Influences of the different chemical components of sugar beet pectin on the emulsifying performance of conjugates formed between sugar beet pectin and whey protein isolate

被引：50
作者：
Guo, Xiaobing [1 ]
Guo, Xiaoming [1 ,3 ]
Yu, Shujuan [1 ,2 ,3 ]
Kong, Fansheng [1 ,4 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
[2] State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China
[3] Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China
[4] Guangdong Pharmaceut Univ, Sch Pharm, Guangzhou 510006, Guangdong, Peoples R China
来源：
FOOD HYDROCOLLOIDS | 2018年 / 82卷
基金：
中国博士后科学基金; 美国国家科学基金会;
关键词：
Sugar beet pectin; Whey protein isolate; Conjugate; Degree of glycosylation; Interfacial tension; Emulsifying properties; EMULSION-STABILIZING PROPERTIES; MAILLARD REACTION-PRODUCTS; EMULSIFICATION PROPERTIES; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; DEXTRAN CONJUGATE; BETA-CONGLYCININ; MILK-PROTEINS; FERULIC ACID; FLUORESCENCE;
D O I：
10.1016/j.foodhyd.2018.03.032
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of different sugar beet pectin (SBP) components on the conjugates formed between SBP and whey protein isolate (WPI) under the condition of 80 degrees C, 79% relative humidity, for 5 h were investigated in this study. SBP samples with different chemical compositions were SBP1 (without any treatment), SBP2 (modified with polygalacturonase), SBP3 (modified with arabinanase/galactanase combination), and SBP4 (control pectin sample). The covalent binding of SBP to WPI was confirmed by SDS-PAGE. Degree of glycosylation (DG) and fluorescence intensity of conjugate samples decreased in the order: WPI-SBP1 > WPI-SBP2 > WPI-SBP4 > WPI-SBP3. The interfacial tension of the WPI decreased significantly after conjugating with SBP1 or SBP2. The interfacial tension of conjugates increased in the order: WPI-SBP1 < WPI-SBP2 < WPI-SBP4 approximate to WPI-SBP3. Emulsifying properties of the WPI were improved significantly after covalent modification with SBP. For the conjugate samples, the higher DG corresponded to the better emulsifying properties. All the results reveal that the neutral sugars region of SBP is easier to occur conjugate reaction with WPI compared to the galacturonic acid region of SBP, and the DG is an important factor influencing the emulsifying properties of the conjugate sample. (C) 2018 Elsevier Ltd. All rights reserved.
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页码：1 / 10
页数：10
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