title: Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction.
abstract: Gum Acacia Seyal (ASY) is less valued than is gum Acacia Senegal, due to its poor emulsifying ability. The present study investigated the Maillard reaction between ASY and β-lactoglobulin (BLG) and its impact on the emulsifying properties of ASY. The reaction products of BLG/ASY mixture (r=1/4), prepared by dry-heating at 60°C and a relative humidity of 79%, as a function of incubation time, were characterized by SDS-PAGE, GPC-MALLS and DSC. The results showed that 12-24h of dry-heating under the given conditions was sufficient for conjugation, meanwhile avoiding the formation of deeply coloured and insoluble melanoidins. More than 64% of the protein was incorporated into ASY, resulting in a two-fold increase in arabinogalactan-protein (AGP) content and 3.5 times increase in weight-average molecular mass of ASY. The conjugation with BLG markedly improved the stability of ASY-stabilized emulsions and their resistance against severe conditions, such as low pH and high saline conditions.
authors: Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China. Electronic address: bibinwei_hbut@163.com.
authors: Binwei
authors: B
authors: Bi
authors: Key Laboratory for Green Chemical Process of Ministry of Education and School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Xiongchu Street, Wuhan 430073, China. Electronic address: hyang@wit.edu.cn.
authors: Hao
authors: H
authors: Yang
authors: Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China. Electronic address: fangypphrc@163.com.
authors: Yapeng
authors: Y
authors: Fang
authors: Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China; Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China. Electronic address: katsuyoshi.nishinari@gmail.com.
authors: Katsuyoshi
authors: K
authors: Nishinari
authors: Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Pharmaceutical Engineering, Faculty of Light Industry, Hubei University of Technology, Wuhan 430068, China. Electronic address: Phillipsglyn@aol.com.
authors: Glyn O
authors: GO
authors: Phillips
mesh_terms: D000045:Acacia / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry*; D007782:Lactoglobulins / Q000737:chemistry*; D015416:Maillard Reaction
chemical_list: D004655:Emulsions; D007782:Lactoglobulins
keywords: Emulsions; Gum Acacia Seyal; Maillard reaction; β-Lactoglobulin