Open AccessImproving the functional properties of fish gelatin by conjugation with the water-soluble fraction of bitter almond gum
Author(s) -
Maryam Bostar,
Ebrahim Hosseini
Publication year - 2020
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-020-00847-y
Subject(s) - maillard reaction , chemistry , conjugate , gelatin , functional food , ingredient , food science , fourier transform infrared spectroscopy , fish <actinopterygii> , covalent bond , chromatography , organic chemistry , chemical engineering , mathematical analysis , mathematics , fishery , engineering , biology
Maillard-based conjugation may be a useful way of improving the functional properties of food biopolymers. In this study, covalent attachment of fish gelatin (FG) and the water-soluble fraction of bitter almond gum (SBAG) was performed through dry heating of FG-SBAG mixtures (1:1, 1:2, and 2:1) for 2 days at 60 °C and 80% relative humidity. The formation of the FG-SBAG conjugates was confirmed by FTIR spectroscopy and the degree of glycosylation (DG). The changing color observed in all FG-SBAG conjugates was indicative of Maillard reactions. Heat stability of conjugates increased with increasing SBAG ratio, and denaturation temperatures were consistent with DG. Conjugation improved radical scavenging activity, water holding capacity, emulsifying, and foaming properties of the FG ( p < 0.05). Overall, the FG: SBAG (1:2) conjugate was the optimum combination for improving examined functional properties. The results suggest that this conjugate can potentially serve as a new ingredient in food formulations.