These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Improving the emulsifying properties of β-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat.
    Author: Golkar A, Nasirpour A, Keramat J.
    Journal: J Sci Food Agric; 2017 Jan; 97(1):341-349. PubMed ID: 27059005.
    Abstract:
    BACKGROUND: The present study aims to investigate the advantageous effects of wet heating, BLG (β-lactoglobulin)/Ang (Angum gum) ratio, and pH (normal pH of mixed BLG and Ang solutions, pHc > pH > pHΦ1 ) on the emulsifying properties of wet-heated β-lactoglobulin-wild almond gum exudate (Amygdalus scoparia Spach) mixture over those of electrostatic counterparts. RESULTS: Covalent linkage of BLG-Ang conjugates was confirmed by SDS-PAGE and FTIR analysis. Emulsion activity (EA), emulsion stability (ES), and droplet size characteristics of emulsions were significantly (P < 0.05 and P < 0.01) affected by electrostatic/wet-heating, biopolymer ratio, pH, and their interactions. The electrostatic complexes with pHc > pH > pHΦ1 exhibited higher EA and ES values for all the biopolymer ratios investigated than their electrostatic counterparts with pH after mixing. However, these values for the wet-heated samples at pH after mixing were found to be higher than those of the samples subjected to heat treatment at pHc > pH > pHΦ1 . Based on the results obtained, it was concluded that E/1:2/3.80 and W/1:2/6.69 were the two complexes with finer droplet size distributions after preparation (26.72 ± 3.71 and 15.27 ± 1.01 µm, respectively) and after one week of storage at 4 °C (30.71 ± 1.57 and 28.79 ± 0.56 µm, respectively) than others. Apparent viscosities of electrostatic and wet-heated complexes and emulsions made with the complexes were measured. CONCLUSION: Protein-polysaccharide interactions can be used as an efficient way for producing novel emulsifiers/stabilisers after heat treatment. © 2016 Society of Chemical Industry.
    [Abstract] [Full Text] [Related] [New Search]