title: Improving the emulsifying properties of β-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat.
abstract: BACKGROUND
  The present study aims to investigate the advantageous effects of wet heating, BLG (β-lactoglobulin)/Ang (Angum gum) ratio, and pH (normal pH of mixed BLG and Ang solutions, pHc> pH > pHΦ1) on the emulsifying properties of wet-heated β-lactoglobulin-wild almond gum exudate (Amygdalus scoparia Spach) mixture over those of electrostatic counterparts.
  
  
  RESULTS
  Covalent linkage of BLG-Ang conjugates was confirmed by SDS-PAGE and FTIR analysis. Emulsion activity (EA), emulsion stability (ES), and droplet size characteristics of emulsions were significantly (P < 0.05 and P < 0.01) affected by electrostatic/wet-heating, biopolymer ratio, pH, and their interactions. The electrostatic complexes with pHc> pH > pHΦ1exhibited higher EA and ES values for all the biopolymer ratios investigated than their electrostatic counterparts with pH after mixing. However, these values for the wet-heated samples at pH after mixing were found to be higher than those of the samples subjected to heat treatment at pHc> pH > pHΦ1. Based on the results obtained, it was concluded that E/1:2/3.80 and W/1:2/6.69 were the two complexes with finer droplet size distributions after preparation (26.72 ± 3.71 and 15.27 ± 1.01 µm, respectively) and after one week of storage at 4 °C (30.71 ± 1.57 and 28.79 ± 0.56 µm, respectively) than others. Apparent viscosities of electrostatic and wet-heated complexes and emulsions made with the complexes were measured.
  
  
  CONCLUSIONS
  Protein-polysaccharide interactions can be used as an efficient way for producing novel emulsifiers/stabilisers after heat treatment. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
authors.forename: Abdolkhalegh
authors.initials: A
authors.lastname: Golkar
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Nasirpour
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
authors.forename: Javad
authors.initials: J
authors.lastname: Keramat
mesh_terms: D001704:Biopolymers / Q000737:chemistry; D004591:Electrophoresis, Polyacrylamide Gel; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D055672:Static Electricity; D014783:Viscosity
chemical_list: D001704:Biopolymers; D045703:Emulsifying Agents; D004655:Emulsions; D007782:Lactoglobulins; D053149:Plant Gums
keywords: Angum gum; conjugate; emulsion; wet-heating; β-lactoglobulin