Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline

Abstract

As consumers’ interest in nature-sourced additives has increased, zein has been treated hydrothermally under alkaline conditions to prepare a nature-sourced emulsifier. The effects of mild hydrothermal–alkaline treatment with different temperatures or alkaline concentrations on the emulsifying properties of zein were investigated. The emulsification activity and stability index of zein hydrolysates increased by 39% and 164%, respectively. The optimal simple stabilized emulsion was uniform and stable against heat treatment up to 90 °C, sodium chloride up to 200 mmol/L, and pH values ranging from 6 to 9. Moreover, it presented excellent storage stability compared to commonly used food emulsifiers. The surface hydrophobicity caused the depolymerization of the tertiary structure of zein and the dissociation of subunits along with exposure of hydrophilic groups. The amino acid composition and circular dichroism results reveal that the treatment dissociated protein subunits and transformed α-helices into anti-parallel β-sheets and random coil. In conclusion, mild hydrothermal–alkaline treatment may well contribute to the extended functional properties of zein as a nature-sourced emulsifier.

The Composition, Structure, and Functionalities of Prolamins from Highland Barley

“…The amino acids were measured using an automatic amino acid analyzer (Hitachi L-8900, Tokyo, Japan). The amino acid composition of proteins was reported as g/100 g protein [ 31 ].…”