Volume 18, Issue 118 (2021)                   FSCT 2021, 18(118): 15-25 | Back to browse issues page

‎ 10.52547/fsct.18.118.15
‎ 20.1001.1.20088787.1400.18.118.5.3

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Nooshkam M, Varidi M. Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree. FSCT 2021; 18 (118) :15-25
URL: http://fsct.modares.ac.ir/article-7-40929-en.html
Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree
Majid Nooshkam1 , Mehdi Varidi 2
1- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
2- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. , m.varidi@um.ac.ir
Abstract:   (1953 Views)
This study was aimed to investigate the effect of Maillard reaction polymerization degree (PD) on functional properties of whey protein isolate. The whey protein isolate-gellan gum conjugate was synthesized by the Maillard reaction and the intermediate-to-final products absorption ratio (A294nm/A420nm), as the index of Maillard reaction PD, was evaluated. The whey protein isolate-gellan gum conjugates were then classified into three low, medium, and high PD using K-means clustering method, and their interfacial activity (interfacial tension reduction ability, emulsifying activity, and emulsion stability) and surface activity (foaming capacity and foam stability) were investigated. Interfacial tension at oil/water interface was reduced more efficiently by the medium PD whey protein isolate-gellan conjugate, indicating its higher adsorption rate to the interface (higher emulsifying activity), ability to form a viscoelastic thick layer at interface, and consequently increase the emulsion stability through steric repulsion. Although, foaming capacity was not significantly influenced by the PD (p>0.05), the foam stability in the presence of medium PD conjugate was significantly higher than the foams stabilized by other conjugates (p<0.05). Therefore, a medium PD is needed to improve the functional properties of whey protein and increase its industrial applications.
Keywords: Maillard reaction, Polymerization degree, Whey protein, Gellan, Functional property.
Full-Text [PDF 1400 kb]   (701 Downloads)    
Article Type: Original Research | Subject: food industry engineering
Received: 2020/02/23 | Accepted: 2020/04/25 | Published: 2021/12/5
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