title: Improvement of emulsifying properties of oat protein isolate-dextran conjugates by glycation.
abstract: In order to improve the emulsifying properties of oat protein, oat protein isolate (OPI)-dextran (Dex) conjugates were prepared by glycation reaction. Emulsifying properties of emulsions stabilized by native OPI (OPIN), OPI-Dex conjugates (ODC) and heated OPI (OPIH) were characterized by zeta-potential, mean droplet size and microstructure. The results showed that the covalent attachment of OPI and dextran was confirmed by determining degree of graft and SDS-PAGE. OPI-Dex conjugates were capable of forming a finer emulsion, which exhibited smaller average particle size and better storage stability under different homogenization pressures (30, 60, 90 MPa) compared with OPIN and OPIH. When assessed in different pH and ionic strength, emulsions stabilized by OPI-Dex conjugates resulted in improved emulsion stability to environmental stresses. Confocal laser scanning microscopy depicted more uniform and smaller oil droplets that had a reduced tendency to coalesce for emulsions prepared with ODC.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Bei
authors.initials: B
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China. Electronic address: xiaonaguo@jiangnan.edu.cn.
authors.forename: Xiaona
authors.initials: X
authors.lastname: Guo
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Kexue
authors.initials: K
authors.lastname: Zhu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Wei
authors.initials: W
authors.lastname: Peng
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
authors.forename: Huiming
authors.initials: H
authors.lastname: Zhou
mesh_terms: D018554:Avena / Q000737:chemistry*; D003911:Dextrans / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry*
chemical_list: D003911:Dextrans; D045703:Emulsifying Agents; D004655:Emulsions; D010940:Plant Proteins
keywords: Conjugates; Dextran; Emulsifying properties; Oat protein