Abstract
This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums.
Highlights
Proteins and polysaccharides are utilized in the formulation of the food products as a foam stabilizer, texture, and rheology modifier [1,2]
The present study focused on the preparation of durian seed gum (DSG) linked to whey protein isolate (WPI) through the conjugation process
The results showed that the conjugation of whey protein isolate to the molecular structure of durian seed gum significantly (p < 0.05) reduced its ability to hold water and the conjugated durian seed gum had much lower water holding capacity than sodium alginate, kappa carrageenan, guar gum, and pectin (Figure 1)
Summary
Proteins and polysaccharides are utilized in the formulation of the food products as a foam stabilizer, texture, and rheology modifier [1,2]. Most of the polysaccharides do not have an ability to interact with the oil phase in emulsions and act as an emulsifier because of the lack of hydrophobic moieties in their molecular structure [3] In some products, this problem has been solved through the simple mixing, coacervation and/or conjugation of the polysaccharide with an appropriate protein. It was hypothesized that the conjugation of durian seed gum with whey protein isolate (WPI) through the Maillard reaction might improve its functional properties. The current research mainly investigated the foam properties, water holding capacity, and particle size and uniformity of durian seed gum as compared to the commercial polysaccharide gums. To the best of the knowledge, there is no similar study reported the foam properties and other functional properties of durian seed gum in the single and conjugated form in an aqueous system
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