Genipin crosslinked gum arabic: Synthesis, characterization, and emulsification properties

Lin, Jiawei; Wang, Zhiming; Meng, Hecheng; Guo, Xiaoming

doi:10.1016/j.carbpol.2021.117880

Cited by 29 publications

(13 citation statements)

References 50 publications

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“…On the other hand, since thermal treatment would induce the polymerization of protein, WH not only promoted the glycosylation reaction but also caused aggregation, thereby increasing the molecular weight and molecular size of glycosylated OVA. When adsorbing onto the oil-water interface, the interfacial film would be much thicker, which avoids the releasing of an internal oil phase and prevents the droplet from aggregation and flocculation by enhanced steric hindrance effect (44). The variety of monosaccharides did not significantly affect the EAI of the OVAmonosaccharide conjugates at different reaction temperatures, but it can be seen from the influence of the different sugars on ESI.…”

Section: Emulsifying Property Analysismentioning

confidence: 97%

Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

et al. 2022

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Glycosylation is considered to be an effective way to improve the performance of protein emulsification. This study focused on the effects of the molecular structure and emulsifying properties of ovalbumin (OVA) by wet heating Maillard reaction with three types of monosaccharides (i.e., xylose, glucose, and galactose). Results showed that increasing reaction temperature from 55°C to 95°C could significantly improve the degree of grafting (DG), while glycosylated OVA conjugate with xylose at 95°C processed the highest DG of 28.46%. This reaction was further confirmed by the browning intensity determination. Analysis of Fourier transform infrared spectrophotometer, circular dichroism, and fluorescence spectra indicated that there were slight changes in the subunits and the conversion of α-helices to β-sheets, as well as the unfolded structures, thereby increasing the surface hydrophobicity and absolute zeta potential of obtained glycosylated OVA. Glycosylation endowed OVA with better emulsifying properties, especially the xylose glycosylated OVA was superior to that of glucose and galactose glycosylated OVA, which was mainly due to its shorter molecular chains with smaller steric hindrance for reaction. Furthermore, the enhancement of emulsifying properties may be attributed to the synergistic effect of stronger electrostatic repulsion of larger absolute zeta potential and the steric hindrance from thicker adsorbed layer, thereby inhibiting aggregation and flocculation of emulsion droplet.

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Section: Emulsifying Property Analysismentioning

confidence: 97%

Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

et al. 2022

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“…The relatively inferior emulsifying stability of WPI could be attributed to its relatively thinner hydrated layer compared with polysaccharides, which has been reported in the previous study ( Haar, 2011 , Setiowati et al, 2020 ). Generally, the key parameters for maintaining emulsion stability referred to steric hindrance, electrostatic repulsions, and viscosity ( Lin, Wang, Meng, & Guo, 2021 ). However, in this study, it seems that the emulsion viscosity played a decisive role in maintaining emulsion stability, but the electrostatic repulsion among oil droplets was a secondary consideration.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of whey protein isolate and alkaline soluble polysaccharide from sugar beet pulp conjugates formed by Maillard reaction and genipin crosslinking reaction: A comparison study

Zhao

Guo

et al. 2022

Food Chemistry: X

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“…The protein content was determined by the Kjeldahl procedure (N × 6.25) (AOAC, 1990). Molecular weight (Mw) was determined by size exclusion chromatography coupled with multi‐angle light scattering detector (DAWN HELEOS, Wyatt Corp., USA) (Lin et al ., 2021b). ζ‐potential of SSPS was measured by a Zetasizer (ZS90; Malvern Instruments Ltd., UK) with concentration of 1 mg/mL (Lin et al ., 2022b).…”

Section: Methodsmentioning

confidence: 99%

Influences of the different chemical components in soybean soluble polysaccharide on the emulsifying performance of its conjugates formed with soybean protein isolate

Lin

Lei

Chen

et al. 2022

Int J of Food Sci Tech

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Summary This work aimed to elucidate the relationship between the chemical components of soybean soluble polysaccharide (SSPS) and its Maillard reaction with soybean protein isolate (SPI). Enzymatic hydrolysis was used to specifically cleave the chemical components of SSPS. Neutral sugar side chain regions of SSPS were easier to conjugate with SPI than the backbone containing galacturonic acid. The modified SSPS with higher content of arabinose showed the highest degree of glycosylation (46.8%). SSPS‐SPI conjugates exhibited lower interfacial tension than SPI, fabricating emulsion with smaller droplets size and better emulsion stability. The improved emulsifying properties could be ascribed to two aspects: (i) a higher percentage of adsorbed protein at the interface to cover more oil droplet surface; (ii) thicker adsorbed layer thickness onto the droplet surface to provide stronger steric‐hindrance effect to prevent droplet coalescence.

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Genipin crosslinked gum arabic: Synthesis, characterization, and emulsification properties

Cited by 29 publications

References 50 publications

Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

Modification of Ovalbumin by Maillard Reaction: Effect of Heating Temperature and Different Monosaccharides

Physicochemical properties of whey protein isolate and alkaline soluble polysaccharide from sugar beet pulp conjugates formed by Maillard reaction and genipin crosslinking reaction: A comparison study

Influences of the different chemical components in soybean soluble polysaccharide on the emulsifying performance of its conjugates formed with soybean protein isolate

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