title: Peroxidase-mediated conjugation of corn fiber gum and bovine serum albumin to improve emulsifying properties.
abstract: The emulsifying properties of corn fiber gum (CFG), a naturally occurring polysaccharide-protein complex, was improved by kinetically controlled formation of hetero-covalent linkages with bovine serum albumin (BSA), using horseradish peroxidase (HRP). The formation of hetero-crosslinked CFG-BSA conjugates was confirmed using ultraviolet-visible and Fourier-transform infrared analyses. The optimum CFG-BSA conjugates were prepared at a CFG:BSA weight ratio of 10:1, and peroxidase:BSA weight ratio of 1:4000. Selected CFG-BSA conjugates were used to prepare oil-in-water emulsions; the emulsifying properties were better than those of emulsions stabilized with only CFG or BSA. Measurements of mean droplet sizes and zeta potentials showed that CFG-BSA-conjugate-stabilized emulsions were less susceptible to environmental stresses, such as pH changes, high K ionic strengths, and freeze-thaw treatments than CFG- or BSA-stabilized emulsions. These conjugates have potential applications as novel emulsifiers in food industry.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Liu
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
authors.forename: Shuang
authors.initials: S
authors.lastname: Qiu
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
authors.forename: Jinlong
authors.initials: J
authors.lastname: Li
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
authors.forename: Hao
authors.initials: H
authors.lastname: Chen
authors.affiliation: Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Ibaraki 305-8686, Japan.
authors.forename: Eizo
authors.initials: E
authors.lastname: Tatsumi
authors.affiliation: Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA.
authors.forename: Madhav
authors.initials: M
authors.lastname: Yadav
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; College of Food Science and Technology, Henan University of Technology, 140 Songshananlu, Zhengzhou 450052, PR China. Electronic address: ljyin@cau.edu.cn.
authors.forename: Lijun
authors.initials: L
authors.lastname: Yin
mesh_terms: D000818:Animals; D002417:Cattle; D045703:Emulsifying Agents / Q000737:chemistry*; D006735:Horseradish Peroxidase / Q000378:metabolism; D009195:Peroxidase / Q000737:chemistry; D012710:Serum Albumin, Bovine / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D012710:Serum Albumin, Bovine; D006735:Horseradish Peroxidase; D009195:Peroxidase
keywords: Corn fiber gum; Emulsifying ability; Hetero-conjugation; Peroxidase