Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction

2013 ◽  
Vol 51 (2) ◽  
pp. 490-495 ◽  
Author(s):  
Feng Xue ◽  
Chen Li ◽  
Xiangwei Zhu ◽  
Lufeng Wang ◽  
Siyi Pan
Keyword(s):  
Physicochemical Properties ◽  
Maillard Reaction ◽  
Soy Protein ◽  
Comparative Studies ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Gum Acacia

scholarly journals Fabricating a Pickering Stabilizer from Okara Dietary Fibre Particulates by Conjugating with Soy Protein Isolate via Maillard Reaction

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 143 ◽  
Author(s):  
Tolulope Joshua Ashaolu ◽  
Guohua Zhao
Keyword(s):  
Maillard Reaction ◽  
Soy Protein ◽  
Dietary Fibre ◽  
Activity Index ◽  
Soy Protein Isolate ◽  
Stability Index ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Interfacial Behaviour ◽  
Droplet Sizes

Okara is underutilized despite its numerous values explorable in food products. In this study, okara dietary fibre (ODF) was micronized and decorated with soy protein isolate (SPI) through a Maillard reaction by dry heating at 60 °C. The resulting ODF-SPI conjugates were thermally stable, hydrophilic rather than hydrophobic, and exhibited excellent Pickering emulsion stabilization potentials as indicated in their interfacial behaviour, microstructure, droplet sizes, emulsifying activity index (EAI) and emulsion stability index (ESI). In addition, the conjugates’ structure–function relationships, amino acid profile, and emulsifying potentials are indicative of being employed in the formulation of emulsion-based foods or non-edible products.

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