Improving the emulsifying properties of -lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat

BACKGROUNDThe present study aims to investigate the advantageous effects of wet heating, BLG (-lactoglobulin)/Ang (Angum gum) ratio, and pH (normal pH of mixed BLG and Ang solutions, pH(c) > pH > pH(1)) on the emulsifying properties of wet-heated -lactoglobulin-wild almond gum exudate (Amygdalus scoparia Spach) mixture over those of electrostatic counterparts. RESULTSCovalent linkage of BLG-Ang conjugates was confirmed by SDS-PAGE and FTIR analysis. Emulsion activity (EA), emulsion stability (ES), and droplet size characteristics of emulsions were significantly (P < 0.05 and P < 0.01) affected by electrostatic/wet-heating, biopolymer ratio, pH, and their interactions. The electrostatic complexes with pH(c) > pH > pH(phi 1) exhibited higher EA and ES values for all the biopolymer ratios investigated than their electrostatic counterparts with pH after mixing. However, these values for the wet-heated samples at pH after mixing were found to be higher than those of the samples subjected to heat treatment at pH(c) > pH > pH(phi 1). Based on the results obtained, it was concluded that E/1:2/3.80 and W/1:2/6.69 were the two complexes with finer droplet size distributions after preparation (26.72 +/- 3.71 and 15.27 +/- 1.01 mu m, respectively) and after one week of storage at 4 degrees C (30.71 +/- 1.57 and 28.79 +/- 0.56 mu m, respectively) than others. Apparent viscosities of electrostatic and wet-heated complexes and emulsions made with the complexes were measured. CONCLUSION Protein-polysaccharide interactions can be used as an efficient way for producing novel emulsifiers/stabilisers after heat treatment. (c) 2016 Society of Chemical Industry