Journal
FOOD HYDROCOLLOIDS
Volume 79, Issue -, Pages 228-234Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.01.001
Keywords
Protein-polysaccharide conjugation; Canola protein isolate; Gum arabic; Maillard reaction; FTIR; DSC
Categories
Ask authors/readers for more resources
We aimed to study the effect of conjugation with gum Arabic (GA) by Maillard reaction in aqueous solution on the structural properties of Canola protein isolate (CPI). First, the grafting of GA to CPI through Maillard reaction was confirmed by examination of the Fourier transform infrared spectra. The results showed that the thermal stability of CPI was remarkably improved by mixing or conjugating with GA. The evidence of particle size distribution determined by nanoparticles tracking analysis (NTA) confirmed that glycation can reduce the thermal aggregation and also nanoparticles of conjugate appear bigger than CPI. Furthermore, the tertiary structure of protein in conjugate changed with decreasing number of aromatic side-chains exposed in heating environment. The decrease in fluorescence intensity of conjugate was related to conformational changes due to presence of GA. (C) 2018 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available