Implications of partial conjugation of whey protein isolate to durian seed gum through maillard reactions: Foaming properties, water holding capacity and interfacial activity

Molecules

Volumn 18, Issue 12, 2013, Pages 15110-15125

  Amid, Bahareh Tabatabaee ^a   Mirhosseini, Hamed ^a   Poorazarang, Hashem ^b   Mortazavi, Seyed Ali ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Conjugation process; Durian seed gum; Maillard reaction; Particle uniformity; Specific surface area; Whey protein isolate

Indexed keywords

MILK PROTEIN; PLANT GUM; WATER; WHEY PROTEIN;

ARTICLE; CHEMISTRY; EMULSION; GLYCATION; MALVACEAE; PARTICLE SIZE; PLANT SEED;

BOMBACACEAE; EMULSIONS; MAILLARD REACTION; MILK PROTEINS; PARTICLE SIZE; PLANT GUMS; SEEDS; WATER;

EID: 84890934139     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules181215110     Document Type: Article

References (58)

1. Federici, F.; Fava, F.; Kalogerakisc, N.; Mantzavinosc, D. Valorisation of agro-industrial by-products, effluents and waste: Concept, opportunities and the case of olive mill wastewaters. J. Chem. Technol. Biotechnol. 2009, 84, 895-900.
2. Arumugam, R.; Manikandan, M. Fermentation of pretreated hydrolyzates of banana and mango fruit wastes for ethanol production. AJEBS 2011, 2, 246-256.
3. Shepherd, R.; Robertsonb, A.; Ofmanb, D. Dairy glycoconjugate emulsifiers: Casein-maltodextrins. Food Hydrocol. 2000, 14, 281-286.
4. Dickinson, E., Stainsby, G., Eds.; Emulsion Stability in Advances in Food Emulsions and Foams; Elsevier: London, UK, 1988; pp. 1-45.
5. Akhtar, M.; Dickinson, E. Whey protein-maltodextrin conjugates as emulsifying agents: An alternative to gum Arabic. Food Hydrocol. 2007, 21, 607-616.
6. Dickinson, E. Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Trend Food Sci. Technol. 1998, 9, 347-354.
7. Foegeding, E.A.; Luck, P.J.; Davis, J.P. Factors determining the physical properties of protein foams. Food Hydrocol. 2006, 20, 284-292.
8. Dickinson, E. An Introduction to Food Colloids; Oxford University Press: Oxford, UK, 1992.
9. Damodaran, S. Amino Acids, Peptides and Proteins. In Food Chemistry, 3rd ed.; Fennema, O.R., Ed.; Marcel Dekker: New York, NY, USA, 1996; pp. 321-429.
10. Garti, N.; Madar, Z.; Aserin, A.; Sternheim, B. Fenugreek galactomannans as food emulsifiers. Food Sci. Technol. 1997, 30, 305-311.
11. Dickinson, E. Emulsion Stabilization by Polysaccharides and Protein-Polysaccharide Complexes. In Food Polysaccharides and Their Applications; Stephen, A.M., Ed.; Marcel Dekker: New York, NY, USA, 1995; pp. 501-515.
12. Mu, L.; Zhao, H.; Zhao, M.; Cui, C.; Liu, L. Physicochemical properties of soy protein isolates-acacia gum conjugates. Czech J. Food Sci. 2011, 2, 129-136.
13. Kasran, M. Development of protein polysaccharide complex for stabilization of oil-in-water emulsions. Food Hydrocol. 2013, 30, 691-697.
14. Kato, A.; Murata, K.; Kobayashi, K. Preparation and characterization of ovalbumin-dextran conjugate having excellent emulsifying properties. J. Agric. Food Chem. 1988, 36, 421-425.
15. Wang, J.S.; Zhao, M.M.; Yang, X.Q.; Jiang, Y.M. Improvement of emulsifying properties of wheat gluten hydrolysate/λ-carrageenan conjugates. Food Technol. Biotechnol. 2006, 44, 25-32.
16. Yadav, M.P.; Parris, N.; Johnston, D.B.; Onwulata, C.I.; Hicks, K.B. Corn fiber gum and milk protein conjugates with improved emulsion stability. Carbohydr. Polym. 2010, 81, 476-483.
