Gellan gum conjugation with soy protein
Antioxidant activity
Conjugation degree
Functional properties
Gellan gum
Interfacial activity
Protein-polysaccharide conjugate
Soy protein isolate
Journal
Food chemistry: X
ISSN: 2590-1575
Titre abrégé: Food Chem X
Pays: Netherlands
ID NLM: 101751436
Informations de publication
Date de publication:
30 Oct 2022
30 Oct 2022
Historique:
received:
24
05
2022
revised:
06
07
2022
accepted:
04
08
2022
entrez:
10
10
2022
pubmed:
11
10
2022
medline:
11
10
2022
Statut:
epublish
Résumé
Soy proteins are frequently used in the food industry; however, they have rigid and compact structure with relatively poor interfacial properties and solubility. This study was therefore aimed to modify techno-functional characteristics of soy protein isolate (SPI; 0.1% w/v) by conjugating to low acyl gellan gum (LAGG; 0.1, 0.2, and 0.3% w/v), through the Maillard reaction (at 90 °C for 90 min). The SPI-LAGG conjugates were confirmed by changes in pH, glycation degree (DG; up to 48%), Fourier transform infrared spectroscopy, and sodium dodecyl sulphate polyacrylamide electrophoresis. The conjugates were then classified into three clusters of low, medium, and high DG,
Identifiants
pubmed: 36211769
doi: 10.1016/j.fochx.2022.100408
pii: S2590-1575(22)00206-1
pmc: PMC9532754
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100408Informations de copyright
© 2022 The Authors. Published by Elsevier Ltd.
Déclaration de conflit d'intérêts
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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