E-resources
Peer reviewed
-
Pan, Yi; Wu, Zhengzong; Xie, Qiu-Tao; Li, Xiao-Min; Meng, Ran; Zhang, Bao; Jin, Zheng-Yu
Food hydrocolloids, February 2020, 2020-02-00, Volume: 99Journal Article
The physical and oxidation stability of emulsions stabilized by conjugates prepared by Maillard reaction between whey protein hydrolysates (WPH) and linear dextrin (LD) with different degree of polymerization (DP) were investigated. In accordance with the gradient ethanol precipitation, LD1 (DP = 23.78), LD2 (DP = 47.62) and LD3 (DP = 64.96) were prepared. WPH-LD conjugates were obtained by Maillard reaction in dry-heating condition and the degree of glycation (DG) of conjugates increased with the increasing content of LD. Structural analysis (fluorescence spectra and circular dichroism) revealed that the secondary structure of WPH changed after glycation and the conjugates had less α-helix content than unmodified WPH. Meanwhile, the greater DPPH radical scavenging ability and iron chelating activity of conjugates were demonstrated compared with unmodified WPH. Conjugates containing LD with low and middle DP could form Pickering emulsions due to the aggregation of LD with short chains. The superior storage stability, oxidative stability and physical stability against environment stress of emulsions stabilized by conjugates, enhanced with increasing DP of LD in conjugates, were attributed to the combined action of stabilization of particle emulsifiers and greater steric hindrance (occupied the dominant position) provided by conjugates. Maillard reaction between LD and WPH was efficient to produce conjugates with high potential use as emulsifying agents to stabilize emulsions with excellent physical and oxidative stability. Display omitted •Glycation degree of conjugates increased with the increasing content of dextrin.•β-Sheet content of whey protein hydrolysates was 37.6% and increased after glycation.•Conjugates exhibited greater DPPH scavenging ability and iron chelating activity.•Emulsions stabilized by conjugates exhibited superior physical stability.•Steric hindrance occupied the dominant position in stability of emulsions.
Author
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
If the library membership card is not in the list,
add a new one.
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|
Source: Personal bibliographies
and: SICRIS
The material is available in full text. If you wish to order the material anyway, click the Continue button.