Peroxidase-mediated conjugation of corn fiber gum and bovine serum albumin to improve emulsifying properties
- Source:
- Carbohydrate polymers 2015 v.118 pp. 70-78
- ISSN:
- 0144-8617
- Subject:
- arabinoxylan, bovine serum albumin, corn, crosslinking, emulsifiers, emulsifying properties, emulsions, food industry, ionic strength, pH, peroxidase, polymers, zeta potential
- Abstract:
- The emulsifying properties of corn fiber gum (CFG), a naturally occurring polysaccharide–protein complex, was improved by kinetically controlled formation of hetero-covalent linkages with bovine serum albumin (BSA), using horseradish peroxidase (HRP). The formation of hetero-crosslinked CFG–BSA conjugates was confirmed using ultraviolet–visible and Fourier-transform infrared analyses. The optimum CFG–BSA conjugates were prepared at a CFG:BSA weight ratio of 10:1, and peroxidase:BSA weight ratio of 1:4000. Selected CFG–BSA conjugates were used to prepare oil-in-water emulsions; the emulsifying properties were better than those of emulsions stabilized with only CFG or BSA. Measurements of mean droplet sizes and zeta potentials showed that CFG–BSA-conjugate-stabilized emulsions were less susceptible to environmental stresses, such as pH changes, high K ionic strengths, and freeze–thaw treatments than CFG- or BSA-stabilized emulsions. These conjugates have potential applications as novel emulsifiers in food industry.
- Agid:
- 60403
- Handle:
- 10113/60403
- https://doi.org/10.1016/j.carbpol.2014.10.059