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Effects of Conjugation between Proteins and Polysaccharides on the Physical Properties of Emulsion‐Based Edible Films
Author(s) -
Li Chen,
Wang Luxin,
Xue Feng
Publication year - 2019
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12278
Subject(s) - emulsion , chemistry , chemical engineering , intermolecular force , polymer , polysaccharide , thermal stability , glycation , conjugate , chromatography , organic chemistry , biochemistry , molecule , mathematical analysis , receptor , mathematics , engineering
Abstract The effects of conjugation between protein (soybean or peanut protein isolates) and polysaccharides (dextran or gum acacia) with different glycation time (0–32 hours) on the physical properties of emulsion‐based edible films containing beeswax as dispersed phase were studied. Both the reaction time and type of polymers significantly ( P < 0.05) affected the emulsifying properties of conjugates. Pearson's correlation analysis showed that the emulsifying activity index (EAI), emulsifying stability index (ESI), and droplet size of emulsions were in strong correlation with the physical properties of films, such as whiteness index, transparency, water vapor permeability, surface hydrophobicity, thermal stability, and mechanical properties. Furthermore, even though glycation could significantly ( P < 0.05) affect intermolecular interactions between polymers in films, there was no strong correlation between the intermolecular interactions and the physical properties of films. Therefore, the emulsifying properties of conjugates are essential for preparing emulsion‐based edible films.