17. Yadav, M.P.; Strahan, G.D.; Mukhopadhyay, S.; Hotchkiss, A.T.; Hicks, K.B. Formation of corn fiber gum-milk protein conjugates and their molecular characterization. Food Hydrocol. 2012, 26, 326-333.
18. Liu, Y.; Zhao, G.; Zhao, M.; Jiaoyan Ren, J.; Yang, B. Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction. Food Chem. 2012, 131, 901-906.
19. Tabatabaee Amid, B.; Mirhosseini, H.; Kostadinovic, S. Chemical composition and molecular structure of polysaccharide-protein biopolymer from Durio zibethinus seed: Extraction and purification process. Chem. Cent. J. 2012, 6, 117-130.
20. Mirhosseini, H.; Tabatabaee Amid, B. Rheological properties, viscoelastic behaviour and emulsifying characteristics of natural polysaccharide-protein biopolymer in aqueous system and oil/water (O/W) emulsion. Colloids Surf. B Biointerfaces 2013, 103, 430-440.
21. Torio, M.A.O.; Saez, J.; Merca, F.E. Physicochemical characterization of galactomannan from Sugar palm (Arenga saccharifera Labill.) endosperm at different stages of nut maturity. Philipp. J. Sci. 2006, 135, 19-30.
22. Chaplin, M.F. Fibre and water binding. Proc. Nutr. Soc. 2003, 62, 223-227.
23. Kinsella, J.E. Relationship between Structure and Functional Properties of Food Proteins. In Food Proteins; Fox, P.F., Condon, J.J., Eds.; Applied Science Publisher Ltd.: New York, NY, USA, 1982; pp. 51-104.
24. Jaurigue, P. A simple centrifugal method for measuring expressible moisture, water-binding property of muscle food. J. Food Sci. 1981, 46, 1271-1273.
25. Al-Assaf, S.; Sakata, M.; McKenna, C.; Aoki, H.; Phillips, G.O. Molecular associations in acacia gums. Struct. Chem. 2009, 20, 325-336.
26. Bellissent-Funel, M.C. Structure of confined water. J. Phys. Condens. Matter 2001, 13, 9165-9177.
27. Walsh, J.L.; Kong, M.G. Contrasting characteristics of linear-field and cross-field atmospheric plasma jets. Appl. Phys. Lett. 2008, 93, doi:10.1063/1.2982497.
28. Schmidt, I.; Novales, B.; Boué, F.; Axelos, M.A. Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale. J. Colloid Interface Sci. 2010, 345, 316-324.
29. Lomakina, K.; Míková, K. A Study of the factors affecting the foaming properties of egg white-A review. Czech J. Food Sci. 2006, 24, 110-118.
30. Rouimi, S.; Schorsch, C.; Valentini, C.; Vaslin, S. Foam stability and interfacial properties of milk proteinsurfactant systems. Food Hydrocol. 2005, 19, 467-478.
31. Rodríguez Patinoa, J.M.; Condea, J.M.; Linaresa, H.M.; Pedroche Jiménezb, J.J.; Sáncheza, C.C.; Pizonesa, V.; Rodríguez, F.M. Interfacial and foaming properties of enzyme-induced hydrolysis of sunflower protein isolate. Food Hydrocol. 2007, 21, 782-793.
32. Prabhanjan, H.; Gharia, M.M.; Srivastava, H.C. Guar gum derivatives. II. Foaming properties of hydroxyalkyl derivatives. Carbohydr. Polym. 1990, 12, 1-7.
33. Graham, D.E.; Phillips, M.C. Foams; Academic Press: London, UK, 1976; p. 237.
34. Langevin, D. Polyelectrolyte and surfactant mixed solutions. Behavior at surfaces and in thin films. Adv. Colloid Interface Sci. 2001, 89, 467-484.
35. Klitzinga, R.V.; Muller, H.J. Film stability control. Curr. Opin. Colloid Interface Sci. 2002, 7, 42-49.
36. McClements, D.J. Food Emulsions: Principles, Practice and Techniques, 1st ed.; CRC Press: Boca Raton, FL, USA, 1999.
37. Fernandez, P.; André, V.; Rieger, J.; Kunle, A. Nano emulsion formation by emulsion phase inversion. Colloids Surf. A Physicochem. Eng. Asp. 2004, 251, 53-58.
38. Sood, A.; Awasthi, S.K. Initial droplet size distribution in mini emulsion polymerization. J. Appl. Polym. Sci. 2003, 8, 3058-3065.
