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首页> 外文期刊>Food science and biotechnology >Effect of amino-carbonyl reaction on emulsion properties of whey protein concentrate and pectin mixtures
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Effect of amino-carbonyl reaction on emulsion properties of whey protein concentrate and pectin mixtures

机译：Effect of amino-carbonyl reaction on emulsion properties of whey protein concentrate and pectin mixtures

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Whey protein concentrate (WPC) was covalently conjugated with pectin through amino-carbonyl reaction at 60 and 79 percent relative humidity for various incubation times. Emulsion properties of the conjugates were compared with those of WPC and the control, which is a mixture of WPC and pectin without amino-carbonyl reaction. The conjugates showed high solubility over 95 percent regardless of conjugation conditions. It was observed that 10 day incubation was most effective in improving emulsion properties of conjugates. WPC-pectin conjugates incubated for 10 days exhibited 1.7 times higher emulsifying activity (EA) and 6.4 times higher emulsion stability (ES) than WPC, while 1.4 and 4.3 times higher, respectively, than the control. Free amino groups (60.8 percent) of WPC formed the covalent bonds with pectin in 10 day conjugates. The conjugates also showed higher thermal stability than WPC in terms of solubility and emulsion stability.

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