Journal
FOOD HYDROCOLLOIDS
Volume 95, Issue -, Pages 298-307Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.10.030
Keywords
Whey protein isolate; Gum acacia; Glycation; Ultrasound treatment
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Funding
- National Key Research and Development Program of China [2016YFD0400301]
- Key Research and Development Program of Zhejiang Province [2017C02015]
- China Postdoctoral Science Foundation [2017M620247]
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Effect of ultrasound treatment on whey protein isolate (WPI)-gum Acacia (GA) conjugation via Maillard reaction was investigated. And the physicochemical properties of the conjugates obtained by ultrasound treatment were compared with those obtained by classical heating. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis, high-performance size exclusion chromatography and fourier transform infrared spectroscopy provided evidence on the formation of the Maillard type conjugation. Compared with classical heating, ultrasound treatment could accelerate the glycation reaction between WPI and GA. A degree of graft of 11.20% was reached by classical heating for 48 h, whereas only 20 min was required by ultrasound treatment. Structural analyses suggested that the conjugates obtained by ultrasound treatment had less alpha-helix content, higher surface hydrophobicity and fluorescence intensity than those obtained by classical heating. Significantly lower level of browning intensity and significantly higher (p < 0.05) level of solubility (under alkaline conditions), thermal stability, emulsifying activity and emulsifying stability were observed for the conjugates obtained by ultrasound treatment as compared with those obtained by classical heating.
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