Ultra-stable high internal phase emulsions stabilized by protein-anionic polysaccharide Maillard conjugates

This paper reports the production of O/W high internal phase emulsions (HIPEs) using protein-anionic poly-saccharide Maillard conjugates. First, Maillard conjugates were prepared from soy protein isolate (SPI) or sodium caseinate (SC) proteins and Alyssum homolocarpum seed gum (AHSG) or kappa-carrageenan (kC) polysaccharides. The conjugation process was confirmed and monitored by UV spectrophotometry, Fourier transform infrared, circular dichroism, fluorescence spectroscopies, and differential scanning calorimetry. Under the optimized re -action conditions, SC-AHSG conjugates exhibited the highest glycation degree and emulsifying properties. Next, HIPEs were made using the optimized conjugates, and their microstructure, droplet size, and physical stability were evaluated. The emulsion stabilized by SC-AHSG conjugate had the lowest mean droplet size (363.07 & PLUSMN; 34.56 nm), orderly-packed oil droplets with monomodal distribution, the highest zeta potential (-27.70 & PLUSMN; 0.70 mV), high storage stability (no creaming or oil-off) and was ultra-stable against environmental stresses. Results of this research are helpful for development of emulsion-based foods with novel functionality.

Automated summary

This study successfully prepared emulsions using protein-anionic polysaccharide Maillard conjugates, with SC-AHSG conjugates showing the best emulsifying properties. The optimized emulsions had small droplet size, monomodal distribution, and high stability.