title: Emulsifying and physicochemical properties of soy hull hemicelluloses-soy protein isolate conjugates.
abstract: Protein-polysaccharide conjugates could potentially combine the excellent emulsification properties of the protein with the stabilizing effect of the polysaccharide. The investigation aimed to prepare soy hull hemicelluloses-soy protein isolate (SHH-SPI) conjugates by Maillard reaction in a controlled dry state condition and assess the suitability of the conjugates in stabilizing oil-in-water (O/W) emulsion. Results indicated that Maillard reactions occurred between amino groups and carbonyl, resulting in consumption of some functional groups and the appearance of new groups in the conjugates. The conjugates of SHH-SPI obtained at the SPI content of 30% and 40% exhibited substantially improved emulsification capacity in maintaining the physical stability of O/W emulsions for a prolong storage period at heat treatment, compared with SHH and SPI alone. Overall, these results demonstrated that SHH and SPI could generate novel emulsions with improved physical and chemical stability by Mallsird reaction for application in food and pharmaceutical products.
authors.affiliation: Province Key Laboratory of Transformation and Utilization of Cereal Resource & College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; Institute of Physical Science and Engineering, Zhengzhou University, Zhengzhou 450001, China.
authors.forename: Li
authors.initials: L
authors.lastname: Wang
authors.affiliation: Province Key Laboratory of Transformation and Utilization of Cereal Resource & College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; Institute of Physical Science and Engineering, Zhengzhou University, Zhengzhou 450001, China.
authors.forename: Min
authors.initials: M
authors.lastname: Wu
authors.affiliation: Province Key Laboratory of Transformation and Utilization of Cereal Resource & College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: liuhuamin5108@163.com.
authors.forename: Hua-Min
authors.initials: HM
authors.lastname: Liu
mesh_terms: D004655:Emulsions / Q000737:chemistry*; D015416:Maillard Reaction; D011134:Polysaccharides / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*
chemical_list: D004655:Emulsions; D011134:Polysaccharides; D030262:Soybean Proteins; C007916:hemicellulose
keywords: Emulsification; Maillard reaction; Soy hull hemicelluloses; Soy protein isolate