Functional, structural properties of pea protein isolate-xylooligosaccharide glycosylated conjugate and its application in O/W emulsion preparation
Journal of Food Measurement and Characterization, ISSN: 2193-4134, Vol: 17, Issue: 6, Page: 6135-6143
2023
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Article Description
The conjugates of plant protein and functional oligosaccharide by glycosylation are typically better emulsifiers than protein itself. Pea protein isolate (PPI) and xylo-oligosaccharide (XOS) glycosylated conjugates (PPI-MRPS) was prepared by hydrothermal Maillard reaction under 75 ℃ for 90 min. The functional, structural properties and application of PPI-MRPS were researched in this study. Results showed that PPI-MRPS exhibited better solubility (64.58%) and emulsifying properties (emulsifying activity and stability were 12.32 g/m and 59.64%) compared with physical mixture (PPI-XOS) and PPI. The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), fourier transform infrared (FT-IR) and fluorescence spectrum indicated that new aromatic ring formed in higher molecular conjugates and the space structure changed after glycosylation. Finally, during application, the O/W emulsion stabilized by PPI-MRPS, showed smaller particle size and was more uniform and stable, which indicated PPI-MRPS could be used as a potential new food stabilizer in emulsion products.
Bibliographic Details
Springer Science and Business Media LLC
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