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Open AccessArticle

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

1
Department of Food Technology, Technology, University Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia
2
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box, Mashhad 91775-1163, Iran
*
Author to whom correspondence should be addressed.
Molecules 2013, 18(12), 15110-15125; https://doi.org/10.3390/molecules181215110
Received: 24 September 2013 / Revised: 28 November 2013 / Accepted: 29 November 2013 / Published: 6 December 2013
(This article belongs to the Section Natural Products Chemistry)
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. View Full-Text
Keywords: conjugation process; Maillard reaction; durian seed gum; whey protein isolate; particle uniformity; specific surface area conjugation process; Maillard reaction; durian seed gum; whey protein isolate; particle uniformity; specific surface area
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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.

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