Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction
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- 作者：Binwei Bia ; bibinwei_hbut@163.com" class="auth_mail" title="E-mail the corresponding author ; Hao Yangc ; hyang@wit.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Yapeng Fanga ; b ; fangypphrc@163.com" class="auth_mail" title="E-mail the corresponding author ; Katsuyoshi Nishinaria ; b ; katsuyoshi.nishinari@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Glyn O. Phillipsa ; Phillipsglyn@aol.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：β-Lactoglobulin ; Gum Acacia Seyal ; Maillard reaction ; Emulsions
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：614-621
- 全文大小：2465 K
文摘
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Maillard conjugation between β-lactoglobulin and gum Acacia Seyal was confirmed.
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Sufficient conjugation was achieved by incubation at 60 °C and 79% RH for 12–24 h.
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The conjugates exhibited significantly improved emulsifying properties.