）、高储存稳定性（无乳析或油离析）和对环境胁迫的超稳定性。本研究结果有助于开发具有新型功能的乳液基食品。
