Abstract
Whey protein isolate (WPI) and arabinoxylan (AX) conjugates were prepared by controlled dry-heating methods. The physicochemical, structural and emulsifying properties of WPI-AX conjugates were investigated to understand their structural and functional relationships. Overall, WPI-AX conjugates showed better emulsifying properties compared to WPI, AX, or their physical mixture. The emulsifying capacity of 0.5 wt% drying heating conjugates was comparable to that of 15 wt% commercial gum arabic (GA). The improved emulsifying properties of conjugates are mainly contributed by the enhanced steric stabilization from the bulky hydrophilic polysaccharide moiety and the increased protein solubility after covalent binding. Moreover, the impacts of molecular weights of AX on the emulsification stability of conjugated were evaluated. This study develops novel commercial emulsifiers with excellent emulsifying properties and applications at extreme conditions (e.g. 95 °C or pH 4.5, unfavorable to most commercial products), which helps to explore novel solutions for the value-added utilization of wheat brans.
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