Molecules 2013, 18(12), 15110-15125; doi:10.3390/molecules181215110
Article

Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity

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Received: 24 September 2013; in revised form: 28 November 2013 / Accepted: 29 November 2013 / Published: 6 December 2013
(This article belongs to the Section Metabolites)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums.
Keywords: conjugation process; Maillard reaction; durian seed gum; whey protein isolate; particle uniformity; specific surface area
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MDPI and ACS Style

Amid, B.T.; Mirhosseini, H.; Poorazarang, H.; Mortazavi, S.A. Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity. Molecules 2013, 18, 15110-15125.

AMA Style

Amid BT, Mirhosseini H, Poorazarang H, Mortazavi SA. Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity. Molecules. 2013; 18(12):15110-15125.

Chicago/Turabian Style

Amid, Bahareh T.; Mirhosseini, Hamed; Poorazarang, Hashem; Mortazavi, Seyed A. 2013. "Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity." Molecules 18, no. 12: 15110-15125.


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