Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment

Ali Sedaghat Doost; Maryam Nikbakht Nasrabadi; Sayed Amir Hossein Goli; Marleen van Troys; Peter Dubruel; Nympha De Neve; Paul Van der Meeren

doi:10.1016/j.foodres.2019.108779

Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment

Food Res Int. 2020 Feb:128:108779. doi: 10.1016/j.foodres.2019.108779. Epub 2019 Nov 8.

Authors

Ali Sedaghat Doost¹, Maryam Nikbakht Nasrabadi², Sayed Amir Hossein Goli³, Marleen van Troys⁴, Peter Dubruel⁵, Nympha De Neve⁶, Paul Van der Meeren²

Affiliations

¹ Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium. Electronic address: ali.sedaghatdoost@ugent.be.
² Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
³ Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
⁴ Department of Biomolecular Medicine, Faculty of Medicine and Health Sciences, Ghent University, 9000 Gent, Belgium.
⁵ Polymer Chemistry and Biomaterials Group, Department of Organic and Macromolecular Chemistry, Centre of Macromolecular Chemistry, Ghent University, Krijgslaan 281 S4, 9000 Gent, Belgium.
⁶ Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.

PMID: 31955753
DOI: 10.1016/j.foodres.2019.108779

Abstract

The Maillard conjugation of whey protein isolate (WPI) by dry heat treatment (74% relative humidity at 60 °C) to either the water-soluble fraction of almond gum (SFAG) or flaxseed mucilage (SFM) was compared. Depending on the protein to polysaccharide ratio, carbohydrate type, and incubation time, different degrees of substitutions of the amino groups were obtained. The characterization of the conjugates by TNBS, SDS-PAGE, size exclusion chromatography, and circular dichroism analysis confirmed the formation of conjugates. SFAG was found to have less tendency for the formation of grafted WPI than SFM, which could be attributed to both the polysaccharide composition and/or a higher molecular weight. Ultimately, the emulsions stabilized by conjugates (pH 5.0 and 6.5) remained homogenous with no droplet size variation after heating, indicating that the conjugation of WPI to SFAG and SFM substantially improved its heat stability.

Keywords: Almond gum; Covalent conjugation; Flaxseed mucilage; Improved heat stability; Milk protein.

MeSH terms

Circular Dichroism
Flax / chemistry*
Food Handling / methods
Hot Temperature
Maillard Reaction*
Prunus dulcis / chemistry*
Resins, Plant / chemistry*
Whey Proteins / chemistry*

Substances

Resins, Plant
Whey Proteins