Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

被引：70

作者：

Ashaolu, Tolulope Joshua ^{[1
]}

Zhao, Guohua ^{[1
]}

机构：

[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

来源：

FOODS | 2020年 / 9卷 / 02期

基金：

中国国家自然科学基金; 国家重点研发计划;

关键词：

okara dietary fibre; soy protein isolate; conjugates; Pickering emulsion; micronization; Maillard reaction; INSOLUBLE SOYBEAN POLYSACCHARIDES; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; EMULSIFYING PROPERTIES; REACTION-PRODUCTS; OIL; ENCAPSULATION; EMULSIONS; ACID;

D O I：

10.3390/foods9020143

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Okara is underutilized despite its numerous values explorable in food products. In this study, okara dietary fibre (ODF) was micronized and decorated with soy protein isolate (SPI) through a Maillard reaction by dry heating at 60 degrees C. The resulting ODF-SPI conjugates were thermally stable, hydrophilic rather than hydrophobic, and exhibited excellent Pickering emulsion stabilization potentials as indicated in their interfacial behaviour, microstructure, droplet sizes, emulsifying activity index (EAI) and emulsion stability index (ESI). In addition, the conjugates' structure-function relationships, amino acid profile, and emulsifying potentials are indicative of being employed in the formulation of emulsion-based foods or non-edible products.

引用

页数：14

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