文献类型：期刊文献

英文题名：Physicochemical properties of whey protein isolate and alkaline soluble polysaccharide from sugar beet pulp conjugates formed by Maillard reaction and genipin crosslinking reaction: A comparison study

作者：Ai, Chao[1,2];Zhao, Chengang[1];Guo, Xiaoming[3];Chen, Lei[1];Yu, Shujuan[2]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety,K, Guangdong Prov Engn Lab Marine Biol Prod,Coll Foo, Zhanjiang 524088, Peoples R China;[2]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China;[3]Shenzhen Univ, Inst Adv Study, Shenzhen Key Lab Food Nutr & Hlth, Shenzhen 518060, Peoples R China

年份：2022

卷号：14

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:000821875000005)、、EI(收录号：20222612277768)、Scopus(收录号：2-s2.0-85132780566)、WOS

基金：This work was supported by grants from the National Natural Science Foundation of China (No. 32001648, 32160538), and the project of Guang Dong Agricultural Science & Technology Innovation and Promotion (2018LM2172); Central university fund 2019KZ05; The Innovative Team Program of High Education of Guangdong Province (2021KCXTD021).

语种：英文

外文关键词：Sugar beet pulp, Alkaline soluble polysaccharide; Genipin; Maillard reaction; Emulsifying properties

外文摘要：This study aim to investigate the effect of alkaline soluble polysaccharide from sugar beet pulp (ASP2) grafted with whey protein isolate (WPI) by two linking models (grafting on amino group or carbonyl group) on its emulsifying properties. Results demonstrated that the d(4,3) value of WPI, M-AW, M-AA, G-AW and G-AA sta- bilized emulsions was 0.18 mu m, 0.28 mu m, 0.72 mu m, 0.56 mu m and 0.83 mu m, respectively, suggesting the higher emulsifying activity of the products prepared by Maillard reaction compared with the products obtained from genipin crosslinking reaction. After storage, the d(4,3) increment was 1.05 mu m, 0.21 mu m, 0.31 mu m, 0.2 mu m and 0.15 mu m for WPI, M-AW, M-AA, G-AW and G-AA stabilized emulsions, respectively, indicating that the new generated polymers held stronger emulsifying stability compared with WPI. However, the aggregates emerged in high calcium emulsions system indicated that grafting with WPI could not efficiently reduce the sensitivity of ASP2 to calcium.