The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier
There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsif...
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| Format: | Article |
| Language: | English |
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Wiley
2024-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2024/3254132 |
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| author | Iceu Agustinisari Kamarza Mulia Niken Harimurti Mohammad Nasikin null Rienoviar Heny Herawati Lamhot Parulian Manalu |
| author_facet | Iceu Agustinisari Kamarza Mulia Niken Harimurti Mohammad Nasikin null Rienoviar Heny Herawati Lamhot Parulian Manalu |
| author_sort | Iceu Agustinisari |
| collection | DOAJ |
| description | There is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin. The protein-polysaccharide conjugation used a Maillard reaction under dry heating conditions. The protein and polysaccharide mass ratios were 1 : 2 and 1 : 3. The results showed that the types of proteins and polysaccharides and their mass affect the surface tension of the conjugate products. Whey protein-pectin conjugates with a mass ratio of 1 : 2 and a concentration of 1% had the lowest surface tension at 43.77 dyne/cm2. This conjugate sample also showed the highest emulsifying index at 27.20 m2/g. The conjugate powder containing pectin as a polysaccharide showed better emulsifying activity than that of those containing maltodextrin. However, the smallest droplet size of the emulsion (256.5 nm) resulted from the emulsification process using whey protein-maltodextrin conjugates as an emulsifier. The FTIR and gel electrophoresis (SDS-PAGE) analysis confirmed the conjugation formation. In general, protein-polysaccharide conjugates containing whey protein could potentially act as a natural emulsifier for food. |
| format | Article |
| id | doaj-art-d3ee7016bc054527afa698eb1120e134 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-d3ee7016bc054527afa698eb1120e1342025-02-03T06:15:14ZengWileyInternational Journal of Food Science2314-57652024-01-01202410.1155/2024/3254132The Potency of Maillard Conjugates Containing Whey Protein as Natural EmulsifierIceu Agustinisari0Kamarza Mulia1Niken Harimurti2Mohammad Nasikin3null Rienoviar4Heny Herawati5Lamhot Parulian Manalu6Research Center for AgroindustryDepartment of Chemical EngineeringResearch Center for AgroindustryDepartment of Chemical EngineeringResearch Center for AgroindustryResearch Center for AgroindustryResearch Center for AgroindustryThere is a continued need for the advancement of natural emulsifiers to replace synthetic emulsifiers, driven by human health concerns. This study is aimed at producing protein-polysaccharide conjugates through the Maillard reaction and at evaluating its ability as an emulsifier based on its emulsifying properties. The proteins used in this study were bovine milk whey protein and soy protein isolates, while the polysaccharides were maltodextrin and pectin. The protein-polysaccharide conjugation used a Maillard reaction under dry heating conditions. The protein and polysaccharide mass ratios were 1 : 2 and 1 : 3. The results showed that the types of proteins and polysaccharides and their mass affect the surface tension of the conjugate products. Whey protein-pectin conjugates with a mass ratio of 1 : 2 and a concentration of 1% had the lowest surface tension at 43.77 dyne/cm2. This conjugate sample also showed the highest emulsifying index at 27.20 m2/g. The conjugate powder containing pectin as a polysaccharide showed better emulsifying activity than that of those containing maltodextrin. However, the smallest droplet size of the emulsion (256.5 nm) resulted from the emulsification process using whey protein-maltodextrin conjugates as an emulsifier. The FTIR and gel electrophoresis (SDS-PAGE) analysis confirmed the conjugation formation. In general, protein-polysaccharide conjugates containing whey protein could potentially act as a natural emulsifier for food.http://dx.doi.org/10.1155/2024/3254132 |
| spellingShingle | Iceu Agustinisari Kamarza Mulia Niken Harimurti Mohammad Nasikin null Rienoviar Heny Herawati Lamhot Parulian Manalu The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier International Journal of Food Science |
| title | The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier |
| title_full | The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier |
| title_fullStr | The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier |
| title_full_unstemmed | The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier |
| title_short | The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier |
| title_sort | potency of maillard conjugates containing whey protein as natural emulsifier |
| url | http://dx.doi.org/10.1155/2024/3254132 |
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