New insights into the functionality of protein to the emulsifying properties of sugar beet pectin

被引：75

作者：

Chen, Hao ^{[1
]}

Qiu, Shuang ^{[1
]}

Gan, Jing ^{[1
]}

Liu, Yan ^{[1
]}

Zhu, Qiaomei ^{[1
]}

Yin, Lijun ^{[1
,2
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, 17 Qinghua East Rd, Beijing 100083, Peoples R China

[2] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450000, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2016年 / 57卷

关键词：

Sugar beet pectin; Protein; Emulsifying properties; Electrostatic complex; Maillard reaction; BOVINE SERUM-ALBUMIN; N-(1-DEOXY-D-FRUCTOS-1-YL)-GLYCINE DEGRADATION PATHWAYS; WHEY-PROTEIN; MAILLARD REACTION; BETA-LACTOGLOBULIN; EMULSIONS; GUM; POLYSACCHARIDE; COMPLEXATION; KINETICS;

D O I：

10.1016/j.foodhyd.2016.02.005

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Protein plays an important role in the emulsifying properties of sugar beet pectin (SBP). The present work was carried out to investigate the role of protein content and the combination mode between proteins and pectins on the emulsifying properties of SBP. It was found that protein contents and structural differences of SBPs affected the stability of emulsion. As the protein content increased from 0.5 to 3.0%, droplet size of emulsion stabilized by SBP decreased sharply. It turned to be stable when the protein content increased to a high level (from 3.0 to 6.0%). Thermal gravimetric analysis confirmed the structural differences among SBP samples. In order to study the functionality of protein/pectin combination mode to emulsifying properties, modification of SBP was conducted by depleting a portion of proteins, and electrostaticly or covalently binding BSA to the de-proteinized SBP. Results showed that Maillard induced conjugates exhibited the best emulsifying stability, as compared with original SBP, deproteinized SBP and the electrostatic bonding complex. These results suggested that both protein content and the combination mode between protein and pectin could affect the emulsifying properties of SBP. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：262 / 270

页数：9

共 59 条

[1]

Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems [J].