Next Article in Journal
Kaempferol Attenuates ROS-Induced Hemolysis and the Molecular Mechanism of Its Induction of Apoptosis on Bladder Cancer
Previous Article in Journal
Meliacarpinin-Type Limonoids from the Bark of Melia toosendan
Open AccessArticle

Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk

College of Food Science and Technology, Hainan University, Haikou 570228, China
*
Authors to whom correspondence should be addressed.
Molecules 2018, 23(10), 2591; https://doi.org/10.3390/molecules23102591
Received: 13 September 2018 / Revised: 7 October 2018 / Accepted: 9 October 2018 / Published: 10 October 2018
Concentrated coconut milk (CCM), a raw material from coconut products, is extremely unstable because of its high oil content (>30%). In this study, three model emulsions—primary emulsions stabilized by coconut proteins only, secondary emulsions stabilized by the conjugation of sugar beet pectin (SBP) and coconut protein, and laccase-treated secondary emulsions—were prepared to investigate the effects of different factors (coconut proteins, coconut proteins + SBP, laccase-treated emulsions) on the stability of model emulsions and the application of this method to real CCM. The stability of the emulsions was evaluated based on their interfacial tension, zeta potential, particle size distribution, rheological properties, and the assembly formation of SBP and coconut protein at the oil–water interface. Results showed that addition of SBP or laccase can increase the viscosity and reduce the interfacial tension of the emulsion, and the effect was concentration dependent. Zeta potential of the emulsion decreased with the increase of protein (from −16 to −32 mV) and addition of SBP (from −32 to −46 mV), and it was reduced when laccase was added (from −9.5 to −6.0 mV). The secondary emulsion exhibited the narrowest particle size distribution (from 0.1 to 20 μm); however, laccase-catalyzed secondary emulsions showed the best storage stability and no layering when the laccase content reached 10 U/100 g. Confocal laser scanning microscopy (CLSM) revealed that protein was adsorbed on the oil–water interface and SBP distributed in the continuous phase could undergo oxidative crosslinking by laccase. These results show that the stability of the concentrated emulsion can be effectively improved by adding SBP and laccase. View Full-Text
Keywords: concentrated coconut milk; model emulsions; protein; sugar beet pectin; laccase concentrated coconut milk; model emulsions; protein; sugar beet pectin; laccase
Show Figures

Graphical abstract

MDPI and ACS Style

Chen, P.; Chen, W.; Jiang, S.; Zhong, Q.; Chen, H.; Chen, W. Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk. Molecules 2018, 23, 2591.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop