Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction
文献类型： 外文期刊
第一作者： Dong, Xuyan
作者： Dong, Xuyan;Liu, Liang;Dong, Xuyan;Du, Shanshan;Deng, Qianchun;Tang, Hu;Yang, Chen;Wei, Fang;Chen, Hong;Du, Shanshan;Zhou, Aijun;Quek, Siew Young;Quek, Siew Young
作者机构：
关键词： Maillard reaction; Conjugate; Flaxseed gum; Whey protein isolate; Emulsifying property
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
ISSN： 0141-8130
年卷期： 2020 年 153 卷
页码：
收录情况： SCI
摘要： The antioxidant and emulsifying properties of flaxseed gum-whey protein isolate (FSG-WPI) conjugates prepared by Maillard reaction via controlled dry-heating were investigated. The reaction was carried out using a ratio of FSG to WPI of 1:3 at 60 degrees C and 79% relative humidity for different incubation times. The reaction was confirmed by analysis of the browning index, free amino content and soluble sulfhydryl content, as well as by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, ultraviolet-visible spectroscopy, and Fourier transform infrared spectroscopy. We found that nearly 35% of the protein participated in conjugation with FSG after 48 h of incubation. The antioxidant activity of the conjugates improved markedly after 48 and 72 h incubation time. Differential scanning calorimetry results indicated that the denaturation temperature of the conjugates increased. The FSG-WPI conjugate prepared by 72 h incubation had the best emulsifying properties in stabilizing an oil-in-water emulsion. This research provides significant knowledge for the potential applications of FSG in food industry. (C) 2019 Elsevier B.V. All rights reserved.
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