Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion

Shekarforoush, Elhamalsadat; Mirhosseini, Hamed; Sarker, Zaidul Islam; Kostadinović, Sanja; Ghazali, Hasanah Mohd; Muhamad, Kharidah; Samaram, Shadi

doi:10.1007/s11746-015-2751-z

Cited by 19 publications

(4 citation statements)

References 39 publications

(59 reference statements)

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“…The independent variables were X 1 : FG:SPI ratio (3:1-1:1), X 2 : pH (3-9), and X 3 : temperature (65-85 °C) while the dependent variables for this study were turbidity, emulsifying properties (emulsifying capacity and emulsion stability) and flow properties (flow behavior index and apparent viscosity at 10 s -1 ). The range for each response was set based on several previous studies (Hefnawy & Ramadhan, 2011;Nui et al, 2014;Shekarforoush et al, 2016;Hasanvand et al, 2018). The type of experimental design used was a face-centered central composite design (CCD) using a response surface methodology with six replications at the center.…”

Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

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Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion

Ibrahim¹,

Huzaini²,

Isa³

et al. 2022

MAB

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Fenugreek (Trigonella foenum-graecum L.) gum (FG) has been identified as a hydrocolloid, with promising emulsifying and stabilizing properties. In an emulsion-based food system, these properties dramatically increased when FG was mixed with soy protein isolate (SPI). Nevertheless, it is highly dependent on mixing parameters such as FG:SPI ratio, pH, and temperature, and it is currently not well understood. The objective of this study was to determine the effects of FG:SPI ratio (3:1 - 1:1), pH (3 - 9), and temperature (65 - 85 °C) on techno-functional properties (flow properties, emulsifying properties, and turbidity) of the FG-SPI dispersion, to reveal the optimum mixing parameters. A response surface regression modeling demonstrated that the quadratic effect of the FG:SPI ratio had significantly (p<0.05) increased the flow properties of the dispersion. However, the interaction between FG:SPI ratio and temperature or pH gave the opposite effect. The FG:SPI ratio had the most significant (p<0.05) increasing effect on both emulsifying properties and turbidity. Conversely, the emulsifying properties were determined to decrease with the interaction effect of FG:SPI ratio and pH. The optimized mixing parameters were recorded at FG:SPI ratio of 2.6:1, pH of 3.0, and temperature of 70 °C, with apparent viscosity (0.19 Pa.s), emulsion stability (100%), and turbidity (2.91, Abs600) values were within the predicted ranges. The present findings provide an excellent opportunity to advance the use of FG-SPI dispersion in related to emulsion-based food products.

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Section: Experimental Design and Statistical Analysismentioning

confidence: 99%

“…Kaushik et al (2015) and Bi et al (2013) have also demonstrated that a mixture of flaxseed gum and SPI could act as effective emulsifying and thickening agents. Furthermore, there are other studies on the interactions of SPI with other gums such as gum karaya (Shekarforoush et al, 2016) and gellan gum (Vilela et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion

Ibrahim¹,

Huzaini²,

Isa³

et al. 2022

MAB

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“…The formation of conjugation occurs through a covalent linkage established between the carbonyl group present in the polysaccharide and the amine group located in the protein [ 16 ]. The Maillard reaction is a thermal process that begins with the production of a Schiff base, proceeds with the generation of ketamine from the Maillard reaction through the rearrangement of Amadori, and culminates in the development of melanoidin, which is distinguished by its brown pigment [ 17 ]. Melanoidin formation sometimes leads to undesirable conditions, such as bitter taste and burning aroma [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have demonstrated that the protein-polysaccharide conjugates enhance solubility and emulsifying capabilities to a greater extent than independent use of protein independently [ 19 – 21 ]. The formation of protein-polysaccharide conjugates is affected by the type and proportion of proteins and polysaccharides and processing conditions, including reaction time and temperature [ 17 , 22 ]. This study used whey protein and soy protein, representing animal and plant protein, respectively.…”

Section: Introductionmentioning

confidence: 99%

The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier

Agustinisari,

Mulia,

Harimurti

et al. 2024

International Journal of Food Science

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There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin. The protein-polysaccharide conjugation used a Maillard reaction under dry heating conditions. The protein and polysaccharide mass ratios were 1 : 2 and 1 : 3. The results showed that the types of proteins and polysaccharides and their mass affect the surface tension of the conjugate products. Whey protein-pectin conjugates with a mass ratio of 1 : 2 and a concentration of 1% had the lowest surface tension at 43.77 dyne/cm2. This conjugate sample also showed the highest emulsifying index at 27.20 m2/g. The conjugate powder containing pectin as a polysaccharide showed better emulsifying activity than that of those containing maltodextrin. However, the smallest droplet size of the emulsion (256.5 nm) resulted from the emulsification process using whey protein-maltodextrin conjugates as an emulsifier. The FTIR and gel electrophoresis (SDS-PAGE) analysis confirmed the conjugation formation. In general, protein-polysaccharide conjugates containing whey protein could potentially act as a natural emulsifier for food.

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Maillard Modification

Nasirpour

Saeidy

2021

Physicochemical and Enzymatic Modification of Gums

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Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion

Abstract: polydispersity (span) and the highest emulsifying activity among all native, mixed and conjugated polymers. Therefore, the percentage of gum karaya used for production of O/W emulsion can be decreased by partially replacing it with the conjugated gum.

Cited by 19 publications

References 39 publications

Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion

Optimization of Mixing Parameters on Techno-Functional Properties of Fenugreek Gum-Soy Protein Isolate Dispersion

The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier

Maillard Modification

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