Structure and functional properties of whey protein conjugated with carboxymethyl cellulose through maillard reaction

Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions

“… ( Hu et al, 2022 ) Whey protein concentrate Carboxymethyl cellulose Wet heating Protein emulsification performance was improved by glycosylation and was confirmed by emulsification activity (4.48% increase), particle size and zeta potential. ( Jiang et al, 2023 ) β-conglycinin Dextran High pressure The emulsification activity of β-conglycinin was improved by dextran conjugation under high pressure treatment. ( Xu et al, 2010 ) WPI Gum Acacia Ultrasound The ultrasound-derived conjugates had manifestly higher emulsifying activity and emulsion stability compared to those obtained from classical heating.…”

“…As a result of the Maillard reaction, the predominant stabilization mechanism changes from electrostatic repulsion in protein-coated droplets to strong steric hindrance in conjugate-stabilized pairs ( Caballero & Davidov-Pardo, 2021 ). The high physiochemical stability of protein-polysaccharide conjugate stabilized emulsions has extensively been attributed to the strong steric (and sometimes electrostatic) repulsion between oil droplets provided by the conjugate ( Chen et al, 2022 , Caballero and Davidov-Pardo, 2021 , Lavaei et al, 2022 , Hu et al, 2022 , Jiang et al, 2023 , Kim and Shin, 2021 ).

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“…The protein-polysaccharide conjugates have an enhanced emulsifying property and emulsion stability towards flocculation, coalescence, and creaming, mainly due to the steric and electrostatic repulsive interactions between oil droplets of the emulsions ( Hu et al, 2022 , Jiang et al, 2023 , Kim and Shin, 2021 ). The polysaccharide moiety in the protein-polysaccharide conjugates provide strong steric and sometimes electrostatic repulsions, and the protein part can be attached to hydrophobic surfaces (i.e., oil droplets) ( Jiang et al, 2023 , Nooshkam and Varidi, 2020a , Yao et al, 2022 , Zhang et al, 2022 ). These characteristics make them excellent polymers for the emulsification and stabilization of unstable bioactive components, as the adsorbed hydrocolloids act as a thickening, gelling, and structuring agent in O/W emulsions ( Nooshkam, Varidi, & Verma, 2020 ).…”