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Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment

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Abstract
The Maillard conjugation of whey protein isolate (WPI) by dry heat treatment (74% relative humidity at 60 °C) to either the soluble fraction of almond gum (SFAG) or flaxseed mucilage (SFM) was compared. Depending on the protein to polysaccharide ratio, carbohydrate type and incubation time, different degrees of substitutions of the amino groups were obtained. The characterization of the conjugates by TNBS, SDS-PAGE, size exclusion chromatography, and circular dichroism analysis confirmed the formation of conjugates. SFAG was found to have less tendency for the formation of grafted WPI than SFM, which could be attributed to both the polysaccharide composition and/or a higher molecular weight. Ultimately, the emulsions stabilized by conjugates (pH 5.0 and 6.5) remained homogenous with no droplet size variation after heating, indicating that the conjugation of WPI to SFAG and SFM substantially improved its heat stability.
Keywords
Covalent conjugation, flaxseed mucilage, almond gum, milk protein, improved heat stability.

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MLA
Sedaghat Doost, Ali, et al. “Maillard Conjugation of Whey Protein Isolate with Water-Soluble Fraction of Almond Gum or Flaxseed Mucilage by Dry Heat Treatment.” Food Research International, Elsevier, 2020.
APA
Sedaghat Doost, A., Nikbakht Nasrabadi, M., Goli, S. A. hossein, Van Troys, M., Dubruel, P., De Neve, N., & Van der Meeren, P. (2020). Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment. Food Research International.
Chicago author-date
Sedaghat Doost, Ali, Maryam Nikbakht Nasrabadi, Sayed Amir hossein Goli, Marleen Van Troys, Peter Dubruel, Nympha De Neve, and Paul Van der Meeren. 2020. “Maillard Conjugation of Whey Protein Isolate with Water-Soluble Fraction of Almond Gum or Flaxseed Mucilage by Dry Heat Treatment.” Food Research International.
Chicago author-date (all authors)
Sedaghat Doost, Ali, Maryam Nikbakht Nasrabadi, Sayed Amir hossein Goli, Marleen Van Troys, Peter Dubruel, Nympha De Neve, and Paul Van der Meeren. 2020. “Maillard Conjugation of Whey Protein Isolate with Water-Soluble Fraction of Almond Gum or Flaxseed Mucilage by Dry Heat Treatment.” Food Research International.
Vancouver
1.
Sedaghat Doost A, Nikbakht Nasrabadi M, Goli SA hossein, Van Troys M, Dubruel P, De Neve N, et al. Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment. Food Research International. 2020;
IEEE
[1]
A. Sedaghat Doost et al., “Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment,” Food Research International, 2020.
@article{8633637,
  abstract     = {The Maillard conjugation of whey protein isolate (WPI) by dry heat treatment (74% relative humidity at 60 °C) to either the soluble fraction of almond gum (SFAG) or flaxseed mucilage (SFM) was compared. Depending on the protein to polysaccharide ratio, carbohydrate type and incubation time, different degrees of substitutions of the amino groups were obtained. The characterization of the conjugates by TNBS, SDS-PAGE, size exclusion chromatography, and circular dichroism analysis confirmed the formation of conjugates. SFAG was found to have less tendency for the formation of grafted WPI than SFM, which could be attributed to both the polysaccharide composition and/or a higher molecular weight. Ultimately, the emulsions stabilized by conjugates (pH 5.0 and 6.5) remained homogenous with no droplet size variation after heating, indicating that the conjugation of WPI to SFAG and SFM substantially improved its heat stability. },
  author       = {Sedaghat Doost, Ali and Nikbakht Nasrabadi, Maryam and Goli, Sayed Amir hossein and Van Troys, Marleen and Dubruel, Peter and De Neve, Nympha and Van der Meeren, Paul},
  issn         = {0963-9969},
  journal      = {Food Research International},
  keywords     = {Covalent conjugation,flaxseed mucilage,almond gum,milk protein,improved heat stability.},
  language     = {eng},
  publisher    = {Elsevier},
  title        = {Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment},
  url          = {http://dx.doi.org/10.1016/j.foodres.2019.108779},
  year         = {2020},
}

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