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Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared
Xuyan Dong1, Shanshan Du2, Qianchun Deng3
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, PR China; Institute of Oil Crops Research, Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Area - Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, PR China.
Abstract:
The antioxidant and emulsifying properties of flaxseed gum-whey protein isolate (FSG-WPI) conjugates prepared by Maillard reaction via controlled dry-heating were investigated. The reaction was carried out using a ratio of FSG to WPI of 1:3 at 60 °C and 79% relative humidity for different incubation times. The reaction was confirmed by analysis of the browning index, free amino content and soluble sulfhydryl content, as well as by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, ultraviolet-visible spectroscopy, and Fourier transform infrared spectroscopy. We found that nearly 35% of the protein participated in conjugation with FSG after 48 h of incubation. The antioxidant activity of the conjugates improved markedly after 48 and 72 h incubation time. Differential scanning calorimetry results indicated that the denaturation temperature of the conjugates increased. The FSG-WPI conjugate prepared by 72 h incubation had the best emulsifying properties in stabilizing an oil-in-water emulsion. This research provides significant knowledge for the potential applications of FSG in food industry.
