title: Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate.
abstract: In this research, the improvement of emulsifying properties of chemically modified canola protein isolate (CPI) with gum Arabic (GA) through Maillard reaction under natural pH at 90°C was investigated. The stability, rheology and morphology of oil-in-water emulsions stabilized by conjugate of two biopolymers were evaluated by determination of droplet size, emulsifying activity (EAI), emulsifying stability (ESI) and creaming indices. The conjugate-stabilized emulsion showed smaller mean droplet size and lower creaming index values which were more effective to stabilize the emulsion compared to CPI and mixture of two biopolymers especially if pH was near the isoelectric point of CPI or when emulsions heated from 30 to 90°C. Moreover, our results demonstrated that EAI, ESI and viscosity of emulsion for CPI-GA conjugate were significantly more than those of CPI-GA mixture and CPI. These results suggested that Maillard reaction could be one of the most promising approaches to improve emulsifying properties of CPI for food applications.
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran. Electronic address: s.pirestani@ag.iut.ac.ir.
authors.forename: Safoura
authors.initials: S
authors.lastname: Pirestani
authors.affiliation: Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran. Electronic address: ali.nasirpour@cc.iut.ac.ir.
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. Electronic address: keramat@cc.iut.ac.ir.
authors.forename: Javad
authors.initials: J
authors.lastname: Keramat
authors.affiliation: Laboratoire d'Ingénierie des Biomolécules (LIBio), Univeristé de Lorraine, 2 avenue de la Forêt de Haye TSA40602, F-54518 Vandoeuvre-lès-Nancy, France. Electronic address: Stephane.Desobry@univ-lorraine.fr.
authors.forename: Stéphane
authors.initials: S
authors.lastname: Desobry
authors.affiliation: Laboratoire d'Ingénierie des Biomolécules (LIBio), Univeristé de Lorraine, 2 avenue de la Forêt de Haye TSA40602, F-54518 Vandoeuvre-lès-Nancy, France. Electronic address: jordane.jasniewski@univ-lorraine.fr.
authors.forename: Jordane
authors.initials: J
authors.lastname: Jasniewski
mesh_terms: D019607:Brassicaceae / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions; D006031:Glycosylation; D006170:Gum Arabic; D015416:Maillard Reaction; D010940:Plant Proteins / Q000737:chemistry*
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D010940:Plant Proteins; D006170:Gum Arabic
keywords: Acacia gum; Canola protein isolate; Glycation; Maillard reaction; Rheological properties; Wet heating