Covalent Linkage of Casein Hydrophobic Peptide to Gum Acacia seyal and Surface Physicochemical Properties of the Products

doi:10.3969/j.issn.1673-1689.2018.04.009

Home > Archive>Volume 37, Issue 4, 2018 >385-391. DOI:10.3969/j.issn.1673-1689.2018.04.009

Covalent Linkage of Casein Hydrophobic Peptide to Gum Acacia seyal and Surface Physicochemical Properties of the Products
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                        10.3969/j.issn.1673-1689.2018.04.009
                    
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Abstract:

Acacia Seyal is a hydrophilic polysaccharide with poor emulsifying performance. This experiment covalently linked casein hydrophobic peptide（CHP） to gum A. Seyal through Maillard reaction to obtain a new polysaccharide emulsifier. The conjugates were improved in their emulsion capacity in emulsion of canola oil in water，which is up to 44-folds of that of Acacia Seyal and close to that of gum Acacia Senegal；and the emulsion stability can be increased about 20 times. Their ability to reduce the surface/interfacial tension and interfacial viscoelasticity are stronger than that of gum Acacia Seyal；and increased with increasing hydrophobicity of the conjugates.The hydrophilic-hydrophobic property and surface activity of CHP-A. Seyal conjugate，viscoelastic of solution，emulsion activity in canola oil/water were studied. The results indicate that the covalent attachment of peptides to polysaccharide can change the balance of hydrophilic-lipophilic of gum A. Seyal to modulate the surface physicochemical properties especially emulsifying properties.

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HOU Chuchu, CUI Wuwei, WU Shengfang, XIA Yongmei. Covalent Linkage of Casein Hydrophobic Peptide to Gum Acacia seyal and Surface Physicochemical Properties of the Products[J]. Journal of Food Science and Biotechnology,2018,37(4):385-391.

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Online: June 08,2018
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