39. Jurado, E.; Bravo, V.; Camacho, F.; Vicaria, J.M. Estimation of the distribution of droplet size, interfacial, area and volume in emulsions. Colloids Surf. A Physicochem. Eng. Asp. 2007, 295, 91-98.
40. Achouri, A.; Zamani, Y.; Boye, J.I. Stability and physical properties of emulsions prepared with and without soy proteins. J. Food Res. 2012, 1, 254-268.
41. Soleimanpour, M.; Koocheki, A.; Kadkhodaee, R. Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum. Food Res. Int. 2013, 50, 457-466.
42. Al-Hakkak, J.; Al-Hakkak, F. Functional egg white-pectin conjugates prepared by controlled Maillard reaction. J. Food Eng. 2010, 100, 152-159.
43. Akhtar, M.; Dickinson, E.; Mazoyer, J.; Langendorff, V. Emulsion stabilizing properties of depolymerized pectin. Food Hydrocol. 2002, 16, 249-256.
44. Guoa, Q.; Yea, A.; Lada, M.; Dalgleish, D.; Singh, H. The breakdown properties of heat-set whey protein emulsion gels in the human mouth. Food Hydrocol. 2013, 33, 215-224.
45. Dickinson, E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocol. 2009, 23, 1473-1482.
46. Funami, T.; Nakauma, M.; Noda, S.; Ishihara, S.; Al-Assaf, S.; Phillips, G.O. Enhancement of the performance of sugar beet pectin as an emulsifier. Food Ingred. J. 2008, 213, 347-356.
47. Tabatabaee Amid, B.; Mirhosseini, H. Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: Enhancement of interfacial activity through conjugation process. Colloids Surf. B Biointerfaces 2014, 113, 107-114.
48. Dickinson, E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocol. 2003, 17, 25-39.
49. Tabatabaee Amid, B.; Mirhosseini, H. Emulsifying activity, particle uniformity and rheological properties of a natural polysaccharide-protein biopolymer from durian seed. Food Biophys. 2012, 7, 317-328.
50. Tabatabaee Amid, B.; Mirhosseini, H. Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum. Carbohydr. Polym. 2012, 90, 452-461.
51. Tabatabaee Amid, B.; Mirhosseini, H. Effect of different purification techniques on characteristics of heteropolysaccharide-protein biopolymer from durian (Durio zibethinus) seed. Molecules 2012, 17, 10875-10892.
52. Mirhosseini, H.; Tan, C.P.; Taherian, A.R.; Boo, H.C. Modeling the physicochemical properties of orange beverage emulsion as function of main emulsion components using response surface methodology. Carbohydr. Polym. 2009, 75, 512-520.
53. Tabatabaee Amid, B.; Mirhosseini, H. Optimization of aqueous extraction of gum from Durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid. Food Chem. 2012, 132, 1258-1268.
54. Coffman, A.W.; Garcia, V.V. Functional properties and amino acid contents of protein isolate from mung bean flour. J. Food Technol. 1977, 12, 473-484.
55. Sciarinia, L.S.; Maldonado, F.; Ribottaa, P.D.; Péreza, G.T.; León, A.E. Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocol. 2009, 23, 306-313.
56. Mirhosseini, H.; Tabatabaee Amid, B. Influence of chemical extraction conditions the on physicochemical and functional properties of polysaccharide gum from durian (Durio zibethinus) seed. Molecules 2012, 17, 6465-6480.
57. Tabatabaee Amid, B.; Mirhosseini, H. Chemical extraction of hetropolysaccharide-protein biopolymer from Durio zibethinus seed: Biological aspect and functional properties. Int. J. Mol. Sci. 2012, 13, 14742-14759.
58. Mirhosseini, H.; Tabatabaee Amid, B.; Cheong, K.W. Effect of different drying methods on chemical and molecular structure of heteropolysaccharide- protein biopolymer from durian seed. Food Hydrocol. 2013, 31, 210-219.