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Emulsion Stabilization by Maillard‐type Covalent Complex of Plasma Protein with Galactomannan
Author(s) -
MATSUDOMI NAOTOSHI,
INOUE YURIKA,
NAKASHIMA HISASHI,
KATO AKIO,
KOBAYASHI KUNIHIKO
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05652.x
Subject(s) - maillard reaction , chemistry , galactomannan , emulsion , chromatography , covalent bond , complex formation , salt (chemistry) , food science , biochemistry , organic chemistry , polysaccharide , inorganic chemistry
Plasma protein was conjugated with galactomannan (GM) in a controlled dry state at 60°C and 79% relative humidity. The covalent attachment of GM to plasma protein was confirmed by SDS‐PAGE and gel chromatography. Emulsifying activity of plasma protein‐GM complex was 1.4 times and the emulsion stability of the complex was more than 10 times higher than those of plasma protein. In acidic (pH 3) and salt (0.2M NaCl) systems, the complex showed much more effective emulsifying properties than did commercial emulsifiers. Emulsifying properties of the complex were retained after preheating at 80°C for 30 min. Plasma protein‐GM complex prepared by Maillard reaction during heating in a dry state could be used for heat‐processed foods as a protein emulsifier.