Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process
The present work was conducted to investigate the effect of purification and conjugation processes on functional properties of durian seed gum (DSG) used for stabilization of water in oil in water (W/O/W) emulsion. Whey protein isolate (WPI) was conjugated to durian seed gum through the covalent lin...
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| Format: | Article |
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Elsevier
2014
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| _version_ | 1825948649429925888 |
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| author | Amid, Bahareh Tabatabaee Mirhosseini, Hamed |
| author_facet | Amid, Bahareh Tabatabaee Mirhosseini, Hamed |
| author_sort | Amid, Bahareh Tabatabaee |
| collection | UPM |
| description | The present work was conducted to investigate the effect of purification and conjugation processes on functional properties of durian seed gum (DSG) used for stabilization of water in oil in water (W/O/W) emulsion. Whey protein isolate (WPI) was conjugated to durian seed gum through the covalent linkage. In order to prepare WPI–DSG conjugate, covalent linkage of whey protein isolate to durian seed gum was obtained by Maillard reaction induced by heating at 60 °C and 80% (±1%) relative humidity. SDS-polyacrylamide gel electrophoresis was used to test the formation of the covalent linkage between whey protein isolate and durian seed gum after conjugation process. In this study, W/O/W stabilized by WPI-conjugated DSG A showed the highest interface activity and lowest creaming layer among all prepared emulsions. This indicated that the partial conjugation of WPI to DSG significantly improved its functional characteristics in W/O/W emulsion. The addition of WPI-conjugated DSG to W/O/W emulsion increased the viscosity more than non-conjugated durian seed gum (or control). This might be due to possible increment of the molecular weight after linking the protein fraction to the structure of durian seed gum through the conjugation process. |
| first_indexed | 2024-03-06T08:32:22Z |
| format | Article |
| id | upm.eprints-35451 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T08:32:22Z |
| publishDate | 2014 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-354512016-01-11T02:09:58Z http://psasir.upm.edu.my/id/eprint/35451/ Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process Amid, Bahareh Tabatabaee Mirhosseini, Hamed The present work was conducted to investigate the effect of purification and conjugation processes on functional properties of durian seed gum (DSG) used for stabilization of water in oil in water (W/O/W) emulsion. Whey protein isolate (WPI) was conjugated to durian seed gum through the covalent linkage. In order to prepare WPI–DSG conjugate, covalent linkage of whey protein isolate to durian seed gum was obtained by Maillard reaction induced by heating at 60 °C and 80% (±1%) relative humidity. SDS-polyacrylamide gel electrophoresis was used to test the formation of the covalent linkage between whey protein isolate and durian seed gum after conjugation process. In this study, W/O/W stabilized by WPI-conjugated DSG A showed the highest interface activity and lowest creaming layer among all prepared emulsions. This indicated that the partial conjugation of WPI to DSG significantly improved its functional characteristics in W/O/W emulsion. The addition of WPI-conjugated DSG to W/O/W emulsion increased the viscosity more than non-conjugated durian seed gum (or control). This might be due to possible increment of the molecular weight after linking the protein fraction to the structure of durian seed gum through the conjugation process. Elsevier 2014-01-01 Article PeerReviewed Amid, Bahareh Tabatabaee and Mirhosseini, Hamed (2014) Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process. Colloids and Surfaces B: Biointerfaces, 113. pp. 107-114. ISSN 0927-7765; ESSN:1873-4367 http://www.sciencedirect.com/science/article/pii/S0927776513005596 10.1016/j.colsurfb.2013.08.042 |
| spellingShingle | Amid, Bahareh Tabatabaee Mirhosseini, Hamed Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process |
| title | Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process |
| title_full | Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process |
| title_fullStr | Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process |
| title_full_unstemmed | Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process |
| title_short | Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process |
| title_sort | stabilization of water in oil in water w o w emulsion using whey protein isolate conjugated durian seed gum enhancement of interfacial activity through conjugation process |
| work_keys_str_mv | AT amidbaharehtabatabaee stabilizationofwaterinoilinwaterwowemulsionusingwheyproteinisolateconjugateddurianseedgumenhancementofinterfacialactivitythroughconjugationprocess AT mirhosseinihamed stabilizationofwaterinoilinwaterwowemulsionusingwheyproteinisolateconjugateddurianseedgumenhancementofinterfacialactivitythroughconjugationprocess |