Shekarforoush, Elhamalsadat and Mirhosseini, Hamed and Kostadinovic Velickovska, Sanja and Muhamad, Kharidah (2015) Soy Protein–Gum Karaya Conjugate: Emulsifying Activity and Rheological Behavior in Aqueous System and Oil in Water Emulsion. Journal of American Oil Chemist Society. ISSN 0003-021X (Print) 1558-9331 (Online)
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Abstract
The main objective of this study is to investigate
the effects of mixing and conjugation of soy protein
isolate (SPI) with gum karaya on the characteristics of the
hybrid polymer (protein–gum) in both aqueous systems
and oil-in-water (O/W) emulsions. It was hypothesized
that the covalent linkage of gum karaya with SPI would
improve the emulsifying activity and rheological properties
of both polymers. Conjugation occurred under controlled
conditions (i.e., 60 °C and 75 % relative humidity, 3 days).
The conjugated hybrid polymer produced smaller droplet
with better uniformity, higher viscosity and stronger emulsifying
activity than native gum karaya, suggesting the conjugated
polymer provided a bulkier secondary layer with
more efficient coverage around oil droplets, thereby inducing
stronger resistance against droplet aggregation and
flocculation. Emulsions containing the native gum karaya
produced the largest droplet size among all prepared emulsions
(D3,2 = 8.6 μm; D4,3 = 22.4 μm); while the emulsion
containing protein–gum conjugate (1:1 g/g) had the smallest
droplet size (D3,2 = 0.2 μm; D4,3 = 0.7 μm) with lower
polydispersity. The protein–gum conjugate (1:1 g/g) also
showed the highest elastic and viscous modulus, the lowest polydispersity (span) and the highest emulsifying activity
among all native, mixed and conjugated polymers. Therefore,
the percentage of gum karaya used for production of
O/W emulsion can be decreased by partially replacing it
with the conjugated gum.
| Item Type: | Article |
|---|---|
| Subjects: | Natural sciences > Chemical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Sanja Kostadinovik |
| Date Deposited: | 19 Nov 2015 14:11 |
| Last Modified: | 29 Jan 2024 13:41 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/14301 |
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