美拉德反应
化学
阿拉伯树胶
糖基化
色谱法
阿拉伯语
油菜
食品科学
生物化学
有机化学
语言学
哲学
作者
Safoura Pirestani,Ali Nasirpour,Javad Keramat,Stéphane Desobry,Jordane Jasniewski
标识
DOI:10.1016/j.carbpol.2016.11.044
摘要
In this research, the improvement of emulsifying properties of chemically modified canola protein isolate (CPI) with gum Arabic (GA) through Maillard reaction under natural pH at 90°C was investigated. The stability, rheology and morphology of oil-in-water emulsions stabilized by conjugate of two biopolymers were evaluated by determination of droplet size, emulsifying activity (EAI), emulsifying stability (ESI) and creaming indices. The conjugate-stabilized emulsion showed smaller mean droplet size and lower creaming index values which were more effective to stabilize the emulsion compared to CPI and mixture of two biopolymers especially if pH was near the isoelectric point of CPI or when emulsions heated from 30 to 90°C. Moreover, our results demonstrated that EAI, ESI and viscosity of emulsion for CPI-GA conjugate were significantly more than those of CPI-GA mixture and CPI. These results suggested that Maillard reaction could be one of the most promising approaches to improve emulsifying properties of CPI for food applications.
科研通智能强力驱动
Strongly Powered by AbleSci AI