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Improving the emulsifying properties of β ‐lactoglobulin–wild almond gum ( Amygdalus scoparia Spach) exudate complexes by heat
Author(s) -
Golkar Abdolkhalegh,
Nasirpour Ali,
Keramat Javad
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7741
Subject(s) - chemistry , biopolymer , exudate , emulsion , beta lactoglobulin , whey protein , chromatography , whey protein isolate , nuclear chemistry , polymer , organic chemistry , botany , biology
BACKGROUND The present study aims to investigate the advantageous effects of wet heating, BLG ( β ‐lactoglobulin)/Ang (Angum gum) ratio, and pH (normal pH of mixed BLG and Ang solutions, pH c > pH > pH Φ1 ) on the emulsifying properties of wet‐heated β ‐lactoglobulin–wild almond gum exudate ( Amygdalus scoparia Spach) mixture over those of electrostatic counterparts. RESULTS Covalent linkage of BLG ‐Ang conjugates was confirmed by SDS‐PAGE and FTIR analysis. Emulsion activity ( EA ), emulsion stability ( ES ), and droplet size characteristics of emulsions were significantly ( P < 0.05 and P < 0.01) affected by electrostatic/wet‐heating, biopolymer ratio, pH , and their interactions. The electrostatic complexes with pH c > pH > pH Φ1 exhibited higher EA and ES values for all the biopolymer ratios investigated than their electrostatic counterparts with pH after mixing. However, these values for the wet‐heated samples at pH after mixing were found to be higher than those of the samples subjected to heat treatment at pH c > pH > pH Φ1 . Based on the results obtained, it was concluded that E/1:2/3.80 and W/1:2/6.69 were the two complexes with finer droplet size distributions after preparation (26.72 ± 3.71 and 15.27 ± 1.01 µm, respectively) and after one week of storage at 4 °C (30.71 ± 1.57 and 28.79 ± 0.56 µm, respectively) than others. Apparent viscosities of electrostatic and wet‐heated complexes and emulsions made with the complexes were measured. CONCLUSION Protein–polysaccharide interactions can be used as an efficient way for producing novel emulsifiers/stabilisers after heat treatment. © 2016 Society of Chemical Industry