A novel emulsifier prepared from Acacia seyal polysaccharide through Maillard reaction with casein peptides

作者：Hou, Chuchu; Wu, Shengfang; Xia, Yongmei^*; Phillips, Glyn O.; Cui, Steve W.^*

来源：Food Hydrocolloids, 2017, 69: 236-241.

DOI：10.1016/j.foodhyd.2017.01.038

• Acacia seyal gum
• Casein
• Hydrophobic peptide
• Maillard reaction
• Hydrophobicity
• Emulsion

A novel A. seyal gum-based emulsifier was obtained with dramatically elevated emulsifying properties comparing to A. seyal polysaccharide, by hydrophobically-modifying Acacia seyal polysaccharide with casein hydrophobic peptide (CHP) through dry-state Maillard reaction. The formation of CHP-A. seyal polysaccharide conjugate (SeyCHP) was confirmed with high performance size exclusion chromatography (HPSEC) and determination of graft of degree. The stability of the emulsion of canola oil in water stabilized with the conjugates was investigated. The results revealed that the emulsifying capacities of the conjugates were improved up to 46 times of that of Acacia seyal polysaccharide, which is close to that of Acacia senegal gum; and the emulsion stability can be enhanced up to 21 times of that of Acacia seyal polysaccharide. This indicates that covalent modification with hydrophobic peptide to hydrophilic polysaccharide may provide an efficient strategy to improve the emulsifying properties of hydrophilic polysaccharides.

• 出版日期2017-8
• 单位江南大学; 食品科学与技术国家重点实验室