Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction

Abstract

The present study was conducted to optimize the preparation conditions of whey protein isolate-basil seed gum (WPI-BSG) conjugates resulting from the Maillard reaction in different weight ratios and reaction times. In addition, the stability of the emulsions stabilized by WPI-BSG conjugate was investigated. The covalent attachment of BSG to WPI was effectively confirmed by OPA method, FTIR and fluorescence spectrometry analysis. Results indicated that the maximum zeta potential (-79.83 ± 1.62 mV), emulsifying activity (29.33 ± 2.71 m2/g) and emulsifying stability (45.16 ± 5.14 min) of conjugates were obtained in the weight ratio of 1:2 (WPI to BSG) and reaction time of 2 h. It was also found that a longer heating time may lead to an increase in the browning intensity and a significant decrease in the emulsifying properties of the conjugates. Moreover, according to the results of particle size, zeta potential and creaming index, the emulsions stabilized by WPI-BSG conjugates were more stable than those stabilized by unheated WPI and WPI-BSG mixture. This study indicates that the Maillard reaction can successfully improve the emulsifying properties of WPI. Besides, WPI-BSG conjugates are able to increase physical stability of oil-in-water emulsions.